HIPPITY HOP COOKIES

Well, hello there!

If you’ve got a jar of our Hippity Hop Easter Cookies Ready-to-Bake Mix, then you’re about to whip up something egg-stra special! These cookies are a delicious mix of soft and chewy with chunks of milk and white chocolate, sprinkles and colourful chocolate smarties.

I couldn’t be more excited that you’re baking these festive treats! Below, you’ll find a step-by-step video to guide you through, along with written instructions if you prefer to take it at your own pace. The cook-a-long video is for another of our mixes - Smartie-Pants Cookies (the OG), but rest assured the process is exactly the same!

Once you’ve baked your cookies, there are just two things I’d love for you to do:

📸 Snap a pic of your cookies and send it to me at hello@heartylittlekitchen.com.au

🐰 And most importantly, have FUN—because baking should always be fun!

RECIPE

You’ll need / Ingredients:

    • 1 x jar of Hippity Hop Easter Cookies Ready-to-Bake Mix

    • 125g unsalted butter

    • 1 large egg

    • 1 tsp vanilla extract or paste (this is optional, but highly recommended for extra yum!)

Directions:

    1. Line two large baking trays with baking paper and set aside.

    2. Measure and Melt your butter.

      Microwave method: Place the measured butter in a microwave proof bowl. Place in the microwave for 30 seconds before giving it a really good stir. If the butter still hasn’t melted completely, pop it back in the microwave for a further 20 seconds before giving it another good stir. Set aside to cool slightly.

      Stove top method: Place the measured butter in a small saucepan on the stove over low heat. As the butter starts to melt, give it a good stir so it doesn’t catch on the bottom of the saucepan. Remove from the heat immediately after it’s melted. Set aside to cool slightly.

    3. Open your jar of cookie mix (you might need to give it a little shake to loosen things up) and pour it into a large mixing bowl. If some of the dry ingredients get stuck in the jar, use a spoon or a butter knife to help get them out - this is perfectly normal! Give the dry ingredients a quick stir.

    4. Add the cooled melted butter, crack in the egg, and pour in the vanilla (if using). Use a spoon or spatula to mix until everything is just combined, with no dry patches left. The dough should be soft and slightly sticky.

    5. Using an ice cream scoop (or a tablespoon), gently scoop out 12 portions of the cookie dough onto the prepared baking trays. Avoid pressing down too hard on the batter to maintain a light, airy texture. Make sure your cookie dough balls have space between them on the trays as they will spread a little when baking.

    6. Place the trays in the fridge to chill for 1 hour or the freezer for 30 minutes. This helps the cookies hold their shape while baking and gives them that deliciously chunky look and taste!

    7. Preheat the oven to 180˚C/350˚F conventional (if using a fan-forced oven, reduce the temperature to 160˚C). Once warm, add the trays of chilled cookie dough to the oven and bake for 12-15 minutes or until they are perfectly golden brown around the edges.

    8. Once baked, allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

    9. Snap a photo of your Hippity Hop Cookies and send it to us! And most importantly… ENJOY! 🐣🍪✨