Mini Egg Cookie Cake!

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Two Layer Mini Egg Cookie Cake with Vanilla Buttercream Frosting and ALL the Mini Eggs!

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 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. 

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. 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!
5 from 5 votes
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 Corn Flour
  • 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 190C/170C Fan and line Two 8″ Circle Cake 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 till smooth.
  • Add in the Dry Ingredients, the two different chocolate chips, the Mini Eggs, and mix with a spatula till 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 till 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. 


Find my other Recipes on my Recipes Page!

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© 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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Teyanne
    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
      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

  • Curtis McCarthy
    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
      January 3, 2021 at 11:58 am

      What exact butter did you use?

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

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

    • Jane's Patisserie
      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.

  • Lucy
    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

  • Chloe
    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
      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

  • Chloe Stock
    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
      September 18, 2020 at 8:42 pm

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

  • Matthew
    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
      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!

  • Holly
    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
      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
      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
      September 11, 2020 at 4:11 pm

      Yeah they’d be fine!

  • Jessica
    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
      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

  • Mandy
    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
      September 3, 2020 at 8:51 pm

      That would be absolutely fine to do! x

  • Shannon
    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
      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?!)

  • Kelly
    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
      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

  • Chelsie
    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
      August 13, 2020 at 2:30 pm

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

  • Keeley
    July 7, 2020 at 3:17 pm


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


  • Linsey
    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
      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

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

      Perfect. Thanks Jane. I will do that x

  • Catherine Pitcher
    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
      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

  • Aleysha
    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

  • natalie
    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

  • Ellen
    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!😋

  • Alex
    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
      May 8, 2020 at 9:56 am

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

  • Hayley Baron
    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!

  • Sarah
    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.

  • Rizma Khan
    April 13, 2020 at 6:23 pm

    Hi how did you melt the butter?

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

      I use the microwave.

    • Rizma Khan
      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
      April 14, 2020 at 2:24 pm

      Read the recipe notes.

  • Rishe
    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
      May 17, 2019 at 9:05 pm

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

  • Andrea
    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
      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

  • Grace
    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
      April 20, 2019 at 9:20 am

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

  • Kelly
    April 6, 2019 at 9:23 am

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

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

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

  • Shan
    March 9, 2019 at 7:47 pm

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

  • Abbie
    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
      March 9, 2019 at 10:17 am

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

    • Sarah
      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 !

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