Mini Egg New York Stuffed Cookies
Mini Egg New York Stuffed Cookies are deliciously soft and chewy cookies filled with chunks of chocolate and mini egg filling, perfect for a sweet treat anytime of day
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.
Notes
By following these steps, you can easily freeze and bake New York stuffed cookies whenever you want a fresh batch of these delicious treats!