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A giant Mini Egg Cookie Pie with a chocolate chip mini egg cookie dough, white chocolate, and milk chocolate filling with even more Mini Eggs!

 

Can I just say… this is probably my favourite new recipe ever. A MINI EGG COOKIE PIE?! Oh yes I know, I know I know I know. I have absolutely gone there and posted a mini egg cookie pie, and I hope you are all in love as I am. 

Last year I posted my kinder cookie pie, and it was an insane success – we have all seen cookie pies for sale on social media right?! Well, there was no real recipe that I could find that I liked, so I thought I would merge all my cookie love into a recipe. 

Now, however, I wanted to create an easter version – this beautiful mini egg cookie pie. A cookie pie to end all cookie pies, and probably one of the most over-the-top easter recipes that I will probably ever post – but I am totally okay with that, I am here for it. 

A cookie pie, if you don’t already know or have guessed from the photos… is a pie, with a cookie dough base, sides, and top, stuffed with a chocolate/nut/anything spread – and usually some chocolates as well. It is a bit OTT, but that is the entire point! 

The cookie dough is a very similar version to my NYC cookies, such as my mini egg NYC cookies – and it just works wonders. You need a cookie dough that is relatively ‘dry’ so it is easier to mould and do what you want – and this is by far the best one. 

The ratios of ingredients are increased to fit the size of the tin however – as a cookie pie needs to be chunk and huge to get the proper effect in my opinion. The recipe is basically increased by 1.5x so you have enough cookie dough. One-third of the cookie goes on the base, the next third is pressed around the sides, and the final lot is for the top. 

When making this cookie dough I used white chocolate chips and some crushed mini eggs. It’s important to crush the mini eggs as if the chunks are too big they may create gaps in the cookie dough which is definitely not what we are after! 

For the filling of my mini egg cookie pie I used a mixture of spreads, as I wanted the light colours, I wanted more flavour – and I just love the idea! Half milk chocolate spread, half white chocolate spread – what could possibly be better?! 

Once you have put the cookie dough around the base of the tin and the sides, I poured in the milk chocolate spread – covered the layer in mini eggs and crushed mini eggs, and then poured on the white chocolate – it doesn’t matter if it swirls slightly, this just makes it prettier! 

This is where I freeze the cookie pie for about an hour – this is to make sure the spread sets somewhat, so you can add the top third of cookie dough without any problems. Once you have added the final third of cookie dough, you do need to freeze for another hour – I know… lots of waiting. 

You have to bake the cookie for what may seem a surprisingly small amount of time, but all you want to do is to bake the cookie dough – it’s quite a thin layer, and only on the edges – after baking, you MUST leave the cookie pie to set. If you don’t all that spread will spill everywhere. 

Without a doubt I will chill my cookie pie overnight – slicing it is easier when set, you can enjoy it, and it is utterly scrumptious and amazing – and if you want to have an easter show stopper this year, you should definitely make this Mini Egg Cookie Pie! Enjoy!

Mini Egg Cookie Pie!

A giant Mini Egg Cookie Pie with a chocolate chip mini egg cookie dough, white chocolate, and milk chocolate filling with even more Mini Eggs! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, Easter, Mini Eggs
Prep Time: 1 hour
Cook Time: 30 minutes
Chilling Time: 8 hours
Total Time: 9 hours 30 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

Cookie Dough

  • 200 g unsalted butter
  • 225 g light brown soft sugar
  • 100 g white granulated sugar
  • 1 medium egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 425 g plain flour
  • 2 tbsp cornflour
  • 1.5 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 200 g white chocolate chips
  • 200 g mini eggs (crushed)

Filling

  • 375 g white chocolate spread
  • 375 g milk chocolate spread
  • 300 g mini eggs (crushed)
  • 100 g mini eggs chocolate bar (optional)

Instructions

  • Add the unsalted butter, light brown soft sugar and white granulated sugar to a bowl and beat together until creamy - I use my stand mixer with the beater attachment.
  • Add in the egg, egg yolk, and vanilla extract and beat again.
  • Add in the plain flour, cornflour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed!
  • Add in the white chocolate chips and crushed mini eggs and beat the cookie dough again until distributed well!
  • Split the cookie dough into three equal portions (about 475g each).
  • Line the bottom of a 8" springform cake tin (at least 2.75" in depth).
  • Press the first third of cookie dough onto the bottom of the cake tin.
  • Press the second third of cookie dough around the sides of the cake tin evenly.
  • Melt the milk chocolate spread for 20 seconds in the microave to loosen slightly or mix in a bowl briefly to loosen. Pour into the cake tin inside the cookie dough case!
  • Sprinkle on half of the crushed mini eggs and mini egg chocolate bar for the filling
  • Melt the white chocolate spread for 20 seconds in the microave to loosen slightly or mix in a bowl briefly to loosen. Pour on the rest of the chocolate.
  • Freeze the pie at this stage for an hour.
  • Once frozen, cover the top of the pie with the final third of cookie dough, making sure to seal it well!
  • Freeze the pie for another hour whilst you preheat the oven to 200°c for a regular oven, or 180°c for a fan oven like me.
  • Once chilled and the oven preheated, bake the pie for 30 minutes until the pie is lovely and golden on top. Leave to cool outside of the oven for an hour and do NOT remove from the tin.
  • Once cooled for an hour, put the pie in the fridge and chill for 5-6 hours (or preferably overnight!)
  • Once it has been chilled, carefully remove from the tin!
  • Using a large and sharp knife, portion the pie!
  • ENJOY!

Notes

  • I buy my white chocolate spread here 
  • If your oven runs hot you will want to reduce the temp slightly by 10°c so the pie doesn't burn.
  • If you want to reduce costs you can reduce the spread to 500g worth, but its will be shallower! 
  • If you don't want to use cornflour you need to replace it with 50g more plain flour. 
  • This cookie pie lasts 3-4+ days (best kept in the fridge!). 
  • I Used

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© 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.

57 Comments

  1. Tia Johnson on April 29, 2022 at 3:38 pm

    Hey jane if i wanted to make this a chocolate cookie pie would i just replace a couple tablespoons of flour for cocoa? xx

    • Jane's Patisserie on May 3, 2022 at 4:15 pm

      Hiya! Its not quite a straight swap, as cocoa powder is more drying. Have a look at the ratios of my Triple Chocolate NYC Cookies! Hope this helps! x



  2. Anneka on April 16, 2022 at 9:31 pm

    5 stars
    I made this for my husbands birthday! I’m not sure if I froze it for too long on that final freeze as the cookie isn’t completely cooked through so it has more of a cookie-dough taste. My husband said that’s why he loved it! Is that normal though? I’ve also made your biscoff drip cake for my daughters birthday today! Thanks for the fab recipes x

    • Jane's Patisserie on April 19, 2022 at 3:58 pm

      Hiya! It will have a slight cookie dough taste, but it may have just needed a few minutes longer! Hope this helps! x



  3. Amy MacInnes on April 11, 2022 at 10:19 am

    Hi! I was just wondering, could you use “duo chocolate spread” which has white and milk chocolate? Thanks.

    • Jane's Patisserie on April 12, 2022 at 9:13 am

      Yes absolutely you can – whatever you like! Hope this helps! x



    • Gemma on May 13, 2022 at 6:45 pm

      What could be an alternative to the mini eggs so can be made different times other than Easter ?



  4. Lara on April 9, 2022 at 7:29 pm

    Hi. How important is the freezer stage?! Can I refrigerate for longer periods as I only have a tiny freezer that won’t fit the tin!
    Thank you.

    • Jane's Patisserie on April 12, 2022 at 9:43 am

      Hiya! This sadly has to be frozen for it to bake properly! Hope this helps! x



  5. Christine on April 9, 2022 at 6:42 pm

    Can you substitute the flour for gluten free flour, and if yes would the quantity be the same and will xanthan gum be required? Thanks x

    • Jane's Patisserie on April 12, 2022 at 9:05 am

      Hiya! I personally have not tried this but it is absolutely worth a go – just a straight swap! Though be sure to check other ingredients for gluten. Hope this helps, let me know! x



  6. Allison Keenan on April 8, 2022 at 3:04 pm

    Just making this cookie pie at the moment, it’s in freezer for 1st hour can’t wait till I get it cooked and cooled x it’s for my grandchildren for Easter x hoping they will love it x I won’t get to cut it until tomorrow when I’m at theirs , everything I make from your recipes turns out fantastic Jane. Can’t wait to get my new book in August ❤️ Allison

  7. Tia Johnson on April 7, 2022 at 10:28 pm

    Hey jane its me again lol thanks ill use stork im making it this weekend for my easter party i cant wait!! Im also making your cadburys creme egg cheesecake!! Im sure itll be a triumph!! I couldnt find white chocolate spread in tesco so im using two jars of cadburys milk choc spread instead OMG!!! Look out!! Hope your well jane lots of love xxxx

  8. Leanne on April 7, 2022 at 8:35 pm

    Hi Jane, I’ve just made this and just wanted to check where the other half of the crushed mini eggs goes? I just ended up putting them all in the middle but think it’s a little full haha. Thanks, Leanne x

    • Jane's Patisserie on April 12, 2022 at 9:00 am

      Hiya! I put 200g crushed Mini Eggs into the Cookie dough, and 300g into the filling! Hope this helps! x



    • Katie on April 23, 2022 at 12:14 pm

      Hello!
      This looks delish!
      I’m just wondering if you have a recipe for a dairy milk spread? Or is there a recipe for a chocolate filling the works in these pies? I live in New Zealand and we don’t have dairy milk spread here and I’m not a great fan of Nutella.
      Thank you so much xx



    • Jane's Patisserie on April 26, 2022 at 2:15 pm

      Hiya! Unfortunately I do not have a recipe for this currently, however it is on my to do list! Hope this helps! x



  9. Jennie on April 7, 2022 at 10:34 am

    Hi,

    Can i freeze after cooking and reheat another time?

    Thanks

    • Jane's Patisserie on April 12, 2022 at 8:56 am

      Yes absolutely! Enjoy! x



  10. Zoe on April 7, 2022 at 8:24 am

    Can you melt 375g of white chocolate instead of using a spread? Wanted to make it today and can’t find white Chocolate spread anywhere!

    • Jane's Patisserie on April 12, 2022 at 9:22 am

      Hiya! Unfortunately I don’t think this would work – however if you do give it a go please let me know the outcome! x



  11. Tia Johnson on April 5, 2022 at 7:17 pm

    5 stars
    Hello can i use stork instead of unsalted butter in the base jane? LOVE your recipes your amaZing and im excited for the new book xxx

    • Jane's Patisserie on April 6, 2022 at 3:02 pm

      Yes absolutely you can! Enjoy & thank you so much! x



  12. Georgia Barber on April 5, 2022 at 1:26 pm

    Do you have any tips to avoid leaving air gaps between the filling and the top Cookie layer?

    • Jane's Patisserie on April 6, 2022 at 3:39 pm

      Hiya! I would recommend ensuring you push down the top layer firmly and ensuring the spread is as even as possible to avoid this! Hope this helps! x



  13. Debbie on April 4, 2022 at 10:25 pm

    Hi, I was just wondering which white chocolate spread you use for this recipe please?

    • Jane's Patisserie on April 6, 2022 at 2:37 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



    • Stephanie on April 11, 2022 at 9:34 am

      Hi can you freeze the cookie pie for a few days before cooking it?



    • Jane's Patisserie on April 12, 2022 at 9:56 am

      Yes absolutely! Enjoy! x



  14. Claire on April 4, 2022 at 8:41 pm

    This looks amazing but I cannot find white chocolate spread anywhere. Any suggestions of where to buy or even an alternative spread?

    • Jane's Patisserie on April 6, 2022 at 2:37 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



  15. Jemma on April 4, 2022 at 7:18 pm

    Where can I buy white chocolate spread?

    • Jane's Patisserie on April 6, 2022 at 2:37 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



  16. Lewis on April 4, 2022 at 6:50 pm

    Hey Jane, quick question. When you said a chocolate spread, do you mean melted chocolate? And if not, how do you get chocolate spread?

    • Jane's Patisserie on April 6, 2022 at 2:37 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



  17. Tally on April 4, 2022 at 4:05 pm

    I’m not a fan of chocolate spread as a lot of them have nuts in which I am allergic to. Would you be able to use ganache as the filling provided you freeze it as in the recipe before baking?

    • Jane's Patisserie on April 6, 2022 at 3:34 pm

      Hiya! Theoretically this should work, providing that you do follow the same steps when setting! Hope this helps! x



  18. Sue bushell on April 4, 2022 at 11:40 am

    Hi Jane I want to make the cookie pie but having trouble getting the white chocolate spread could you let me know where you purchased yours please
    Many thanks
    Sue

    • Jane's Patisserie on April 6, 2022 at 2:37 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



  19. Emma on April 4, 2022 at 6:37 am

    This recipe looks amazing! I live in New Zealand and I’m struggling to find white chocolate spread. Is there anything that you would recommend that I could use instead?

    • Jane's Patisserie on April 6, 2022 at 3:38 pm

      Hiya! Unfortunately I am unsure what you have available – I would just use something you find tasty! Hope this helps! x



  20. karen on April 3, 2022 at 10:06 pm

    Hi Jane, where can i get white chocolate spread? I can only find white choc with biscuit, white choc with hazelnut and white choc and milk choc swirled spread.
    Also can you recommend the right tin to make this in please?

    • Jane's Patisserie on April 6, 2022 at 2:38 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



  21. Nicola on April 3, 2022 at 7:35 pm

    Hi, where do you get your white chocolate spread from?

    • Jane's Patisserie on April 6, 2022 at 2:38 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



  22. JayneO on April 1, 2022 at 8:56 pm

    Looks amazing – defo making this!
    Could stork be used in place of butter? Could it be the one in a tub?
    Thank you 😊

    • Jane's Patisserie on April 6, 2022 at 2:53 pm

      Yes absolutely this will be fine! Enjoy! x



  23. Robyn on April 1, 2022 at 7:39 pm

    5 stars
    Hi Jane, Wondering where you find your white chocolate spread? Also if I could not locate white chocolate spread would making a white chocolate ganache work instead? So excited to make this ! X

    • Jane's Patisserie on April 6, 2022 at 3:21 pm

      Hiya! Some supermarkets do sell it – but I have linked the one I used on the post! I have not tested this with a ganache yet, but it theoretically should work if you follow the same steps when setting! Hope this helps! x



  24. Lily on April 1, 2022 at 7:09 pm

    Can you use anything instead of chocolate spread for the filling?
    Thank you this is as no one in my house likes chocolate spread? Would a ganache work?

    • Jane's Patisserie on April 6, 2022 at 3:20 pm

      Hiya! Theoretically ganache should work – just be sure to follow the same steps when setting it! Hope this helps! x



  25. Danielle on April 1, 2022 at 5:28 pm

    I can’t find any white chocolate spread anywhere 🙁 where could I get it from please? Thank you! X

    • Jane's Patisserie on April 6, 2022 at 2:38 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



  26. Cherisse on April 1, 2022 at 10:54 am

    Hi, what white chocolate spread do you use as I have looked everywhere for it.

    • Jane's Patisserie on April 6, 2022 at 2:38 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



  27. Leo on April 1, 2022 at 9:41 am

    Where do you get your white chocolate spread from? I’ve been looking for months in all supermarkets but never see white chocolate spread.

    • Jane's Patisserie on April 6, 2022 at 2:38 pm

      Hey! You can buy white chocolate spread online or in some supermarkets – but there is a link to one I use in the blog post! X



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