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Deep Dish Mini Egg Giant Cookie

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5 from 7 reviews


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!


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


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