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Delicious Mini Egg Cookies inspired by NYC, featuring colorful chocolate mini eggs.

Mini Egg NYC Cookies

Thick, bakery-style cookies studded with crunchy pastel Mini Eggs and melted milk chocolate pockets, delivering a perfect balance of indulgence and nostalgia.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the base dough
  • 125 g Unsalted butter (cold/cubed) Choose high-quality unsalted butter for consistent salt control.
  • 100 g Light brown soft sugar Use soft, packed brown sugar for reliable chewiness.
  • 75 g White granulated sugar
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 300 g Plain flour Weigh your flour to avoid dense cookies.
  • 1.5 tsp Baking powder
  • 0.5 tsp Bicarbonate of soda
  • 0.5 tsp Sea salt
Mix-ins
  • 100 g Milk chocolate (chopped)
  • 200 g Mini Eggs (chopped) Chop most to distribute chocolate evenly.
  • 50 g Mini Eggs (whole) Reserved for topping.

Method
 

Preparation
  1. Cream the cold cubed butter with both sugars until creamy and well combined.
  2. Add the egg and vanilla, then beat until smooth.
  3. Sift in flour, baking powder, bicarbonate of soda, and salt and mix on low.
  4. Fold in chopped milk chocolate and 200g chopped Mini Eggs.
  5. Divide the dough into 8 equal portions and roll into tall balls.
  6. Press the remaining 50g whole Mini Eggs into the tops of the dough balls.
  7. Chill the dough balls — freeze 30–60 minutes or refrigerate 2 hours.
Baking
  1. Preheat your oven to 180°C Fan / 200°C regular and prepare trays.
  2. Place 4 cookies per baking tray and bake for 12–14 minutes.
  3. Cool completely on the tray for at least 30 minutes to set.

Notes

For taller cookies, keep the butter cold and chill the dough. Can be frozen for up to 3 months.