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These thick NYC-style mini egg cookies are soft, chocolatey and super easy to make. No chilling required – just roll and bake!
Why You’ll Love These NYC Mini Egg Cookies
If you love cookies with a soft and gooey middle and crisp edges, these NYC-style mini egg cookies are going to be a new favourite. They’re thick, loaded with chocolate chips and mini eggs, and they’re quick to make with no chilling required.
Perfect for Easter or any time of year, they’re big, bold, and bake up beautifully every time. The mix of whole and chopped mini eggs creates the perfect texture with bursts of colour and flavour in every bite.
They’re also super easy to customise, so whether you’re baking for kids, friends, or just for yourself, this recipe always delivers. Plus, they freeze really well, so you can bake half now and save the rest for later.
What Are NYC Cookies?
NYC cookies are large, bakery-style cookies made famous for their thick, chunky shape and gooey centre. These cookies don’t spread like regular cookies, so you get a soft inside and golden edge every time.
They often include a mix of chocolate chips and add-ins for extra flavour and texture, which is why mini eggs work so well in this version. They make the cookies extra festive and perfect for sharing.
Their slightly underbaked centres give them that gooey texture we all love, while the outer edges stay crisp and golden. It’s the best of both worlds in every bite.
Why This Recipe Works
This recipe uses a combination of brown and white sugars to give the cookies moisture and structure. The brown sugar provides depth of flavour and softness, while the white sugar helps create those slightly crisp edges.
There’s no need to chill the dough, so you can go straight from mixing to baking. That means you can have freshly baked cookies in under 30 minutes.
The mix of chocolate chips and mini eggs gives the cookies that perfect gooey and crunchy texture. Plus, they’re finished baking in under 15 minutes, making them ideal for a quick Easter bake.
Equipment You’ll Need
To make these NYC cookies, you’ll need:
- Mixing bowls – For the cookie dough and ganache.
- Electric whisk or stand mixer – To cream the butter and sugar.
- Large baking tray or cookie sheet – For baking the cookies evenly.
- Spoon – For spreading the ganache on the cookies.
Ingredients for Thick NYC Mini Egg Cookies
- 115g unsalted butter, room temperature (1/2 cup)
- 160g light brown sugar (3/4 cup, packed)
- 40g granulated sugar (3 tbsp)
- 1 large egg
- 2 tsp vanilla extract
- 315g plain flour (2 1/2 cups all-purpose flour)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 125g chocolate chips (3/4 cup)
- 150g mini eggs (1 cup), chopped and whole
How to Make NYC Mini Egg Cookies
Step 1: Preheat the Oven
Preheat your oven to 180C/160C (fan)/350F and line a large baking tray with non-stick baking paper, unless you’re using a non-stick cookie sheet.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar using an electric hand whisk until pale and fluffy.
This step is essential as it helps aerate the dough and gives the cookies their signature chewy texture.
Step 3: Add the Egg and Vanilla
Add in the egg and vanilla extract and mix again until fully combined.
Make sure the egg is at room temperature so it incorporates smoothly and evenly into the mixture.
Step 4: Add the Dry Ingredients
Add in the flour, baking powder, bicarbonate of soda, and salt and fold them in with a spatula until a soft dough forms.
Be gentle when folding to avoid overmixing. Overmixing can make the cookies tough instead of soft.
Step 5: Fold in the Chocolate and Mini Eggs
Stir in the chocolate chips and mini eggs. You can use a mix of chopped and whole mini eggs for texture and colour.
Reserve a few to press on top after baking helps make them extra pretty and bakery-style.
Step 6: Roll into Balls
Divide the dough into 9–10 equal portions and roll each one into a ball. Place them spaced at least 3 inches apart on the lined baking tray.
You don’t need to flatten them. Keeping them in ball form helps them bake into those thick, bakery-style rounds.
Step 7: Bake the Cookies
Bake for 12–14 minutes, or until the edges are just starting to turn golden. The centres should still look soft.
If you prefer a slightly gooier centre, bake for closer to 12 minutes. For firmer cookies, go closer to 14.
Step 8: Cool on the Tray
Leave the cookies on the baking tray to cool for at least 15 minutes before transferring. This helps them set and hold their shape.
Why These Cookies Are Great for Easter
The crushed mini eggs add both flavour and colour, making them a perfect Easter bake. You can press a few extra mini eggs into the tops of the cookies right after baking for an even more festive look.
They’re quick to make, so you can easily whip them up for an Easter party or family gathering with minimal effort.
You can also gift them in a cute Easter box or bag.
Tips for Perfect NYC Cookies
- Don’t overbake – take them out when the centres still look slightly underdone.
- Use room-temperature butter for better creaming.
- Chop some of the mini eggs and leave others whole for a better texture.
- Let the cookies cool fully on the tray before moving them.
- Press extra mini eggs or chocolate chips on top after baking for a bakery-style finish.
Storage
Store in an airtight container at room temperature for up to 2 days.
You can also freeze the raw dough balls for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
To reheat baked cookies, pop them in the microwave for 10–15 seconds or in the air fryer at 150C for 1-2 minutes for a warm, gooey centre.
Watch My Step-by-Step Video
Want to see exactly how I make these? Watch the full video tutorial over on the Fitwaffle Kitchen YouTube channel.
You can also follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle for more easy, indulgent bakes.
More Cookie Recipes to Try
If you loved these NYC-style cookies, here are two more recipes from www.fitwafflekitchen.com I think you’ll love:
- Mini Egg Cookie Bars – Packed with mini eggs and super soft in the middle.
- NYC Chocolate Chip Cookies – Classic chunky bakery-style cookies loaded with gooey chocolate made in the air fryer.
Thick NYC Mini Egg Cookies
Ingredients
- 115 g unsalted butter room temperature (1/2 cup)
- 160 g light brown sugar 3/4 cup, packed
- 40 g granulated sugar 3 tbsp
- 1 large egg
- 2 tsp vanilla extract
- 315 g plain flour 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda baking soda
- 1 tsp salt
- 125 g chocolate chips 3/4 cup
- 150 g mini eggs 1 cup, chopped and whole
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180C/160C (fan)/350F and line a large baking tray with non-stick baking paper, unless you're using a non-stick cookie sheet.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar using an electric hand whisk until pale and fluffy.
- This step is essential as it helps aerate the dough and gives the cookies their signature chewy texture.
Step 3: Add the Egg and Vanilla
- Add in the egg and vanilla extract and mix again until fully combined.
- Make sure the egg is at room temperature so it incorporates smoothly and evenly into the mixture.
Step 4: Add the Dry Ingredients
- Add in the flour, baking powder, bicarbonate of soda, and salt and fold them in with a spatula until a soft dough forms.
- Be gentle when folding to avoid overmixing. Overmixing can make the cookies tough instead of soft.
Step 5: Fold in the Chocolate and Mini Eggs
- Stir in the chocolate chips and mini eggs. You can use a mix of chopped and whole mini eggs for texture and colour.
- Reserve a few to press on top after baking helps make them extra pretty and bakery-style.
Step 6: Roll into Balls
- Divide the dough into 9–10 equal portions and roll each one into a ball. Place them spaced at least 3 inches apart on the lined baking tray.
- You don’t need to flatten them. Keeping them in ball form helps them bake into those thick, bakery-style rounds.
Step 7: Bake the Cookies
- Bake for 12–14 minutes, or until the edges are just starting to turn golden. The centres should still look soft.
- If you prefer a slightly gooier centre, bake for closer to 12 minutes. For firmer cookies, go closer to 14.
Step 8: Cool on the Tray
- Leave the cookies on the baking tray to cool for at least 15 minutes before transferring. This helps them set and hold their shape.
