The Most Excellent NYC Mini Egg Cookies Recipe - Scottish Scran (2024)

Ok, maybe that should be Eggcellent NYC Mini Egg Cookies… but you get the idea!

Our Mini Egg Cookies came about from necessity, and we’re so glad they did. Last Easter, we found ourselves with an abundance of Mini Eggs and wondered what else we could do with them other than hide them from our children!

It’s incredible how much chocolate two toddlers can be given over Easter. As the parents who have to deal with the sugar highs and lows, too much!

Thus our Mini Egg Cookies were born. Our kids loved baking them; they’re such a fun and colourful Easter Cookie. Problem solved… sort of!

But we didn’t just make normal Mini Egg Cookies. These are New York Style Mini Egg Cookies.

(P.S. If you want an easy cookie option, try our Mini Egg Cookie Bar too!)

What’s a New York Style Cookie?

We know “biscuits” is the preferred term in the UK, but it really doesn’t cut it for these circles of deliciousness.

There is actually a difference between biscuits and cookies. Cookie dough is generally softer, and the resulting product is chunkier and softer than a biscuit, with a slight chewiness that means you can almost bend it, rather than the “snap” of a biscuit. (And we’re not even mentioning the biscuits in the USA that are somewhat like scones…).

An NYC Style Mini Egg Cookie means that the cookie itself is based on the world-famous Levain Bakery cookies – giant cookies with amazingly gooey and soft-but-chewy centres. They have a crisp exterior with melt-in-the-mouth deliciousness on the inside!

We suggest trying them if you’re ever in New York; the queue is well worth it. We have done our best to replicate these amazing treats, but perfection is hard to match. Let us know your thoughts on our Mini Egg cookies and how they might compare!

They are so deliciously moreish that it’s not just the kids that have to watch how many they eat! They disappear before you know it!

What are the Mini Eggs in Mini Egg Cookies?

Cadbury Mini Eggs are not just for cookies. As the name suggests, they’re a small chocolate egg that has been in circulation since 1967 and has remained popular due to the crunchy, colourful sugar outer layer covering delicious chocolate.

Adding these to our cookies works so well because of that very crunch, bright colour and burst of flavour. So well, we even added them to our favourite brownie recipe to make Mini Egg Brownies too!

Now here’s the problem, you may only be able to make our Mini Egg Cookies around Easter because Mini Eggs become a lot harder to find for the rest of the year in some countries. Looking at you, USA. Not impossible, but it pays to stock up if you’re a fan!

Things You’ll Need to Make Mini Egg Cookies

• 2 Large Baking Trays
• Baking Paper
• Stand Mixer/Electric Beater or a good old wooden spoon
• Large Mixing Bowl
• Rolling pin for breaking the Mini Eggs

Ingredients for Mini Egg Cookies

Yield: 8 cookies
Prep time: 20 minutes
Baking time: 10-12 minutes
Freezing time: 1 hour

• 120g softened unsalted butter (1/2 cup plus 1 tsp)
• 100g brown sugar (1/2 cup)
• 80g caster sugar (1/3 cup + 1 tbsp)
• 1 large egg
• 1 tsp vanilla extract
• 285g plain flour (2 1/3 cups)
• ¼ tsp salt
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 100g milk chocolate chips (2/3 cup)
• 200g mini eggs (roughly broken, we suggest a rolling pin)
• Extra 60g roughly chopped mini eggs to place on top of the cookies

How to Make Mini Egg Cookies – Step-by-Step Method

Add the butter and sugars to the bowl of an electric stand mixer and beat on a medium speed until smooth and creamy, about 3 minutes. You can also do this by hand if preferred.

Add the egg and vanilla extract and mix again until combined.

Add the flour, baking powder, baking soda and salt and mix again until a thick cookie dough forms.

Add the chocolate chips and 200g of broken mini eggs and mix briefly to distribute them through the dough.

Line a baking tray with baking paper. Take handfuls of the cookie dough and roll into balls. Each should weigh approx. 110g. Place the cookie balls on the baking tray and push the remaining 60g mini egg pieces all over the tops of them.

Place the tray of cookie balls in the freezer for at least 1 hour.

When the cookies have almost finished chilling, preheat the oven to 200C/180C fan and prepare a second baking tray with baking paper.

Move four of the cookies to the second tray, spacing them all out well to allow room for spreading.

Bake each batch of cookies for 10-12 minutes until starting to go golden on the outside.

Leave the cookies on the baking trays for about 15 minutes before moving them to a wire rack to cool completely. They will be very soft when fresh out of the oven but start to firm up as they cool.

Best Way to Break Up Mini Eggs?

Chopping Mini Eggs is difficult, if not impossible – not to mention dangerous to fingers!

We suggest using a rolling pin to smash the eggs before you even open the pack or putting them in a clear plastic ziplocked bag if you want to see what size they’re breaking into.

You want the Mini Eggs to be recognisable and retain some large pieces.

Why Add Chocolate Chips?

Chocolate Chips make these NYC Mini Egg Cookies extra decadent. They help keep the cookie’s centre soft and chocolatey without the added sugar coating of the Mini Eggs.

It also means the cookies don’t fall apart so easily as if they were packed with more Mini Eggs instead. But feel free to give it a go!

Why Two Types of Sugar?

The caster sugar helps with the crispy outside of the cookie, and the brown sugar with the soft inside. Trust us!

Can I Substitute the Butter?

We would recommend sticking to butter for these cookies because they require firming up before baking. Block butter will allow this to happen in a way that anything spreadable won’t.

Why Chill the Cookies Before Baking?

NYC-style cookies are known for their chunkiness. They shouldn’t spread out too much as they bake, so you need to chill them to stop that. And we recommend putting them in the freezer for optimal NYC Cookie shape.

Why Only Bake Four Cookies Per Tray?

We’re not kidding about the size of these cookies. You’ll notice the recipe only makes 8, and that’s because they’re so chunky. You need to leave ample space for each one on the tray.

How Do I Know the Mini Egg Cookies are Ready?

These Mini Egg Cookies will be quite soft when you first take them out of the oven but don’t let that fool you into thinking that you need to bake them for longer.

Instead, leave them on the baking tray to cool for around 15 minutes before moving to a wire rack.

You’re effectively slightly underbaking these cookies so they retain their soft interior!

How to Store Mini Egg Cookies and How Long to Keep Them

You can store your Mini Egg Cookies in an airtight tin for up to 4-5 days, although they’re best closest to when they’re baked, of course, and we’d be surprised if they last that long!

We recommend popping a cookie in the microwave for 10 seconds to soften them up before eating, especially. as they get older.

Can I Freeze These Cookies?

You can easily freeze this dough once it’s rolled into balls and only bake the cookies as you want them. Once they’re initially frozen, transfer them to a freezer-safe container with a lid and keep them for up to 2 months.

Bake fully frozen dough for a couple of minutes longer. Remember to leave lots of space on the tray!

You can freeze the cookies once baked by wrapping them in clingfilm individually. Allow them to come to room temperature before eating.

Other Fun Recipes to Try:

• Mini Egg Brownies
• Kinder Bueno Brownies
• Malteser Traybake
• Mint Aero Traybake and Cheesecake
• Biscoff Tiffin and Biscoff Rocky Road
• 4 Ingredient Chocolate Bourbon Biscuit Cake
• Homemade Scottish Macaroons (made with potato!)

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