If you’re stuck with too many leftover Easter eggs and are looking for ways to use them, there’s one quick and easy way that could be perfect for you. You might be left with a pile of uneaten Easter eggs staring at you from the kitchen counter, but you could use them for some baking. If you want to get creative, you could repurpose them into something even more delicious.

Making chocolate chip cookies is an easy way to use your eggs, and they’re not only tasty but simple to rustle up at home. You don’t need fancy ingredients or hours in the kitchen, just a few staples which you might already have and about half an hour of your time.

Start by chopping up your Easter egg chocolate into small chunks. Don’t worry about uniformity; a mix of sizes actually gives the cookies a more interesting texture.

Milk, white, or dark chocolate all work beautifully; you can even throw in bits of filled eggs for added indulgence.

The rest of the dough is straightforward: butter, sugar, egg, flour, baking powder, bicarbonate of soda, vanilla extract, eggs and a pinch of salt.

You’ll need to cream the butter and sugar, mix in the egg, stir in the dry ingredients, and fold through your chopped Easter chocolate.

Next, scoop the dough into cookies and place onto a baking tray. Place into the oven, and in just 10 to 15 minutes, you’ll have golden, chewy, melt-in-your-mouth cookies.

If you’re looking to add extra flavour to your cookies, you might want to try adding nuts, coconut or a sprinkle of sea salt.

You won’t be disappointed when these delicious cookies come out of the oven and they’re the perfect sweet treat to give out to your friends and family.

You will need: