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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Made this and loved it, however when eating it, it had a gritty/grainy sort of texture where you can feel the sugar as you was biting.. do you know where I went wrong?
I used an electric whisk to whisk the butter and sugar too?
Did you use light brown soft sugar or substitute to a different brown sugar? Some have large grains so could leave a texture!
No I kept it the same!
How strange! It may purely be that it wasn’t mixed enough in, but you can try caster sugar instead (although I don’t personally like using it in cookies any more) x
I am making this for a friends birthday on the weekend. Could I make it beforehand and freeze it as you do with the cookies? In the tins ready?
Yes that works! X
Just made this. Wow! It is incredible.
Hi Jane ehatfood colouring brand do you recommend
Wilton, sugar flair, colour splash, pro gel!
I just made this and it was firm on the top like a cookie but the inside was so soft and the bottom was soggy and I don’t know what I’ve done wrong! I’m gutted cause I was so excited for this! Do you have any tips? X
Sounds under baked is all! X
Hi Jane,
I was wondering whether you could use stork instead for butter for the cookie part of the recipe ?
Yes you can x
Hi Jane
I was going to do 2 of the birthday cookie ones but is this the same thing except ingredients for 2? Xx
Yes x
Would you be able to use this recipe with one cake tin, I want to make a stuffed cookie pie with this height/thickness. Would you change the timings?
Thanks!
I really wouldn’t recommend that as the middle would just be raw and the outside very overdone x
Do you think you could with your new birthday cookie or would that be the same result too?
Thanks!
I’ve tried to make the frosting twice now but it’s just turned out runny and not at all how I wanted it to be like the images above. Do you know why it didn’t turn thick?
What exact butter did you use?
Thank you for replying:) I used Utterly Buttery is that the problem?
Yes that is why – you need to use block unsalted butter when making buttercream, never a tub or spread or anything.
Hi Jane. Hope you are well. I have made so many of your recipes. I just love them and want to make them all 😋. Could I use my x2 8inch silicon cake moulds / tins for this recipe xx
That should be fine!
Could you use kinder chocolate? So it’s like a massive cookie cake version of your kinder cookies? 🙌🏼 & can any chocolate be used instead of chocolate with shell? – would you use the same quantity?
Sort of yes – some chocolates aren’t great for cookie bars/cakes, but most work absolutely fine!! x
This looks amazing! Going to make a version of this for my husbands birthday. Do I need to bake it in cake tins or would it work if I chilled it for a few hours in the fridge first and then baked it on a baking tray (as you would with normal cookies) ?
I would recommend a tin to contain it as it will deform baking without x