Mini Egg Cookie Pie
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.
Servings: 14 Pieces
Calories: 411kcal
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.
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- 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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Nutrition
Serving: 1Piece | Calories: 411kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 172mg | Potassium: 51mg | Fiber: 1g | Sugar: 34g | Vitamin A: 53IU | Calcium: 91mg | Iron: 2mg