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M&M'S® Minis & M&M'S® Choco Eggs double chocolate cookies
Serves 22
Easy
Prep:
Cook: -
plus chilling
Skip to ingredients
- 125g dark chocolatechopped
- 175g unsalted buttersoftened
- 175g soft light brown sugar
- 75g caster sugar
- 2 large eggsbeaten
- 1tsp vanilla extract
- 200g plain flour
- 40g cocoa powder
- 1tsp bicarbonate of soda
- ½ tsp baking powder
- generous pinch of salt
- 100g M&M'S® Minis
- 125g M&M'S® Choco Eggsroughly chopped
Nutrition: per serving
- kcal235
- fat12.3g
- saturates7.3g
- carbs27.4g
- sugars19.3g
- fibre1.1g
- protein3.1g
- salt0.23g
Method
step 1
Line two large baking trays with baking paper. Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly.
step 2
In another bowl beat the butter with both sugars until combined and smooth. Gradually add the beaten eggs followed by the vanilla extract. Pour the melted chocolate into the mixture and mix well, then sift in the flour, cocoa, bicarbonate of soda, baking powder and salt, and mix again until thoroughly combined.
step 3
Fold in the M&M'S® Minis and M&M'S® Choco Eggs into the cookie mix, then use two dessert spoons or an ice cream scoop to shape into 22 even sized scoops. Cover and chill for 30 minutes until firm enough to roll into balls. Remove from the fridge and use your hands to roll into round balls. Return to the fridge to chill for another hour before cooking. This ensures the cookies retain their shape once cooked.
step 4
Preheat the oven to 170C/150C Fan. Bake the cookies in the oven for 12-15 minutes, then remove and leave to cool on the tray for 5 minutes before transferring to a wire rack to continue cooling off completely.
