Mini Egg Cookie Pie (or cookie cake) is the ultimate Easter baking dessert! A vanilla cookie pie filled with chocolate chips, Easter eggs and Easter mini eggs and topped with a rainbow coloured white chocolate drizzle.
The base recipe of the cookie pie is based on the salted caramel cookie pie recipe. Instead of the caramel filling, I added a ridiculous amount of chocolate chips and easter eggs to create this showstopping mini egg cookie pie. With the addition of the pastel white chocolate drizzle and the Cadbury mini egg top, this is more of an Easter cookie cake than an Easter cookie pie.
Looking for individual Easter desserts? Try the mini egg bakery cookies or Easter brownies recipe. I also have plenty more pies & tarts recipes on the blog too.
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Why you'll love this recipe
- Its basically a giant cookie recipe - Need I say more?
- Simple yet showstopping - This cookie pie recipe is ridiculously simple to make and yet with the addition of the colored white chocolate drizzle and mini eggs scattered over the top, the result is quite rustic and perfect for an Easter party or gathering.
Ingredients
Full list of ingredients you will need for this recipe. Make sure you have everything you need before you start making this mini egg cookie pie.
- Food coloring - I use liquid food coloring for the white chocolate drizzle. With liquid food coloring, you only need one drop of each to achieve the pastel look. If you want to use gel food coloring you absolutely can but be mindful to just use a small touch of the color to ensure you achieve the pastel look.
- Brown Sugar - I use a mixture of both sugar and brown sugar in my cookie pies for flavour and texture. Brown sugar really enhances the flavour of the mini egg cookie pie recipe and I find helps with the soft texture.
- Cadbury Mini Eggs - I personally like the look the mini eggs give to the mini egg cookie pie (it is in the name too!). You can of course use any Easter treat you wish in these however, I recommend sticking to the smaller, filled Easter eggs.
- Vanilla Extract - Use a good quality vanilla extract for the best flavor for the vanilla cookie pie recipe.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Maple Syrup - You can use maple syrup in place of golden syrup for a lighter taste.
- Gluten free flour - You can replace the flour in this recipe 1 to 1 with a gluten free flour mix made specifically for baked goods. You will find the texture changes with gluten free flour. It will be less soft and a touch more crumbly but still just as comforting.
Mini eggs cookie pie step-by-step
Step 1. Partially melt the butter and mix that through the sugar and brown sugar.
Step 2. Add the eggs and vanilla extract and beat those through.
Step 3. Add in the flour, baking powder and salt and stir that through.
Step 4. Add in the chocolate chips and chopped Cadbury eggs and stir those through.
Step 5. Spread into a prepared 20cm round cake pan and bake at 180°C (350°F) for around 25 minutes.
Step 6. Remove from the oven to cool completely to room temperature.
Step 7. Melt the white chocolate and separate into 4 separate bowls. Add different colors to each and stir through.
Step 8. Drizzle each colored white chocolate onto the mini egg cookie pie. Top with the remaining mini eggs, slice and enjoy!
Recipe pro tips
- Do not overbake - It is important to not overbake this Easter egg cookie pie. To avoid this, insert a skewer into the middle of the cookie pie at 20 minutes and then at 5 minute intervals until there are only loose crumbs attached.
- Crush the mini eggs - Chopping Cadbury mini eggs with a sharp knife is dangerous! The hard shells cause the eggs to roll and slip out from under the blade. The easiest way to 'chop' the eggs is to place them into a ziplock bag, and then smash with a rolling pin. Not only does this save time but is far safer (and a little satisfying).
Recipe FAQs
Your cookie pie will puff up slightly while baking. When it cools, it will sink back down again. Don't worry, this is completely normal.
A cookie pie is basically cookie dough baked into the size and shape of a pie. A cookie dough pie recipe if you will.
While this mini egg cookie pie already has A LOT of chocolate throughout and on top of the pie already, you can go one step further by adding cocoa to the cookie dough. To do this, reduce the amount of flour by ¼ cup and add ¼ cup of cocoa powder.
More Easter recipes to try
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Mini Egg Cookie Pie
Ingredients
- 1 Cup Butter, Partially Melted (220g)
- ¾ Cup Brown Sugar (130g)
- ½ Cup Sugar (100g)
- 2 Large Eggs
- 1 Tbsp. Vanilla Extract
- 2 and ¼ Cups All Purpose Flour (270g)
- 1 teaspoon Baking Powder
- ⅛ teaspoon Salt
- ½ Cup Chocolate Chips (90g)
- ½ Cup Chopped Mini Easter Eggs (90g)
- ½ Cup Extra Chocolate Chips or chopped Easter Eggs (90g)
Topping;
- 50 g Mini Eggs, Chopped
- 50 g Whole Mini Eggs
- ¾ Cup White Chocolate Melted (135g)
- Red, Yellow, Blue and Green Food Colouring
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9" or 20cm round pie dish.
- Beat the super soft or partially melted butter, brown sugar and sugar together.
- Beat in the eggs one at a time. Add the vanilla extract and beat in.
- Mix in the flour, baking powder and salt.
- Stir in the chocolate chips and Easter eggs.
- Spread the cookie dough in an even layer in the prepared dish.
- Place in the oven to bake for 25-30 minutes. The middle will be soft but the outside will be starting to turn golden.
- Allow it to cool completely before topping with the melted chocolate and mini eggs.
Topping;
- Chop the mini eggs and have them ready in a bowl.
- Melt the white chocolate and divide the chocolate into four or five bowls.
- Add a drop of red food colouring to one bowl and stir. Add as much or as little food colouring you need to achieve a pastel pink colour.
- Repeat with the remaining colours. (You can do a fifth colour of red and blue to create a pastel purple is you wish.
- Drizzle each colour onto the cookie pie and then top with the chopped and whole mini eggs to decorate.
- Allow the chocolate to set before slicing and serving.
- Store the cookie pie in an airtight container at room temperate for up to a week. Note: it is best eaten within a few days.
Video
Notes
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- Maple Syrup - You can use maple syrup in place of golden syrup for a lighter taste.
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- Gluten free flour - You can replace the flour in this recipe 1 to 1 with a gluten free flour mix made specifically for baked goods. You will find the texture changes with gluten free flour. It will be less soft and a touch more crumbly but still just as comforting.
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- Food coloring - I use liquid food coloring for the white chocolate drizzle. With liquid food coloring, you only need one drop of each to achieve the pastel look. If you want to use gel food coloring you absolutely can but be mindful to just use a small touch of the color to ensure you achieve the pastel look.
-
- Cadbury Mini Eggs - I personally like the look the mini eggs give to the mini egg cookie pie (it is in the name too!). You can of course use any Easter treat you wish in these however, I recommend sticking to the smaller, filled Easter eggs.
- It is important to not overbake this Easter egg cookie pie. To avoid this, insert a skewer into the middle of the cookie pie at 20 minutes and then at 5 minute intervals until there are only loose crumbs attached.
- Crush the mini eggs - Chopping Cadbury mini eggs with a sharp knife is dangerous! The hard shells cause the eggs to roll and slip out from under the blade. The easiest way to 'chop' the eggs is to place them into a ziplock bag, and then smash with a rolling pin. Not only does this save time but is far safer (and a little satisfying).
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