Easter Mini Eggs Cookie Cake

Easter Mini Eggs Cookie cake is a large gooey chocolate chip cookie full of chocolate mini eggs then frosted and topped with more Easter candy. It’s a fun dessert to bring to a party or Easter brunch, and really delicious to share!

 

Why We Love Easter Mini Eggs Cookie Cake

• Great Mix Of Gooey And Crunchy– Honestly I didn’t realize how good the mini eggs are in baking until I made my mini egg sugar cookies last year, which are more of a butter cookie. Mini eggs have the perfect mix of chocolate, gooiness and crunch when you make them in a cookie cake.
• Perfect For A Party– Great to serve for a party or an Easter brunch, this Easter cookie cake looks really pretty without having to have amazing decorating skills. Try adding these easter stuffed crescent roll carrots for a cute savory option for your celebration.
• Use Up The Easter Chocolate – If you didn’t make this during Easter, it’s the perfect cookie to make after! Use those chocolate eggs you received for Easter in a fun cake. Mini eggs also come in colors for other holidays too, I know I’ve seen Christmas mini eggs.

Ingredients For Easter Mini Eggs Cookie Cake

Cookie Ingredients

• butter unsalted, softened
• brown sugar
• white ugar
• eggs
• vanilla
• flour
• cornstarch
• baking soda
• salt
• chocolate chips
• mini chocolate eggs – Plus extra for decorating

Frosting Ingredients

• butter softened, unsalted
• powdered sugar
• vanilla extract
• food coloring

How To Make Easter Mini Eggs Cookie Cake

Make The Cookie Cake

1. Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick spray. See notes at the bottom of the page about the pan.
2. In a large mixing bowl cream butter, brown sugar, and white sugar until light and creamy.

3. Separate one of the eggs. Add one egg, one egg yolk, and vanilla to the butter mixture. Mix until well combined and discard the extra egg white.

4. In a separate bowl mix together the flour, cornstarch, baking soda and salt until combined. Add these dry ingredients to the wet ingredients and mix until combined.

5. With a silicone spatula, add the chocolate chips and mini chocolate eggs to the dough. Gently fold into the dough until combined.
6. Spread cookie dough into the springform pan and top with min chocolate mini eggs. Bake for 20-25 minutes until golden brown.

7. Gently run a short knife around the edge of the pan. Release the springform pan and allow the cake to cool on a cooling rack.

Make The Frosting

1. In a large bowl combine the butter, vanilla and powdered sugar with an electric mixer until light and fluffy.

2. Separate the frosting into four bowls. Add a few drops of food coloring to three of the bowls, mixing to make one pink, one blue and one yellow. You should have one color of frosting for each color of mini chocolate eggs.

2. Place each color of frosting into a piping bag or into a strong zip-top bag. Snip the corner from each bag with scissors.
3. Pipe dots of the frosting in alternating colors around the top of the cake. Top each dot of frosting with the same colored chocolate egg. Slice and enjoy!

How Long Will Easter Mini Eggs Cookie Cake Last?

This cookie cake will taste best if eaten within three days, but will last for 4-5 days. Store any leftovers in an airtight covered container on the counter to help preserve the fresh taste.