Mini Egg NYC Cookies!
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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.
Tips and Tricks
- 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
Mini Egg NYC Cookies!
Ingredients
- 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 milk chocolate (chopped finely) (or chocolate chips)
- 200 g Mini Eggs (chopped)
- 50 g Mini Eggs (whole)
Instructions
- 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 milk chocolate 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!
Notes
- 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
ENJOY!
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J x
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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 😊
Yes! You can chop that up!! xx
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!
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.
Hi,
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?
Thanks!
That may mean the cookie dough was too tightly rolled into a ball, or over mixed slightly, but just squish them next time!
Do you have to use sea salt or can you use table salt?
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
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!
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.
Okay…
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!
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.
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.
Just made these! Easy to follow recipe and amazing cookies!!
if i wanted to add cocoa powder, how much do i use in substitution to the flour?
You would use 250g flour, and 35g cocoa powder! xx
Do you know if the recipe works by making the ingredients gluten free?
I believe it will, yes! I’d recommend using the cornflour as well mentioned in the notes x
Would it be gluten free self raising or plain flour?
Thank you!x
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
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
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
How do you mix it? And did you definitely chill the cookies?
Bang the pan a little and you will get cracks in it like you do in the soft bakery cookies
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
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😊
I would also love to know this!!!
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 ❤️
If your oven runs too hot, then yes! But mine don’t x
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 🥰
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 🤤
Ah these look amazing!! Live all your NY cookie recipes 😋