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Mini Egg Cookie Cake! Two Layer Mini Egg Cookie Cake with Vanilla Buttercream Frosting and ALL the Mini Eggs! Preheat your oven to 190C/170C Fan and line Two 8″ Circle Cake Tins with parchment paper, and leave to the side for now. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
Mini Chocolate Chip Cookies are a fun, bite-size twist on traditional chocolate chip cookies! Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners. Whisk together the flour, baking powder, baking soda, and salt.
Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan. Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes.
This is a dense cake with milk chocolate chips that makes a great snack. Kids love it. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan. Stir flour, baking soda, and salt together in a bowl. Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes.
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