It’s Easter this weekend - hip hip hooray to that! Who doesn’t love receiving a mountain of chocolate and consuming it all in one sitting? 

Not only that, Easter is a time to celebrate and spend time with loved ones (even if it might have to be in the garden this year). There’s no better feeling than surprising friends and family with thoughtful gifts so what better time to get baking than now! We’ve got a super easy and utterly delicious mini eggs cookie recipe that is sure to put a smile on everyone’s face. 

Mini Egg NYC cookie



125 g Unsalted Butter/Stork

100 g Light Brown Soft Sugar

75 g White Granulated Sugar

1 Large/Medium Egg

1 tsp Vanilla

300 g Plain Flour

1 + 1/2 tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1/2 tsp Sea Salt

100 g Dairy milk (chopped finely) (or chocolate chips)

200 g Mini Eggs (chopped)

50 g Mini Eggs (whole)


Add the butter and sugars to a bowl and beat until creamy. Then add in the egg and vanilla extract and beat again. 

Cookie dough

Add in the plain flour, baking powder, bicarbonate of soda and salt and beat until a cookie dough is formed. 

Add in the chopped dairy milk and chopped mini eggs and mix together. 

Mini Eggs cookie dough

Weigh out the cookies into eight cookie dough balls (about 115g each).

Once rolled in to balls add the whole mini eggs on top of each cookie and put the cookies in the freezer for half an hour of the fridge for an hour. 

Mini Egg NYC cookie dough

Preheat your oven to 180C Fan or 200C regular. When chilled, put your cookies onto lined baking trays. 

Bake the cookies for 12-14 minutes. Once bakes, leave them to cool on the tray for at least 30 minutes as they continue to bake whilst cooking. 

Enjoy! Top tip - heat them up in the microwave for 15 seconds for pure cookie heaven. 

Mini Eggs NYC cookies

If you would like to watch our own video tutorial for baking this recipe click here.

This recipe is from Jane's Patisserie. 

Happy baking and happy Easter lovelies!