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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.