Crisp, tall-edged cookies studded with pastel Mini Eggs — these Mini Egg NYC Cookies hit that perfect balance of indulgence and nostalgia.
They bake up with deep caramelized edges and a soft, slightly under-baked center that begs to be eaten warm.
This recipe is simple, reliable, and built to give you the iconic NYC cookie thickness every time.
Read on for ingredient science, troubleshooting visuals, and pro tips to bake them like a bakery.
Why You’ll Love This Mini Egg NYC Cookies
- Thick, bakery-style cookies with soft, gooey centers.
- Crunchy Mini Eggs and melted milk chocolate pockets in every bite.
- Make-ahead dough that freezes well for fresh-baked cookies anytime.
- Textural contrast: crisp edges, pillowy insides, and candy crunch.
- Simple ingredients you probably already have in your pantry.
- Customizable—swap chocolates or add nuts without breaking the structure.
These Mini Egg NYC Cookies deliver a deep, caramelized butter flavor with sweet brown-sugar notes and a melt-in-your-mouth center.
The exterior crisps just enough to hold shape while the interior stays thick and slightly under-baked, giving that sought-after NYC chew.
Every bite alternates between molten milk chocolate, the sugar shell snap of Mini Eggs, and the tender flour-structure of the cookie.
“Absolutely bakery-level. Crunchy pastel shells and a gooey center — my family devoured them. 5/5!”
Key Ingredients for Mini Egg NYC Cookies
Unsalted butter (cold/cubed) – 125 g
Butter provides structure, flavor, and the fat needed for crisp edges and tender centers. Choose high-quality unsalted butter for consistent salt control; avoid margarine or spreads, which contain extra water and will make the dough too soft. If you must substitute with salted butter, reduce added salt slightly and expect marginally different browning.
Light brown soft sugar – 100 g
Brown sugar adds moisture and a deeper, caramel-like flavor thanks to molasses. Use soft, packed brown sugar for reliable chewiness; if your brown sugar has hardened, briefly microwave it with a damp paper towel to restore softness. Substituting all white sugar will produce a drier cookie with less depth of flavor.
Plain flour – 300 g
Plain (all-purpose) flour gives the right protein to create a sturdy yet tender crumb. Weigh your flour or spoon and level the cup to avoid dense cookies; too much flour makes the cookies cakey and too little causes excessive spreading. Using bread flour will make them chewier; cake flour will make them too delicate.
Mini Eggs (chopped) – 200 g (plus 50 g whole)
Mini Eggs add bursts of milk chocolate with a crunchy candy shell that resists melting fully, giving delightful texture. Chop most to distribute chocolate evenly, reserving whole Mini Eggs for topping so they stay visible and attractive. Substitute with chopped chocolate or M&M’s if unavailable, but know that different candy shells change crunch and melting behavior.
Full Ingredient List for Mini Egg NYC Cookies
- Unsalted butter (cold/cubed) – 125 g
- Light brown soft sugar – 100 g
- White granulated sugar – 75 g
- Large egg – 1
- Vanilla extract – 1 tsp
- Plain flour – 300 g
- Baking powder – 1 1/2 tsp
- Bicarbonate of soda – 1/2 tsp
- Sea salt – 1/2 tsp
- Milk chocolate (chopped) – 100 g
- Mini Eggs (chopped) – 200 g
- Mini Eggs (whole) – 50 g
Step-by-Step Instructions for Mini Egg NYC Cookies
Step 1: Cream the cold cubed butter with both sugars until creamy and well combined.
Beat the unsalted butter and both sugars in a stand mixer. Use the paddle attachment on medium speed until the mixture is light and somewhat creamy; you want all the sugar incorporated but not fluffy like softened-butter creaming.
Pro Tip: It should look even in color and slightly glossy; you’ll still see tiny sugar grains.
Step 2: Add the egg and vanilla, then beat until smooth.
Add the large egg and vanilla extract to the creamed butter-sugar and beat until the batter is glossy and fully combined. Scrape down the bowl to incorporate any unmixed pockets.
Pro Tip: The mixture should feel smooth and smell noticeably of vanilla and warm butter.
Step 3: Sift in flour, baking powder, bicarbonate of soda, and salt and mix on low.
Sift the plain flour, baking powder, bicarbonate of soda, and sea salt into the wet mix. Switch to low speed and mix until a thick cookie dough forms; avoid overmixing to keep the cookies tender.
Pro Tip: The dough should pull away from the bowl slightly and hold together without streaks of flour.
Step 4: Fold in chopped milk chocolate and 200g chopped Mini Eggs.
Use a spatula or the mixer on the lowest setting to fold in the 100 g chopped milk chocolate and 200 g chopped Mini Eggs. Distribute the pieces evenly so each cookie bakes with chocolate pockets.
Pro Tip: The dough should be speckled throughout with chocolate and candy bits but still cohesive.
Step 5: Divide the dough into 8 equal portions and roll into tall balls.
Portion the dough into 8 roughly 115 g pieces. Roll each piece into a tall ball rather than flattened discs; this height is key for the NYC cookie profile.
Pro Tip: The balls should be smooth and compact, about the size of a golf ball to slightly larger.
Step 6: Press the remaining 50g whole Mini Eggs into the tops of the dough balls.
Gently press the whole Mini Eggs into the top surface of each dough ball so they remain visible after baking.
Pro Tip: The eggs should sit snugly on top, not sunk in; they’ll sink slightly as the dough relaxes.
Step 7: Chill the dough balls — freeze 30–60 minutes or refrigerate 2 hours.
Place the dough balls on a tray and freeze for 30–60 minutes or refrigerate for 2 hours. Chilling is crucial to stop spreading and retain height while baking.
Pro Tip: After chilling, the dough should feel firm and cold to the touch with no tackiness on the surface.
Step 8: Preheat your oven to 180°C Fan / 200°C regular and prepare trays.
Preheat to 180°C Fan (200°C conventional). Line baking trays with parchment or silicone mats and leave plenty of space between cookies.
Pro Tip: The oven should be fully preheated; check with an oven thermometer if needed — temperature affects rise and browning.
Step 9: Place 4 cookies per baking tray and bake for 12–14 minutes.
Arrange 4 dough balls per tray to allow slight spread. Bake 12–14 minutes until the edges turn golden but the centers still appear slightly soft.
Pro Tip: Look for set, golden edges and a slightly glossy, soft center — that’s the sign to remove from oven.
Step 10: Cool completely on the tray for at least 30 minutes to set.
Allow the cookies to cool on the tray for a minimum of 30 minutes so the centers finish setting and the structure stabilizes.
Pro Tip: The cookie will firm up as it cools; moving them too soon will flatten them and ruin the texture.
Expert Tips for Mini Egg NYC Cookies
- Temperature tip — keep butter cold and chill dough: cold butter and a chilled dough ball are essential for height and thick edges.
- Oven calibration — use an oven thermometer: many ovens run hot or cold and a 10–15°C variance changes browning and bake time.
- Texture troubleshooting — too cakey? Reduce flour slightly or shorten mixing time to avoid developing gluten.
- Texture troubleshooting — too flat? Ensure dough is chilled and don’t over-cream the butter and sugar.
- Equipment tips — use a scale and paddle attachment: weighing portions ensures uniform baking and a paddle gives even creaming.
- Common mistake — overbaking: remove when centers look slightly underdone; carryover heat finishes the cook during cooling.
- Cookie placement — bake only 4 per tray: give each cookie room to puff without merging into neighbors.
- Chocolate distribution — chop some chocolate finer: this ensures pockets of melty chocolate rather than one giant pool.
Storage & Freezing for Mini Egg NYC Cookies
In the fridge: store baked cookies in an airtight container layered with parchment for up to 5 days.
For the freezer: freeze unbaked dough balls on a tray, then transfer to a freezer-safe bag or container for up to 3 months.
To bake from frozen: add 2–4 minutes to the bake time; no need to thaw if starting from frozen.
Thawing & reheating: thaw frozen baked cookies at room temperature for 30–60 minutes, then warm in a 150°C oven for 4–6 minutes to revive that just-baked texture.
Best containers: use rigid plastic or glass airtight containers for baked cookies and heavy-duty freezer bags for dough to prevent freezer burn.
Variations & Substitutions for Mini Egg NYC Cookies
Chocolate-hazelnut twist: replace half the milk chocolate with chopped hazelnuts and a handful of Nutella-stuffed chocolate pieces.
Result: adds toasty nutty notes and a creamier chocolate center with extra crunch.
White-chocolate Mini Egg version: swap the 100 g milk chocolate for 100 g chopped white chocolate and use white-coated Mini Eggs.
Result: a sweeter, creamier cookie with more pronounced candy-shell color contrast.
Salted caramel pockets: fold in 50 g chopped soft caramel or caramel-filled chocolate pieces and sprinkle flaky sea salt before baking.
Result: pockets of buttery caramel that cut through sweetness and enhance caramelization.
Vegan-friendly option: use vegan butter, replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water), and ensure Mini Eggs are vegan or use vegan chocolate.
Result: slightly different texture and browning but similar cookie structure when dough is chilled thoroughly.
Frequently Asked Questions About Mini Egg NYC Cookies
Question: How do I keep my cookies tall and bakery-style every time?
Answer: Keep butter cold and form tall dough balls, then chill thoroughly before baking. Bake on an adequately preheated oven and remove when edges are golden but centers look soft. Use a scale to make uniform portions and avoid over-creaming or overworking the dough.
Question: Can I make the dough ahead and bake later?
Answer: Yes. Dough balls can be frozen for up to 3 months. Freeze them on a tray first, then transfer to a freezer-safe bag. Bake from frozen, adding 2–4 minutes to the baking time, or thaw in the fridge overnight then bake as directed.
Question: Why did my cookies spread too much and become thin?
Answer: Likely causes are warm dough, over-creamed butter and sugar, too little flour, or a hot baking sheet. Chill the dough longer, don’t over-cream, weigh your flour, and preheat baking trays with the oven off to minimize immediate spreading.
Question: Can I substitute Mini Eggs with another candy or chocolate?
Answer: Yes, you can use M&M’s, chopped chocolate, or other candy-coated chocolates. Expect different melt behavior—M&M shells tend to hold shape more, while chopped chocolate melts into pockets. Adjust expectations for crunch and color.
Question: How do I get gooey centers without underbaking the edges?
Answer: Use the recommended oven temperature and remove cookies when edges are golden but centers still glossy and soft. Cooling on the tray allows the centers to finish setting without overbaking. Chilled dough also promotes contrast between crisp edge and soft center.
Final Thoughts on Mini Egg NYC Cookies
These Mini Egg NYC Cookies are designed for maximum contrast — crisp edges, soft centers, and candy crunch.
If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For a comparison to other popular versions, see this helpful write-up from Mini Egg NYC Cookies! – Jane’s Patisserie.
To explore a newer fan-tested take, check out Mini Egg NYC Cookies – What Jessica Baked Next.
If you want a professional baker’s perspective and technique notes, read the recipe notes at Mini Egg New York Cookies Recipe – Cupcake Jemma.
Mini Egg NYC Cookies
Ingredients
Method
- Cream the cold cubed butter with both sugars until creamy and well combined.
- Add the egg and vanilla, then beat until smooth.
- Sift in flour, baking powder, bicarbonate of soda, and salt and mix on low.
- Fold in chopped milk chocolate and 200g chopped Mini Eggs.
- Divide the dough into 8 equal portions and roll into tall balls.
- Press the remaining 50g whole Mini Eggs into the tops of the dough balls.
- Chill the dough balls — freeze 30–60 minutes or refrigerate 2 hours.
- Preheat your oven to 180°C Fan / 200°C regular and prepare trays.
- Place 4 cookies per baking tray and bake for 12–14 minutes.
- Cool completely on the tray for at least 30 minutes to set.