These cookies are big, bold, and loaded with crunch and chocolate. Think bakery-style cookies with crisp edges, a soft, gooey middle, and plenty of Cadbury Mini Eggs tucked into every bite. They’re perfect for Easter season or anytime you want a colorful, nostalgic treat.

The dough is simple, the bake is quick, and the results are impressive enough to gift or serve at a party.

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What Makes This Special

Close-up detail shot of freshly baked Cadbury Mini Egg NYC cookie torn open to reveal a gooey, sligh

These cookies are inspired by those oversized New York City bakery cookies—thick, chewy, and slightly underbaked in the center. Cadbury Mini Eggs add a crunchy candy shell and creamy milk chocolate that melts into the dough. A mix of brown and white sugar gives lift and caramel flavor, while cold butter helps keep the centers dense and gooey.

Chilling the dough boosts flavor and ensures chunky, tall cookies instead of flat ones.

Shopping List

Cold unsalted butter (cut into cubes)
Light brown sugar
Granulated sugar
Large eggs (1 whole + 1 yolk)
Vanilla extract
All-purpose flour
Cornstarch (for tenderness)
Baking powder
Baking soda
Kosher salt
Cadbury Mini Eggs (some crushed, some whole)
Chocolate chips or chunks (optional, but great for extra gooeyness)

How to Make It

Overhead final presentation of 3–4 oversized Cadbury Mini Egg NYC cookies stacked and slightly ove

Crush some Mini Eggs: Place half the Mini Eggs in a zip-top bag and tap with a rolling pin until roughly broken. Keep the rest whole for texture.
Beat the butter and sugars: In a stand mixer, beat cold cubed butter with brown and white sugar until creamy but still slightly chunky, about 2–3 minutes. Don’t over-whip.
Add eggs and vanilla: Mix in 1 egg, 1 extra yolk, and vanilla until just combined.
Scrape the bowl.
Whisk dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
Combine: Add dry ingredients to the mixer and blend on low until a thick dough forms. It should pull away from the bowl.
Fold in mix-ins: Stir in crushed Mini Eggs, whole Mini Eggs, and chocolate chips if using. Reserve a few for topping.
Portion large dough balls: For NYC-style thickness, scoop 1/3 to 1/2 cup portions (about 110–140 g each).
Stack pieces of dough together to make tall mounds. Press a few extra Mini Eggs on top.
Chill: Refrigerate for at least 1 hour (up to 24 hours). Chilling is key for height and flavor.
Bake: Preheat oven to 375°F (190°C). Place dough mounds on a lined sheet, spacing well.
Bake 10–13 minutes until edges are set and tops are just turning golden, but centers look slightly underdone.
Pan-bang and shape (optional): Tap the tray once to settle, then use a round cutter or spoon to nudge edges into a perfect circle.
Rest: Cool on the tray 10 minutes to set the gooey center. Enjoy warm.

Storage Instructions

Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to keep them soft.
Freezer (baked): Freeze up to 2 months.
Reheat at 300°F (150°C) for 5–7 minutes.
Freezer (unbaked dough): Freeze portioned dough balls up to 3 months. Bake from frozen at 375°F (190°C) for 12–15 minutes.

Health Benefits

Portion control: These are rich, so one cookie satisfies a craving.
Protein and minerals: Eggs provide protein, and chocolate offers small amounts of iron and magnesium.
Mood boost: Enjoying a festive treat can lift spirits—great for celebrations and sharing.

Common Mistakes to Avoid

Skipping the chill: Warm dough spreads too much and loses that thick, bakery-style height.
Overbaking: Pull them when centers look slightly soft. They set as they cool.
Overmixing: Mix only until combined to avoid tough cookies.
Not measuring properly: Too much flour = dry cookies.
Spoon and level your flour for accuracy.
Adding all Mini Eggs at once: Reserve some for topping so they show on the surface.

Recipe Variations

Dark chocolate twist: Swap milk chocolate chips for dark to balance sweetness.
Nutty crunch: Add toasted chopped hazelnuts, almonds, or pecans.
Brown butter version: Use browned butter for deep, nutty flavor. Chill the dough longer since melted butter spreads more.
Mini size: Make smaller 2–3 tablespoon scoops and bake 8–10 minutes.
Double vanilla: Add vanilla bean paste for an aromatic boost.

FAQ

Do I have to use cornstarch?

No, but it helps create a soft, tender center. If you skip it, reduce the flour by 1–2 tablespoons to keep the texture light.

Can I make these without a stand mixer?

Yes.

Use a hand mixer or beat by hand with a sturdy spatula. Make sure the butter is cut small so it creams properly.

How do I keep the Mini Eggs from cracking too much?

Gently crush only half and leave the rest whole. Press a few on top after scooping to control the look.

Why are my cookies flat?

Likely warm dough, too little flour, or a cool oven.

Chill thoroughly, measure flour correctly, and preheat fully.

Can I reduce the sugar?

You can cut 2–3 tablespoons without major texture changes, but sweetness helps browning and chew.

Wrapping Up

These Cadbury Mini Egg NYC Cookies hit that bakery-style sweet spot: thick, gooey centers, crispy edges, and playful pops of chocolate. They’re simple to make, easy to customize, and always a crowd-pleaser. Chill the dough, don’t overbake, and enjoy them warm for the best texture.

Bake a batch for a holiday tray—or just because.