*This post may contain affiliate links. Please see my disclosure for more details!*

A delicious and easy to make giant easter cookie stuffed with easter chocolates, and decorated with buttercream and even more chocolate! 

We all know I love an easter bake that I can basically stuff with as many easter chocolates as I want, and this is definitely another one of those recipes. I adore cookies, in all forms, and this giant easter cookie is just on another level! 

Giant cookies

I have a shared a few giant cookie recipes on my blog now such as my giant birthday cookie and my giant valentines cookie, so I wanted to do an easter version. How could I not?! It’s peak chocolate season in the baking world! 

The giant cookies are a play on my cookie bar recipes, and I am not mad about it. The depth of the cookie is slightly chunkier compared to the cookie bars as it’s baked into an 8″ round tin, compared to a 9″ square tin, but that’s what makes it so good. 

These giant cookies are great for occasions, such as Easter, as you can decorate them and they just look impressive. They are also incredibly easy to make – if you want to level it up more though, check out my mini egg cookie cake; thats two layers.

Cookie dough

The cookie dough is the same style cookie dough as all my cookies, because it works wonders and I don’t want to mess with it at any point. 

  • Butter – Whether its baking spread, butter, or a margarine – they all work for this sort of cookie dough 
  • Sugars – I like to use a mix of light brown soft sugar and granulated sugar for this giant easter cookie
  • Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of. 
  • Flavours – As always it is optional to add vanilla, but it adds a delicious flavour. 
  • Flours – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour. 
  • Raising agents – For this recipe, I use bicarbonate of soda. Bicarb is a classic addition as the raising agent for cookies.
  • Salt – I always add sea salt to my cookie dough recipes because it’s delicious, but you can definitely leave it out, or use salted butter

Easter chocolates

When it comes to the easter chocolates, you can basically use whatever ones you fancy. Whether it’s all mini eggs, all galaxy eggs and so on… you do you, boo. Honestly, the only rule I would say is if you want to use soft centred eggs, make sure you freeze them first. 

I used a mix of all sorts of easter chocolate eggs in this so I had a lot of variety, but I also decided to add in some chocolate chips. It gives a bit more goo, a bit more flavour, and a bit cheaper as well than more easter chocolates. 


The decoration for something like this super simple. but also optional, as well as adaptable. I love decorating my giant cookies slightly so that it brings them up a notch, and all I do is add a little buttercream around the edges of the cookie, and then decorate with some sprinkles and even more chocolate. 

I always try and use suitable sprinkles for the occasion, so these are pretty pastels and colours that suit the colours of all the different Easter eggs I used. I obviously went a little crazy with the eggs on top, but more the merrier right?! 

Tips & Tricks 

  • I bake my giant cookies in an 8″ tin because it’s the most standard tin that I have, but if you want a slightly larger and thinner cookie you can use a 9″ round tin and bake for 20-22 minutes instead. 
  • This giant cookie will last for 3-4+ days at room temp, or freeze for 3+ months once baked. 
  • You can colour or flavour the buttercream however you like to suit a theme
  • You can use any easter chocolates, just freeze soft centred ones before using in the cookie dough. 
  • If you want the cookie to be chocolate flavoured you can take out 50g of plain flour and add 35g cocoa powder. 


Giant Easter Cookie!

A delicious and easy to make giant easter cookie stuffed with easter chocolates, and decorated with buttercream and even more chocolate! 
Print Pin Rate
Category: Cake
Type: Cookies
Keyword: Easter
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 35 minutes
Servings: 10 Slices
Author: Jane's Patisserie


Cookie Cake

  • 115 g unsalted butter
  • 55 g white granulated sugar
  • 135 g light brown soft sugar
  • 1 medium/large egg
  • 1 tsp vanilla extract
  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 1 tbsp cornflour
  • 150 g milk chocolate chips/chunks
  • 200 g easter chocolates


  • 75 g unsalted butter (room temp)
  • 150 g icing sugar
  • 1/2 tsp vanilla extract


  • easter chocolates
  • sprinkles


  • Preheat your oven to 180ºc/160ºcfan and line a 8"/20cm round tin with parchment paper, and leave to the side for now.
  • In a large 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 egg and the vanilla extract, and whisk again briefly until smooth.
  • Add the plain flour, bicarbonate, salt, and cornflour
  • Mix the mixture until a cookie dough is formed.
  • Add the chocolate chips/chunks and easter chocolates and mix again.
  • Press the mixture into the bottom of the tin and press down.
  • Bake the cookie in the oven for 25-27 minutes, until the top of the cookie looks ‘dry’ and it's not wobbling!
  • Leave the cookie to cool in the tin for about 30 minutes, then leave to cool fully on a wire rack.
  • Once the cookie has cooled, beat the unsalted butter for a minute or two to loosen and soften.
  • Add the icing sugar, vanilla extract and beat again until smooth.
  • Pipe around the edge of the cookie however you want, I did a rope piping using a 2d closed star piping tip.
  • Add some sprinkles and even more easter chocolates and anything else you fancy.


  • This cookie will be best eaten on the day of baking or the day after, but will last 4-5 days.
  • If baking into 9"/23cm tin for a thinner but larger cookie, bake for 20 minutes. 
  • If you can't access Cornflour - use 25g more flour, but the texture will change. 
  • You can make the cookie chocolate themed by using 225g plain flour, and 35g cocoa powder. 
  • I use this 8" cake tin, or this 9" cake tin
  • I used these milk chocolate chips


Find my other recipes on my Recipes Page!

You can find me on:

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.


  1. Grace on April 17, 2024 at 9:28 am

    Could you help give an idea of how to tell it’s cooked, your ones look set in the middle, my last try was gooey. Thank you

  2. Danielle on March 22, 2024 at 5:19 pm

    4 stars
    Nice recipe but I’d recommend taking this out earlier than the stated time as mine com out a little too overbaked

    • Jane's Patisserie on March 26, 2024 at 5:07 pm

      This means your oven runs hotter than others, annoyingly they can vary!

  3. Caps on August 7, 2023 at 9:24 pm


    Could you change the mini eggs to another chocolate like kinders?

    Thank you 🙂

  4. Lyndsey on May 7, 2023 at 3:45 pm

    Hi I baked this cookie for Easter & I’m now currently baking one with just chocolate chips. Both have turned out great but they sink in the middle, what’s the cause of this?x

    • Jane's Patisserie on May 9, 2023 at 9:35 am

      Hiya! This means they are slightly underbaked! Team Jane x

  5. Louise on March 21, 2023 at 8:35 pm

    Do you have a vegan giant cookie recipe at all?

    • Jane's Patisserie on March 29, 2023 at 11:12 am

      Hiya! Not at the moment though it is on my to do list – take a look at this recipe for timings/method etc and my Vegan cookies recipe. Hope this helps! x

    • Justine on April 7, 2023 at 12:00 am

      Hi Louise, I’m planning a dairy-free version of this for the weekend, simply swapping the relevant ingredients. If you could use an egg alternative I guess that would
      make it completely vegan?

  6. Holly on March 10, 2023 at 9:30 am

    Hi Jane! This looks amazing’ would you say you need to freeze mini eggs?

    Thanks xx

    • Jane's Patisserie on March 13, 2023 at 2:47 pm

      No, they should be fine! Enjoy! x

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.