Cadbury Mini Egg NYC Cookies (Thick, Gooey & Bakery-Style) – A Festive Treat Recipe
These Cadbury Mini Egg NYC Cookies are thick, gooey, and bakery-style, perfect for a festive treat. Loaded with crushed and whole Cadbury Mini Eggs and optional chocolate chips, they offer the perfect balance of crisp edges and soft, melty centers. Chilling the dough ensures tall, tender cookies with a rich vanilla flavor and a delightful Easter-themed crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling time: minimum 1 hour)
- Yield: 8 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup cold unsalted butter, cut into cubes
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Mix-ins
- 1 cup Cadbury Mini Eggs (half roughly crushed, half whole)
- 1/2 cup chocolate chips or chocolate chunks (optional)
Instructions
- Crush Mini Eggs: Place half the Cadbury Mini Eggs in a zip-top bag and gently crush them with a rolling pin until roughly broken to create texture. Keep the other half whole for added crunch in the cookies.
- Beat Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the cold cubed butter together with light brown and granulated sugars on medium speed until the mixture is creamy but still slightly chunky, about 2 to 3 minutes. Avoid over-whipping to preserve cookie texture.
- Add Eggs and Vanilla: Add the whole egg, extra egg yolk, and vanilla extract to the butter-sugar mixture. Mix just until combined, scraping down the sides as needed to incorporate all ingredients evenly.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt until thoroughly combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the mixer on low speed and blend until a thick dough forms that pulls away slightly from the bowl.
- Fold in Mix-ins: Gently stir in the crushed and whole Cadbury Mini Eggs along with chocolate chips or chunks if using. Reserve a few Mini Eggs to press on top before baking.
- Portion Dough: For thick NYC-style cookies, scoop large dough balls weighing approximately 110 to 140 grams (1/3 to 1/2 cup). Stack pieces of dough together to form tall mounds on a parchment-lined baking sheet, pressing a few reserved Mini Eggs on top for decoration.
- Chill Dough: Refrigerate the dough mounds for at least 1 hour and up to 24 hours. Chilling enhances the cookie height, texture, and flavor.
- Bake Cookies: Preheat the oven to 375°F (190°C). Bake the chilled dough mounds for 10 to 13 minutes, until the edges are set and the tops are just beginning to turn golden, while the centers remain slightly underbaked for gooeyness.
- Shape Cookies (Optional): Immediately after removing from the oven, tap the baking tray gently to settle the cookies. Use a round cutter or spoon to nudge edges into perfect circles for a polished look.
- Cool and Serve: Allow the cookies to rest on the baking sheet for 10 minutes so the gooey centers set slightly. Enjoy these warm for the ultimate luscious texture.
Notes
- Chilling the dough is essential for achieving tall, thick cookies with a tender crumb and enhanced flavor.
- Using cold butter helps maintain the cookie’s structure and prevents spreading.
- Pressing extra Mini Eggs on top before baking creates an attractive and festive presentation.
- For added richness and melty texture, feel free to include chocolate chips or chunks.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze dough portions for future baking.
Keywords: Cadbury Mini Egg cookies, NYC-style cookies, thick cookies, gooey cookies, festive Easter cookies, bakery-style cookies