*This post may contain affiliate links. Please see my disclosure for more details!*
Thick, chunky and delicious New York style Mini Egg NYC cookies stuffed with chocolate chunks and mini eggs!
Easter baking already!
Okay yes… I caved. I always try and wait until at least after pancake day to start posting too many Easter goodies, but I would say January is my earliest! I just can’t resist it. I do however always say, if something is available to buy in shops (mini eggs in January) then why can’t I use them!
This year has already had a tough start for many people all around the world, and I just think all the normal rules are out of the window right now! I have had so many requests for this recipe already, and so many of you are using baking as a method of coping so I think it’s allowed!
As a side note, I am so glad that my recipes are bringing some form of joy to people right now – even if it’s just a fun afternoon with your kids, or something a bit tasty and a bit different then I am happy my blog has helped!
Anyway… MINI EGG NYC COOKIES!! This recipe was always going to happen.. how could it not?! 2020 brought the year of NYC Cookies to my blog, and they are still baked over and over.
Arguably, these cookies really can’t be beaten. NYC Cookies are meant to be HUGE. If you make ‘half size’ cookies, they are no longer NYC cookies… so please don’t kid yourself. These are meant to be a bit too much, but so good that you eat it all anyway!
So the cookie dough for these white chocolate fudge NYC Cookies is the same as all the others… and can you really blame me?! It’s the best cookie dough out there!
- Butter – Whether its baking spread, butter, or a margarine – they all work for these cookies.
- Sugar – Because of the fudge theme of these cookies, I used just light brown soft sugar to help the flavour. To make it more fudge like you can do half light brown soft sugar and half dark brown soft sugar.
- Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of.
- Vanilla – Optional, but adds a delicious flavour.
- Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour.
- Raising agents – For these, I use bicarbonate of soda and baking powder. Bicarb is a classic addition as the raising agent for cookies, and baking powder helps create the texture you are after in a New York style cookie
- Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter
I will start by saying that you can use basically any solid easter chocolate you want in these. smartie eggs, galaxy eggs, terry’s chocolate orange eggs or anything chocolatey! I wanted to use Cadbury’s mini eggs however as they are iconic.
I found it was best to use most of the mini eggs chopped up (I use a pestle and mortar to halve them, but the side of a large knife works well as it can get a little dangerous!) but a few whole eggs works well too!
I find that eggs such as these ones don’t tend to fade in colour, but if your oven circulates heat slightly oddly, the colour may leak slightly – but don’t worry, will still taste delightful!
I also added in a few chunks of chopped Cadbury’s chocolate. I chop the pieces to chocolate chip size as I find little best dotted throughout nicer than just large chunks, but that’s up to you on what you prefer!
Dare I say you find these too chocolatey… this probably isn’t the blog for you… but I wouldn’t get too carried away with much more! Also, just like my other NYC Cookies, you can take out 25g of flour and use 1tbsp of cornflour for a lovely texture!
Freezing & prepping
So… a question I get all of the time when it comes to my cookies is can you freeze them?! And of course… YES YOU CAN!! I do it all of the time myself because it really is that worth doing.
Say you don’t want an entire batch of cookies in one go because they’re better when warm and fresh out of the oven, you can follow the recipe like normal, and chill and prep the dough.
At this point, you can take the ones you don’t want to bake immediately and put them onto a tray and freeze. Once solid, you can put them into a container or bag and just leave them until you want them!
When baking from frozen, just add 1-2 minutes to the baking time and that’s it! You can also freeze baked cookies and just let them thaw on the side if you prefer.
Mini Egg NYC Cookies!
- 125 g unsalted butter
- 100 g light brown soft sugar
- 75 g white granulated sugar
- 1 large/medium egg
- 1 tsp vanilla (optional!)
- 300 g plain flour
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 100 g Dairy Milk (chopped finely) (or chocolate chips)
- 200 g Mini Eggs (chopped)
- 50 g Mini Eggs (whole)
- Add the unsalted butter, light brown soft sugar and white granulated sugar to a bowl and beat until creamy.
- Add in the egg, and beat again. If using vanilla, add it in now.
- Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed.
- Add in the chopped Dairy Milk and chopped Mini Eggs and mix in until they are distributed well in the cookie dough.
- Weigh the cookies out into eight cookie dough balls - they're about 115g each.
- Once they're rolled into balls, add the whole mini eggs into the cookie dough balls and put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take the cookies out of the freezer/fridge and put onto lined baking trays. I put four cookies per tray!
- Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- Once baked, these will last for 4-5+ days!
- You can freeze the raw cookie dough for up to three months. If you are baking straight from frozen after some time, add 1-2 minutes to the baking time!
- You can use any chocolate you fancy, not necessarily dairy milk or mini eggs!
- If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
- If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
- If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
- If you want to make smaller cookies (60g) - they take about 9 minutes to bake!
Find my other Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.