These delicious Chocolate Easter Cookies are the perfect seasonal treat - crisp on the outside, soft and chewy on the inside, and packed with chunks of chocolate and colourful mini eggs.

Mixed using the iconic Mason Cash mixing bowl, this recipe is simple, fun to bake, and perfect for sharing. Once cooled, store your cookies in a Kilner Jar to keep them fresh and ready to enjoy.

Ingredients

• 150g light brown sugar

• 75g caster sugar

• 130g softened butter

• 1 tbsp vanilla extract

• 1 medium egg

• 180g plain flour

• 50g milk chocolate

• 75g dark chocolate

• 80g mini eggs or M&Ms

Method

1. Preheat your oven to 190°C (170°C fan). Line two baking trays with parchment paper and set aside.

2. In a bowl, mix the light brown sugar, caster sugar, softened butter and vanilla extract together until well combined. Add the egg and whisk again until smooth.

3. Add the plain flour and bicarbonate of soda to the mixture and stir until the dough begins to form.

4. Roughly chop the milk chocolate and dark chocolate into chunks and fold into the cookie dough.

5. Place the mini eggs in a bag and gently crush half of them with a rolling pin. Stir the crushed mini eggs into the dough, reserving the remaining whole pieces for decoration.

6. Scoop golf-ball sized portions of dough onto the prepared baking trays. Press the remaining mini eggs into the top of each cookie.

7. Bake for 15–18 minutes until lightly golden. Remove from the oven and transfer to a cooling rack before serving.