M&M'S® Minis & M&M'S® Choco Eggs double chocolate cookies
- Good Food team
Published: February 26, 2025 at 10:26 AM
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Serves 22
Easy
Prep: 15 mins
Cook: 15 mins
plus chilling
A star rating of 5 out of 5.3 ratingsRate
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Get your chocolate fix this Easter with these easy-to-bake cookies studded with M&M'S® Minis and M&M'S® Choco Eggs
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
125g dark chocolate
chopped
-
175g unsalted butter
softened
-
175g light brown soft sugar
-
75g caster sugar
-
2 large eggs
beaten
-
1 tsp vanilla extract
-
200g plain flour
-
40g cocoa powder
-
1 tsp bicarbonate of soda
-
½ tsp baking powder
-
100g M&M'S® Minis
-
125g M&M'S® Choco Eggs
roughly chopped
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Nutrition: per serving
- kcal235
- fat12.3g
- saturates7.3g
- carbs27.4g
- sugars19.3g
- fibre1.1g
- protein3.1g
- salt0.23g
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Method
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step 1
Line two large baking trays with baking paper. Melt the dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly.
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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 a generous pinch of salt, then mix again until thoroughly combined.
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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 mins until firm enough to roll into balls. Remove from the fridge and use your hands to roll into balls. Return to the fridge to chill for another 1 hr before baking. This ensures the cookies retain their shape.
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step 4
Heat the oven to 170C/150C fan/gas 3. Bake the cookies for 12-15 mins, then remove and leave to cool on the tray for 5 mins before transferring to a wire rack to cool completely.
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A star rating of 5 out of 5.3 ratings
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