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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!

NYC cookies

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.

My NYC chocolate chip cookies are the best ever, and I have a good few other flavours now such as my red velvet NYC cookies and my gingerbread NYC cookies most recently at Christmas time.  

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! 

Cookie dough

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

Easter chocolate

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!

Thick, chunky and delicious New York style Mini Egg NYC cookies stuffed with chocolate chunks and mini eggs!
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, Easter, Mini Eggs
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie


  • 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!
  • ENJOY!


  • 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!

You can find me on:

J x

© 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.


  1. Michelle Jones on March 25, 2024 at 5:01 pm

    5 stars
    I haven’t done them quite as large, 80-90g, but oh my they’re good!

  2. Crysta Derbyshire-Wood on March 2, 2024 at 12:36 pm

    5 stars
    AMAZING. These turn out perfect every time thank you Jane!
    Always such a delight to make these. Best recipe!

  3. Alice on February 25, 2024 at 4:10 pm

    Hi, if I were to make these cookies gluten free, as well as substituting the flour, would i need to include xantham gum? if so how much? and would i need to change any of the other ingredients quantities?

  4. Elizabeth on February 22, 2024 at 4:26 pm

    4 stars
    I made these the other day and they taste lovely but didn’t really flatten. I followed the recipe and I was aware from comments to not make the balls too tight, but the dough was still crumbly in texture and I had to push it together to get it to that shape. I watched a video you did and it’s hard to tell what the texture is like on yours. Any advice?

    • Jane's Patisserie on April 11, 2024 at 12:26 pm

      How did you mix the dough? It may likely just be that the dough wasn’t beaten enough to create a dough and that’s why it was crumbly to start with. The cookies not spreading can also be if your oven runs hotter x

  5. Emily on February 20, 2024 at 10:38 pm

    5 stars
    I’d love to make a chocolate version of these, what would you suggest? Should I swap half the flour for cocoa powder? Thanks 🙂

  6. Lauren on February 7, 2024 at 1:15 pm

    Can these be made gf by using gluten free plain flour and gluten free baking powder? Many thanks

    • Jane's Patisserie on February 11, 2024 at 2:06 pm

      Yes, you can! Make sure to double check all other ingredients are also gluten free.

  7. Joanne Mullett on March 28, 2023 at 9:00 pm

    Hi Jayne, I’ve made these this evening (not for the first time) and I’ve accidentally used Caster sugar in them instead of granulated (75g). They are currently in the freezer, have I ruined them?

    • Jane's Patisserie on March 30, 2023 at 1:14 pm

      Hiya! How did they turn out? Hope they were still yummy! x

  8. Claire Ross on March 17, 2023 at 8:39 pm

    5 stars
    These were amazing. Made them tonight and served with some vanilla ice cream whilst they were slightly warm. I just baked 3 and have another 6 all ready in the freezer for another time. Fantastic recipe xx

  9. K L on March 5, 2023 at 4:40 pm

    5 stars
    Make these a few times and they always turn out great! I have a bit of a complicated question!
    I’m going away next week and wanted to provide these cookies without having to haul all my baking stuff with me. My plan was to make the dough at home and freeze it. My question is, would the frozen dough be alright for a 3 hour car journey, transferred to a fridge on arrival and baked 3 days later? Or should the dough be popped back into a freezer on arrival and baked from frozen on the day I need them?

    • Jane's Patisserie on March 6, 2023 at 11:10 am

      Hiya! I would re freeze upon arrival and just add 1-2 mins baking time when baking from frozen! Hope this helps! x

  10. Kate on February 4, 2023 at 6:37 pm

    Hi. Just wondering would this recipie work using sukrin gold instead of the brown sugar? Thanks

  11. Danni on February 4, 2023 at 9:11 am

    Hi Jane, you’re my go to for all baked goods and I was on a winning streak until very recently. Cookies. Now, a couple of weeks ago I made the NYC choc chip recipe, and this morning I made this recipe. Both turned out a cakey texture. I followed this recipe to the T, measured everything exact, chilled the cookies for 1 hour in the fridge, flattened them before baking in a 180c fan oven. Do you have any idea what’s going wrong?? Maybe I’m overmixing..if that’s a thing lol! thanks 🙂 xx

    • Jane's Patisserie on February 6, 2023 at 2:26 pm

      Hiya! These cookies do have a naturally softer centre, they aren’t crunchy at all! Though, yes, this could be down to over mixing. Hope this helps! x

  12. C on August 31, 2022 at 6:33 pm

    Hello, what type of butter? Room temperature? Melted? Softened? Cold?

    • Aloc3 on January 28, 2023 at 2:33 am

      That’s what I want to know

    • tallulah on March 30, 2024 at 10:35 am

      5 stars
      i just use normal unsalted block butter at around room/fridge temperature!!

    • Jo H on April 1, 2024 at 3:29 pm

      Mine is room temperature so it’s soft enough to beat. If it’s cold it will take forever

  13. Michelle Hawthorne on May 6, 2022 at 10:10 am

    5 stars
    I made these and they were really tasty but went hard not gooey.
    I only have an Aga so can’t adjust temps and have to work out how to adjust timings.
    When I got them out they looked fine but went hard while cooling.
    So I think I over cooked them. So what should I be looking for when they come out of the oven? Consultancy, colour, etc
    To make sure I don’t over bake again.
    Thanks x

    • Jane's Patisserie on May 17, 2022 at 1:15 pm

      Hiya! When you take these out of the oven, they will be very soft as they continue to bake whilst cooling! Maybe try for slightly less time aswell, hope this helps! x

  14. Catherine on April 17, 2022 at 3:36 pm

    5 stars
    Have been waiting a whole year to make these, unbelievable! Definitely worth it! Made 12 at about 75g, 8 didn’t seem like enough 😍😍

  15. Lucy on April 12, 2022 at 7:53 pm

    Hi. I have accidentally added 25g of cornflour instead of 1 tablespoon. Will the change the taste of the cookies? Thanks

    • Jane's Patisserie on April 14, 2022 at 11:16 am

      No this should still be fine! Hope this helps! x

  16. Meg on April 10, 2022 at 5:32 pm

    5 stars
    Just made these… wow! They do not disappoint. Delicious.

  17. Alison and Emily on April 9, 2022 at 2:01 pm

    5 stars
    My step daughter (9) and myself have made these several times and they are loved and enjoyed by all my family … Thank you
    For a lovely recipe / recipes, that has helped us grow close and bond ❤️

    • Rachel on April 14, 2022 at 9:16 am

      Hi! Can I put the rolled dough balls in the fridge overnight and stick them in de oven in the morning? Thanks!

    • Jane's Patisserie on April 14, 2022 at 11:24 am

      Yes absolutely you can – cookie dough will last in the fridge for up to 48 hours! Enjoy! x

  18. Gemma on April 8, 2022 at 12:55 pm

    How long can they be frozen for? I made these last week and they was so good! But I would like to make them now and bake some now and keep some in the freezer for when ever I want to bake one?

    • Jane's Patisserie on April 12, 2022 at 8:53 am

      You can freeze these for up to 3 months! Hope this helps! x

  19. Jo on March 24, 2022 at 5:49 pm


    I wondered if these could be made with gluten free flour.

    • Jane's Patisserie on March 30, 2022 at 3:22 pm

      Hiya – yes absolutely! Just be sure to check for gluten in the other ingredients! Hope this helps! x

    • Hannah on April 1, 2022 at 9:26 am

      Hello i would like to makes these cookies, but a third of the size. I’m taking them to work so need to share! How would this alter the cooking time?

  20. Vicki on March 22, 2022 at 2:59 pm

    5 stars
    I weighed out each cookie ball at 115g and they were enormous! I still froze them but cut them in half, reshaped them a little bit, and baked for 14 mins. They came out the oven looking a bit dome like but left them for half an hour and they were perfect – will definitely be making them again! Thank you

  21. Becca on March 20, 2022 at 10:01 pm

    Omg these so lovely big hit with the family. I’ve had to make 2 batches this week haha

  22. Amanda on March 16, 2022 at 8:16 pm

    I’ve made these several times now and they are so delicious! They are also a hit with my friends 🙂

  23. Hannah on March 7, 2022 at 8:07 pm

    5 stars
    Love these! Just wondering if id be able to put in a brownie tin so i can cut them into squares, would that be possible with this recipe??

    • Jane's Patisserie on March 11, 2022 at 12:39 pm

      Hiya! Take a look at my Mini Egg Cookie Bar recipe. Hope this helps! x

    • Heather on April 14, 2022 at 2:06 am

      5 stars
      I made these twice this season and they are such a hit. I took the first batch to a party and had to dash in a grab one because so many people rushed in to take one. They turned out amazing each time, the second time I had even used gluten free flour. The only issue I had was because I used Hershey’s Eggies instead of Cadbury Mini Eggs and that was a mistake. The candy coating is not the same and the Eggies are impossible to chop, I don’t recommend lol. Thanks so much for the deliciousness!

    • Steph on March 20, 2023 at 7:54 am

      5 stars
      Hi I made these cookies yesterday for my daughter’s friend she was meant to have over after school today (although I may have had one last night and they were amazing 😉 ), unfortunately we’re postponing now, can these cookies be frozen once they’ve already been baked?

    • Jane's Patisserie on March 23, 2023 at 2:11 pm

      Absolutely they can, for up to 3 months! Hope they love them! x

  24. Ailish on February 18, 2022 at 4:43 pm

    5 stars
    Hi love these cookies but see when you take them out the freezer should I let them defrost slightly for a certain amount of time? Basically what texture or how will I know when they’re good to put in the oven?

    • Jane's Patisserie on February 22, 2022 at 1:27 pm

      Hiya, the cookies are fine to bake straight from frozen – just add on 1-2 mins baking time! Enjoy! x

  25. Emma on February 10, 2022 at 6:56 pm

    5 stars
    Absolutely loved these. Taste delicious and very moreish.
    A quick question- mine didn’t come out as aesthetically pleasing as yours. Looked more like mountains than round thick cookies.
    Flavour and texture was perfect, but just wondering how you got them to look round and even??


    • Jane's Patisserie on February 15, 2022 at 3:21 pm

      Hiya! This can be due to a few things – you oven temperature being too high, the dough being overworked, or your balls being rolled too tightly! Hope this helps! x

  26. Francesca on February 8, 2022 at 4:49 pm

    Hi Jane. Just made these and they didn’t flatten, I froze them for 50 minutes and they were rock hard when they came out the freezer – I couldn’t flatten them at that stage if I tried. Should they feel that hard out the freezer? They flatter a bit in the oven but we’re still very done like – I followed the recipe and your Youtube video on NYC cookies and our dough looked the exact same, and I was careful to just form a ball and not squeeze the dough together tightly…. do you think it’s the freezer issue? I also cooked them on fan 180 for 13 mins. Thanks!

    • Jane's Patisserie on February 15, 2022 at 2:48 pm

      Hiya! Sadly this means you have either overworked the cookie dough, your oven temp was too high, or you may have rolled the balls too tightly! Hope this helps x

  27. Amber Louise Shipley on January 3, 2022 at 9:50 pm

    5 stars
    Hi jane
    I’ve made this with and without cornflour and I prefer the texture of them with cornflour but find a strange taste when they have corn flour in them. Would it work if i used half as much corn flour as you say to? Xx

    • Jane's Patisserie on January 4, 2022 at 3:46 pm

      Hiya! A funny taste wouldn’t come from cornflour as there is no major taste difference between flours – the strange taste can often come from the raising agent, if they are over measured especially! Hope this helps! x

  28. Emma Williams on May 20, 2021 at 7:09 am

    Hi Jane, would you say this recipe is a good base to customise? I want to try some different chocolates in it, is there any you would say to avoid? Thanks xx

  29. Anna Wohlleber on May 15, 2021 at 2:08 pm

    Hi Jane, I wonder if you can help me. I’ve made 2 of your cookie recipes now and after removing from the freezer and putting in the oven for the specified amount of time, they are still round balls and have not flattened into a cookie shape at all. I even have the oven at 200 fan. What am I doing wrong? Yours seem to flatten out whilst baking. Thanks a lot.

    • Jane's Patisserie on May 17, 2021 at 12:27 pm

      Hiya, you could have over worked the cookie, rolled the balls too tightly or the oven is too hot, xx

  30. Grace Cape on May 10, 2021 at 8:21 am

    Morning I’ve made these before and hands down best thing I’ve ever eaten

    My friends girlfriend is gluten free, what do I need to swap and replace please


    • Jane's Patisserie on May 15, 2021 at 9:53 am

      Morning! Ahh this makes me so happy, thank you! Double check all ingredients are gluten free but I think theoretically it should just be the flour that needs a substitute!x

  31. Sanam on April 12, 2021 at 11:17 pm

    3 stars
    Hi thanks Ioved ur recipe, but some reason my cookie went hard as I left them.to cool, actually I wanted them more of gooey nd soft have u got any recipe for those type of cookies?

    • Jane's Patisserie on April 13, 2021 at 12:28 pm

      Hey! They sound slightly over baked but those cookies are only fresh on the first day of baking so you would need to re-heat them if you would like them to be gooey xx

  32. Jess on April 7, 2021 at 2:41 pm

    5 stars
    Love these cookies!! How long can the dough be kept in the fridge? I’d like to cook them as I want to eat them but unsure whether I can keep in the fridge or if I need to freeze?

    • Jane's Patisserie on April 9, 2021 at 11:55 am

      Hey! 48 hours int he fridge but you can freeze them for up to 3 months!xx

  33. Hugo on April 6, 2021 at 7:28 am

    5 stars
    I’ve made these 3 times this year, and every time they’ve been a huge hit! Absolutely delicious!

  34. Rosanne on April 5, 2021 at 8:09 pm

    5 stars
    I froze these on the baking tray that I then cooked them on 😣 will that cause an issue? They’re cooling now for 30 minutes but i’m not sure if they’re undercooked they look very soft.

    • Jane's Patisserie on April 6, 2021 at 10:43 am

      As the tray will have been colder they may have needed a couple more minutes but it depends how long you baked them for – 12+ minutes and they will be fine after the 30 minutes cooling time x

  35. Julia Steptoe on April 3, 2021 at 3:03 pm

    5 stars
    How do you know when they are ready to come out of the oven please?

    • Jane's Patisserie on April 3, 2021 at 9:48 pm

      Follow the timings – they will seem undercooked but you need to leave them to cool as specified and they will be perfect!

  36. Harry on April 3, 2021 at 1:57 pm

    Hey Jane. Can I triple this recipe to make 24 cookies? Hope you’re ok x

  37. Laura Stephenson on April 3, 2021 at 11:33 am

    How have people made these Gluten Free. Did you just swap the flours round (using GF instead of normal). In terms of using xantham gum did that replace anything from the original recipe and if so what? Also how much Xantham gum did people use?

    • Kitty on April 8, 2021 at 8:46 pm

      I made them gluten free today and they worked really well! I added 1/4 tsp xanthan gum, it didn’t replace anything. I used a blend of Dove’s Farm Freee plain white flour with small amounts of cornflour and dry milk powder (240g plain flour, 33g cornflour, 27g milk powder) as I’ve found this blend gives good results for baking.

  38. Mary on April 2, 2021 at 8:05 am

    5 stars
    my brother said these were the best cookies I’d ever made!!!

  39. Danielle Eyden on March 31, 2021 at 9:17 pm

    I’m so excited to make these tomorrow! Have just realised I’ve bought salted butter by accident.. do you think this will be ok?! X

  40. S on March 31, 2021 at 12:05 pm

    5 stars
    Hi Jane,

    Could I make these cookies using your vegan cookie recipe? The only thing I don’t want to add is the egg, the other ingredients in this recipe are fine ?

    Thank you 🙂 x

    • S on March 31, 2021 at 12:10 pm

      Also, could I make the vegan cookies at 115g stated in this recipe, instead of 80g in your vegan recipe? xx

  41. Laura on March 29, 2021 at 4:49 pm

    5 stars

    These cookies are amazing!! I want to try them with white chocolate and whites chocolate milky bar eggs would I just substitute the dairy milk and mini eggs and replace with the white chocolate And milky bar eggs?

  42. Claire on March 29, 2021 at 1:26 pm

    5 stars
    These taste and look absolutely amazing 🤩 My whole family loved them.

    • Jane's Patisserie on March 29, 2021 at 2:01 pm

      Thank you so much! I’m glad you all loved them! xx

  43. Taylor on March 28, 2021 at 6:02 pm

    Hi Jane – if I were to make the smaller version of the cookies (60g) as stated in your notes, how many cookies will this make ?

    • J on April 5, 2021 at 4:10 pm

      I just rolled the balls for the smaller version and got 16 balls

  44. Daisy on March 27, 2021 at 10:49 pm

    5 stars
    These are amazing – I substituted the egg for aquafaba and couldn’t tell difference. Fantastic cookies, easy to make and i will defo make again with smarties when Easter is over!!

  45. Junebug on March 27, 2021 at 6:26 pm

    5 stars
    Absolutely delicious! First time I have ever made cookies so followed the recipe exactly and they turned out perfectly. Definitley recommend to anyone who loves mini eggs and cookies!

  46. Grace on March 26, 2021 at 6:01 pm

    what will happen if I freeze these as I don’t have enough time? X

    • Jane's Patisserie on March 27, 2021 at 10:17 am

      Hello! yes you can freeze them raw or baked x

  47. Claire on March 26, 2021 at 1:05 pm

    5 stars
    Just made these and they’re absolutely amazing! Can I ask what hand mixer you use in the video (on Instagram)? Mine was rubbish and I ended up doing it by hand! Lol Worth it though. Thank you x

    • Jane's Patisserie on March 26, 2021 at 1:10 pm

      Hii! Its the kitchen aid one, you can find it on my amazon shop!x

  48. Millie on March 24, 2021 at 1:22 pm

    Hi Jane,
    I absolutely love this recipe and wanted to make a load for Easter. If I made them into balls, froze them then got them out the freezer. How long would you suggest to defrost for before baking, and how long would I then bake for?
    Thank you in advance!

    • Jane's Patisserie on March 27, 2021 at 10:59 am

      Hello! You don’t need to de-frost them you can bake straight from frozen and just add 1-2 minutes baking time xx

  49. Emma on March 23, 2021 at 8:02 pm

    5 stars
    Absolutely banging! These cookies are the best!

  50. Aoife Hynes on March 23, 2021 at 12:23 am

    5 stars
    Loved them

  51. Reanne on March 20, 2021 at 3:31 pm

    5 stars
    Amazing! These cookies are delicious, can’t wait to make them again!

  52. emily dobbie on March 20, 2021 at 12:35 pm

    5 stars
    Unbelievable. I made 16 of these and I have already had to make more as people have requested more! From my grandma to my friends. Everyone loved these cookies!

    • Gemma on March 22, 2021 at 10:43 am

      HELP! I made these but they spread really flat in the oven 🙁 how do I prevent this from happening?

    • Jane's Patisserie on March 22, 2021 at 3:52 pm

      How strange – worth watching my NYC Cookie video on YouTube to see if that shows you what was wrong x

  53. Sarah on March 20, 2021 at 2:15 am

    Hi Jane I was wondering can the dough be frozen? I’m going into hospital soon and I wanted to make a batch before I go in ( I’m made them not so long ago with my niece and they were LUSH!!) so I didn’t know if I’d be able to make them into balls, flash freeze them and then bag them up and put them in the freezer and them get them out as needed, defrost and then cook?

  54. Mabel on March 19, 2021 at 6:55 pm

    5 stars
    These are the best cookies I have ever made! So gooey and soft they are delightful🤩

  55. Maddie Oliver on March 19, 2021 at 2:38 pm

    Hey could you make these with galaxy caramel eggs or creme eggs? Thanks

    • Jane's Patisserie on March 22, 2021 at 4:29 pm

      Soft centred chocolates work different – you’d have to look at my Creme Egg stuffed cookie recipe x

  56. Christine on March 18, 2021 at 11:06 pm

    Can’t wait to make these. Would I be able to use less mini eggs and maybe add in some chocolate chips?

  57. Dom on March 18, 2021 at 1:32 pm

    I’ve just had a go at makeing these but I’ve had to do it by hand as I don’t have any kind of electric mixers but my mixture is quiet wet why would this be I’ve spent a hour and half mixing it by hand

    • Jane's Patisserie on March 18, 2021 at 2:06 pm

      You must have measured something incorrectly as when done by hand it is usually drier! x

  58. Joelle Hubery on March 18, 2021 at 12:00 pm

    Hi could I swap the mini eggs for like smarties or m&ms ?

  59. Danielle on March 16, 2021 at 2:30 pm

    5 stars
    Another fab recipe. My partner said these are better than Millie’s cookies so i’ll take that!

  60. Karen on March 13, 2021 at 3:49 pm

    5 stars

  61. Georgia on March 11, 2021 at 9:48 pm

    5 stars
    Amazing, my favourite recipe yet! Please could you post the nutritional information? Xxx

    • Fran Clarke on March 13, 2021 at 8:14 pm

      My dough turned out like powder. What did I do wrong?

    • Jane's Patisserie on March 14, 2021 at 9:01 pm

      How did you mix it?

  62. Nikki on March 9, 2021 at 4:55 pm

    I am wanting to make these this weekend, but I am not sure my mixer will cope with mixing the dough – can the second half (flour etc) be done by hand? (harder work, but I have broken too many mixers to risk it)

    • Jane's Patisserie on March 10, 2021 at 8:59 pm

      Yeah it can be, but I would add the dry mixture slowly so its easier to mix!

  63. Holly Crane on March 7, 2021 at 4:08 pm

    Hi Jane – could I make this recipe dairy free? Could I just replace the butter with a dairy free alternative (vitalite) or would that not work? Thank you! I’d obvs use dairy free dark choc instead of the mini eggs too 🙂

    • Jane's Patisserie on March 8, 2021 at 7:56 pm

      Yes you can! I tend to use stork block (the foil one) and it works well! x

  64. Ayesha Tariq on March 5, 2021 at 1:34 pm

    5 stars
    I haven’t tried this recipe yet, can’t wait to try it this weekend. I was just wondering if I could double the ingredients for this recipe if I wanted to make 16 cookies.

  65. Ella on March 4, 2021 at 11:34 am

    I make these quite a lot but mine don’t seem to flatten they stay quite ball like (from the frozen ball), i’m making them to the exact recipe and size per cookie. Do you know why this could be? Please help!

    • Jane's Patisserie on March 4, 2021 at 10:43 pm

      This can be too hot an oven, rolling too tightly, or over mixing the dough!

  66. Holly on February 27, 2021 at 4:37 pm

    5 stars
    Hey, just thought I’d post to so everyone could taste this amazing alternative too… I swapped the dairy milk out for chopped terrys chocolate orange and the Cadbury’s mini eggs for white and milk terrys chocolate orange mini eggs and they were absolutely unreal! ❤️❤️

    • Roxanne on March 19, 2021 at 6:26 pm

      5 stars
      Hi, I made these and they went down a real hit but only niggle is, Do you know why the mini eggs themselves completely loose there colour please? Prepped them the day before and out in the freezer for 24 hours! Could it be this? x

    • Jane's Patisserie on March 22, 2021 at 4:28 pm

      Sometimes its the oven and the freezer as well – the coating sometimes runs and its just down to the mini eggs themselves x

  67. Ellie on February 27, 2021 at 4:07 pm

    Hey, do you have any recipes for cookies or biscuits that would last much longer? Like 2 weeks or more if possible?

    • Jane's Patisserie on February 28, 2021 at 11:34 am

      You would need to look at a shortbread style cookie x

  68. Sunny on February 26, 2021 at 6:09 am

    Hi, I was wondering if the butter cold (as in typical NYC cookies) or at room temperature? Thank you!

    • Jane's Patisserie on February 26, 2021 at 3:32 pm

      So not in these – baking spread can be used fridge cold, but block butter can be slightly more towards room temp for easier mixing!

  69. Bernadette Cheatley on February 24, 2021 at 8:39 am

    You are the queen of baking. I love all your recipes. I’m always looking for more recipes. These cookies are the best ever. I make the all the time for my grandchildren and friends and they all love them. Thank you 😊

    • Bernadette Cheatley on February 24, 2021 at 8:43 am

      5 stars
      5 stars for amazing!!!!

  70. Andrew Cavanagh on February 22, 2021 at 3:32 pm

    5 stars
    I loved this recipe last time. Never made cookies in my life until then and they went down so well. Today I’m attempting again but mixed out the mini eggs for M&Ms and opted to replace the 25g of flour for cornflour after reading that in the notes. They’re chilling out before baking atm and looking forward to seeing how they turn out (and eating them of course). Thank you for the easy to follow recipe!

  71. Gemma on February 21, 2021 at 2:17 pm

    5 stars
    These are amazing have gone down a treat. Love the fact you can freeze them and bake when you want them

    • Kate on March 29, 2024 at 1:06 am

      5 stars
      Amazing recipe! I made these twice this week. I made 12 smaller cookies and cooked them for 9 minutes. The dough was quite crumbly so i was worried before baking them but they came together nicely.

  72. Lmcgrath on February 20, 2021 at 5:00 pm

    Could you make 4 or 6 of these with less of the ingredients and a small egg ?

    • Jane's Patisserie on February 21, 2021 at 9:02 am

      Yes you can – but you can also just make the normal batch and freeze the raw dough for a later date!

  73. Toni on February 18, 2021 at 12:22 pm

    5 stars
    Made these yesterday and they are incredible! I probably cooked them for a minute or two too long but they have gone down a storm. Will definitely be baking some of the other NYC cookies too

  74. Danni Allchin on February 18, 2021 at 11:42 am

    5 stars
    The best cookie recipe! I used slightly less Mini Eggs (160g in total) and made the smaller size cookies and they were incredible. Slowly working my way through your amazing recipes!

  75. Nicole Brand on February 16, 2021 at 8:07 pm

    5 stars
    OMG these were the best cookie I have ever had. That includes anything that I have bought before.
    I made a batch for our little valentines meal for my partner and me. Served with some salted caramel ice cream and I couldn’t have asked for a better cookie. Soft and chewy on the inside with still slightly Milton chocolate inside. 5 stars is not enough for these delicious cookies.

  76. Helena on February 16, 2021 at 5:42 pm

    Hey! I love making your cookies and I really want to make coconut/bounty cookies, I’ve made a few different flavours of the cookies you make and really like how they turn out…. Would I just swop the mini eggs for chopped up bounty bars? If I added desiccated coconut to the cookie mix how much would you suggest and would I use less flour? Thanks ☺️ xx

  77. Rachel McKenna on February 12, 2021 at 7:53 am

    I made these a few weeks ago and they were absolutely delicious! Going to try again since recently going gluten free! Would this recipe work just purely changing the flour out for gluten free and maybe adding xanthum gum? xxx

    • Jane's Patisserie on February 12, 2021 at 8:16 am

      Yes! Whilst I haven’t made them gluten free myself, lots of my readers have made my NYC Cookies gluten free and said it worked!

  78. Nicola on February 11, 2021 at 9:13 pm

    Hi! I was just wondering if you have any tips on making your choc chip NYC cookies but converting them the peanut butter cookies by adding peanut butter in the mix.

    Would you just add a certain amount on top of the mix or take away some butter (or another ingredient) and add so much peanut butter?

    I know you’ve not made them on your blog so it tested them, I was just wondering if you have any tips please? As we move all the other flavours. Thankyou so much! X

  79. Millie on February 9, 2021 at 9:19 pm

    These are so tasty!

    Although I was wondering is there a way I can make them thicker? Mine always go quite flat and wide instead of thicker!


    • Jane's Patisserie on February 10, 2021 at 7:36 pm

      That might mean you need to turn your oven up higher – the higher heat is designed to shock them into a NYC style shape, but also may chill the cookies for a little longer!

  80. Christie on February 8, 2021 at 9:43 pm

    Hi, have you tried making these gluten free yet!?
    Would I sub the plain flour for GF plain flour and add a bit of xantham gum? 🤞🏼

    • Jane's Patisserie on February 9, 2021 at 9:03 am

      I haven’t personally but quite a few readers have made some of my NYC Cookies gluten free and said it works well!

  81. Rebecca Tee on February 6, 2021 at 3:44 pm

    5 stars
    Baked these on a cold wet and miserable Saturday afternoon and they were the perfect weekend treat! So easy to make and we absolutely divine!

  82. Bev on February 5, 2021 at 4:10 pm

    5 stars
    Another amazing recipe! I have just made these and wow! I think they may be my new favourite! 😋 thank you!

    • Gemma on February 21, 2021 at 5:44 am

      5 stars
      I’m a massive fan of your mini egg cookie bars but these are on a whole new level! Absolutely delicious!!

  83. Jasmine on February 5, 2021 at 12:29 pm

    Hi Jane,
    Could I use this recipe to make one big cookie? I’ve seen your giant heart recipe but like the look of the texture etc of these ones?
    Thanks 🙂

    • Jane's Patisserie on February 6, 2021 at 4:52 pm

      Have a look at my mini egg cookie bars – its a very very similar recipe but once made giant the texture will be different anyway x

  84. Anna Sweeney on February 5, 2021 at 8:52 am

    5 stars
    Thank you for this recipe! When I was rolling the dough for these cookies I was sure I’d messed up, since it did not look like my usual cookie dough. However when they came out the oven I was so surprised at how good they looked! I’m not a competent baker but found this recipe easy and delicious.

  85. Elyse on February 4, 2021 at 6:17 pm

    Heyyy! Can you use table salt rather than sea salt – if so how much? Thanks!

  86. annonymous on February 4, 2021 at 1:37 pm

    HELLO, could i take out some of the mini eggs and add rolos ? i fancy a bit of caramel in there to!

    • Jane's Patisserie on February 4, 2021 at 6:26 pm

      You can, but the Rolos will need freezing first and may explode in the oven a bit x

  87. Charlotte Ball on February 4, 2021 at 12:09 pm

    Do you have the calories for each of these? X

    • Rosie on February 14, 2021 at 4:07 pm

      I have roughly worked it out and it’s about 490 cals per cookie!

  88. H on February 3, 2021 at 2:48 pm

    5 stars
    Hi Jane,
    How can I make these eggless what would replace the egg and how much would I need of that ingredient!
    Thank you

    • Jane's Patisserie on February 4, 2021 at 6:36 pm

      Any usual egg replacement works such as 1tbsp flaxseed with 3tbsp water, 1/2 a mashed banana, or you can have a look at my vegan cookie recipe as I use milk in that!

  89. Nic | Nic's Adventures & Bakes on February 3, 2021 at 9:57 am

    5 stars
    Thanks for sharing, these cookies look lovely perfect for easter 🙂

  90. Draco on February 2, 2021 at 11:47 am

    5 stars
    I don’t know if this means much to you but you really do have a wide audience. I’m a 16 year old boy who’s never baked anything before, but your stuff looked amazing I had to give it a go. Cheers x

    • Jane's Patisserie on February 2, 2021 at 1:48 pm

      Ah that’s lovely! I’m so glad!!

  91. Carly on February 1, 2021 at 2:10 pm

    I’ve forgotten to pick up sea salt does it matter if I don’t use this? Can’t wait to make these well deserved treat after home schooling 🥰

  92. Bethany on January 31, 2021 at 11:22 pm

    Hi Jane!
    Can’t wait to try this recipe
    Could I use self raising flour and miss out the baking powder?
    Thank you! X

  93. Tiff on January 31, 2021 at 4:16 pm

    5 stars
    Amazing 😍😍😍

    Mine don’t look as good as there’s no bits of mini egg sticking out, they are more like smooth domes, would that be because I’ve rolled the cookie dough balls to smooth? If that makes sense 🙈
    Love your website, and your insta, I’m kinda obsessed 👀

    • Jane's Patisserie on February 1, 2021 at 10:06 am

      Yes so sometimes you can definitely over roll the balls of dough and then it will struggle a little!! And thank you haha!

  94. Navneeta on January 31, 2021 at 3:24 pm

    Hi Jane I’ve got stork at home… I’ve seen in the comment above saying you wouldn’t use oil as replacement.. however in your ingredients says u can use stork… And I’ve read stork ingredients and its primarily made out of oil.. will it effect the bake?

    • Jane's Patisserie on February 1, 2021 at 10:08 am

      But oil is a liquid, and stork is a solid which you don’t melt for the recipe. You need to use a butter/spread, not oil!

  95. Holly on January 31, 2021 at 11:30 am

    5 stars
    Hey! Just thought I’d let you know I swapped the dairy milk out for the dairy milk with mini eggs and it was absolutely amazing!! Lush recipe!! Thank you ❤️

    • Gemma on February 21, 2021 at 5:46 am

      I did the same as had some already, sooo good!

  96. Steph on January 30, 2021 at 4:59 pm

    5 stars
    Yayyy! Turned out amazing again another fab recipe that was a hit In our house thanks 😊

  97. Donna on January 30, 2021 at 3:10 pm

    My daughter loved making these and plans to make more of your recipes, she 12 years old and type 1 diabetic so would be really helpful for her to have the nutritional information especially the carbohydrates x

  98. Chanelle Pattinson on January 30, 2021 at 2:53 pm

    5 stars

    I can’t get hold of soft brown sugar, what could I use as an alternative?


    • Jane's Patisserie on January 30, 2021 at 7:35 pm

      The other best substitute is dark brown soft sugar – but otherwise just granulated does work (The colour of the cookies is lighter) x

  99. Sian on January 30, 2021 at 2:46 pm

    If I was going to make these stuffed with Nutella, do I freeze the Nutella first, then stuff the dough with the frozen Nutella and freeze again for 30 mins before baking? Thanks x

    • Jane's Patisserie on January 30, 2021 at 7:36 pm

      Yes! The cookies still need freezing x

  100. Faye on January 29, 2021 at 7:28 pm

    Hi, if these are better when freshly cooked could I make the dough and leave it in the fridge until ready to bake and eat? If so how many days would you leave it in the fridge for? Or it is better to bake all and microwave? I live alone and don’t need to bake all 8 at once.

    • Jane's Patisserie on January 29, 2021 at 8:49 pm

      The raw dough can be kept for 48 hours in the fridge, but as mentioned on the notes you can freeze the dough and bake when you want instead! x

  101. Sydney on January 29, 2021 at 5:36 pm

    5 stars
    Amazing!!! Did not last long in our house, one of the best cookies I’ve made and eaten!

  102. Jade on January 29, 2021 at 11:30 am

    Hi, have you removed the nutritional information box from all of your recipes or am I being blind? I’ve checked on a couple now and can’t see it anymore and know I’ve definitely used it for the original NYC cookies before! Xx

  103. A on January 29, 2021 at 12:10 am

    I made the cookie dough using this recipe but it came out really dry – do you think 300g of flour might be too much?

    • Jane's Patisserie on January 29, 2021 at 11:51 am

      How did you mix it? The recipe is correct as it is x

    • Katie on February 4, 2021 at 11:37 am

      Weirdly I had this same issue and it turns out I had forgotten to add the granulated sugar! I did a second batch with the right ingredients and it turned out perfectly. Might not be your issue, but worth checking!

    • Grace on July 24, 2021 at 6:51 pm

      I had the same issue. I’m in Canada and our all purpose flour, because of the gluten content, needs more liquid compared to uk plain flour. I added 2 tbsp milk and that solved the issue.

  104. Nadine Thompson on January 28, 2021 at 10:15 pm

    Hi Jane, just made these cookies, was so excited, followed the recipe exactly except i used 1/2tsp of table salt instead of sea salt, when i bit into them they are really salty not sweet, would not using the correct salt really make all the difference?

    • Jane's Patisserie on January 29, 2021 at 11:51 am

      Table salt is a lot stronger which is why I recommend sea salt – you would need to use less for table salt x

  105. Kelly on January 27, 2021 at 5:25 pm

    These look amazing! Unfortunately, we have a severe egg allergy sufferer in our family – can you recommend the best egg substitute for your cookie recipes? Ps. Can’t have flax / linseed either! 🤞

    • Jane's Patisserie on January 27, 2021 at 7:47 pm

      You could try mashed banana, applesauce or any other other usual replacements!

  106. Aisha on January 27, 2021 at 3:01 pm

    Hiya, can I double or triple the recipe or does this change the texture or consistency of the cookies?
    P.S I’ve tried them exactly as the recipe says with a little twist and they’re great!!

    • Jane's Patisserie on January 27, 2021 at 7:48 pm

      You can make larger quantities as long as your mixer can take it!

  107. annonymous on January 27, 2021 at 12:27 pm

    5 stars
    Hello, Step 1 – do need to wait for it to go light and sugar is dissolved or how is the batter meant to look please?

    Many thanks.

    • Jane's Patisserie on January 27, 2021 at 7:50 pm

      Watch my YouTube video on my normal NYC Cookies – and no you don’t dissolve it.

  108. C on January 26, 2021 at 8:10 pm

    5 stars
    These were amazing!

    If you see this could you please tell me if I could use oil in the recipe as an alternative to butter? Or oil and butter?

    Thank you!

  109. Julia on January 26, 2021 at 8:09 pm

    5 stars
    OMG these are amazing! So mine were a tad under even after cooling, but totally my fault I def didn’t have the oven high enough. They are so big and so sweet but SO good!! I have a very sweet tooth and one definitely curbs the craving!

  110. Beth on January 26, 2021 at 7:14 pm

    5 stars
    Gorgeous! My boyfriend and I ate them all in two days and he’s already had me baking more (the day after!). Thank you ☺️

  111. Beth on January 26, 2021 at 6:43 pm

    5 stars
    Died and went to heaven but had to come back because i had some of these babies in the freezer didn’t want no one to have them . They were delicious Jane you’ve done it again guess I’ll start my diet once these are finished 😂😂 a request Jane can you do a pistachio, rose and white chocolate nyc cookie please I know it’s something different but I’ve seen a pic and fell in love .

  112. Aimee Holland on January 25, 2021 at 1:10 pm

    Can I make these without the bicarbonate of soda? Got everything but that 🙁

    • Jane's Patisserie on January 28, 2021 at 7:36 pm

      Did you give it a go? Ideally it would be used for best results but otherwise more baking powder can be used x

    • Aimee Holland on January 31, 2021 at 4:21 pm

      Yeah tried it without , with the same amount of baking powder. Still tasted good but added some to my shopping list for next time. Gorgeous recipe though even without x

  113. Emily on January 25, 2021 at 12:57 pm

    5 stars
    I must say, I find your recipes simply the BEST! I recommend you to everyone!! And the people picking at you for the way you describe certain things, ARE YOU JOKING!! Your posting perfect recipes, free of charge, the world gone to ruin and people are being pedantic about how you’re describe your OWN RECIPES! Unbelievable!

    Keep being LOVELY and perfect! HUGE fan!! XX

  114. Sami on January 25, 2021 at 7:54 am

    Would these work with the new Mini Eggs chocolate bar? I managed to get my hands on some in Tesco last week and have been looking for something to bake with them in! Love your recipes so much 😊

  115. Hannah on January 24, 2021 at 7:10 pm

    Mine come out looking g raw even if I cook for full amount of time, how can I stop this I dont want to overcook!

    • Jane's Patisserie on January 24, 2021 at 8:00 pm

      Please see step 10 of the method – they will continue to bake whilst cooling. Immediately out of the oven, they will look quite raw still, but once cooled, they are fine.

  116. Sarah on January 24, 2021 at 7:01 pm


    Love your recipes!

    I didn’t flatten my cookies as I thought they would while baking. They have gone down a little but are still a little scone-like. Any tips?


    • Jane's Patisserie on January 24, 2021 at 8:01 pm

      That may mean the cookie dough was too tightly rolled into a ball, or over mixed slightly, but just squish them next time!

  117. Rachel on January 24, 2021 at 11:35 am

    Do you have to use sea salt or can you use table salt?

    • Jane's Patisserie on January 24, 2021 at 8:04 pm

      Generally I avoid table salt as it’s stronger and can have an over powering flavour – but it can be done. Just use a pinch of 1/4 tsp x

  118. Eva on January 23, 2021 at 8:00 pm

    Hello Jane, I hope you are doing well!
    I really need to ask what you mean by a ‘lovely’ texture (using cornflour/starch)?

    I already asked you in another post but your answer is vague, and always kind of is when someone asks you that.
    I don’t mean this comment to be mean (quite^^) or anything but I feel that give you have sooooo many fans and you are so talented, I bet you can come up with something to describe ‘lovely’ so we can decide if using cornflour or not (yes it is important xD)

    Is it fudgy? chewy? crunchy? soft?

    I hope it’s fudgy and can’t wait to try these.

    Thanks a lot Jane!

    • Jane's Patisserie on January 24, 2021 at 8:10 pm

      It’s just a different texture that is LOVELY. People get really funny about using cornflour for some reason, so it’s listed. as an option that is all. The only way to learn what it means is to give it a go.

    • Eva on January 24, 2021 at 8:19 pm

      I already know that you find it LOVELY, however lovely is not something to describe the texture of a cookie, it can mean various things for everyone.
      I can’t give a go to every recipe I’d like to make (I don’t want to throw anything away nor I want to stuff myself with something that I don’t like because I don’t want to throw it away…) and what other people think about cornflour is not the issue here 😉 but thanks for answering I guess!

    • Jane's Patisserie on January 24, 2021 at 8:44 pm

      It’s how I describe it though.. on my blog! It just changes the texture is all as I have said on many blog posts, it’s different.. it’s epic, it’s worth using! It’s LOVELY.

    • Kirsty on January 25, 2021 at 10:26 am

      I made them at the weekend with cornflour. And I can see what Jane means. Unless you try it you don’t know but I have to say you won’t be disappointed with them and I can’t see them being thrown away! They still taste just as lovely.

  119. Juliet on January 23, 2021 at 7:17 pm

    5 stars
    Just made these! Easy to follow recipe and amazing cookies!!

  120. Georgia Barber on January 23, 2021 at 6:30 pm

    if i wanted to add cocoa powder, how much do i use in substitution to the flour?

    • Jane's Patisserie on January 24, 2021 at 8:45 pm

      You would use 250g flour, and 35g cocoa powder! xx

  121. Lauren on January 23, 2021 at 4:41 pm

    Do you know if the recipe works by making the ingredients gluten free?

    • Jane's Patisserie on January 23, 2021 at 5:42 pm

      I believe it will, yes! I’d recommend using the cornflour as well mentioned in the notes x

    • Nicola H on January 27, 2021 at 12:51 pm

      Would it be gluten free self raising or plain flour?
      Thank you!x

    • Marissa on January 28, 2021 at 5:53 pm

      4 stars
      I made them gluten free today using doves farm plain flour they taste amazing. I used 275g plain flour and 25g corn flour and then added in the bicarbonate and baking powder as stated. Only think I noticed was that the dough was more like “batter” than dough and couldn’t roll so I added a little more flour then it was more like a sticky dough!! Xx

    • Immy on February 4, 2021 at 5:11 pm

      I made them Gluten Free yesterday and did the same as Marissa (didn’t add the extra flour at the end) but I added about 1/2 teaspoon Xanthum Gum. Gluten Free dough will always be batter like, but I was still able to make them into balls, just had more cookie dough on my hands, which was very tasty afterwards! Hope they turn out well for you

  122. Helen on January 23, 2021 at 4:14 pm

    Does anyone know how to get nice cracks in the top of the cookies? Mine always stay round on top, look more like a scone than cookie

    • Jane's Patisserie on January 23, 2021 at 5:44 pm

      How do you mix it? And did you definitely chill the cookies?

    • Claire on February 8, 2021 at 7:22 pm

      Bang the pan a little and you will get cracks in it like you do in the soft bakery cookies

  123. Sue on January 23, 2021 at 12:33 pm

    They look really good. Are you still putting your recipe’s on YouTube nit seen any new ones fir a while we like to bake along with you it’s very helpful
    Thanks Jane

  124. Kat on January 23, 2021 at 12:24 pm

    Do you have the calorie information for these? I noticed the calorie info has been removed some recipes. Just so I know how many I can enjoy😊

    • Georgia Dunne on March 6, 2021 at 7:00 am

      I would also love to know this!!!

  125. Aysha on January 23, 2021 at 10:44 am

    Quick question – is there any chance the egg shell will burn in the oven ? (Like how sometimes white chocolate burns)
    And p.s. lovinn all your recipes, thank you, has kept me sane during lockdown ❤️

    • Jane's Patisserie on January 23, 2021 at 5:53 pm

      If your oven runs too hot, then yes! But mine don’t x

  126. Marina on January 23, 2021 at 10:02 am

    5 stars
    I made a cookie like this a few weeks ago using the nyc cookie base and placed mini eggs and white chocolate in .One word Heavenly 🥰

  127. Chloe on January 23, 2021 at 9:45 am

    5 stars
    Oh no, I literally made the nyc chocolate chip cookies last night (5 still in the freezer hehe) but now I want to make theses one 🤤

  128. Barbara on January 23, 2021 at 9:00 am

    Ah these look amazing!! Live all your NY cookie recipes 😋

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