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
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane's Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
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!
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 |
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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