|Baking – NYC Mini Egg Cookies|

We all know I’m a huge huge lover of cakes from Victoria cakes slices to Red velvet ,to vanilla cupcakes to traybakes BUT I do love a good biscuit especially a cookie. I’ve never really attempted to make my own cookies or biscuits I think the last time I attempted biscuits it was shortbread. I’ve seen this recipe for NYC mini egg cookies floating around on Instagram a lot recently and I just had to give them a try! I got the recipe from Jane Patisserie on Instagram and I have seen that she has infact got her own book coming out later this year! She has a bunch of amazing recipes on her blog so make sure you check her out. Now let’s get baking cookies!.

The Recipe:

125g Unsalted Butter

300g Plain Flour 

100g Light Brown Soft Sugar

75g White Granulated Sugar 

1 Medium Egg

1 tsp Vanilla (optional you don’t have to)

1 + 1/2 tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1/2 tsp Sea Salt

100 g Dairy milk (chopped finely)

200 g Mini Eggs (chopped)

50 g Mini Eggs (whole)

I added the butter, brown sugar and white granulated sugar into a bowl and mixed together until the mixture became creamy. Added in my egg and vanilla and mixed into the mixture. Next I added in the rest of the ingredients minus the chocolate/mini eggs and heated together until they formed a cookie dough mixture. Once mixed I began to chop up my chocolate and the mini eggs. Now chopping up the mini egg in half was HARD not going to lie because they kept moving and just the coating was coming off so I decided to use the food processor which helped but a little tip if you don’t have a processor is to cut the egg lengthways. Then I added into the dough and mixed until well distributed.

After it was all mixed I rolled out the dough into 8 balls all similar in size and put them into a bowl to be chilled. If you want to weight them out like Jane has done it’s roughly around 115g per ball each. I then added in the mini eggs on the top for decoration and put them in the fridge for a little over an hour. You can put them in the freezer for half an hour it’s up to you which where you put them. After the time was up I preheated the oven for 180 degrees and took out the dough balls and placed them on a lined baking tray leaving them plenty of room in between each cookie ball. I baked them in the oven for 12-14 minutes. I did leave mine in a little longer with a watchful eye until they had started to brown a little on the top. Once out of the oven I left them to cool down for a while before trying them HOWEVER I couldn’t wait so I tried one after 10 minutes when it was still a little warm and oh my! Delicious.

As you can see when halved its’s full of melted chocolate and mini eggs. They honestly tasted amazing. I was so pleased with how these turned out as I’d never baked cookies before these took my two attempts to get right, first attempt I didn’t have a clue what cookie dough looked like so I didn’t roll into balls and it was a sticky mess and the turned out like giant cookies delicious but giant. This time I researched into the dough so I knew what consistency I was looking for and I’d learnt how to chop mini eggs in half haha. I highly recommend trying these out they make a great Easter treat! Here’s link to Jane’s blog so you can check out her many recipes https://www.janespatisserie.com

Have you done any Easter bakes yet? I’d love to know!

Thank you for reading xxx

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16 thoughts on “|Baking – NYC Mini Egg Cookies|

  1. I followed the Jane’s patisserie recipe for these a few weeks back and they came out so so good! Yours definitely look a lot better than my did haha, yours look incredible!!

    Courtney x | c0urrtney.blogspot.co.uk/

    Liked by 1 person

    1. As long as they taste good it dines’t matter how they look! I’ll deffs be trying more of her cookie recipes, I’m thinking of doing the stuffed Nutella ones! but maybe instead of Nutella salter caramel spread from M&S


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