Make this Easter Mini Egg Cookie Cake in 30 minutes, packed with Mini Eggs and white chocolate, finished with pretty pastel buttercream swirls! An easy Easter dessert that disappears quickly.
Looking for more Easter treats? Hop over to these Easter Egg Sugar Cookies, Easter No Bake Birds Nest Cookies, and this Easy Pineapple Upside Down Cake!
If you want an easy Easter dessert that looks like you went all out but is secretly easy, this Mini Egg Cookie Cake is the one I make!
It’s a thick, chewy cookie cake (no scooping trays of cookies!), loaded with crunchy Mini Eggs and white chocolate chips, then finished with swirls of pastel buttercream.
It slices like cake, eats like the best cookie, and it’s always the first thing the kids hover around on the counter.
Also, can we agree that Mini Eggs are basically their own food group in April? I buy a bag “for baking,” and somehow it needs replacing almost immediately!
What others are saying:
“I’m SO bad at leaving holiday-themed food to the last minute too. It’s a bit of a problem. LOL. But hey, you DEFINITELY delivered with this freaking adorable Easter cookie cake! Those little eggs on top are just so cute!” Sarah
Easter Cookie Cake ingredients:
- Unsalted butter: If using salted, make sure to omit the salt in the recipe.
- White chocolate chips: Milk chocolate chips work if that’s what you have, I just think white chocolate looks pretty with the pastel colors.
- Crushed Mini Eggs: I crush them in a zip-top bag so you get a mix of chunks and crumbs.
- Whole Mini Eggs: These get pressed on top after baking for that festive look.
- Milk or cream: Any milk will work here! Heavy cream will make the frosting a little richer, but use what you have.
- Food coloring: Optional, but pastel swirls are very Easter!
How to make this Easter Mini Egg Cookie Cake:
This Easter Mini Egg Cookie Cake is the fastest way to get a festive dessert on the table, with big cookie energy and cute frosting swirls! Scroll down to the recipe card for complete instructions.
- Add butter and sugars to a bowl.
- Beat until creamy and add the egg and vanilla.
- Mix in dry ingredients.
- Fold in white chocolate chips and mini eggs.
- Press dough into a pan and bake.
- Make the frosting and garnish as desired.
Tips for the best cookie cake:
- Watch the center, not the color: If the edges are golden but the middle still looks gooey, give it a couple more minutes so it slices cleanly! A bit of a sheen in the middle is just perfect.
- Press toppings in at the right time: Add the whole Mini Eggs as soon as they come out of the oven so they stick, but don’t sink.
- Fix dry dough fast: If your dough feels crumbly, it’s usually too much flour. Add a tablespoon or two of oil and mix until combined and the dough holds together.
- Keep frosting pipeable, not runny: Add milk in tiny splashes so your swirls hold their shape instead of sliding.
- Cool before decorating: If the cookie cake is warm, the buttercream will soften and lose definition!
How to store a Cookie Cake:
This cookie cake stores really well, which is always a win!
Keep leftovers at room temperature for up to 24 hours, in the fridge for up to 1 week, or in the freezer for up to 3 months.
I like to let a chilled slice sit at room temperature for a bit before serving so it softens up again!
Make-ahead option:
You can bake the cookie cake a day ahead and frost it before serving — simply wrap tightly or store in a zip top bag so it doesn’t dry out.
If you’re freezing it, I prefer freezing the unfrosted cookie cake, then frosting after thawing for the prettiest swirls!
Easter Mini Egg Cookie Cake
written by Ashley Fehr
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, lightly packed (75 grams)
- ½ cup granulated sugar, (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour, (190 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips
- ½ cup crushed Mini Eggs
- ½ cup Mini Eggs
Frosting
- ¼ cup unsalted butter, room temperature
- ½ teaspoon vanilla
- 1¼ cups powdered icing sugar
- 1-2 tablespoons milk or cream
Instructions
- Preheat oven to 350℉ and line a 9" Springform pan or round cake pan with parchment paper.
- In a large bowl, beat butter and sugars together with an electric mixer on medium-high speed until creamy.
- Add egg and vanilla and beat on on high until combined.
- Add flour, baking soda, and salt, and beat on low speed just until combined. Stir in white chocolate chips and crushed Mini Eggs.
- Press into prepared pan and bake for 20-22 minutes, until light golden brown and centre is set. Remove from the oven and press the remaining Mini Eggs into the top of the cookie. Let cool for 10-15 minutes.
Frosting
- For the frosting, beat butter on high speed until smooth. Add powdered sugar and vanilla and beat until combined, adding milk as needed just so the frosting comes together (you don't want it too thin!). Tint with food coloring if desired or leave uncolored.
- Pipe onto cooled cookie as desired and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Swap the chips: Use milk chocolate chips, semi-sweet, or even chopped chocolate instead of white chocolate!
- Try different candies: Crushed Cadbury Mini Eggs are the classic, but chopped chocolate eggs, malted milk eggs, or pastel M&M’s work too.
- Add sprinkles: Fold in a couple of tablespoons of Easter sprinkles with the crushed eggs for extra color!
- No piping bag: Spread frosting on top with a knife, then pile Mini Eggs in the center. It’s still cute!
More cookie recipes you’ll love:
- Chocolate Chip Cookie Bars — the perfect grab and go treat
- Monster Cookies — the kids devour these!
- Coffee Cake Cookies — anything with streusel is a win in my books.
- Toffee Shortbread Cookies — the only shortbread cookies I make on repeat.
Sue Turcsany says
Haven’t tried yet, but I love Cadbury mini eggs. In fact, I have a fondness for this product as I was employed for many years at Cadbury USA, their corporate headquarters located in Stamford, CT. I am a retired senior now, but still buy these mini eggs and the creme eggs to include in Easter baskets for the grandkids. I can’t wait to try this recipe. Looks absolutely fantastic. Gave 5 stars because I can almost taste how great it will be already.
Ashley Fehr says
Thank you Sue! I hope you’ll come back and let me know how you liked it!
sue bond says
Not tried but want to what size cake tin did you use? please and thank you
sue bond says
Sorry Ashley if i had a brain i would be dangerous it’s there size 9″ sorry
Ashley Fehr says
It’s no problem at all Sue!
Sarah @Whole and Heavenly Oven says
I’m SO bad at leaving holiday-themed food to the last minute too. It’s a bit of a problem. LOL. But hey, you DEFINITELY delivered with this freaking adorable Easter cookie cake! Those little eggs on top are just so cute!
Ashley Fehr says
Haha, thanks Sarah! My kids are definitely enjoying it!