Chocolate Olive Oil Sheet Cake with Milk Chocolate German Buttercream


 
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake

I think we’ve talked here before about how much I love sheet cakes. It’s all the flavour of a layer cake, but just way, way more laid back. They are super easy to transport (you just take the whole pan with you), are the best for loading up with sprinkles, and, I don’t know about you, but I LOVE making the swirls with my little offset spatula. I could seriously do it all day - it’s so relaxing to me.

Today’s recipe is a chance for me to love on the sheet cake just a little more, with this double chocolate situation. There’s a chocolate olive oil sheet cake on the bottom - it’s rich and moist, but still has a lovely springy texture, and a depth of flavour from the olive oil in the recipe. I then topped it with a fave of mine - milk chocolate german buttercream. Chocolate has got to be one of my all time faves when it comes to German buttercream. Someone once described it as room temperature ice cream, which I think is really just the perfect description. The chocolate goes so nicely with the silky buttercream, giving you this smooth, decadent topping to the cake. This cake would go great with a load of different buttercreams - in fact, there are a heap on the site here for you, but I can’t go past a good double chocolate pairing, and sprinkles are optional but also kind of necessary.

Let’s take a quick sec to talk about the oil I used in the recipe - I used the Robusto Extra Virgin Olive Oil from Filippo Berio. I love all of their oils, but the Robusto is great to use in baking where you really want the oil flavour to shine through. Here, it gives flavour, and the perfect texture to the cake, but also gives another dimension to the chocolate flavour of the cake, which is so perfect! If you wanted to have a slightly less intense olive oil flavouring, their Extra light olive oil is my go to for when I need a neutral oil in baking too. If you haven’t tried adding olive oil to your cake before, I highly recommend giving it a try!

A few wee tips:

  • I used a milk chocolate in the buttercream, which gave a very light taste, but if you wanted something a bit darker, sub the milk chocolate for a good quality dark chocolate.

  • Ideally the pastry cream for the German buttercream needs to chill down - I like leaving it for at least a few hours, or overnight if I can.

  • This cake is great as it comes together all in the one bowl - you end up with quite a bit of mixture, so make sure that you have a big enough bowl!

 

 

Chocolate Olive Oil Sheet Cake with Milk Chocolate German Buttercream

- Makes one 9” x 12” cake - serves 12-16 people -

Chocolate Olive Oil Cake
375g all-purpose flour
350g sugar
120g dutch cocoa
2 tsp espresso powder
1 tsp salt
1 1/2 tsp baking soda
2 tsp baking powder
4 eggs, at room temperature
1 1/2 tsp vanilla
180g Filippo Berio Robusto Extra Virgin Olive Oil
330g whole milk, at room temperature
300g freshly boiled water

Milk Chocolate German Buttercream
110g sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1 tsp kosher salt
190g whole milk
1 tsp vanilla bean paste
340g (3 sticks) unsalted butter, at room temperature
180g good quality milk chocolate, melted and cooled slightly

 

- PROCESS -

CHOCOLATE OLIVE OIL SHEET CAKE

Preheat the oven to 350°f / 180°c. Lightly spray a 9”x13” baking pan with baking spray, and line with parchment paper. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, Filippo Berio Robusto Extra Virgin Olive Oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Transfer the batter into the prepared pan, and tap a few times on a flat surface to remove any excess bubbles.

Bake the cake for 40-45 minutes, until the centre springs back, or a cake tester inserted in the middle of the cake comes out cleanly.

Cool in the pan completely.

 

MILK CHOCOLATE GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the cooled melted milk chocolate.

ASSEMBLY

Transfer the cake to a serving plate or board. Dump the milk chocolate buttercream onto the cake, and, using an offset spatula, spread over the cake, creating swirls in the buttercream. Add sprinkles if desired.

Store leftovers in an airtight container in the fridge.

Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts


 
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts

Oye. It’s been a rough few days. My heart hurts for New Zealand - I am heartbroken that such a thing happened in my country, which has always seemed like such a safe haven. It’s reminded me just how important unity and acceptance is, and that we must always stand in each other’s corner. Everyone is welcome here.

Something else I was reminded about though, seeing the country rally behind a community, was how instrumental food is in bringing people together. Whenever things get a bit rough or a bit stressful, either for us or for someone I love, I always find myself turning back to food. It provides a bridge - a common ground everyone can relate to, and is a way of sharing. It can speak the words that may be too difficult to say. It really is my way of expressing love, and I know that rings true for a lot of people. There are few better ways to show you’re there for someone than through providing food.

This recipe is particularly relevant today, because Doughnuts are something that I often make to bring to others if I know they are having a hard time or are in need of some support. I took my all time favourite brioche recipe, which seems to sneak its way into so many things I make, spiked it with some vanilla bean, and shaped it into balls, which I then fried up into fluffy, crunchy, sugary brioche doughnuts. You really can’t get any better than a fresh doughnut.

I then filled them with a new to me filling - a salted caramel milk chocolate ganache. The process behind this is super clever - you make a caramel, and then pour it over chocolate and emulsify it in, the same way you would with the ganache. The result is silky and fudgy, with a creaminess from the milk chocolate and a sweetness from the caramel. It makes the perfect doughnut filling - I will definitely be using it in a bunch more things to come.

In the past I have always used a vegetable oil or canola oil to fry with, but recently I have started using Filippo Berio’s Extra Light Olive Oil. Not only is it a more healthy option, but it is great quality and has a high smoke point (410°f - 446°f), which makes it perfect for frying. It is super light in taste, so there is no need to worry about the flavour of the oil transferring to your baked goods. It is definitely my go to from now on - I really recommend giving frying in olive oil a try and see how it goes!

A few wee tips:

  • The Ganache (which is possibly my new favourite thing) needs to cool overnight in order to firm up. It can be made ahead if desired. If you have any leftover, it makes incredible salted caramel hot chocolates when you mix it with warm milk.

  • You ideally need a stick blender / emulsion blender for the ganache. It helps to emulsify the caramel, giving you a super silky finish. A stick blender is a great investment - I use mine loads for making curds and creams, and also a whole bunch for making salad dressing (It makes super quick aioli!).

  • I made the brioche dough the night before, and did the first rise overnight in the fridge, which makes the process feel a little less involved.

  • Make sure that you give the doughnuts adequate time to cool before filling, otherwise the ganache will melt.

  • It seems like a lot of oil used, but I wait for the oil to cool once I am finished frying, then just return to the bottle and use again another time. You can use it a bunch of times before you need to dispose of it! You need it to be deep enough that the doughnuts don’t touch the bottom.

  • A thermometer is super important when you are deep frying - too hot and the doughnuts won’t cook inside, and too cold and they will soak up oil and be too greasy. Make sure to test the oil between batches to make sure that it hasn’t changed too much. Frying in cast iron helps this a lot.

 

 

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts

- Makes about 12 -

Salted Caramel and Milk Chocolate Ganache
270g milk chocolate, chopped
540g heavy cream
1 tsp vanilla bean paste
3/4 tsp salt
35g water
240g sugar
30g light corn syrup or glucose
50g unsalted butter, at room temperature

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
250g (1 cup) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

For Frying
Filippo Berio Extra Light Olive Oil
150g sugar, for rolling doughnuts


 

- PROCESS -

SALTED CARAMEL MILK CHOCOLATE GANACHE

Place the chopped chocolate in a medium heat proof bowl.

In a small, heavy bottomed saucepan, place the cream, vanilla bean paste and salt, and place over low heat. You just want to warm it - not let it boil.

In a medium heavy bottomed pan, combine the water, sugar, and corn syrup. Place over medium heat. Cook, stirring or swirling the pan occasionally, until the mixture is a deep amber colour. Remove from the heat and adda third of the warmed cream mixture. Be careful as it will steam and sputter. Whisk well to combine. Add the second third, combine, then add the remaining cream, and whisk until well incorporated.

Pour a third of the the caramel cream mixture over the chopped chocolate, then cover the bowl with a lid or plate and leave to stand for 2 minutes. Mix with a stick blender to emulsify the mixture. Add the remaining caramel mixture in two additions, mixing well with the stick blender to ensure even incorporation.

Cool the mixture to 95°f / 35°c (you can either leave it at room temperature, stirring occasionally, which will take some time, or you can pop it into the fridge, stirring and checking the temperature often), then add in the butter and mix with the stick blender to emulsify. Transfer to an airtight container and leave to set overnight in the fridge.

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively the first rise can be done overnight in the fridge.

Turn the dough out onto a well floured surface. Weigh the dough, and divide into 12 equal weight portions. Roll each portion into a tight ball. Place the rolled doughnuts on a baking tray sheet with parchment paper, leaving adequate space between (you may need two baking sheets).

Leave the doughnuts to proof for a further 20 minutes. When you poke them lightly with your finger, it should leave a small indentation that springs back.

While the doughnuts are proofing, heat Filippo Berio Extra Light Olive Oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Place the sugar in a shallow bowl.

Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.

FILLING

Transfer the chocolate ganache to a piping bag filled with a round piping tip. Fill each doughnut with the ganache - you will feel it become heavy in your hand, and will begin to come out the top a little. Pipe a small blob of ganache on the doughnut where the filling pokes out.

Doughnuts are best served on the day that they are made.

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Milk Chocolate Mini Egg Cookies


 
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
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A couple of months ago, I jokingly renamed Sarah Kieffer's amazing "Pan Banging" cookies, referring to them as FOMO cookies (I just renamed what I called them, they are still called Pan Banging cookies IRL).  FOMO, or 'fear of missing out' seems to be a real thing these days on Instagram. Someone makes a recipe, usually gram worthy and delicious, someone else gets FOMO, also makes the recipe, and from there it is a swift chain reaction of FOMO baking. Alison Roman's Salted Chocolate Chunk shortbread, which is currently taking over the internet (because it's super yum and you should probably make it right after you make these), falls squarely in the FOMO category too.

My good friend Brian Hart Hoffman jumped on the FOMO bandwagon fairly quickly (this is how it works!), and we started throwing ideas around about cookies to try. The idea is that we essentially give in to peer / internet pressure and make all of the FOMO worthy cookies that we can, and share as many as we can along the way.  I hope that you can join in! Let's all be super lame and use the #fomocookies tag! 

And now we have a new cookie to add to the FOMO list. Well, at least we think so anyway. When I first made them I immediately texted Brian, saying "Holyshittheseareamazingineedthemall". They are THAT GOOD. These are Milk Chocolate Mini Egg Cookies, from the latest issue of the Bake from Scratch Magazine. These cookies are fudgy and chewy, and loaded up with those candy coated mini eggs that are already addictive enough on their own. These are the type of cookie where you sneak a little bite, then another little bite, and then suddenly you have eaten three. They are amazing with the mini eggs, but I rolled some in chocolate chunks too, in the name of research, and I can confirm that they are also almost just as good. 

A few wee tips:

  • I have tweaked the method of the recipe just slightly - it calls for an hour to overnight rest in the fridge. I found that an hour was too short, and overnight made them too hard to scoop, so somewhere around the 3 hour mark is great. I then froze them before baking just to help with spreading.

  • Weigh your ingredients for best results.

  • If you are a little pressed for time, you can rest for an hour, roll and scoop and cover in eggs, then bang them in the freezer for 20 mins or so before you bake them - I jammed them all onto one tray, then transferred to the baking sheet I was using them as needed.

  • These do tend to hold hands in the oven a little, so 6 per half baking sheet works best for me

  • The recipe has you smush lots of eggs onto the top of each cookie, and then bake it - they do spread A LOT in the oven, so I jammed a few more chopped eggs onto the top of each one after they came out of the oven. Two 10oz (285g) bags seem to work best for me, once you account for snacking on the eggs as you bake these.

  • The mixture will seem very wet, but it will firm up in the fridge!

  • Because my oven isn't the best, I bake these one tray at a time, but you could probably do two at a time - rotate the trays halfway through.

  • The recipe includes almond extract, but I left it out because I don't like it, and they were still insane, so i'll leave that one up to you whether you want to ruin your cookies by making them taste like almond extract or not. (Juuuuust kidding!)

 

 

Milk Chocolate Mini Egg Cookies

- Makes about 20 cookies -

Recipe reprinted, with permission, from the March / April issue of Bake from Scratch

1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (110g) firmly packed light brown sugar
115g melted milk chocolate
2 large eggs (100g), at room temperature
1 tsp almond extract (optional)
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
3/4 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
2 x 185g (10oz) bags of candy coated chocolate mini eggs (I used cadbury), roughly chopped
85g (1/2 cup) milk chocolate chunks (I used a bar of milk chocolate, chopped) 
 

 

- PROCESS -

In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, sugars, melted chocolate, egg,and extracts at medium speed until well combined and fluffy, 3-5 minutes. 

Sift together the flour, cocoa, salt, baking soda and baking powder into a medium bowl. Turn the mixer to low and slowly add the dry ingredients, mixing until well combined. Add 1/2 cup (90g) of the chopped mini eggs, along with the chocolate chunks. Mix just until they are incorporated. 

Press a piece of plastic wrap against the surface of the dough, and place in the fridge. Chill for 3 hours, until the dough has firmed up but is still scoopable. 

Preheat the oven to 325˚f (165˚c). Line three baking sheets with parchment paper. Place the remaining chopped mini eggs into a bowl or plate. Scoop the cookies into balls using a 1 oz / #30 / 2 Tbsp cookie scoop. Press each one into a 1/2 inch thick disc. Press the disc into the bowl of chopped mini eggs, pressing any extra on with your hands if needed. Transfer onto a baking sheet - I usually put them all on the same sheet for freezing to save space, then transfer as I bake them. Place in the freezer for 15 minutes. 

Evenly space 6 cookies on a baking sheet. You can either bake two trays at once, or one at a time, depending on your oven. Bake for 15-18 minutes, or until they are just set. Remove from the oven, and place additional mini eggs on the top of the cookies to fill in any spaces from spreading (optional but recommended step). Allow to cool completely. 

 

 

Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.