Celebrate Easter with a beautiful Easter Egg Cookie Cake. This giant cookie is filled with mini Easter eggs and chocolate chips and topped with a homemade pink buttercream.
Hello Easter 💜
And hello giant Easter Cookie Cakes. Combine your favourite mini Easter eggs with buttery chocolate chip cookie dough to make a pretty Easter-themed treat. Adorned with pink buttercream, this Easter Egg Cookie Cake is perfect for a special family celebration or getting the kids in the kitchen.
It’s surprisingly easy to make, but looks and tastes AH-MAZING!
Is anyone else tempted by the oodles of Easter eggs out at the moment? Does chocolate taste better when it is in the shape of an egg? I think so and I’ve been getting right into the Easter-themed treats, like last week’s Mini Egg Brownies.
But now, I’m moving on to a big, buttery, big-as-your-head cookie. And I’m not sorry about it.
This chewy Easter Egg Cookie Cake is packed with chocolate chips and mini Easter eggs and topped with swirls of pink frosting.
Just like my favourite M&M Cookie Pie, this cookie is for true cookie lovers. Why you ask? Because it’s big and thick and gives you an excuse to eat more cookie in every bite. And I’m actually not sure there is a better way to use up your Easter eggs.
When baked, they go ooey and gooey in the oven and just melt into that buttery cookie dough. And just to make it even better, we added a little frosting. Because it is a cake after all, amiright?
MORE EASTER RECIPES TO TRY:
- Mini Egg Brownies
- Carrot Cake Cupcakes
- Speckled Egg Cake
- Creme Egg Brownies
- Mini Egg Cheesecake
- Easter Egg Rocky Road
One giant Easter Egg Cookie Cake with swirls of pink buttercream.
- 115 grams (1/2 cup 0r stick) butter, softened
- 135 grams (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 150 grams chocolate mini Easter eggs*
- 50 grams (1/3 cup) chocolate chips
- 60 grams (1/4 cup) unsalted butter, softened
- 250 grams (2 cups) icing sugar or powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
- Pink food gel
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 or 9-inch springform cake tin.
- In a large mixing bowl, beat butter and sugar with an electric mixer until pale and creamy. Add vanilla extract and egg and continue to beat until soft and creamy. Sift in the flour and baking soda. Gently mix until cookie dough comes together.
- Add chocolate chips and Easter eggs and gently fold into the cookie dough. Place all the dough into your prepared tin and spread out as evenly as possible.
- Place in the oven for 20-25 minutes or until golden brown on the edges. Set aside to cool completely.
- In a large mixing bowl, beat the butter until creamy and smooth and then add sugar and vanilla. Add a tablespoon of milk to help loosen up the mixture. Mix until smooth and creamy. The icing should be thick enough to hold its shape but if it’s too thick, add an extra tablespoon of milk.
- Add a few drops of food colouring and give it a good stir until the icing is evenly coloured. Pipe the icing onto the edges of the cake using a piping bag fitted with a large round tip.
*I used a mix of plain mini Easter eggs and Cadbury Mini Eggs.