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Easter Cookies

I've got to say these guys have nearly taken me over the edge. I've been so pleased with myself not eating any chocolate for Lent but as I sit here my mouth is watering.

I am imaging the mini eggs soft molten centres all gooey from the heat of the oven and I know that the cookies are just that right mix of crispy on the edges but soft and moist in the middle. Then with an amazing stroke of luck Sainsbury had this popping candy chocolate spread in the store to take these to a whole different level. 

The boys will be fighting over who gets to take these to work or school tomorrow. Luckily there is enough to share, I've just ate some dried apricots and it truly hasn't helped............
200g unsalted butter
300g soft light brown sugar
2 eggs
1tsp vanilla extract
360g plain flour
pinch of salt
1 tsp bicarbonate of soda
1tsp baking powder
350g mini eggs (freeze before using)
about a third of a jar of chocolate popping candy spread

Preheat oven 170˚c  

Mix the butter and sugars together in a freestanding machine until light and fluffy. 

Add eggs a little at a time. Scrape down the sides and add vanilla extract.  

Sift in flour, bicarb, salt and baking powder. Mix until it reaches a clay like dough.

With an ice-cream scoop or spoon put 15 cookie dough mounds onto prepared trays. 

Make an indentation in each cookie dough with a teaspoon then fill with half a teaspoon of chocolate popping candy spread.

Stud the cookie dough with the mini eggs.

Bake for about 15 minutes, taking them out halfway through and giving a sharp bang
on a work surface.

Cool cookies slightly before transferring to wire racks to cool completely.