I first spotted the idea for a slow cooker cookie over on the Delish Facebook page. It looked so super easy and kind of reminded me of Millies Cookies. We decided to give it a go with an Easter twist.
The recipe really is super easy, pretty adaptable and takes no time at all. Plus your kitchen will smell of freshly baked cookies all afternoon. What's not to love?
This month we have also baked Easy Mini Easter Cheesecakes and Gnocchi from Scratch. Click the links if you fancy giving those a try too.
Scroll to the bottom for the ingredients list and method and follow the step by step instructions below:
1 - Scrunch a sheet of baking parchment/paper into a ball then use to line the bottom of your slow cooker.
2 - Mix 100g soft butter, 100g of caster sugar and 75g brown sugar together in a mixer (or bowl) until a smooth dough forms.
3 - Scrape the mixing blade and slowly add one large egg and a few drops of vanilla essence to the mix.
4 - Add a pinch of salt, a pinch of bicarbonate of soda and 200g plain flour. Mix until well combined and then stir in the final ingredient of your choice - this could be chocolate buttons, fudge bites, nuts or anything really. As it is Easter, we opted for a share bag of mini eggs.
5 - Spread the cookie dough into the pre-lined slow cooker. Use clean hands to flatten/smooth. Cover and cook on high for 1 hour before checking (it should take around 2.5 hours in total).
After one hour.......
After 90 minutes I realised that one part of the cookie dough had caught - the rest seemed ok. I turned the cooker down to low and turned the dough around. I just cut this bit off at the end so no big deal.
6 - Check on the dough every 30 minutes after the initial hour, turn the dough around or adjust the temperature if necessary. Once it has all changed colour and is still a little squidgy in the middle, it is done. You can serve immediately or leave to cool on a wire rack (I cut into pieces while it was still warm).
I much preferred the cookies warm straight from the slow cooker as they were nice and soft. After they had cooled they were pretty hard and crunchy.
Our cookies were lovely and would be great with ice cream - they did not taste like Millies Cookies unfortunately and were definitely not up there with my favourite cookies but they were nice enough and it was a very easy baking project to complete in the background over an afternoon.
How to Bake Easter Cookies in the Slow Cooker
Ingredients (serves 12)
- 100g Butter
- 100g Caster Sugar
- 75g Brown Sugar
- 1 Large Egg
- 200g Plain Flour
- Pinch of Salt
- Pinch of Bicarbonate of Soda/Baking Soda
- Few Drops of Vanilla Essence
- 170g (ish) Bag of Mini Eggs
Method
1 - Scrunch a sheet of baking parchment/paper into a ball then use to line the bottom of your slow cooker.
2 - Mix 100g soft butter, 100g of caster sugar and 75g brown sugar together in a mixer (or bowl) until a smooth dough forms.
2 - Mix 100g soft butter, 100g of caster sugar and 75g brown sugar together in a mixer (or bowl) until a smooth dough forms.
3 - Scrape the mixing blade and slowly add one large egg and a few drops of vanilla essence to the mix.
4 - Add a pinch of salt, a pinch of bicarbonate of soda and 200g plain flour. Mix until well combined and then stir in the final ingredient of your choice - this could be chocolate buttons, fudge bites, nuts or anything really. As it is Easter, we opted for a share bag of mini eggs.
5 - Spread the cookie dough into the pre-lined slow cooker. Use clean hands to flatten/smooth. Cover and cook on high for 1 hour before checking (it should take around 2.5 hours in total).
6 - Check on the dough every 30 minutes after the initial hour, spin the dough around or adjust the temperature if necessary. Once it has all changed colour and is still a little squidgy in the middle, it is done. You can serve immediately or leave to cool on a wire rack (I cut into pieces while it was still warm).
4 - Add a pinch of salt, a pinch of bicarbonate of soda and 200g plain flour. Mix until well combined and then stir in the final ingredient of your choice - this could be chocolate buttons, fudge bites, nuts or anything really. As it is Easter, we opted for a share bag of mini eggs.
5 - Spread the cookie dough into the pre-lined slow cooker. Use clean hands to flatten/smooth. Cover and cook on high for 1 hour before checking (it should take around 2.5 hours in total).
6 - Check on the dough every 30 minutes after the initial hour, spin the dough around or adjust the temperature if necessary. Once it has all changed colour and is still a little squidgy in the middle, it is done. You can serve immediately or leave to cool on a wire rack (I cut into pieces while it was still warm).
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