Easy Mini Egg New York Stuffed Cookies
Easter is just around the corner, and what better way to celebrate than with some delicious Easter-themed treats? If you’re looking for something unique and exciting to bake this year, then look no further than mini egg stuffed New York cookies!
To add a fun Easter twist, these cookies take the classic New York-style cookie, which is already known for being soft, chewy, and stuffed with gooey filling. The addition of mini eggs, with their bright colours and chocolatey centers, makes these cookies a perfect addition to any Easter celebration
They are perfect to make and share with the family. As they are an easy bake, it is a perfect bake to make with the children.
In this blog post, we’ll provide a step-by-step recipe for making these delicious treats at home, along with some tips and tricks for getting the perfect cookie-to-filling ratio and making sure the mini eggs are evenly distributed throughout the cookie dough.
What are New York Stuffed Coookies?
Stuffed cookies have been around for a long time, and the origins of these treats can be traced back to various cultures around the world. In the Middle East, for example, there is a popular stuffed cookie called ma’amoul, which is typically filled with dates or nuts.
In Italy, there are various types of stuffed cookies such as canestrelli, which are filled with jam or chocolate.
The New York-style stuffed cookie (NYC cookies), on the other hand, has a more recent history. This cookie originated in New York City (hence the name). Where it has quickly become a local and worldwide favourite. The cookie is typically made with a soft and chewy dough, and normally choc chips. The centre is then filled with a variety of delicious fillings, the best ones are the ones that are gooey when warm, imo!
Some of my favourite chocolate chip cookie flavours are Nutella, Biscoff, or Kinder Chocolate to name a few.
Why are mini egg New York stuffed cookies the perfect Easter treat?
What sets mini egg stuffed New York cookies apart from other stuffed cookies is the addition of mini eggs. These colorful and festive candies make the cookies perfect for Easter or any springtime occasion.
In addition, mini egg stuffed New York cookies are a great way to use up any leftover Easter chocolate. If you have lots of chocolate eggs then crush them into small pieces instead of using chocolate chips.
Instead of letting those mini eggs go to waste (ha does this even happen), incorporate them into these delicious cookies for a fun and tasty way to enjoy them.
So whether you’re a fan of traditional stuffed cookies or just looking for a fun and unique Easter treat, mini egg stuffed New York cookies are sure to delight your taste buds.
Jump to RecipeWhat is the difference between a new york stuffed cookies and a sugar cookie?
The answer here is in the description but the main difference between a New York-style stuffed cookie and a sugar cookie is the texture and the filling.
New York Stuffed Cookies
A New York style stuffed cookie typically has a soft and chewy texture, while a sugar cookie is typically more crisp and crumbly. The New York-style cookie dough is often made with ingredients like brown sugar, which give the cookie its chewy texture.
In addition, a New York-style stuffed cookie is filled with a variety of gooey fillings. The filling is added to the center of the cookie dough, and it melts and becomes ooey-gooey as the cookie bakes. Once the cookies are cooled then they are perfect warmed up in the microwave to make that centre soft again.
Sugar Cookies
A sugar cookie (see my recipe here), on the other hand, is often left unfilled or may have a simple fondant topper or piped royal icing on top. New York-style stuffed cookies have a gooey, indulgent filling, whereas sugar cookies, although often decorated with fun colors and shapes, do not. Overall, while both cookies are delicious in their own way, the New York-style stuffed cookie is a more indulgent and decadent treat, perfect for those who love a gooey and sweet dessert.
Jump to RecipeHints and Tips
For the perfect New York stuffed cookies, it’s important to start with evenly sized cookie dough balls. To achieve this, consider weighing out your dough to ensure consistency. I prefer to shape the dough by hand to embrace the rustic look, although you can use an ice cream scoop if you prefer.
To create the gooey center that sets New York stuffed cookies apart, flatten each ball of dough slightly and wrap it around your filling of choice. For fillings that tend to ooze or spill, like Nutella or Biscoff, try spooning small amounts onto a tray and freezing them before adding to the dough. This makes them easier to handle and ensures they stay put in the cookie.
Once you have filled the dough balls, place them on a tray and freeze for at least two hours before baking. This step is crucial for achieving the perfect texture and preventing the filling from melting too quickly in the oven. Perfect for Biscoff cookies for example.
Make sure that your unsalted butter is cold and not warm or soft as this will create the perfect nuggets at the start of the cookie recipe.
With these tips, you’ll be able to create irresistible New York stuffed cookies with a perfect cookie-to-filling ratio and that gooey, indulgent center that everyone loves.
Can you freeze New York Stuffed Cookies?
Yes, you can.
After baking the cookie, let it cool on a wire rack. Wrap each cookie individually in cling film, this prevents the cookies from sticking to each other.
Wrap your cookies and then put them into a freezer-safe box or bag. When you are ready to consume, remove from the freezer and allow to thaw. You can reheat in the oven or microwave until warm and gooey.
The recipe below shows that you store the cookie dough in the freezer until it’s ready to cook. So you can bake as many or as few as you would like. So why bother cooking and then freezing afterward, when you can bake the cookies fresh?
What equipment do I need to make mini egg new york stuffed cookies?
Stand mixer is preferred for this recipe, but a hand mixer would work.
Spatula
Baking Paper
Ingredients list
Unsalted Butter (cold)
Caster Sugar
Light Brown Sugar
Milk Chocolate Chips
White Chocolate Chips
Mini Eggs chopped up
Plain Flour
Baking Powder
Eggs
Jump to RecipeHow to make Mini Egg Stuffed New York Cookies
Let’s get started and dive into the world of mini egg stuffed New York cookies!
To ensure a smooth baking process, it’s best to weigh out all the ingredients in advance. Cut up the butter into small chunks and add it to a stand mixer along with the sugars. Mix on medium speed until the mixture forms small nuggets.
Next, add in the chocolate chips and mini eggs and mix until fully combined. Then, add in the flour and baking powder, mixing again until well combined.
Finally, add in the eggs, mixing until the dough is just starting to come together. Using a weighing scale, measure out the dough into roughly 120g balls, forming each ball by hand before placing it on a baking tray to freeze. Once you have shaped the dough, place the tray in the freezer for at least 2 hours.
When you’re ready to bake, preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper and place it in the oven for 15 minutes to heat up. After 15 minutes, remove the tray from the oven and carefully place the frozen cookie dough balls on it, leaving enough space for them to spread while baking.
Bake the cookies for 16 minutes, then remove them from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely. For best results, let the cookies cool for at least 15 minutes before enjoying them.
By following these steps, you can easily freeze and bake New York stuffed cookies whenever you want a fresh batch of these delicious treats!
As always Happy Baking and hope you enjoyed this recipe!
Mini Egg New York Stuffed Cookies
Ingredients
- 230 g unsalted butter (cold)
- 165 g caster sugar
- 165 g light brown sugar
- 150 g mini eggs
- 150 g milk chocolate chips
- 150 g white chocolate chips
- 500 g plain flour
- 2 tsp baking powder
- 2 large eggs
Instructions
- Cut up the butter into small chunks and add it to a stand mixer along with both of the ugars
- Mix on medium speed until the mixture forms small nuggets.
- Next, add in the chocolate chips and mini eggs and mix until fully combined.
- Then, add in the flour and baking powder, mixing again until well combined.
- Finally, add in the eggs, mixing until the dough starts to come together.
- Using a weighing scale, measure out the dough into roughly 120g balls, forming each ball by hand before placing it on a baking tray to freeze.
- Once you have shaped the dough, place the tray in the freezer for at least 2 hours.
- When you are ready to bake your cookies, preheat your oven 180 for fan oven/ 200 non fan/ Gas Mark 6
- Line a baking tray with parchment paper and place it in the oven for 15 minutes to heat up both the tray and paper
- After 15 minutes, remove the tray from the oven and carefully place the frozen cookie dough balls on it, leaving enough space for them to spread while baking.
- Bake the cookies for 16 minutes, then remove them from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
- For best results, let the cookies cool for at least 15 minutes before enjoying.
