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Mini Egg NYC Cookies
Get ready to fall in love with these huge mini egg cookies! My version is done NYC-style, meaning that they’re chunky, soft in the middle and ooze chocolate in every bite. Let’s get baking!
Easter is just around the corner (yay), and you know what that means… Mini Eggs Are Back!
I’ve recently updated my original mini egg cookies recipe, it’s taken me a few trials and errors, and many taste tests (which I could never complain about)! But here it is everyone, my super chunky NYC mini egg cookies, that are the perfect bake for Easter.
They take just shy of 15 minutes in the oven, and let me tell you, when they come out, they’re crunchy around the edges, so soft in the middle and the mini eggs encase melted chocolate inside.
Why You’ll Like This Recipe
- These cookies are chunky, around the size of your palm
- You can freeze these cookies for later
- They look as good as they taste (I definitely can vouch for that!)
- It’s so versatile too, you can use any chocolate!
I really love this recipe, so much so, that I actually stock up on mini eggs so that I can make these cookies all year round. However, you can replace the chocolate eggs with whatever alternative that you like. Or, you can make a different type of nyc cookie…
I often make my triple chocolate nyc cookies, these chocolate orange nyc cookies or even these gingerbread nyc cookies instead.
Watch How To Make It
Mini Egg Cookies Recipe Ingredients
Most of the ingredients you’re likely to have at home already, maybe minus the mini eggs as they start to stock in shops around January. That being said, you might be able to buy some online outside of the Easter period.
To make these cookies, I’ve listed the ingredients you’ll need below:
- Mini Eggs: I used Cadbury’s mini eggs.
- Plain Flour: Use plain flour also called all-purpose flour. Do not use self-raising flour as it won’t work with this recipe, the texture will be more cake-like.
- Baking Powder & Bicarbonate Of Soda: These ingredients help the cookies expand during the baking process.
- Butter: You can use salted or unsalted butter to make these mini egg cookies. I’ve also used Stork margarine and it works too.
- Sugar: I use a combination of light brown sugar and caster sugar. This will add a tasty caramelised flavour to the cookies.
- Egg: Use a room temperature egg; I used one large egg, though a medium sized egg is fine.
- Vanilla Extract: I added vanilla extract for an extra oomph of flavour. If you’re going to use flavourings, use vanilla extract and not vanilla essence (it’s an artificial flavour).
I like to add a combination of crushed and whole mini eggs as it creates a variety of texture. This way, not every bite is a whole chocolate egg in your mouth! Feel free to keep all the eggs whole or break them all into chunks if you like.
How To Make Mini Egg Cookies
Below is a step-by-step guide on how I make these mini egg Easter cookies, full recipe instructions are on the recipe card at the bottom.
Step One:
Place butter, light brown sugar and caster sugar into a large mixing bowl and whisk until the texture is light, creamy and fluffy.
Step Two:
Add an egg and vanilla extract into the mixing bowl and whisk together until combined.
Step Three:
Add plain flour, baking powder and bicarbonate of soda into the mixing bowl and whisk together until a cookie dough has formed.
Pour the mini eggs into a mixing bowl and whisk until evenly distributed within the dough.
NOTE: I like to add a mixture of crushed and whole mini eggs!
Step Four:
Separate the dough into 8 equally sized sections, they should be around 97g each for this recipe. Then, with your hands roll each chunk of dough into a ball and place it onto a plate or baking tray.
Place in the freezer for 30 minutes for the dough to firm up. Whilst the cookies are freezing, preheat your oven to 200°C (180°Fan, gas mark 6, 400°F) and line a baking tray with parchment paper.
Step Five:
After 30 minutes, place the cookie dough balls onto a lined baking tray and bake it in the oven for 14 minutes. Once baked, leave the cookies to cool for at least 10 minutes before eating.
Note: If you don’t have a large baking tray, it’s likely you’ll have to bake the cookies in batches.
My Top Tips
I always leave the cookies to cool down for at least 10 minutes before handling them (though sometimes I can’t resist). It’s because the cookies are very hot and fragile when fresh out of the oven, and they can fall apart easily. The cookies harden as they cool, so it’s best to let them cool down for a little bit.
Leaving the cookie dough to chill in the freezer helps to reduce the cookies spreading too much in the oven. The 30 minutes chill time is 30 minutes well spent – don’t skip this!
Be careful when chopping the mini eggs, I like to bash the packet with a rolling pin. You could also use a pestle and mortar to do this.
The dough shouldn’t be sticky at all when you’re at the stage of rolling it into balls. If it is, you can add a little bit more flavour, or you can leave it to harden in the fridge for a few minutes.
How To Store & Freeze
I keep leftover cookies in an airtight container at room temperature for around 3 days to 5 days.
To Freeze The Cookie Dough: Wrap the dough in cling film and place it in an airtight container. Store the dough in the freezer and freeze for up to 3 months.
I like to freeze the dough once I’ve rolled them into balls (so in step 4), it makes life so much easier for me. When I’m ready to bake them from frozen, I simply place the dough balls onto a baking tray and bake with an extra minute or two added to the total baking time.
More Delicious Easter Baking Recipes
Here are even more tasty recipes perfect for Easter, I’ve included a few must-bake classics in this list:
- Mini Egg Cookie Bars
- Hot Cross Bread And Butter Pudding
- Mini Egg Brownies
- Cornflake Easter Nests
- Mini Egg Tiffin
- Easter Egg Cheesecake
- Shredded Wheat Nests
Mini Egg Cookies
Ingredients
- 300 g Plain Flour
- 1 tsp Baking Powder
- ½ tsp Bicarbonate Of Soda
- 130 g Unsalted Butter
- 75 g Caster Sugar
- 100 g Light Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 160 g Mini Eggs (2 Packs)
Instructions
- Place butter, light brown sugar and caster sugar into a large mixing bowl and whisk until the texture is light, creamy and fluffy.75 g Caster Sugar, 100 g Light Brown Sugar, 130 g Unsalted Butter
- Add an egg and vanilla extract into the mixing bowl and whisk together until combined.1 Egg, 1 tsp Vanilla Extract
- Add plain flour, baking powder and bicarbonate of soda into the mixing bowl and whisk together until a cookie dough has formed.300 g Plain Flour, 1 tsp Baking Powder, ½ tsp Bicarbonate Of Soda
- Pour the mini eggs into a mixing bowl and whisk until evenly distributed within the dough.Note: I like to add a mixture of crushed and whole mini eggs!160 g Mini Eggs
- Separate the dough into 8 equally sized sections, they should be around 97g each for this recipe. Then, with your hands roll each chunk of dough into a ball and place it onto a plate or baking tray.
- Place in the freezer for 30 minutes for the dough to firm up. Whilst the cookies are freezing, preheat your oven to 200°C (180°Fan, gas mark 6, 400°F) and line a baking tray with parchment paper.
- After 30 minutes, place the cookie dough balls onto a lined baking tray and bake it in the oven for 14 minutes. Once baked, leave the cookies to cool for at least 10 minutes before eating.
Video
Notes
Chocolate Alternatives
- Kinder Bueno Mini Eggs (I LOVE these)
- Kinder Mini Eggs
- Areo Mini Eggs
- Daim Mini Eggs
- Milkybar Mini Eggs
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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