This Mini Egg cookie pie is packed with chocolate chips and mini eggs

Why You’ll Love This Mini Egg Cookie Pie

If you’re after a fun and indulgent Easter dessert, this cookie pie ticks all the boxes. It’s soft, rich, and absolutely loaded with chocolate chips and mini eggs.

It’s the kind of dessert that looks impressive, tastes amazing, and yet is surprisingly easy to make. No fancy tools needed, just one bowl, a tin, and your favourite Easter chocolates.

Best of all, it goes perfectly with a scoop of vanilla ice cream or a drizzle of cream, making it the ultimate crowd-pleaser at any Easter get-together.

What Makes This Cookie Pie Special?

This cookie pie is thick, soft in the centre, and crisp on the outside. It’s like a giant cookie and cake hybrid – the best of both worlds.

It’s baked in one tin, which means there’s no need to roll individual cookies or wait for multiple batches to bake. That means less mess, less time in the kitchen, and more time enjoying your Easter weekend.

Plus, the mini eggs bring a colourful Easter vibe, with their crunchy shell and creamy chocolate centre adding the perfect texture contrast to the soft cookie dough.

Ingredients for this Easter Cookie Pie

For the Cookie Dough:

• 200g unsalted butter, softened (3/4 cup + 1 tbsp)
• 100g granulated sugar (1/2 cup)
• 150g light brown sugar (3/4 cup, packed)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 320g plain flour (2 1/2 cups all-purpose flour)
• 1/2 tsp bicarbonate of soda (baking soda)
• 1 tsp salt
• 150g chocolate chips (3/4 cup) + 15g (1 tbsp) for the top
• 100g mini eggs (about 2/3 cup) for the middle
• Approx 50g mini eggs (about 1/3 cup) for the top and edges

For the Icing:

• 30g unsalted butter, softened (2 tbsp)
• 1/2 tsp vanilla extract
• 60g icing sugar (1/2 cup, sifted)
• 1–2 tsp milk, if needed

How to Make a Mini Egg Cookie Pie

Step 1: Preheat and Prepare

Preheat your oven to 180C/160C fan (350F). Grease and line a 20cm (8-inch) round loose-bottom or springform tin or pie dish with a circular piece of baking paper.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.

This step usually takes a couple of minutes. You want the mixture to be pale and creamy.

Step 3: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat until fully combined. The mixture should now look smooth and slightly thickened.

Step 4: Add the Dry Ingredients

Sift in the plain flour, bicarbonate of soda, and salt. Fold the ingredients together with a spatula or wooden spoon until a soft dough forms.

Try not to overmix here. Just mix until no streaks of flour remain.

Step 5: Fold in the Chocolate and Mini Eggs

Stir through the chocolate chips and 100g mini eggs until evenly distributed.

You can leave the mini eggs whole or give them a gentle bash to break them up slightly.

Step 6: Press into the Tin

Scoop the cookie dough into your prepared tin and press it down evenly. Smooth the top with the back of a spoon.

Sprinkle the remaining chocolate chips and extra mini eggs over the top, pressing them in slightly.

Step 7: Bake

Bake for 23–25 minutes until the top is golden and the edges are set. The centre may still look slightly soft but that’s what you want.

Don’t overbake, as the cookie will continue to cook in the tin and firm up as it cools.

Step 8: Cool Completely

Let the cookie pie cool fully in the tin. This allows it to set properly and hold its shape when sliced.

You can pop it in the fridge to speed up the cooling process if needed.

Step 9: Make the Icing

In a small bowl, beat the softened butter until smooth. Add the vanilla and sifted icing sugar, then beat again until light and fluffy.

If the icing is too thick, add a teaspoon of milk at a time until you reach a pipeable consistency.

Step 10: Decorate

Transfer the icing to a piping bag and cut a 1cm hold in the bottom. Pipe little blobs around the edge of the cooled cookie pie, then press a mini egg into each blob. I like to make a pattern with the Mini Eggs colours.

Tips for the Perfect Easter Cookie Pie

• Softened butter is key: It should be soft to the touch, but not melted. This helps with creaming and the overall texture.
• Don’t overbake: The cookie will firm up as it cools, so don’t wait for it to look fully baked in the oven.
• Cool completely before icing: If the cookie is warm, the icing will melt. Let it cool fully before decorating.
• Use a loose-bottom or springform tin: This makes it easier to remove and slice the cookie pie without breaking it.
• Make ahead: Bake the pie the day before and store it in an airtight container. Decorate just before serving.

Watch My Step-by-Step Video

Want to see the full process? Watch the Easter Cookie Pie come together step by step on the Fitwaffle Kitchen YouTube channel. You can also find the video on my Instagram @fitwafflekitchen and TikTok @fitwaffle.

Storage

Store your Easter cookie pie in an airtight container at room temperature for up to 3 days. For a firmer texture, you can keep it in the fridge for up to 5 days. Bring to room temperature before serving, or warm up slices in the microwave for 10–15 seconds for that fresh-baked feel.

More Easter Bakes to Try

If you loved this Easter cookie pie, here are two similar bakes from www.fitwafflekitchen.com you might also enjoy:

• Mini Egg Cookie Bars – Soft and chewy bars filled with colourful mini eggs and melty chocolate.
• Thick NYC Mini Egg Cookies – Bakery-style cookies that are thick, gooey, and packed with Easter chocolate.

Mini Eggs Cookie Pie

This Easter cookie pie is packed with chocolate chips and mini eggs, decorated with buttercream icing. Perfect served with ice cream or cream!

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Course: Dessert

Cuisine: American, British

Keyword: chocolate, Cookie, Cookie Pie, Mini Eggs

Prep Time: 15minutes minutes

Cook Time: 25minutes minutes

Rest Time: 2hours hours

Total Time: 2hours hours 40minutes minutes

Servings: 14

Ingredients

Cookie Dough:

• 200 g unsalted butter softened (3/4 cup + 1 tbsp)
• 100 g granulated sugar 1/2 cup
• 150 g light brown sugar 3/4 cup, packed
• 1 large egg room temperature
• 1 tsp vanilla extract
• 320 g plain flour 2 1/2 cups all-purpose flour
• 1/2 tsp bicarbonate of soda baking soda
• 1 tsp salt
• 150 g chocolate chips 3/4 cup + 15g (1 tbsp) for the top
• 100 g mini eggs about 2/3 cup for the middle
• Approx 50g mini eggs about 1/3 cup for the top and edges

Icing:

• 30 g unsalted butter softened (2 tbsp)
• 1/2 tsp vanilla extract
• 60 g icing sugar 1/2 cup, sifted
• 1 –2 tsp milk if needed

Instructions

Step 1: Preheat and Prepare

• Preheat your oven to 180C/160C fan (350F). Grease and line a 20cm (8-inch) round loose-bottom or springform tin or pie dish with a circular piece of baking paper.

Step 2: Cream the Butter and Sugars

• In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.
• This step usually takes a couple of minutes. You want the mixture to be pale and creamy.

Step 3: Add the Egg and Vanilla

• Crack in the egg and pour in the vanilla extract. Beat until fully combined. The mixture should now look smooth and slightly thickened.

Step 4: Add the Dry Ingredients

• Sift in the plain flour, bicarbonate of soda, and salt. Fold the ingredients together with a spatula or wooden spoon until a soft dough forms.
• Try not to overmix here. Just mix until no streaks of flour remain.

Step 5: Fold in the Chocolate and Mini Eggs

• Stir through the chocolate chips and 100g mini eggs until evenly distributed.
• You can leave the mini eggs whole or give them a gentle bash to break them up slightly.

Step 6: Press into the Tin

• Scoop the cookie dough into your prepared tin and press it down evenly. Smooth the top with the back of a spoon.
• Sprinkle the remaining chocolate chips and extra mini eggs over the top, pressing them in slightly.

Step 7: Bake

• Bake for 23–25 minutes until the top is golden and the edges are set. The centre may still look slightly soft but that’s what you want.
• Don’t overbake, as the cookie will continue to cook in the tin and firm up as it cools.

Step 8: Cool Completely

• Let the cookie pie cool fully in the tin. This allows it to set properly and hold its shape when sliced.
• You can pop it in the fridge to speed up the cooling process if needed.

Step 9: Make the Icing

• In a small bowl, beat the softened butter until smooth. Add the vanilla and sifted icing sugar, then beat again until light and fluffy.
• If the icing is too thick, add a teaspoon of milk at a time until you reach a pipeable consistency.

Step 10: Decorate

• Transfer the icing to a piping bag and cut a 1cm hold in the bottom. Pipe little blobs around the edge of the cooled cookie pie, then press a mini egg into each blob. I like to make a pattern with the Mini Eggs colours.