Viral Mini Eggs Cookie Tin Recipe (Easy Easter Cookie Dessert)

Instructions

1. Line a 7-inch round cake tin with baking paper. Make sure the butter is soft at room temperature, not melted.
2. In a large mixing bowl, cream the butter, light brown sugar and caster sugar together using an electric mixer for 2–3 minutes, until the mixture becomes lighter in colour and slightly fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined and smooth.
4. In a separate bowl, whisk together the plain flour, bicarbonate of soda and salt. Add the dry ingredients to the wet mixture and mix until a thick cookie dough forms.
5. Fold in the mini eggs, keeping some whole and roughly chopping some for better distribution throughout the dough.
6. Make 5 even balls with the cookie dough, then push the frozen nutella into each one.
7. Roll the cookie dough balls in your hand make them longer and more narrow so you can fit all 5 in the cake tin.
8. Press a few extra mini eggs into the top for decoration.
9. Chill the filled tin in the fridge for 15 minutes to help the cookie hold its shape during baking.
10. Bake at 170°C fan for 5 minutes, then cover the cookies with foil to stop the top from getting too brown. Tuck it in around the cake tin so it does not fly around in the air fryer which can be dangerous. Air fry for another 10 minutes, until the edges are set and lightly golden while the centre remains soft.
11. Allow the cookie to rest for about 5 minutes, then serve warm straight from the tin with a spoon for a gooey, dessert-style cookie.