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Mini Egg & Chocolate Chip Cookie Traybake

A delightful treat combining chocolate and mini chocolate eggs, perfect for sharing on any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.