Giant Mini Egg Cookie Cake; an enormous chewy cookie full of Cadbury’s Mini Eggs and rainbow sprinkles, perfect for sharing or keeping all to yourself this Easter!
Is there any Easter chocolate superior to that of the Cadbury’s Mini Egg?
I know many prefer the gooey fondant centre of a Crème Egg, or the creamy-crispy bite of a Malteser Bunny. However, something about that solid milky chocolate and the sweet crispy shell (that usually leads to at least one mouth injury) of a Mini Egg that never stops luring me in.
I knew I had to conjure up a new Easter recipe incorporating these colourful little treats, something aside from the White Chocolate Easter Rocky Road and the Easter Tiffin I’ve made the past couple of years. Brownies didn’t seem compatible, and I didn’t know how to get Mini Egg flavour into a cake. Behold, the Giant Mini Egg Cookie Cake was born!
An undeniably massive Easter cookie, with crisp edges, chewy centre and crammed full of delicious chocolate Cadbury’s Mini Eggs. If you’re into cookies, you’re definitely going to be into this.
The best part about this Giant Mini Egg Cookie Cake is that you can eat it in two completely different ways.
You can enjoy this as I have, sliced and served in wedges with a little frosting decoration. Or you could serve it warm from the oven, simply with spoons and some scoops of ice cream as a deliciously gooey sharing dessert! DROOLING. Send help.
This cookie went down an absolute storm with my workmates, so I’m sure you will love it too.
See below for a video from my YouTube channel on how to make this Giant Mini Egg Cookie Cake, or scroll a little further for the full recipe!
If eating as a sharing dessert, allow the cookie to cool for 5 minutes or so before scooping on some ice cream or chocolate sauce to serve.
If eating as a sliceable giant cookie cake, allow the cookie to cool COMPLETELY in the baking dish, then gently remove it before slicing and serving with some extra sprinkles or a little frosting.
I really hope you guys enjoy this Giant Mini Egg Cookie Cake, I was delighted with this recipe after a few failed attempts at others!
This cookie is a perfect treat for an Easter weekend dessert, or just to use up any spare Easter chocolate you may have afterwards. Whenever you eat it, I hope you find it as delicious as we did!
I’ll be back soon with more recipes, reviews and thoughts. In the meantime, feel free to subscribe to my YouTube channel, or follow me on all the various other social media outlets, see you later!
Giant Mini Egg Cookie Cake
Giant Mini Egg Cookie Cake; an enormous chewy cookie full of Cadbury’s Mini Eggs and rainbow sprinkles, perfect for sharing or keeping all to yourself this Easter!
Notes
BE A MAVERICK: If you would like to decorate the Giant Mini Egg Cookie Cake with a little frosting like I have, simply mix 100g soft butter with 200g icing sugar and a little food colouring, and decorate!
MAKE IT GLUTEN FREE: simply replace the flour with a gluten free blend!
Ingredients
- 160g (10 ½ tbsp) soft butter
- 120g (⅔ cup) caster sugar
- 120g (⅔ cup) soft light brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 260g (2 cups) plain flour
- 1 tsp bicarbonate of soda
- Pinch of salt
- 250g (2-3 big bags) Cadbury’s Mini Eggs (whole or smashed up a little)
- Sprinkles for decoration
Instructions
- Preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4 – and grease and line (with greaseproof paper) a pan, skillet, dish, or cake tin that is between 25-30cm (10-12in) wide. I use a 25cm (10in) cast iron pan. If you plan to remove the whole cookie from the baking dish, you may want to cut an extra, long strip of greaseproof paper to place under the cookie to act as handles, see my pictures for example!
- In a large bowl, beat together your butter, sugars and vanilla until creamy and well combined.
- Add the egg and egg yolk one at a time, mixing well between each.
- Stir in the flour, bicarbonate of soda and the salt until you have a fairly stiff cookie dough.
- Mix through all but a handful (or about 200g) of the Mini Eggs.
- Press all of the cookie dough mixture into your prepared pan/skillet/dish/tin, making it into a flat even disc that reaches every side of the pan.
- Sprinkle over the remaining Mini Eggs, along with the rainbow sprinkles.
- Bake the cookie dough in your preheated oven for 30-35 minutes until risen slightly and crisp at the edges. Mine took about 31 minutes. Feel free to bake for less time if you’re eating it warm as a gooey dessert!
- If eating as a sharing dessert, allow the cookie to cool for 5 minutes or so before scooping on some ice cream or chocolate sauce to serve.
- If eating as a sliceable giant cookie cake, allow the cookie to cool COMPLETELY in the baking dish, then gently remove it before slicing and serving with some extra sprinkles or a little frosting.
- Enjoy!
