Yin and Yang Chocolate Cookie Recipe

Method

1. To make the mini egg cookies cream together the butter and sugars until pale and fluffy. Add the egg and vanilla and mix until fully incorporated.
2. Add the dry ingredients and mix until nearly combine. In a sandwich bag, roughly bash the mini eggs and add to the bowl and fold until ingredients are fully incorporated and evenly distributed.
3. Lay out a long strip of cling film onto the surface and place your cookie dough along it. Wrap in the cling film and roll into a long sausage-like shape then set aside for later.
4. To make the cream egg cookies, repeat steps 1-3 with the cream egg ingredients.
5. Lay out another long strip of clingfilm onto your work surface. Remove the clingfilm from both cookie doughs and lay side-by-side and the new strip. Wrap and roll to elongate and merge the two doughs together and place in the fridge to chill for 1-2 hours.
6. Pre-heat oven to 160C. Remove the clingfilm and slice into 14 then roll slightly in your hands to form a ball. Place on a lined tray, top with some reserved mini & cream eggs and bake for 15-18mins or until crisp on the outside but a slight wobble in the middle.
7. Remove from the oven and allow to sit on the try for 5mins before placing on a rack to cool completely. Serve and enjoy!