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–+ servings
Mini Egg NYC Cookies!

Irresistible Mini Egg NYC Cookies for a Sweet Surprise!

Indulge in the joy of Mini Egg NYC Cookies! These treats are a delightful twist on classic cookies, bursting with gooey chocolate and colorful Mini Eggs.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 59 minutes
Servings: 8 cookies
Course: Cookies
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 125 g Unsalted Butter Adds richness and moisture; opt for dairy-free if needed.
  • 100 g Light Brown Soft Sugar Provides caramel notes for a chewy texture; dark brown sugar is a delicious alternative.
  • 75 g White Granulated Sugar Boosts sweetness and helps the cookie spread.
  • 1 large Egg Binds the ingredients and helps with rise; swap with flaxseed for vegan version.
  • 1 tsp Vanilla Extract Optional; enhances flavor.
  • 300 g Plain Flour Gives structure; try gluten-free flour for a different take.
  • 1.5 tsp Baking Powder Ensures the cookies rise.
  • 0.5 tsp Bicarbonate of Soda Adds depth to flavor and helps with browning.
  • 0.5 tsp Sea Salt Balances sweetness.
For the Mix-ins
  • 100 g Milk Chocolate Chopped finely; dark chocolate can provide a different profile.
  • 200 g Mini Eggs Chopped; the star of the show.
  • 50 g Whole Mini Eggs Perfect for garnish and added texture.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Spatula
  • Baking tray
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Mini Egg NYC Cookies!
  1. In a large mixing bowl, cream together butter and sugars until creamy and fluffy for about 2-3 minutes.
  2. Add the egg and vanilla and mix on medium speed until fully combined.
  3. Gradually sift in flour, baking powder, bicarbonate of soda, and sea salt, mixing until just combined.
  4. Gently fold in chopped chocolate and Mini Eggs until evenly distributed.
  5. Shape the dough into balls, pressing whole Mini Eggs on top, and chill for at least 30 minutes.
  6. Preheat the oven to 180°C fan (200°C conventional) while the dough chills.
  7. Bake cookie dough balls on lined baking trays for 12-14 minutes until edges are set.
  8. Let the cookies cool on the tray for 30 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Chill the dough to prevent spreading and achieve thick cookies. Customize your mix-ins as desired.

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