Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate. Bake the cookies straight away, no chilling involved!
There are Easter eggs and Easter-inspired chocolate everywhere at the moment. Each time I go food shopping, I’m drawn to the Easter chocolate aisle and can’t help but find myself wandering down and picking up chocolate!
I did end up purchasing myself a 1kg bag of Cadbury Mini Eggs only the other day. I could easily eat my way through the entire bag watching TV, but of course, I wanted to combine them in a bake for the blog!
So I’m kickstarting the Easter bakes earlier this year, to ensure you have plenty of time to bake up some tasty treats in the lead up to Easter.
As I mentioned in my last blog post/recipe for these delish Chocolate Chip Muffins, I’m baking recipes inspired by food I ate on my recent trip to the US.
In Florida, at Disney Springs (favourite place ever!), I was lucky to try out Gideon’s Bakehouse. The cookies at Gideon’s are absolutely incredible and very similar to New York-style cookies, famously from Levain Bakery.
I visited NYC a decade ago and didn’t try Levain cookies, but I heard so many amazing compliments about Gideon’s in Florida, so I’m glad I got the experience of trying those. The Pistachio Toffee Chocolate Chip Cookie is absolutely dreamy!
So we’ve recreated the Levain Bakery/Gideon’s Bakehouse cookies at home.
Mini Egg NYC Cookies are BIG, thick cookies, filled with chocolate chips, chopped AND whole Cadbury Mini Eggs.
These cookies are divine and simply perfect for celebrating Easter. They’re fun, moreish and delightful enjoyed warm from the oven!
Mini Egg NYC Cookies
Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate.
Servings 10
- 115 g butter (salted or unsalted) softened
- 160 g dark or light brown sugar
- 40 g caster or granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 315 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt only add a pinch if using salted butter
- 100 g dark, milk or white chocolate chips
- 200 g Cadbury Mini Eggs chopped
- 75 g Cadbury Mini Eggs left whole
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Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper and set aside for later.
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In a large mixing bowl, cream the softened butter, brown sugar and granulated/caster sugar until light and fluffy. Now add the egg and the vanilla. Mix again until incorporated.
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Now fold through the flour, baking powder, bicarbonate of soda and the salt until combined. Fold through the chocolate chips, the chopped and whole Mini Eggs. Mix until a crumbly cookie dough forms.
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Take 110g portions of the cookie dough – it will be quite crumbly so just press together firmly to form a ball. Continue until all the cookie dough is used – the recipe should make around 9-10 cookies.
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Space the balls of cookie dough out on the baking trays and bake for 12-14 minutes. The cookies will appear soft/slightly underbaked but this is how the cookies should be. Don’t over bake otherwise the cookies will be too hard in texture.
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Leave the cookies to cool on the baking trays for 15 minutes. Cookies are best eaten on the day of baking. They will keep stored in an airtight container for up to 3 days. The cookie dough can be frozen for up to 3 months, and cookie dough will also keep in the fridge for up to 3 days if you don’t want to bake it straight away.
That soft, gooey and slightly underbaked centre is what makes these cookies so special!
Easter Baking Inspiration!
If you’re in the mood for something savoury, try my Double Cheese Hot Cross Buns
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