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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!
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