*This post may contain affiliate links. Please see my disclosure for more details!*

Two layer Mini Egg cookie cake with vanilla buttercream frosting and ALL the Mini Eggs!

Mini Egg cookie cake

Quite a long time ago, I posted a recipe for my triple chocolate cookie cake, which I had basically made for a friends birthday. It turned out far better than I ever thought it could, and it just looks amazing, so I still regularly bake something similar for other friends birthdays as who doesn’t love a giant cookie?!

The thing is, as it’s getting closer to easter, and the cookie cakes are on the rise again, I thought I would go about posting a Mini Egg version. My Mini Egg cookie bars have gone slightly crazy on Facebook, and I utterly adore them, so it seemed right to use those in this! 

Giant cookies

This recipe really is just a non ‘chocolate cookie’ version of my triple chocolate cookie cake, and with Mini Eggs in place of M&Ms. There is no difference to it other than that. However, I have had a lot of people ask for a cookie cake recipe that isn’t chocolate flavoured, so I went ahead anyway. 

I love making recipes which involve these giant cookies – they are fun and simple and so adaptable for any occasion. I know many a person who uses a giant cookie instead of a birthday cake – what a dream! For some decoration inspiration, check out my birthday cookie, my Valentines cookie and my delicious spiced Christmas cookie!


I say it’s not chocolate flavoured, and I do mean the actual cookie dough in that respect. I will nearly always stuff my cookie insides with something chocolatey, as I am who I am… chocolate obsessed. The large ‘family’ bags of Mini Eggs used to be above 300g, and now they come in at 296g, but that still works perfectly for this. 

The only real cookies that I wouldn’t add chocolate into are some oat & raisin cookies, but that’s for another day. It’s Easter, and I am well and truly in the chocolate spirit. Luckily as Easter is later this year, it gives me longer to bake Easter goodies, and longer to stock up on Easter chocolate for the post easter memories. 


I made this into a cake, by making it two layers and adding a buttercream frosting into the middle. A lot of cookie cakes are only one layer, but I wouldn’t really call that a cake… more of just a giant cookie. There is nothing wrong with that, but I want a cake to be two layer. More cookie the better! 

You could change the buttercream frosting into a chocolate on if you preferred, by adding in 25g of cocoa powder, but I wanted to stick to vanilla for this one. The frosting itself is optional, but its nice to have something to marry the two cookies together with, and have something light and creamy.

Give it a go! 

I would say that the cookie recipe itself sounds a little intense, but its 100% worth it. I wouldn’t skip on any ingredients, as it won’t turn out the same – please trust me and trust the recipe!

It really is a very similar recipe to my cookie bars, just multiplied slightly to get the two cookies out of it. I really hope you love this cookie cake as much as I do! Enjoy! X

Mini Egg Cookie Cake!

Two layer Mini Egg cookie cake with vanilla buttercream frosting and ALL the Mini Eggs!
Print Pin Rate
Category: Cake
Type: Cookies
Keyword: Easter
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 15 People
Author: Jane's Patisserie


Two Giant Cookies

  • 550 g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 2 tbsp cornflour
  • 230 g unsalted butter
  • 110 g granulated sugar
  • 270 g light brown sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 150 g milk chocolate chips
  • 150 g white chocolate chips
  • 300 g Mini Eggs

Vanilla Frosting

  • 150 g unsalted butter (room temp)
  • 300 g icing sugar
  • 1 tsp vanilla extract


  • Preheat your oven to 190ºC/170ºC Fan and line two 8″ circle tins with parchment paper, and leave to the side for now.
  • Whisk/mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the eggs and the vanilla, and whisk again briefly until smooth.
  • Add in the dry ingredients, the two different chocolate chips, the Mini Eggs, and mix with a spatula until a thick cookie dough is formed.
  • Press the mixture into the bottom of the two different tins – I weighed it out so they were the same as it made baking them easier and more even. 
  • Bake in the oven for 25-30 minutes, until the top of the cookie bake looks ‘dry’ and doesn't wobble. 
  • Leave the cookies to cool in their tins for about 10 minutes, then leave to cool fully on a wire rack.
  • In a stand mixer, beat your butter for a couple of minutes until really smooth and supple. 
  • Add in the icing sugar 1/2 at a time and fully beat in before you add the other half. 
  • Add in the vanilla extract and beat the buttercream for about 4-5 minutes until smooth and fluffy. If you think its still a little stiff, add in a couple of tbsps of whole milk, or boiling water and beat till you have the texture you want.
  • Pipe your buttercream onto the bottom cookie, and place the second cookie on top. 
  • On the top cookie, decorate with the rest of the buttercream and some more Mini Eggs if you wish!


  • I used a large amount of Mini Eggs in this recipe, but you can swap it to the Galaxy Golden Eggs, M&M Eggs, etc! Some eggs don't hold their colour well once baked however.
  • This amazing cookie cake will last for 3 days after baking, but I won’t be surprised if it lasts less than a day.
  • If you'd rather bake just cookie bars, check out this recipe.
  • If you'd rather bake cookies, check out this recipe
  • You can make this a chocolate cookie by taking out 150g of flour, and adding in 100g of cocoa powder
  • I use this cake tin!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Jamie Evison on April 29, 2024 at 11:58 pm

    Hi Jane, would this recipe be enough to spread out in a 12inch round pizza tray? X

  2. Amina on April 13, 2023 at 4:31 am

    Hi Jane, if I was to use 2 8 inch square tins instead of circle would I reduce the baking time with them being slightly bigger? Thanks x

  3. Hannah Woolley on April 11, 2021 at 7:47 am

    5 stars
    Good morning, Could you use Mars Bars for this ? As I can’t find any mini eggs anywhere

    Hannah x

  4. Fee on April 3, 2021 at 3:24 pm

    I followed all the instructions and when I tried to take one out of its tin, it fell apart because it wasn’t cooked 😭 any ideas what I’ve done wrong?!

    • Millie on March 10, 2023 at 8:13 pm

      U should make sure it’s cooked all the way through by sticking a skewer through the middle and then also u could use a tin where it clips and un lips to make it easier to get out

  5. Hannah Jones on April 1, 2021 at 9:31 pm

    Hi Jane

    I don’t have a piping bag for the topping, can I just spread the buttercream on instead?


  6. CeCe on March 30, 2021 at 12:57 pm

    Hi Jane,
    i would like to make only one cookie rather than having two tiers, would halving this recipe work?

  7. Lewis on March 29, 2021 at 6:33 pm

    Hey Jane, quick question. I made this recipe once already and I plan on making it again. But my friend thinks it was too hard when it came out of the oven. So, should a lower the heat to make it softer?

  8. Sarah on March 27, 2021 at 10:24 pm

    Hi Jane, can you use sandwich tins for this recipe? Thanks, Sarah

    • Jane's Patisserie on March 29, 2021 at 3:12 pm

      Hello! Do you mean 8 inch? If so then yes it should be okay!x

    • Sarah on March 30, 2021 at 7:25 am

      That’s great thanks Jane 😊

  9. Eisa on March 24, 2021 at 10:21 pm

    Hi Jane can I use caster sugar in place of the granulated sugar ?

    • Jane's Patisserie on March 26, 2021 at 1:24 pm

      Hello! Generally I tend to avoid using caster sugar in cookies if I can avoid it, but you can if you would like x

  10. Ros on March 21, 2021 at 5:35 pm

    Do you add the mini eggs in whole or chop up?

    • Jane's Patisserie on March 22, 2021 at 4:17 pm

      Probably whole – but either is fine!

  11. Lisa on March 21, 2021 at 3:56 pm

    5 stars
    Hi Jane I made this cookie cake yesterday looked amazing but it was hard to cut through with a knife .
    What is the texture meant to be like or have I done something wrong ?

    • Jane's Patisserie on March 22, 2021 at 4:17 pm

      It’s meant to be a giant cookie in a way so it is harder to cut compared to a cake sponge x

  12. Lisa on March 21, 2021 at 12:12 pm

    5 stars
    Hi Jane , I made this yesterday beautiful cookie cake. Only issue I had with it I don’t know if I did something wrong but when I cut it I struggled getting a knife through it I have done something wrong ?
    Any advice greatly appreciated. Thank your .

  13. Emily on March 18, 2021 at 10:10 pm

    Big fan of all your recipes and thinking of making this, is it best to chop the mini eggs or place them in whole?

    • Jane's Patisserie on March 22, 2021 at 4:37 pm

      You can do some whole, some chopped or either or!

  14. Lottie on March 5, 2021 at 7:37 am

    Hi Jane, the uncooked is this cookie dough? New baker and not sure if the Doug can be eaten raw? Thanks

  15. Lisa on February 27, 2021 at 9:40 pm

    Hi can I use Terry’s chocolate orange eggs and make a chocolate orange butter cream Any tips on how to adapt the buttercream for this please? Love, love, love your yummy recipes x

    • Jane's Patisserie on February 28, 2021 at 11:32 am

      Yes you can! And I would sub 25g sugar for cocoa powder and add 1/2tsp orange extract – or add 100g Terrys melted x

  16. Elyse on February 16, 2021 at 10:04 am

    Hello! I was just wondering what piping head you use?

    • Jane's Patisserie on February 16, 2021 at 8:05 pm

      Nearly always a 2d closed star on this blog haha!

  17. Teyanne on February 16, 2021 at 9:37 am

    4 stars
    Made this and loved it, however when eating it, it had a gritty/grainy sort of texture where you can feel the sugar as you was biting.. do you know where I went wrong?
    I used an electric whisk to whisk the butter and sugar too?

    • Jane's Patisserie on February 16, 2021 at 8:15 pm

      Did you use light brown soft sugar or substitute to a different brown sugar? Some have large grains so could leave a texture!

    • Teyanne on February 17, 2021 at 10:00 am

      No I kept it the same!

    • Jane's Patisserie on February 26, 2021 at 3:39 pm

      How strange! It may purely be that it wasn’t mixed enough in, but you can try caster sugar instead (although I don’t personally like using it in cookies any more) x

  18. Jordan on February 3, 2021 at 8:00 pm

    I am making this for a friends birthday on the weekend. Could I make it beforehand and freeze it as you do with the cookies? In the tins ready?

  19. Debbie on January 31, 2021 at 5:17 pm

    Just made this. Wow! It is incredible.

  20. Gail on January 31, 2021 at 4:38 pm

    Hi Jane ehatfood colouring brand do you recommend

    • Jane's Patisserie on February 1, 2021 at 5:14 pm

      Wilton, sugar flair, colour splash, pro gel!

  21. Jenna on January 31, 2021 at 3:52 pm

    I just made this and it was firm on the top like a cookie but the inside was so soft and the bottom was soggy and I don’t know what I’ve done wrong! I’m gutted cause I was so excited for this! Do you have any tips? X

  22. Medina on January 31, 2021 at 12:54 pm

    Hi Jane,

    I was wondering whether you could use stork instead for butter for the cookie part of the recipe ?

  23. Jenna on January 26, 2021 at 8:19 pm

    Hi Jane
    I was going to do 2 of the birthday cookie ones but is this the same thing except ingredients for 2? Xx

  24. Teyanne on January 16, 2021 at 9:12 am

    Would you be able to use this recipe with one cake tin, I want to make a stuffed cookie pie with this height/thickness. Would you change the timings?

    • Jane's Patisserie on January 16, 2021 at 5:46 pm

      I really wouldn’t recommend that as the middle would just be raw and the outside very overdone x

    • Teyanne on January 17, 2021 at 10:23 am

      Do you think you could with your new birthday cookie or would that be the same result too?

  25. Curtis McCarthy on January 3, 2021 at 4:19 am

    I’ve tried to make the frosting twice now but it’s just turned out runny and not at all how I wanted it to be like the images above. Do you know why it didn’t turn thick?

    • Jane's Patisserie on January 3, 2021 at 11:58 am

      What exact butter did you use?

    • Curtis McCarthy on January 3, 2021 at 4:08 pm

      Thank you for replying:) I used Utterly Buttery is that the problem?

    • Jane's Patisserie on January 3, 2021 at 8:26 pm

      Yes that is why – you need to use block unsalted butter when making buttercream, never a tub or spread or anything.

  26. Lucy on November 29, 2020 at 3:05 pm

    Hi Jane. Hope you are well. I have made so many of your recipes. I just love them and want to make them all 😋. Could I use my x2 8inch silicon cake moulds / tins for this recipe xx

  27. Chloe on October 27, 2020 at 10:13 am

    Could you use kinder chocolate? So it’s like a massive cookie cake version of your kinder cookies? 🙌🏼 & can any chocolate be used instead of chocolate with shell? – would you use the same quantity?

    • Jane's Patisserie on October 27, 2020 at 4:31 pm

      Sort of yes – some chocolates aren’t great for cookie bars/cakes, but most work absolutely fine!! x

  28. Chloe Stock on September 18, 2020 at 3:56 pm

    5 stars
    This looks amazing! Going to make a version of this for my husbands birthday. Do I need to bake it in cake tins or would it work if I chilled it for a few hours in the fridge first and then baked it on a baking tray (as you would with normal cookies) ?

    • Jane's Patisserie on September 18, 2020 at 8:42 pm

      I would recommend a tin to contain it as it will deform baking without x

  29. Matthew on September 15, 2020 at 9:43 pm

    Hi, if halving the ingredients to make just one big cookie, if I’m using a 10inch tin to make it a little Thinner would I cut the timing down?

    • Jane's Patisserie on September 16, 2020 at 8:45 am

      10″ is far too thin for half the recipe in my opinion – typically in volume it’s 2/3 bigger compared to an 8″. You would want to use about 3/4 of the recipe to get a decent bake, and the timing will probably increase because of the size!

  30. Holly on September 10, 2020 at 10:47 am

    Hey Lovely!

    I am making this on the weekend, obviously I cant find mini eggs at this time of the year, do you have any ideas I can substitute the mini eggs for, would maltesers work?


    • Jane's Patisserie on September 11, 2020 at 8:48 am

      Generally, anything like a mini-egg would work – so M&Ms, smarties, etc. Maltesers can be a bit problematic and dissolve, but would work if you don’t mind that x

    • Holly on September 11, 2020 at 10:23 am

      Do you think Magic stars would be a good one if I froze them!? xx

    • Jane's Patisserie on September 11, 2020 at 4:11 pm

      Yeah they’d be fine!

  31. Jessica on September 9, 2020 at 10:25 pm

    hi, if I halved the recipe and still made two layers would this work or would they be too thin? Thanks
    ps I loveeeew ur recipes they are amazing

    • Jane's Patisserie on September 10, 2020 at 8:35 am

      Personally I would say it’s too thin – It will probably mean it doesn’t stay gooey and softer how you want. You can reduce it, but I wouldn’t say half x

  32. Mandy on September 3, 2020 at 4:34 pm

    5 stars
    This recipe is amazing! Could you prepare this recipe, put the dough in the fridge and bake it the next day or would it change how it’s baked?

    • Jane's Patisserie on September 3, 2020 at 8:51 pm

      That would be absolutely fine to do! x

  33. Shannon on September 2, 2020 at 11:38 pm


    I’m hoping you could help, how could I make the dough big enough for a 16” large cookie? Would this mixture be enough or?

    • Jane's Patisserie on September 3, 2020 at 9:12 am

      Hello! 16″ is HUGE, and about 4x one layer (if you wanted the same depth). I’ve got no idea how it would bake as it is so large, and you would need a lot of mix (probably double this?!)

  34. Kelly on August 20, 2020 at 6:14 pm

    Hi Jane,

    Love your recipes! They are helping me become quite the baker! The kids are loving it!
    Quick question could you swap out the mini eggs in this recipe for Oreos?? My kids have a thing for Oreos! If so how much would you recommend? X

    • Jane's Patisserie on August 21, 2020 at 9:59 am

      I personally would use a mix of oreos and Cadbury’s oreo chocolate (like in my oreo cookie bar recipe!) X

  35. Chelsie on August 13, 2020 at 11:55 am

    Hi Jane,

    i love this recipe iv made it quite a few times now although im wondering, how do you stop your cakes from sinking in the middle when they come out of the oven?

    Thanks 🙂

    • Jane's Patisserie on August 13, 2020 at 2:30 pm

      If any cake sinks, that means they are underbaked and needed longer x

  36. Keeley on July 7, 2020 at 3:17 pm


    If I was wanting to make one big cookie would I just half the ingredients?


  37. Linsey on June 19, 2020 at 7:54 pm

    5 stars
    Hi….Another great recipe! Just wondering if I split the dough into 4 as opposed to 2 would this make thinner cookies??
    Also I baked for 25 mins and was a little burnt at bottom, would I be better turning oven down slightly and cooking for 25 mins or keep at recommended temperature and bake for a shorter period of time?
    Thank you so much 😊 xxx

    • Jane's Patisserie on June 20, 2020 at 4:27 pm

      Hey! Yes so it will make the cookies thinner! And that sounds like your oven is too hot, so I would reduce the temperature but 20C or so, and bake for roughly the same time! X

  38. @_jujubakes_ on June 13, 2020 at 9:18 pm

    Hi Jane. This looks amazing! I need to make this ASAP! I know you said above it’ll work with other choc eggs but would it work with Malteser’s do you think? Thanks, as always, for your brilliant recipes x

    • Jane's Patisserie on June 13, 2020 at 10:00 pm

      Hey! Personally I would use a mix of Malteser buttons and Maltesers so it’s not too dry (like my Malteser cookies!) x

    • @_jujubakes_ on June 14, 2020 at 11:27 am

      Perfect. Thanks Jane. I will do that x

  39. Catherine Pitcher on June 10, 2020 at 1:08 pm

    Hi Jane, this looks amazing. I have a 14” pizza tin, so do you think this would be enough to make a cookie that size, or should I double the recipe?
    Really looking forward to making it, your recipes are fab!

    • Jane's Patisserie on June 10, 2020 at 4:30 pm

      Hey! So a 14″ circle is about double of a 9×9″ square (my mini egg cookie bars recipe!) – so this should be enough for that. However, I would probably lower the baking temp slightly as the outside may bake too much whilst the middle needs longer! x

  40. Aleysha on May 26, 2020 at 10:19 am

    Hi! We can’t find white chocolate chips anywhere… could these be substituted with white chocolate milky bar? (The block chocolate not the thin bars) xx

  41. natalie on May 13, 2020 at 6:26 pm

    Hi I’m going to try this cookie cake for my nephews birthday as he loves your cookie bars!! Can I substitute the mini eggs for M&MS instead? If so would I use the same amount? Xx

  42. Ellen on May 9, 2020 at 1:40 am

    5 stars
    I made this for my sister’s birthday without Mini eggs and it worked really well! Thanks for the recipe!😋

  43. Alex on May 8, 2020 at 8:27 am

    Hi I want to make this for a friends birthday but using a 7inch in . Do you think this mixture would fill 3 x 7 inch tins. I want to make a taller cake.

    Thank you

    • Jane's Patisserie on May 8, 2020 at 9:56 am

      Hiya – yes this should be good for 3 7″ tins!

  44. Hayley Baron on May 2, 2020 at 5:27 pm

    5 stars
    Thanks for this great recipe! Made for hubbies birthday swapped mini eggs for m and ms as no mini eggs to be found and did half chocolate half vanilla buttercream in swirls. A definite winner! Worked exactly as per the recipe!

  45. Sarah on April 29, 2020 at 12:27 pm

    Is there a substitute to light brown sugar for this recipe as can’t get any in shops at present.

  46. Rizma Khan on April 13, 2020 at 6:23 pm

    Hi how did you melt the butter?

    • Jane's Patisserie on April 13, 2020 at 8:11 pm

      I use the microwave.

    • Rizma Khan on April 14, 2020 at 1:13 pm

      Is corn flour a necessary ingredient I cannot find it anywhere i only have cornmeal flour

    • Jane's Patisserie on April 14, 2020 at 2:24 pm

      Read the recipe notes.

  47. Rishe on May 17, 2019 at 8:44 pm

    Hi just made this and it really sunk in the middle and had a big crack around the edge. Any ideas why? Thanks

    • Jane's Patisserie on May 17, 2019 at 9:05 pm

      It may have not finished baking yet, or you accidentally put too much bicarb in? x

  48. Andrea on April 20, 2019 at 12:00 pm

    I baked this cake this morning and when I was taking it out of the tins both cracked in the middle and fell apart 🙁 any reason why this happens and how I can save it?

    • Jane's Patisserie on April 20, 2019 at 1:46 pm

      You have to be careful when taking them out of the tins as it can happen, as with any cake x

  49. Grace on April 19, 2019 at 10:30 pm

    Hey, I’ve been using your recipes to bake a lot recently and I’ve been extremely pleased with the outcome (and I think my friends and family have too judging on how fast they’ve been eaten!) I’m attempting to bake this cookie cake tomorrow and was just wondering what nozzle you used to pipe the buttercream and where it was from, thanks very much:)

    • Jane's Patisserie on April 20, 2019 at 9:20 am

      I used a 2d closed star, from Iced Jems!

  50. Kelly on April 6, 2019 at 9:23 am

    Hi – could the recipe be reduced to make mini sandwich cakes?

    • Jane's Patisserie on April 7, 2019 at 9:15 am

      Yes I’m sure it could – have a look at my mini chocolate cake recipe for inspiration!

  51. Shan on March 9, 2019 at 7:47 pm

    On the Easter thing. How abo a chocolate and fudge hot cross bun recipe? 😛

    • Claire on February 23, 2022 at 5:40 pm

      Can I ask what the huge chunk of white in your cake are? I’ve only ever seen small chocolate chips but yours look like huge chunks of white chocolate 😋

    • Jane's Patisserie on February 28, 2022 at 3:48 pm

      Hiya! Some of the white chocolate I actually used a white chocolate bar broken up as I ran out of chips – that’s what the giant chunks are! Hope this makes sense! x

  52. Abbie on March 9, 2019 at 9:50 am

    Hi if I was to use a 9inch cake tin would this be okay? Or would I need to change the ingredients slightly? X

    • Jane's Patisserie on March 9, 2019 at 10:17 am

      That should be fine – it will take less time to bake though!

    • Sarah on March 29, 2019 at 11:42 am

      Reading the comments during baking, I only had 9 inch tins, so I used extra large eggs and increased all the ingredients by 10%. It looks amazing , not sure I can wait until my sons birthday party tomorrow to try it !

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.