Ingredients:
100g granulated sugar
100g unsalted butter (soft)
200g plain flour
1 egg
1/8 tsp salt
2 tsp vanilla extract
1/4 tsp baking powder
180g plain flour
100g white chocolate (melted)
100g milk chocolate (melted)
1 pack of mini eggs

Method:

Preheat the oven to 175˚C and line two large baking sheets with baking parchments.

Firstly, beat the butter and sugars together in a large bowl using a whisk until smooth, add in the egg and vanilla extract and whisk until fully incorporated.

In a separate bowl, sift in your flour, baking powder, and salt. Begin to pour the dry ingredients into the wet ingredients gradually until well combined.

Using a small spoon or an ice cream scoop, scoop out some dough and roll it into small balls. Place each ball (leaving space between) onto your baking sheet and bake for about 10-15minutes or until golden brown.

Remove from the oven, and immediately press your thumb or the back of a small spoon down into the middle creating a dip. If using your thumb please be cautious as they will be hot.

Place cookies on a wire cooling rack until they reach room temperature. While they are cooling, melt the white and milk chocolate separately in the microwave at 30 second intervals.

Pour the chocolate into the middle and finish with a mini egg on top. Allow the chocolate to hard and enjoy!!