Mini Eggs are a popular Easter treat, and what better way to enjoy them than in a chocolate chip cookie? And this Giant Mini Egg Cookie combines the two into a dessert that is perfect for Easter.
This cookie makes a perfect Easter dessert that will satisfy just about everyone. This dessert will quickly become a family favourite.
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Ingredients For Giant Mini Egg Cookie
The ingredients for this recipe are typical of a chocolate chip cookie recipe.
- Butter. We use melted salted butter for this recipe.
- Brown Sugar. This ingredient gives this recipe a caramel flavour and colour. Brown sugar also works as a liquid ingredient and an acid to help with the leavening agents.
- White Sugar. Sweeter than brown sugar, this is where the cookie gets it sweetness.
- Eggs. Large eggs are used.
- Vanilla Extract. Pure vanilla extract is our go-to but artificial extract can also be used.
- All-Purpose Flour. We don’t sift flour for our recipes, but the flour is scooped and leveled in the measuring cup for accuracy.
- Baking Soda and Baking Powder. Both of these help to create the texture of the cookie.
- Salt. Very little is needed because we use salted butter.
- Chocolate Chips. Dark chocolate complements the Mini Eggs.
- Mini Eggs. Brand-name or generic brand candy-coated eggs can be used in this recipe.
Tips For Making This Giant Cookie
To make this giant Mini Egg Cookie, a 10-inch tart pan is what we use to bake it. A cake pan can also be used to bake this cookie. Or a 13″ by 9″ rectangle cake pan.
After baking for 20-25 minutes, the cookie should be covered with foil wrap to avoid the top getting over-baked.
The mini eggs are easy to break into pieces with a rolling pin. Place the eggs in a freezer bag and seal. Then place the bag on a wooden cutting board and hit it with a wooden rolling pin or a meat mallet.
Does This Giant Mini Egg Cookie Need Icing?
The simple answer is no. The icing serves more as a decoration than anything for this recipe.
The icing can also be any colour you want it to be. We usually change it up when making this dessert. If we are serving more than one at a time, we will change the border colour for each one for contrast.
How To Serve This Dessert
This dessert can be sliced like a pie or into squares. It depends on how many servings you want to have.
Adding a scoop of ice cream and chocolate drizzle over the cookie slices makes this dessert more decadent. Vanilla or mint chocolate chip ice cream are good choices to serve with this cookie.
Storing Leftover Cookie
After cooling, this cookie lasts up to 2 days at room temperature in an air-tight container or tightly wrapped in plastic wrap.
Freezing this giant cookie is also a great way to store leftovers. Wrap slices in plastic wrap and store in a freezer bag or air-tight container in the freezer for up to three months. Thaw at room temperature before serving.
Giant Mini Egg Cookie
Ingredients
- ¾ cup butter, melted and cooled
- ¾ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup Mini Eggs, broken
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350℉
- Grease 10-inch tart pan with butter or cooking spray
- In a large bowl, stir together melted butter, brown sugar and white sugar.
- Whisk in eggs and vanilla.
- In a separate bowl, whisk together flour, baking soda, salt and baking powder.
- Stir flour mixture into the wet ingredients and mix until just combined.
- Fold in broken mini eggs and chocolate chips,
- Press dough evenly into the prepared pan.
- Bake in preheated oven for 30-35 minutes or until the centre is baked through.
- If the top starts to brown and the cookie is not baked through, cover with foil and continue to bake until centre is baked.
- Cool in pan on a wire rack before serving.
