Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease 2 baking sheets.
Beat 150g (5oz) butter and 150g (5oz) sugar together until pale and fluffy.
Beat in 1 egg and 1 teaspoon vanilla extract. Stir in 200g (7oz)chopped mini eggs.
Sift in 200g (7oz) flour and 1 teaspoon baking powder. Beat into the mixture until well combined.
Place round spoonfuls of the mixture onto baking trays, leaving room for the cookies to spread while baking. Shape each mound into a circle and press a single whole mini egg into the centre of each cookie.
Bake for 10 to 12 minutes until golden. Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Video
Notes
Cook's Tips
Use a spring release ice cream/cookie scoop to quickly portion out the cookies and ensure they are evenly sized. If you don't have them just use a couple of spoon to spoon out the mixture.
Even shapes and sizes are all very good but not essential and definitely do not affect the taste but do make sure you leave room for them to spread during baking.
Don't let the cookies brown too much if you want soft and chewy cookies. Just the outer edge is enough. If you like a crisp biscuit bake until just golden all over.
StorageKeep in an airtight container in a cool place for up to 5 days.Freeze for up to 3 months.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.