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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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
Yes! The cookies still need freezing x
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.
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
Amazing!!! Did not last long in our house, one of the best cookies I’ve made and eaten!
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
I made the cookie dough using this recipe but it came out really dry – do you think 300g of flour might be too much?
How did you mix it? The recipe is correct as it is x
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!
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.
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?
Table salt is a lot stronger which is why I recommend sea salt – you would need to use less for table salt x
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! 🤞
You could try mashed banana, applesauce or any other other usual replacements!
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!!
😊😊
You can make larger quantities as long as your mixer can take it!
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.
Watch my YouTube video on my normal NYC Cookies – and no you don’t dissolve it.
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!
I wouldn’t use oil in these x
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!
Gorgeous! My boyfriend and I ate them all in two days and he’s already had me baking more (the day after!). Thank you ☺️
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 .
Can I make these without the bicarbonate of soda? Got everything but that 🙁
Did you give it a go? Ideally it would be used for best results but otherwise more baking powder can be used x
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
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
Hahahahaha thank you!!! xxx