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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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?
Hiya, the cookies are fine to bake straight from frozen – just add on 1-2 mins baking time! Enjoy! x
Hello!
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??
Thanks.
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
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!
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
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
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
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
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.
Hiya, you could have over worked the cookie, rolled the balls too tightly or the oven is too hot, xx
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
Xxx
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
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?
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
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?
Thanks!
Hey! 48 hours int he fridge but you can freeze them for up to 3 months!xx
I’ve made these 3 times this year, and every time they’ve been a huge hit! Absolutely delicious!
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.
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
How do you know when they are ready to come out of the oven please?
Follow the timings – they will seem undercooked but you need to leave them to cool as specified and they will be perfect!
Hey Jane. Can I triple this recipe to make 24 cookies? Hope you’re ok x
Yes that should work!
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?
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.
my brother said these were the best cookies I’d ever made!!!