Quick Mini Chocolate Eggs Thumbprint Cookies
Easy and delicious Easter treat that no one can refuse!
Ingredients
- 113 g unsalted butter
- 100 g white sugar
- 1 egg
- ½ tsp vanilla
- 220 g flour
- ¼ tsp baking powder
- pinch of salt
- Nutella or chocolate spread
- mini chocolate eggs
Instructions
- Turn on the oven at 180 ° C.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla to the mix.
- Add the dry ingredients to the mix and unite everything together.
- Roll the mix in small round balls and bake for 10 minutes at 180 ° C.
- remove from the oven and with the back of a teaspoon, push the middle down to create some space for the chocolate.
- Let them cool down completely on a rack- around 30 minutes.
- Fill the middle of the cookies with Nutella or any chocolate spread you prefer and decorate with mini chocolate eggs.
Notes
Make sure you leave the cookies to cool down before adding the topping or the nutella will overflow and the mini eggs will melt.