Mini Egg New York Style Cookies

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Mini Egg New York Style Cookies

13th April 2025

Irresistible mini egg New York style cookies featuring Cadbury mini eggs and 33.6% milk chocolate callets throughout.

Mini Egg New York Style Cookies Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 40 minutes

Cook Time: 12 minutes

Cooling/Decorating Time: 1 hour

Total Time: 1 hours 52 minutes

Servings: 12

List of equipment needed:

Scales, Baking trays x3, Non stick parchment paper, Large bowl, Sieve, Electric mixer or Wooden spoon, Spatula, Teaspoon (Tsp), Butter knife, Cooling rack, Slotted spatula.

Ingredients

For the cookies:

215g Cold block butter
110g Castor sugar
110g Light brown sugar
1 Egg
1 tsp Vanilla extract
300g Self raising flour
1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
100g Milk chocolate callets
270g Mini eggs (crushed)

Instructions

For the cookies:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare two/three baking trays with parchment paper.
In a large bowl, partially combine the cold butter, castor and light brown sugar together leaving small chunks of butter throughout the mixture.
Add the egg and vanilla extract to the same bowl, combine insuring that you don’t over mix.
Sieve the flour, baking powder and bicarbonate of soda into the mixture then combine.
Add the milk chocolate callets and large crushed pieces of mini eggs, gently combine.
Use your hands to scoop together balls of dough that are 90g per cookie ball.
Put them in the freezer for a minimum of 2 hours or overnight. This will allow your cookies to keep their height when baking.
Once the cookies are frozen, place them on the preheated lined baking trays, making sure to give them lots of space as they will spread out.
Bake them for 12-15 minutes or until they are golden, they will still look slightly underbaked. This is good as they will firm up when they cool down.
If you want to make your cookies perfectly circular see notes below as this is your time to make this happen.
Leave on baking trays for at least 10 minutes so they firm up a little, transfer them to a wire rack and allow them to cool fully.

Store for up to 3 days in an airtight container.

Notes:

You can swap out the chocolate callets for milk, white or dark.
To crush the mini eggs, I keep them in the original bag or place them into a sandwich bag ensuring that there is no air in the bag and carefully break them up with a rolling pin.
Want to make the cookies perfectly circular? You will need a large circular cookie cutter that is bigger than the cooked cookie. Gently place the cutter over the hot cookie (Careful the tray will be hot) and in a circular motion move the cutter so it gently knocks into the sides creating a perfectly round cookie. Make sure to do this quickly as the cookies will cool and set.
You can cook them straight away but would recommend freezing them as stated in the recipe above.
As/if you are freezing the cookies balls you don’t have to cook them all at once. They would last up to one month from frozen.