Mini Eggs NYC Cookies


Last year these NYC style mini egg cookies were all over my Instagram feed and I wanted to try them.  Well, that never happened!  As I was buying candy for Easter this year I came across some Cadbury mini eggs and I bought them with these cookies in mind.

These cookies are, dare I say, the BEST cookies I have ever eaten in my life!!

This recipe was inspired by @sallydells and @danepemberton from @crumbsanddoilies.


  • 1 cup (226 grams) cold salted butter
  • ¾ cup plus 1 tablespoon (163 grams) fine sugar
  • ¾ cup (170 grams) light brown sugar
  • 1 cup (160 grams) Cadbury mini eggs, chopped
  • 1 cup (160 grams) semisweet chocolate chips
  • 1 cup (160 grams) white chocolate chips
  • 4 cups (500 grams) all-purpose flour
  • 2 teaspoons (9 grams) baking powder
  • 1 ½ teaspoons (4 grams) corn starch
  • 1 tablespoon (13 grams) pure vanilla extract
  • 2 large eggs


Place the mini eggs in a ziplock bag and whack it with a rolling pin or meat mallot.  Try not to crush them too small.  You want nice big chunks.  Reserve  ¼ cup of the smashed mini eggs to press into the dough before baking.  This is optional, but it makes the cookies colorful when they are baked.

Add the all-purpose flour, baking powder and corn starch to a medium bowl and whisk to combine.  Put aside until ready to use.

Cut the cold butter into 1 inch cubes and put them in the bowl of a stand mixer.  Add the sugars to the bowl with the cold butter cubes.  Using the paddle attachment combine the butter and sugars on low speed until the butter is completely coated.  This should take about 1 minute.

Add the mini eggs, semisweet and white chocolate chips to the butter and sugar mixture and combine on a low speed just until  incorpoated (about 30 seconds).

Add flour mixture and combine on low speed for 1 minute.  Whisk the eggs and vanilla extract together in a small bowl and add it to the mixing bowl with the rest of the ingredients.

Now, with your mixer on it’s lowest speed, mix for about 1 minute (the dough will be crumbly).  If it’s too dry, add one large egg yolk to to help it come together.

Empty the dough onto the counter (this is optional, but it makes the process easier).

Form dough into large round balls (measuring 125 grams each).  Gently press some of the reserved crushed mini eggs into the ball of cookie dough.  *Place them on a baking sheet, cover and place them in the freezer for at least two hours. You will get 1 dozen cookies using this method.

After two hours, line a large baking sheet with parchment paper and place in a cold oven on the middle rack.  Preheat the oven with the lined baking sheet at 355° F for 15 minutes.

After 15 minutes, open the oven and place the cookie dough on the heated baking sheet.  Make sure they are at least two inches apart to allow the cookies to spread.

Bake the cookies for 15-18 minutes or until golden brown.

Allow the cookies to cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.


*Uncooked dough can be kept in the freezer for later use.

I hope you make these yummy cookies!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

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