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Fitwaffle’s Mini Chocolate Egg Cookie Pots
Introduction from Eloise Head
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.
Ingredients
Essential kit
You will need: two 6cm x 6cm (2½in x 2½in) air fryer-safe ramekins.
Method
Preheat the air fryer to 160˚C (325˚F).
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.
Scoop the dough into the ramekins and sprinkle extra chocolate chips and crushed eggs on top.
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.
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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