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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!
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 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
- 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!
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