5 from 1 vote

Easter Mini Eggs Cookie Cake

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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!

A slice of chocolate mini egg easter cookie cake on a plate from the side topped with more candy eggs from the side.


 

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

Ingredients for Easter egg cookie cake on a counter in bowls with text labels.

Find the full printable recipe with specific measurements and directions below in the recipe card.

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

I have been starting to see mini eggs at Christmas and other holidays like Christmas, have you? Try turning mini eggs into creamy mini egg fudge or melt-in-your-mouth mini egg butter cookies.

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.
Butter, sugar and white sugar being mixed in a large bowl from above with more ingredients on the counter nearby.
  1. 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.
Eggs and vanilla being mixed into creamed butter in a large bowl from above.
  1. 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.
Dry ingredients being mixed into wet ingredients to make cookie dough.
  1. With a silicone spatula, add the chocolate chips and mini chocolate eggs to the dough. Gently fold into the dough until combined.
  2. Spread cookie dough into the springform pan and top with min chocolate mini eggs. Bake for 20-25 minutes until golden brown.
Cookie dough in a springform pan topped with more mini chocolate eggs.
  1. 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.
Butter and powdered sugar being mixed for frosting.
  1. 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.
Frosting being mixed in small bowls in different colors with the cookie cake next to the bowls.
  1. Place each color of frosting into a piping bag or into a strong zip-top bag. Snip the corner from each bag with scissors.
  2. 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!
Chocolate mini egg cookie cake decorated with frosting and colored chocolate eggs around the edge for Easter.

What Type Of Pan Can I Use?

I’ve used an 8 inch springform pan in this recipe because it just makes it’s easier to have the large cookie come out of the pan cleanly.

  • You can use a regular 8 or 9 inch baking pan for this recipe.
  • Try using a shaped 8 or 9 inch pan (like an egg or a heart).
  • If using a 9 inch pan, the cookie cake will be thinner, and will cook more quickly. Start checking for doneness 10 minutes early.
  • Line the baking pan with parchment paper for easy release.
  • A baking spray like Wilton’s will also allow the cake to release without getting stuck. You can find them in any grocery store, usually with the other oils or in the baking section.

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.

More Easter Recipes

Slice of chocolate mini egg cookie cake on a plate decorated with more candy Easter eggs from the side.
Recipe

Easter Mini Egg Cookie Cake


Course Baking, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 Slices
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 perfect for an Easter brunch or party.

Ingredients  

Cookie Ingredients

  • 12 tablespoons butter unsalted, softened
  • 1 cup brown sugar
  • ¼ cup sugar
  • 2 large eggs 1 egg + 1 egg yolk
  • 2 teaspoons vanilla
  • 1 ¾ cup flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
  • ¾ cup mini chocolate eggs Plus extra for decorating

Frosting Ingredients

  • 1 cup butter softened, unsalted
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • food coloring

Instructions

Make The Cookie Cake

  • Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick spray. See notes.
  • In a large mixing bowl cream butter, brown sugar, and white sugar until light and creamy.
  • 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.
  • 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.
  • With a silicone spatula, add the chocolate chips and mini chocolate eggs to the dough. Gently fold into the dough until combined.
  • Spread cookie dough into the springform pan. Bake for 20-25 minutes until golden brown.
  • 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

  • In a large bowl combine the butter, vanilla and powdered sugar with an electric mixer until light and fluffy.
  • 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.
  • Place each color of frosting into a piping bag or into a strong zip-top bag. Snip the corner from each bag with scissors.
  • 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!

Notes

A springform pan makes it easier for the cookie cake to release from the pan. You can use a regular 8 inch pan, but I recommend lining the pan with parchment paper so the cookie cake comes out easily. Using pan spray along with a regular round pan may cause the cookie cake to stick to the pan.

Nutrition

Calories: 506kcal | Carbohydrates: 69g | Protein: 2g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 279mg | Potassium: 69mg | Fiber: 1g | Sugar: 57g | Vitamin A: 656IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
Keyword cookie recipes, Easter desserts, easter eggs

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!

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