Mini Egg Giant Cookie

This is it! The ultimate Easter treat! A Mini Egg Giant Cookie is a feast fit for a queen. A soft and chewy deep dish cookie packed full of chocolate chips and Mini Eggs, topped with swirls of vanilla frosting and even more Mini Eggs. Oh my!

Mini Egg Giant Cookie viewed from above

Remember my Mini Egg Cookies from a few weeks ago? They were delicious right? Well, I was thinking, what if I made them into one giant cookie. Like Station from Bill and Teds Excellent Adventure, but tasty. All my best ideas come after watching 80’s science fiction, what can I say. Hence this Mini Egg Giant Cookie was born, and the world is a better place for it.

Close up of mini eggs on giant cookie

This giant cookie is so rich and delicious you’ll be the belle of the ball if you turn up to a party with this in tow. The recipe is so easily customisable to suit any occasion too. Mini Eggs are obviously perfect for Easter but you can swap them out for any chocolate you have to hand. If you just want to make a regular giant cookie, alla Millies Cookies (a big chain cookie shop here in the UK), just use a combination of plain and white chocolate chips. Or you can even use any chopped up chocolate bar your can lay your hands on, the world is your oyster. I’m a big fan of customising recipes to what you have in the house, don’t be so strict. Have fun with it. Just don’t change the basic recipe, they’re your building blocks and they are rock solid.

This Mini Egg Giant Cookie is so simple to make, it’s absolutely perfect to get little hands involved. Those tiny little mitts are the perfect size for pushing the cookie dough into the tin. Just keep a close eye to make sure none of that sugary dough ends up in any tiny mouths!

Mini Egg Giant Cookie with a slice cut out

More Cookie Recipes:

A slice of giant cookie viewed from above

HERE’S WHAT YOU’RE GOING TO NEED:

  • Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
  • Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
  • Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
  • Eggs – Always large, always free range!
  • Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
  • Plain Flour – Sometimes called All Purpose flour.
  • Bicarbonate of Soda – This adds a little bit of lift in the bake. It’s stronger than baking powder so make sure you don’t sub it out.
  • Salt – You’re going to want to use table (fine) salt in baking as it blends a lot better than the flaky variety. Use the flakes as a little sprinkle on your cookies as decoration and a little bit of extra flavour if you like.
  • Plain Chocolate Chips – You can use chips, chunks or a bar of plain chocolate chopped up. Just use the best quality you can afford. You can also sub out for milk or white chocolate if you prefer, or a mix of all three.
  • Mini Eggs – Sugar coated Cadbury chocolate eggs, popular in the UK at Easter. Try to find them if you’re not in the country, they’re SO delicious!
  • Icing Sugar – Also called confectioners sugar. I used golden icing sugar in the recipe as it’s what I had to hand but it’s pretty much exactly the same as the white version.
  • Milk – I used whole, or full fat, milk in baking as you want all that delicious fat content in your pud. It makes it taste better and adds to the moisture of the bake.
A slice of Mini Egg Giant Cookie on a small glass plate

TIPS FOR MAKING Mini Egg Giant Cookie:

  • What kind of butter shall I use? – Always start with room temperature butter. It’s mush easier to cream with the sugar and will give a much better texture to the finished cookie.
  • What kind of sugar shall I use? – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
  • Can I use different chocolate? – I made this cookie with plain chocolate chips but you can used any chocolate you prefer. Or you could even use more Mini Eggs.
  • Can I freeze this recipe? – You can freeze this giant cookie after baking and before frosting. Just wrap it in a double layer of cling film and freeze for up to 3 months.
  • Can I change the frosting flavour? – If you wanted to make this cookie even chocolatier you could add 1tbsp of coco powder to the frosting.
  • What size baking tin shall I use? – I use a 8″ Springform pan for a nice thick cookie but if you wanted it a little thinner you could use a larger pan, just reduce your cooking temperature to 35 minutes and keep checking after that.
A slice of giant cookie on a small glass plate, a cake fork sits along side
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Deep Dish Mini Egg Giant Cookie


Description

This is it! The ultimate Easter treat! A Mini Egg Giant Cookie is a feast fit for a queen. A soft and chewy deep dish cookie packed full of chocolate chips and Mini Eggs, topped with swirls of vanilla frosting and even more Mini Eggs. Oh my!


Ingredients

Units Scale

For the cookie:

  • 225g unsalted butter, softened
  • 150g light brown sugar
  • 150g caster sugar
  • 2 large, free range eggs
  • 2tsp vanilla extract
  • 350g plain flour
  • 1tsp bicarbonate of soda
  • 1/2tsp fine salt
  • 150g chocolate chips
  • 200g Mini Eggs, chopped

For the frosting:

  • 125g unsalted butter, softened
  • 250g icing sugar
  • 2tsp milk
  • Mini Eggs to decorate

Instructions

For the cookie:

  1. Preheat the oven to 175C and line a 8″ springform pan with baking parchment. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the vanilla extract and mix to combine.
  3. Add the flour, bicarbonate of soda and salt and mix on slow until just combined. Add the chocolate chips and Mini Eggs and stir to combine.
  4. Press the cookie dough into the prepared pan and bake for 35-40 minutes and the cookie is golden brown and smelling delicious.  Allow to cool in the tin for 1o minutes before transferring the cookie to a wire rack to cool completely.

For the frosting:

  1. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla extract and 1tsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes. If it’s still a little stiff add the extra tsp of milk to get a nice piping consistency.
  2. Fill a piping bag, fitted with an open nozzle, with the vanilla frosting and pipe a cute swirls around the edge of the cookie. Top with Mini Eggs to decorate.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: British

Keywords: Giant, Cookie, Easter, Mini Eggs, Chocolate

7 Comments

  1. Jean
    April 7, 2022 / 7:33 am

    it is so sumptuous and beautiful, perfect this coming Easter to enjoy too.

  2. Jerika
    April 7, 2022 / 9:23 am

    Wow! this looks so yummy. My kids would love this Mini Egg Giant Cookie!:) Thanks!

  3. April 7, 2022 / 6:47 pm

    Absolutely! This is the ultimate Easter treat! I love it! Thank you for this delicacy!

  4. amanda
    April 7, 2022 / 7:20 pm

    Tested this out for easter and it was a hit! can’t wait to bake again!

  5. April 7, 2022 / 8:35 pm

    Is this the most beautiful thing, or what? A giant cookie cake! We are making this for Easter!

  6. Anaiah
    April 7, 2022 / 8:36 pm

    I love this idea and so excited to give it a try! It looks absolutely delicious. I just hope mine turns out as stunning as yours lol!

  7. April 8, 2022 / 12:15 am

    wow this is great. i will get the wife to make this for DD school party

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