Name: Thick NYC Mini Egg Cookies
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, cold and cut into small cubes; 1 cup (200g) light brown sugar, packed; 1/2 cup (100g) granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 3 cups (375g) all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/4 cups (230g) Cadbury Mini Eggs, roughly chopped; 1 cup (180g) semi-sweet chocolate chips

Hey y’all! If you’re a fan of bakery-style cookies with that signature New York City thickness, you’re going to fall head-over-heels for these Thick NYC Mini Egg cookies. Packed with crunchy, colorful Cadbury Mini Eggs and rich chocolate chips, these chunky, gooey treats are perfect for birthdays, Easter, or anytime you’re craving something a little extra special. Ready to wow your friends and family? Let’s get cooking!

Why You’ll Love This

Oversized, bakery-style cookies loaded with chocolate and crunch.
Thick, chewy centers with crisp, golden-brown edges for the ultimate cookie texture.
Super colorful and festive—great for parties or gifting.
Easy to make ahead and freeze, so you can enjoy fresh cookies anytime.
Customizable with your favorite mini chocolate candies!

Ingredients

1 cup (226g) unsalted butter, cold and cut into small cubes
1 cup (200g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups (375g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (230g) Cadbury Mini Eggs, roughly chopped
1 cup (180g) semi-sweet chocolate chips

Directions

Step 1: Prep the Ingredients

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the cold butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 3: Add Wet Ingredients

Beat in the eggs one at a time, scraping down the sides as needed, and stir in vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.

Step 5: Fold in Mix-ins

Gently fold in the chopped Mini Eggs and chocolate chips until evenly distributed. Don’t overmix!

Step 6: Shape the Cookies

Scoop large dough balls (about 1/4 cup or 70g each) and place them 2 inches apart on the prepared baking sheets. Lightly press extra Mini Eggs on top for a pretty finish.

Step 7: Bake

Bake one tray at a time for 12-14 minutes, until the edges are golden and the centers look slightly underbaked.

Step 8: Cool

Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Notes

Chilling the dough for 30 minutes before baking helps get extra thick cookies.
Baking only one tray at a time yields the most even results.
Be sure not to overbake—underdone centers will give you that gooey NYC texture!

Variations

Peanut Butter Mini Egg Cookies: Swap 1/2 cup butter for peanut butter and toss in some peanut butter chips.
Double Chocolate: Use cocoa powder to replace 1/2 cup flour and add dark chocolate chunks.
Oatmeal Mini Egg: Add 1 cup old-fashioned oats for extra chew and heartiness.

Required Equipment

Mixing bowls
Electric mixer (optional but helpful)
Measuring cups and spoons
Baking sheets
Parchment paper
Cookie scoop (large)
Wire cooling rack

Storage Instructions

Store your cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months—thaw at room temperature before enjoying. You can also freeze unbaked cookie dough balls and bake straight from the freezer, adding 2-3 minutes to the baking time.

Suggested Pairings & Serving Recommendations

Serve with a glass of cold milk or a frothy cappuccino.
Stack cookies on a pretty plate for parties and brunch tables.
Sandwich a scoop of vanilla or chocolate ice cream between two cookies for the ultimate treat.

Pro Tips

Use cold butter for extra-thick cookies that spread less in the oven.
Roughly chop Mini Eggs for colorful pops and even chocolate distribution.
Press a few extra Mini Eggs on top of each dough ball before baking for bakery-style looks.

FAQ

Can I use regular M&Ms instead of Mini Eggs?

Absolutely! Just chop larger candies for better distribution and texture.

Can I make the dough ahead of time?

Yes—store the dough in the fridge, covered, for up to 48 hours or freeze shaped balls for up to 3 months.

Why are my cookies not thick?

If your cookies spread too much, ensure the butter is cold, measure flour correctly, and avoid overmixing the dough.

Thick NYC Mini Egg Cookies

Why You’ll Love This

Ingredients