If you love your cookies soft and gooey, you'll love Fitwaffle's Easter cookie pots. Studded with Mini Eggs and baked in the air fryer, they couldn't be easier to make.
Soft and gooey cookies, packed with chocolate chips and mini chocolate eggs. These cookie pots are so quick and easy to make and perfect just to bung in the air fryer. The ultimate Easter dessert.
MAKES: 2
COOK TIME: 25 MIN
INGREDIENTS
- ESSENTIAL: two 6cm x 6cm (2½in x 2½in) air fryer-safe ramekins.
- 50g (1.75oz) unsalted butter, softened
- 40g (3 tbsp) light brown sugar
- 20g (1tbsp + 1 tsp) granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 70g (½ cup) plain (all-purpose) flour
- ¼ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
- 40g (3 tbsp) chocolate chips of your choice + extra for the top
- 40g (1.5oz) candy-coated mini chocolate eggs, crushed + extra for the top
METHOD
-
Preheat the air fryer to 160˚C (325˚F).
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In a small bowl, beat the butter and both sugars with a spoon to form a paste.
-
Add the egg yolk and vanilla extract and mix until combined, then fold in the flour, bicarbonate of soda (baking soda) and salt until just combined, then fold in the chocolate chips and crushed mini chocolate eggs.
-
Place in the centre of your air fryer and bake for 10–15 minutes until the top is crisp and golden brown. Leave to stand for 2 minutes (they will be very hot), then grab a spoon and dig in.
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Best served straight away, but you can reheat them in the air fryer for 2–3 minutes up to 1 day after baking.
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