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Jane’s Patisserie’s Mini Egg NYC Cookies

These chunky, decadent New York-style cookies are a fantastic way to use up any leftover Easter mini eggs (if that's even a thing!).

From the book

Introduction

Thick, chunky and sweet New York-style Mini Egg NYC Cookies stuffed with chocolate chips and chocolate mini eggs… the be-all and end-all of Easter treats! These cookies are without a doubt one of the most popular recipes on my blog, and I am not even slightly shocked. Stuff a giant cookie with some of the best Easter chocolates that exist, and you are onto a winner. However, if you wanted to make these at another time of year, such as Christmas, you could use red and green coated chocolates instead. These beauties make a wonderful homemade gift; imagine receiving a few of them in a bag, wrapped with a cute Easter-themed ribbon!

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Ingredients

125g unsalted butter, at room temperature
100g soft light brown sugar
75g white granulated sugar
1 medium egg
1tsp vanilla extract
300g plain flour
1 + ½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt
100g milk chocolate chips
250g sugar-coated chocolate mini eggs, chopped (I use Cadbury Mini Eggs)
50g sugar-coated chocolate mini eggs, whole

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Method

PREP: 20 minutes CHILL: 30–60 minutes BAKE: 12–14 minutes COOL: 30 minutes LASTS: 3–4+ days, at room temperature

In a large bowl, cream the butter, brown sugar and white sugar together until smooth. Add the egg and vanilla extract and beat again. Add the flour, baking powder, bicarbonate of soda and sea salt and beat until a dough is formed.

Add the chocolate chips and chopped mini eggs and mix until well distributed.

Portion the dough out into 8 balls (each should weigh about 120g) and lay out onto a flat tray that fits into your freezer. Once rolled into balls, add a few whole mini eggs to each cookie.

Put the balls into the freezer for at least 30 minutes, or in the fridge to chill for an hour or so.

Meanwhile, preheat the oven to 200ºC/180ºC fan and line two baking trays with parchment paper. Remove the balls from the freezer or fridge and transfer them to the lined baking trays (I do 4 cookies per tray). Bake in the oven for 12-14 minutes. Leave to cool on the trays for at least 30 minutes as they will continue to bake while cooling. 

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From the book: Jane’s Patisserie: Celebrate! Bake every day special

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