Chocolate NYC Mini Egg Cookies

Craving something sweet? Made with crushed and whole mini eggs, these cookies are perfect for sharing with friends and family this Easter. Try our easy-to-follow recipe today!


  • 220g plain flour
  • 40g cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 115g unsalted butter, softened
  • 100g light brown sugar
  • 75g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 240g mini eggs (half crushed, half whole)


  1. Line two baking trays with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, bicarbonate of soda, and salt, then set aside.
  3. In a stand mixer cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Then tip in the flour mixture, and mix until a dough forms
  6. Gently fold in the crushed mini eggs until evenly distributed throughout the dough.
  7. Weigh out your cookie dough to about 70g (to make 10 cookies) and roll into a ball.
  8. Press 3-4 whole mini eggs onto the tops of each cookie dough ball.
  9. Place the cookie balls into the freezer for 30 minutes (or in the fridge for 1 hour).
  10. Preheat your oven to 160°C fan, remove the cookies from the freezer, and bake for 12-15 minutes until the edges are set but the centres are still slightly soft.
  11. Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
  12. Enjoy!

Recipe Credit: @dave_friday_bakes & Ronnie.bakes