Easter Mini Egg Cookie Cake Recipe + VIDEO

Prep Time 10 mins
Total Time 30 mins
Servings 10 servings

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This Easter Mini Egg Cookie Cake is a fun twist on Easter dessert! A soft, chewy, cookie cake, loaded with everyone’s favourite candy — Mini Eggs! — and garnished with swirls of pastel buttercream, this easy dessert is a showstopper for sure! Includes step by step recipe video.

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easter mini egg cookie cake whole on pink plate with pink frosting swirls
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I am that person, you guys.

The one that always forgets about the cute, holiday-themed treats and snacks and meals until absolutely the last minute.

I promise every year that I’ll get better, that I’ll actually make an effort (I’ve got a 3 and a 5 year old, friends, and they’re started to remember these things!). There will be treats for Super Bowl and Valentine’s Day and St. Patrick’s Day and Easter and Cinco de Mayo and…. and……

*insert eye roll*

Give me a regular chocolate chip cookie and I’m good you guys. Actually, let’s make that 6.

easter mini egg cookie cake whole on plate overhead with pink frosting swirls

But wandering by the holiday candy aisle every time I enter the grocery store makes me almost feel sorry for my poor, sweet children deprived of holiday themed treats and homemade Valentine’s for every kid in the class (<– cause we know that is not one of my talents). So I buy the biggest bag of Mini Eggs so that I have an excuse to do some “recipe testing”, with the hopes of finding something worthy of your Easter dessert table.

And because we should be indulging in Mini Eggs year round, friends.

Unless you’re more into the malted milk eggs? ‘Cause I can go that route, too. (In fact, they’d be equally as delicious in this cookie cake!)

The other reason why I love this cookie cake?

It’s basically an excellent excuse not to roll out cookies one by one. Who’s got time for that these days?? Just throw the dough all in a pan and bake it up. I won’t even blame you if you dump a scoop of ice cream on top fresh out of the oven and dig in with a spoon. No one even has to know 😉 (But just in case — make two).

easter mini egg cookie cake slice on white plate with whole cookie cake in the background

Tips and Tricks for Making this Mini Egg Cookie Cake:

  • I’ve added my Mini Eggs on top as the cookie is cooling because when you add them before baking, they sink into the dough and crack. Feel free to add them into the dough, or even chop and mix them in (or both!). I really wanted to be able to see them on the top 🙂
  • I slightly adapted my Mom’s Chocolate Chip Cookie recipe for these (link at the top!), and it turned out beautifully. So yes, you can definitely bake into regular cookies or follow the recipe above.
  • Feel free to mix up the candy in these — try malted milk eggs or Easter coloured M&M’s. There are no rules!
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Easter Mini Egg Cookie Cake

5 from 1 vote
This Easter Mini Egg Cookie Cake is a fun twist on Easter dessert! A soft, chewy, cookie cake, loaded with everyone’s favourite candy — Mini Eggs! — and garnished with swirls of pastel buttercream, this easy dessert is a showstopper for sure! Includes step by step recipe video.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American
Course Dessert
Servings 10 servings
Calories 447cal

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup brown sugar lightly packed (75g)
  • 1/2 cup granulated sugar 100g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour 190g
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup white chocolate chips
  • 1/2 cup Mini Eggs

Frosting

  • 1/4 cup unsalted butter room temperature
  • 1/2 teaspoon vanilla
  • 1 1/4 cups powdered icing sugar
  • 1-2 tablespoons milk or cream

Instructions

  • Preheat oven to 350 degrees F and lightly grease a 9″ Springform pan or round cake pan.
  • In a large bowl, beat butter and sugars together with an electric mixer until creamy.
  • Add egg and vanilla and beat on on high until combined.
  • Add flour, salt, and baking soda and beat on low speed just until combined. Stir in chocolate chips.
  • Press into prepared pan and bake for 20-22 minutes, until light golden brown and centre is set. Remove from the oven and let cool for 10-15 minutes.
  • Press mini eggs into the top of the cookie (any design you like!) and let cool completely.
  • For the frosting, beat butter on high speed until smooth. Add vanilla and powdered sugar and beat until combined, adding milk as needed just so the frosting comes together (you don’t want it runny!).
  • Pipe onto cooled cookie as desired and serve. Leftovers may be store at room temperature for up to 24 hours, refrigerated up to 1 week or frozen up to 3 months.

Nutrition Information

Calories: 447cal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 142mg | Potassium: 66mg | Sugar: 47g | Vitamin A: 480IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1.2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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