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!
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!
Chocolate
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.
Buttercream
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!
Ingredients
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
Instructions
- 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!
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.
- I use this cake tin!
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J x
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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
Yes!! x
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.
Thank you
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.
Thanks
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 !