Easter Mini Egg Cookie Cake

mini egg cookie cake on a white plate with a piece missing.

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 373cal

Author: Ashley Fehr

Easter Mini Egg Cookie Cake bakes in about 20 minutes and comes out thick and chewy, packed with crunchy Mini Eggs and white chocolate chips, then finished with pastel buttercream swirls. It’s a bright Easter dessert that looks festive on any table!

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US Customary - Metric

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

Leftovers may be store at room temperature for up to 24 hours, refrigerated up to 1 week or frozen up to 3 months.

Nutrition