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!
Prep Time
10 mins
Total Time
35 mins

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

Course: Cake
Cuisine: Cookies
Keyword: Easter
Servings: 15 People
Calories: 511 kcal
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
  1. Preheat your oven to 190C/170C Fan and line Two 8″ Circle Cake Tins with parchment paper, and leave to the side for now.

  2. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.

  3. 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.

  4. 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.

  5. 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. 

  6. Bake in the oven for 25-30 minutes, until the top of the cookie bake looks ‘dry’ and doesn't wobble. 

  7. Leave the cookies to cool in their tins for about 10 minutes, then leave to cool fully on a wire rack.

  8. In a stand mixer, beat your Butter for a couple of minutes till really smooth and supple. 

  9. Add in the Icing Sugar 1/2 at a time and fully beat in before you add the other half. 

  10. 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.

  11. Pipe your Buttercream onto the bottom Cookie, and place the second cookie on top. 

  12. On the top cookie, decorate with the rest of the Buttercream and some more Mini Eggs if you wish!

Recipe Notes
  • 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. 
Nutrition Facts
Mini Egg Cookie Cake!
Amount Per Serving
Calories 511 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 20g125%
Cholesterol 85mg28%
Sodium 372mg16%
Potassium 106mg3%
Carbohydrates 87g29%
Fiber 1g4%
Sugar 67g74%
Protein 7g14%
Vitamin A 740IU15%
Vitamin C 0.7mg1%
Calcium 103mg10%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Recipes on my Recipes Page!

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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!


  • 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:)

  • 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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