- serves 9
- prep time 25 minutes
- cooking time 10-12 minutes
Ingredients
| Ingredients | |
|---|---|
| 200g | Unsalted Butter |
| 180g | Light Brown Sugar |
| 50g | Caster Sugar |
| 1 | Egg |
| 1 tsp | Vanilla Essence |
| 230g | Self Raising Flour |
| 40g | Macro Mike Chocolate Easter Egg Protein |
| 1 tsp | Baking Soda |
| 100g | White Chocolate Chips |
| Pinch Salt | |
| 1 Packet | Chocolate Mini Eggs, Roughly Chopped |
Macros
per serving
- protein 10g
- fat 26g
- carbs 76g
- calories 575
Recipe by: @emmawattnutrition
If you’re all about indulgence and extra protein this Easter, you need to make these! 🐣🍫✨
Steps
-
Using an electric whisk or stand mixer, beat the butter and sugars together until pale and creamy. Add egg and vanilla and whisk again until combined.
-
Add the flours, protein powder, baking soda, salt and mix with a wooden spoon until combined. Mix in the choc chips and mini eggs until just combined.
-
Scoop mixture into large balls (about 100g each). Place on a lined baking tray at least 4cm apart and slightly flatten. Place in the freezer for 30 minutes.
-
Preheat the oven to 180C. Remove the cookies from the freezer and bake for 10-12 mins or until golden around the outside.
-
Remove from the oven and let cool on the tray for 10 minutes before placing on a cooling rack to fully cool. Enjoy!