Mini Egg & Chocolate Chip Cookie Traybake

why make this recipe

Mini Egg & Chocolate Chip Cookie Traybake is a delightful treat that combines the rich taste of chocolate with the crunch of mini chocolate eggs. It’s easy to make, perfect for sharing, and is a great way to celebrate any occasion. Whether it’s a birthday, Easter, or just a Sunday afternoon, this traybake brings joy and sweetness to your table.

how to make Mini Egg & Chocolate Chip Cookie Traybake

Ingredients:

• 125g butter, softened
• 100g brown sugar
• 75g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 200g plain flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 100g chocolate chips
• 150g mini chocolate eggs

Directions:

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the bowl. Mix well until combined.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add this mixture to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips and half of the mini chocolate eggs.
7. Pour the batter into the prepared baking tray and spread it evenly.
8. Sprinkle the remaining mini chocolate eggs on top of the batter.
9. Bake in the oven for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
10. Allow the traybake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

how to serve Mini Egg & Chocolate Chip Cookie Traybake

Once cool, cut the traybake into squares or rectangles. Serve it on a plate for a delightful dessert at any gathering, or pack it up for a sweet snack on the go. It pairs well with a cup of tea or coffee.

how to store Mini Egg & Chocolate Chip Cookie Traybake

Store any leftovers in an airtight container at room temperature. The traybake will keep fresh for about 3-4 days. If you want to keep it longer, you can freeze individual pieces wrapped tightly in plastic wrap.

tips to make Mini Egg & Chocolate Chip Cookie Traybake

• Make sure your butter is softened to room temperature for easy mixing.
• Don’t overmix the batter after adding the flour; this keeps the traybake soft and chewy.
• You can mash some of the mini chocolate eggs into the batter for more chocolate flavor.

variation

You can swap the mini chocolate eggs for other types of candies like M&M’s or add nuts for extra crunchiness.

FAQs

1. Can I use white chocolate instead of regular chocolate chips?
   Yes, using white chocolate chips will give a different sweet flavor and still taste great!

2. What can I do if I don’t have mini chocolate eggs?
   You can use any small candies or chop up larger chocolate bars instead.

3. Is it possible to make this recipe gluten-free?
   Yes, you can use gluten-free flour as a substitute for plain flour to make it gluten-free.

Mini Egg & Chocolate Chip Cookie Traybake

A delightful treat combining chocolate and mini chocolate eggs, perfect for sharing on any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American, British

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Traybake

• 125 g butter, softened Make sure your butter is softened to room temperature for easy mixing.
• 100 g brown sugar
• 75 g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 200 g plain flour Can be substituted with gluten-free flour for a gluten-free version.
• 1/2 tsp baking powder
• 1/2 tsp salt
• 100 g chocolate chips Can substitute with white chocolate chips.
• 150 g mini chocolate eggs You can mash some into the batter for extra chocolate flavor.

Method

 

Preparation

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the bowl. Mix well until combined.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add this mixture to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips and half of the mini chocolate eggs.
7. Pour the batter into the prepared baking tray and spread it evenly.
8. Sprinkle the remaining mini chocolate eggs on top of the batter.

Baking

1. Bake in the oven for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
2. Allow the traybake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for 3-4 days or freeze individual pieces wrapped tightly in plastic wrap. Avoid overmixing the batter after adding the flour to maintain a soft and chewy texture.