March 9, 2019
Mini Egg Cookie Cake!
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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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Good morning, Could you use Mars Bars for this ? As I can’t find any mini eggs anywhere
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?!
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
I don’t have a piping bag for the topping, can I just spread the buttercream on instead?
i would like to make only one cookie rather than having two tiers, would halving this recipe work?
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?
Hi Jane, can you use sandwich tins for this recipe? Thanks, Sarah
Hello! Do you mean 8 inch? If so then yes it should be okay!x
That’s great thanks Jane 😊
Hi Jane can I use caster sugar in place of the granulated sugar ?
Hello! Generally I tend to avoid using caster sugar in cookies if I can avoid it, but you can if you would like x
Do you add the mini eggs in whole or chop up?
Probably whole – but either is fine!
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 ?
It’s meant to be a giant cookie in a way so it is harder to cut compared to a cake sponge x
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 .
Big fan of all your recipes and thinking of making this, is it best to chop the mini eggs or place them in whole?
You can do some whole, some chopped or either or!
Hi Jane, the uncooked is this cookie dough? New baker and not sure if the Doug can be eaten raw? Thanks
This cannot be eaten raw x
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
Yes you can! And I would sub 25g sugar for cocoa powder and add 1/2tsp orange extract – or add 100g Terrys melted x
Hello! I was just wondering what piping head you use?
Nearly always a 2d closed star on this blog haha!
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?
Did you use light brown soft sugar or substitute to a different brown sugar? Some have large grains so could leave a texture!
No I kept it the same!
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
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?
Yes that works! X
Just made this. Wow! It is incredible.
Hi Jane ehatfood colouring brand do you recommend
Wilton, sugar flair, colour splash, pro gel!
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
Sounds under baked is all! X
I was wondering whether you could use stork instead for butter for the cookie part of the recipe ?
Yes you can x
I was going to do 2 of the birthday cookie ones but is this the same thing except ingredients for 2? Xx
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?
I really wouldn’t recommend that as the middle would just be raw and the outside very overdone x
Do you think you could with your new birthday cookie or would that be the same result too?
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?
What exact butter did you use?
Thank you for replying:) I used Utterly Buttery is that the problem?
Yes that is why – you need to use block unsalted butter when making buttercream, never a tub or spread or anything.
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
That should be fine!
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?
Sort of yes – some chocolates aren’t great for cookie bars/cakes, but most work absolutely fine!! x
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) ?
I would recommend a tin to contain it as it will deform baking without x
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?
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!
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?
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
Do you think Magic stars would be a good one if I froze them!? xx
Yeah they’d be fine!
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
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
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?
That would be absolutely fine to do! x
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?
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?!)
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
I personally would use a mix of oreos and Cadbury’s oreo chocolate (like in my oreo cookie bar recipe!) X
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?
If any cake sinks, that means they are underbaked and needed longer x
If I was wanting to make one big cookie would I just half the ingredients?
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
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
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
Hey! Personally I would use a mix of Malteser buttons and Maltesers so it’s not too dry (like my Malteser cookies!) x
Perfect. Thanks Jane. I will do that x
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!
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
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
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
Ah yay! Yes and yes!! xx
I made this for my sister’s birthday without Mini eggs and it worked really well! Thanks for the recipe!😋
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.
Hiya – yes this should be good for 3 7″ tins!
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!
Is there a substitute to light brown sugar for this recipe as can’t get any in shops at present.
I would use all granulated sugar!
Hi how did you melt the butter?
I use the microwave.
Is corn flour a necessary ingredient I cannot find it anywhere i only have cornmeal flour
Read the recipe notes.
Hi just made this and it really sunk in the middle and had a big crack around the edge. Any ideas why? Thanks
It may have not finished baking yet, or you accidentally put too much bicarb in? x
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?
You have to be careful when taking them out of the tins as it can happen, as with any cake x
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:)
I used a 2d closed star, from Iced Jems!
Hi – could the recipe be reduced to make mini sandwich cakes?
Yes I’m sure it could – have a look at my mini chocolate cake recipe for inspiration!
On the Easter thing. How abo a chocolate and fudge hot cross bun recipe? 😛
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 😋
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
Hi if I was to use a 9inch cake tin would this be okay? Or would I need to change the ingredients slightly? X
That should be fine – it will take less time to bake though!
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 !