Mini Egg Cookie Pie or cookie cake depending on what you like to call them. A vanilla cookie pie filled with chocolate chips, Easter eggs and Easter mini eggs and topped with a rainbow coloured white chocolate drizzle.
Keyword: Cookie Cake, Cookie Pie, Easter, Easter Cookie Pie, Easter Cookies, Easter Egg Cookies, Mini Egg Cookie Cake, Mini Egg Cookie Pie, Mini Egg Cookies
Author: Emma Burton
1CupButter, Partially Melted(220g)
2 and 1/4CupsAll Purpose Flour(270g)
1/2CupChopped Mini Easter Eggs (90g)
1/2CupExtra Chocolate Chips or chopped Easter Eggs(90g)
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 20-25 minutes. The middle will be soft but the outside will be starting to turn golden.Allow it to cool completely before slicing otherwise the caramel will just run everywhere.
Allow it to cool completely before topping with the melted chocolate and mini eggs.
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.