Category: Cookies

Cookies

Kinder Cookies

by Jessie6 Comments on Kinder Cookies
kinder cookies

Is there any other chocolate that compares to Kinder? Nope, didn’t think so 😅 That creamy white chocolate filling encased in delicious milk chocolate. You guys absolutely LOVE my Kinder Bueno Brownies recipe, so that got me thinking about other Kinder recipe ideas. First thought… Kinder Cookies!!! Trust me when I say you need to bake these ASAP.

Reasons to love these Kinder Cookies

  • Soft and gooey in the middle
  • Chewy and golden on the outside
  • Packed full with chunks of Kinder Chocolate
  • Flavours of white and milk chocolate
  • An easy one-bowl recipe, perfect for newbie bakers

Read these top tips before you start

Kinder Cookies are super easy to make, but there are a few top tips that will take your cookies from good to amazing!

  1. Use a mix of brown and white sugar for a soft and chewy texture.
  2. Chill the cookie dough for a deeper flavour.
  3. Roll the cookie dough into balls for thicker cookies.
  4. Leave plenty of space between each cookie so they have enough room to spread out (see image below).
  5. Under-bake and leave to cool for a soft and gooey centre.
  6. Push a few extra chunks of Kinder chocolate into the top of each baked cookie.

Cookie dough balls

Why do I need to chill the cookie dough?

Refrigerating the cookie dough develops the flavours and massively improves the cookie texture. Cold cookie dough = less spread = thicker softer cookies.

Chill the cookie dough in the fridge for at least 4 hours, or for best results leave it overnight. Let the cookie dough soften at room temperature for 15 minutes before rolling into balls.

How long do I bake Kinder Cookies for?

Did you know cookies continue to cook as they cool down? That’s why if you want soft and chewy Kinder cookies, it’s best to take them out of the oven whilst they’re still under-baked.

For all of my cookie recipes, I recommended preheating your oven to 180°C (fan). Once preheated, put the cookies in the oven and set your timer for 10-12 minutes. They’re ready to come out of the oven when the outer edge of the cookie is set and golden, but the middle is still soft and pale but not wet.

  • Are you having trouble with your oven temperature? I highly recommend using an oven thermometer to accurately measure the temperature inside your oven. You pop it inside your oven and it will tell you the temperature on the dial as the oven heats up. I started using one last year and I soon realised my oven took much longer to preheat than I thought.
Kinder Cookies

How long will they stay fresh for?

Store your Kinder Cookies in an airtight container, at room temperature for up to 4 days.

Can I freeze Kinder Cookies?

Yes absolutely! Roll the cookie dough into balls, then wrap individually in clingfilm. Store in the freezer for up to 1 month. When you’re craving a cookie, just bake the cookie dough balls from frozen for 13-14 minutes at 180°C (fan oven).

Kinder cookie dough

Equipment & ingredients used for this recipe

Kinder Cookies

These delicious Kinder Cookies are soft in the middle, chewy on the outside and packed full with chunks of melted Kinder Chocolate!
5 from 2 votes
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract at room temperature
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk
  • 275 g Self-raising flour
  • 200 g Kinder Chocolate Bars broken into chunks

Instructions
 

Make the cookie dough

  • Place the unsalted butter in a microwave safe bowl. Microwave for 30-40 seconds until the butter has melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Now fold in the flour. The mixture will come together into a cookie dough.
  • Add the Kinder Chocolate chunks (save a handful for later) and fold into the cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Roll and bake the cookies

  • Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
  • Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
  • Scoop a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
  • Bake for 10-12 minutes. The cookies should be golden on the edges but the middle still soft, pale and under-baked.
  • As soon as the cookies are out of the oven, push a few chunks of Kinder Chocolate into the top of each cookie.
  • Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so resist temptation to tuck in straight away!

Notes

Store your Kinder Cookies at room temp, in an airtight container, for up to 4 days.
Keyword Butter, Cookies, Eggs, Flour, Kinder Chocolate, Light brown sugar

Millionaires Cookie Cups
Strawberry Cheesecake Cookie Cups

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Cheesecake, Cookies

Millionaires Cookie Cups

by JessieLeave a Comment on Millionaires Cookie Cups
Millionaires Cookie Cups

Okay, confession time, I’ve become a bit obsessed with cookie cups. I know they are pretty old school now, but I just love how easy they are to make and I honestly believe they are making a come back. I mean who doesn’t love a cookie shaped like a cup, and filled with deliciousness!?

A few weeks ago I shared my Strawberry Cheesecake Cookie Cups (also a must try recipe) and now we have these seriously indulgent Millionaires Cookie Cups. I’ve decorated them with Cake Angels Salted Caramel & Brownie Fudge Posh Toppers which were kindly sent to me as a gift.

Reasons to love these Millionaires Cookie Cups

  • The cookies cups are soft and chewy
  • They’re filled with cheat’s caramel (more on this below) and a layer of creamy cheesecake
  • Quick and easy recipe perfect for beginners
  • Perfect for picnics, BBQ’s or a quick and easy dessert
Millionaires Cookie Cups

Imagine the same delicious flavour and texture as a soft baked cookie, but moulded into the shape of a “cup”. The cups can then be filled with different mixtures or sauces. These Millionaires Cookie Cups are filled with caramel, cheesecake and melted chocolate. Yum!

Making cookie cups couldn’t be easier, but there are a few tips I’ve learnt along the way that are worth sharing with you:

Tip 1: Make sure you have the right equipment
You will need a cupcake or muffin baking tray that has a least 9 holes (this recipe will make 9 cookie cups). Here is a link to the exact cupcake tray I used, it’s rose gold and super cute 😊
You will also need a round flat-bottomed small jar, or a teaspoon – you’ll use this to press down the middle of each cookie and create a cup shape.

Tip 2: It’s best to under-bake the cookies
The cookies are baked first then shaped into cups, which is why it’s important that the middle of the cookies are still soft and under-baked. I’ve recommended a baking time of 14-16 minutes at 170°C (fan oven). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.

Tip 3: Shape the cookies whilst they’re warm
As soon as the cookies are out of the oven, grab your small jar or teaspoon and firmly press down the middle of each cookie. You will need to create a hole that’s roughly 3-4cm deep, so that there is enough room to fill the cookie cups. Don’t worry if they look raw and under-baked in the middle, as the cookie cups cool down they will firm up and set properly.

Tip 4: Remove the cookie cups when cool
The best way to do this is to first leave the cookie cups to cool completely in the baking tin, this will most likely take an hour. Then run a sharp knife around the edge and gently pop them out.

Cookie cups

What is cheat’s caramel?

I’m not ashamed to admit that I used shop-bought Carnation Caramel for this recipe, because sometimes you just need to cut corners and after all these years I still struggle to make caramel from scratch 😅 With Carnation Caramel you just crack open the tin, give it a really good stir and spoon it into the cookie cups. Simple!

Quick-method cheesecake filling

There’s no chilling, setting or baking required for the cheesecake filling. It’s simple, quick and can be enjoyed straight away. I call it my “quick-method” cheesecake 😊

You’ll only need 4 ingredients to make it:

  • Full-fat cream cheese (my favourite brand is Philadelphia) – pleaseeeee do not swap this for a reduced or low fat version, as the consistency will be too thin.
  • Icing sugar – sift it first to remove any lumps
  • Double Cream
  • Vanilla extract – I love the delicate flavour vanilla adds to the cheesecake

To make the cheesecake filling, first whisk the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk on high speed until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put and not fall off.

Cookie cups with caramel

How to store your Millionaires Cookie Cups

Place your Millionaires Cookie Cups in an airtight container and pop them in the fridge. They will keep fresh for up to 2-3 days.

Can they be frozen? Yes absolutely! Wrap in clingfilm and then again in foil, place in the freezer and enjoy within 1 month. To defrost the cookie cups, take them out of the freezer and leave them in the fridge overnight.

Millionaires cheesecake

Millionaires Cookie Cups

Step aside millionaires shortbread, and say hello to these epic Millionaires Cookie Cups. Each soft and chewy cookie cup is filled with layers of caramel, cheesecake and melted chocolate – now this is a recipe you HAVE to try!
5 from 1 vote
Print Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Baking
Servings 9

Ingredients
  

Cookie cups

  • 140 g Unsalted butter  soft at room temperature
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 250 g Self-raising flour
  • Pinch of Salt

Cheesecake filling

  • 150 g Full-fat Philadelphia Cream Cheese cold from the fridge
  • 100 g Icing Sugar
  • 75 ml Double cream
  • 1 tsp  Vanilla extract

Decoration

  • 9 tsp Carnation Caramel I bought a tin of Carnation Caramel (397g)
  • 50 g Milk chocolate

Instructions
 

Start by making the cookie cups

  • Preheat the oven to 170°C (fan oven).
  • Lightly grease a cupcake or muffin tray with butter.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of cupcake tray holes. Repeat this until all the cookie dough has been used up, you should get 9 cookies in total.
  • Bake for 14-16 minutes until golden around the edge, but the middle is still pale, soft and under-baked.
  • Remove from the oven and immediately use the base of a small jar (or the back of a teaspoon) to press down the middle of each cookie to create a well.
  • Leave to cool completely in the baking tin.

Make the cheesecake filling

  • Mix the cream cheese and icing sugar together until smooth.
  • Add the double cream and vanilla extract and whisk on high speed until the mixture is thick, smooth and holds its shape.

Fill the cookie cups

  • Fill the base of each cookie cup with a teaspoon of caramel.
  • Spoon the cheesecake mixture on top.
  • Break the milk chocolate up into a bowl and melt in the microwave until smooth. Spoon the melted chocolate on top of each cookie cup.
  • Place in the fridge to set for 30 minutes. Slice and serve!

Notes

Store your Millionaires Cookie Cups in an airtight container, in the fridge for 2-3 days. 
Keyword Butter, Caramel, Cookie dough, Milk chocolate, Vanilla extract

Kinder Cookies
Strawberry Cheesecake Cookie Cups

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Cheesecake, Cookies

Strawberry Cheesecake Cookie Cups

by JessieLeave a Comment on Strawberry Cheesecake Cookie Cups

Strawberry Cheesecake Cookie Cups

These delicious Strawberry Cheesecake Cookie cups are my modern day twist on a classic cheesecake flavour. They just scream summer! This bake really does have it all in terms of texture and flavour. The cookie cups are crunchy on the outside and soft in the middle, the jam is sweet and sticky and the cheesecake filling is smooth and creamy. I decided to keep the decoration simple by placing a whole fresh strawberry on top, but if you fancy something even more special, try making a strawberry purée and drizzle it over the cheesecake.

Watch me bake these strawberry cheesecake cookie cups

Reasons to love Strawberry Cheesecake Cookie Cups

  • Soft and chewy cookie cups
  • Filled with a surprise jammy middle
  • Topped with smooth vanilla cheesecake
  • An easy recipe perfect for beginners
Strawberry Cheesecake Cookie Cups

Imagine the same delicious flavour and texture as a soft baked cookie, but moulded into the shape of a “cup”. The cups can then be filled with different mixtures or sauces. These strawberry cheesecake cookie cups are filled with jam and vanilla cheesecake. Yum!

Making cookie cups couldn’t be easier, but there are a few tips I’ve learnt along the way that are worth sharing with you:

Tip 1: Make sure you have the right equipment
You will need a cupcake or muffin baking tray that has a least 9 holes (this recipe will make 9 cookie cups). Here is a link to the exact cupcake tray I used, it’s rose gold and super cute 😊
You will also need a round flat-bottomed small jar, or a teaspoon – you’ll use this to press down the middle of each cookie and create a cup shape.

Tip 2: It’s best to under-bake the cookies
The cookies are baked first then shaped into cups, which is why it’s important that the middle of the cookies are still soft and under-baked. I’ve recommended a baking time of 14-16 minutes at 170°C (fan oven). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.

Tip 3: Shape the cookies whilst they’re warm
As soon as the cookies are out of the oven, grab your small jar or teaspoon and firmly press down the middle of each cookie. You will need to create a hole that’s roughly 3-4cm deep, so that there is enough room to fill the cookie cups with jam and cheesecake. Don’t worry if the middle of the cookies look raw and under-baked, they will firm up and set properly as they cool down.

Tip 4: Remove the cookie cups when cool
The best way to do this is to first leave the cookie cups to cool completely in the baking tin, this will most likely take an hour. Then run a sharp knife around the edge and gently pop them out.

Cookie Cups

Quick-method cheesecake filling

There’s no chilling, setting or baking required for the cheesecake filling. It’s simple, quick and can be enjoyed straight away. I call it my “quick-method” cheesecake 😊

You’ll only need 4 ingredients to make it:

  • Full-fat cream cheese (my favourite brand is Philadelphia) – pleaseeeee do not swap this for a reduced or low fat version, as the consistency will be too thin.
  • Icing sugar – sift it first to remove any lumps
  • Double Cream
  • Vanilla extract – I love the delicate flavour vanilla adds to the cheesecake

To make the cheesecake filling, first whisk the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk on high speed until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put and not fall off.

Strawberry Cheesecake Cookie Cups

How to store Strawberry Cheesecake Cookie Cups

Place your cookie cups in an airtight container and pop them in the fridge. They will keep fresh for up to 2-3 days.

Can these strawberry cheesecake cookie cups be frozen? Yes absolutely! Remove the strawberries on top first, then wrap the cookie cups in clingfilm and then again in foil, place in the freezer and enjoy within 1 month. To defrost the cookie cups, take them out of the freezer and leave them in the fridge overnight.

Want to try something different? Here are a few ways you can upgrade this recipe:

  1. Add white chocolate chips to the cookie dough
  2. Swirl strawberry purée into the cheesecake filling
  3. Scatter crushed Oreo’s on top

Strawberry Cheesecake Cookie Cups

Say hello to summer baking with these Strawberry Cheesecake Cookie Cups – filled with strawberry jam and vanilla cheesecake!
Print Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Baking
Servings 9

Ingredients
  

Cookie cups

  • 140 g Unsalted butter Soft at room temperature
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg At room temperature
  • 250 g Self-raising flour
  • Pinch Salt

Cheesecake filling

  • 150 g Full-fat Philadelphia Cream Cheese
  • 100 g Icing Sugar
  • 75 ml Double cream
  • 1 tsp Vanilla extract

Decoration

  • 9 tsp Strawberry Jam
  • 9 small Strawberries

Instructions
 

Start by making the cookie cups

  • Preheat the oven to 170°C (fan oven).
  • Lightly grease a cupcake or muffin tray with butter.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of cupcake tray holes. Repeat this until all the cookie dough has been used up, you should get 9 cookies in total.
  • Bake for 14-16 minutes until golden around the edge, but the middle is still pale, soft and under-baked.
  • Remove from the oven and immediately use the base of a small jar (or the back of a teaspoon) to press down the middle of each cookie to create a well.
  • Leave to cool completely in the baking tin.

Make the cheesecake filling

  • Mix the cream cheese and icing sugar together until smooth.
  • Add the double cream and vanilla extract and whisk on high speed until the mixture is thick, smooth and holds its shape.

Fill the cookie cups

  • Fill the base of each cookie cup with a teaspoon of strawberry jam.
  • Spoon or pipe the cheesecake on top of the jam, filling each cookie cup to the top.
  • Finish by placing a fresh strawberry on top. Tuck in and enjoy!

Notes

Store your strawberry cheesecake cookie cups in an airtight container, in the fridge for 2-3 days. 
Keyword Butter, Cookie cup, Cookie dough, Jam, Strawberry, Sugar, Vanilla extract

Kinder Cookies
These delicious Kinder Cookies are soft in the middle, chewy on the outside and packed full with chunks of melted Kinder Chocolate! Is there any other chocolate that compares to Kinder? Nope, didn't think …
Millionaires Cookie Cups
Step aside millionaires shortbread, and say hello to these epic Millionaires Cookie Cups. Each soft and chewy cookie cup is filled with layers of caramel, cheesecake and melted chocolate – now this is a …

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Brownies, Cookies

Chocolate Orange Brookies

by Jessie2 Comments on Chocolate Orange Brookies

Let me cut to the chase. If you aren’t a fan of crazy-indulgent desserts, these chocolate orange brookies may not be the recipe for you. If you are a complete chocoholic and lover of all things sweet, then keep reading 😅

They start with a buttery cookie dough layer filled with chocolate orange, on top is a seriously fudgy brownie layer, also filled with chunks of Terry’s chocolate orange. I was going to drizzle over melted chocolate orange, but I think that might have tipped them over the edge!

Chocolate orange brookies

Reasons to love these Chocolate Orange Brookies

  • Cookies + brownies. Your two favourites, combined!
  • Both layers are filled with chunks of Terry’s Chocolate Orange.
  • Chewy, fudgy and gooey…these Chocolate Orange Brookies have it all when it comes to texture.
  • I’ve included step-by-step photos to make this recipe fool-proof.
  • Don’t like chocolate orange? No problem, just swap for milk or even white chocolate.
Chocolate Orange Brookies

How to make Chocolate Orange Brookies

This recipe isn’t but it will take a little time and a lot of mixing bowls! Here’s an overview of how to make my chocolate orange brookies:

  1. Make the cookie dough. Using two sugars helps improve the chewy texture, and adding a half teaspoon of salt helps balance the sweetness.
  2. Make the brownie mixture. Use high quality 70% dark chocolate such as Lindt Excellence 70% Dark, and whisk the eggs and sugar really well to get a lovely crackly brownie top.
  3. Layer the mixtures. Press the cookie dough out into the base of the baking tin. Then pour the brownie mixture on top, spreading it out to the edges.
  4. Bake for 25-30 minutes. Remember, if in doubt take them out. These brookies will carry on cooking as they cool down.
  5. Leave to cool completely. This is likely to take at least 4 hours, or you can bake them the day before and leave them in the baking tin overnight.
Chocolate orange brookies

Recipe FAQs: Chocolate Orange Brookies

What baking tin should I use?

This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.

How do I know when the brookies are ready?

The brookies are ready when the top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, the brookies should wobble underneath.

Do I have to let them cool completely?

This is the MOST important step! That’s why I’ve highlighted it in red 😅 Slice your brookies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Leaving them to cool completely gives these chocolate orange brookies time to set properly and turn fudgy. 

I don’t like chocolate orange, can I use other types of chocolate?

Absolutely! My husband isn’t a fan of chocolate orange, so I totally get it 😄. You can just substitute the chocolate orange for milk or white chocolate instead.

Equipment & ingredients used to make this recipe

Chocolate Orange Brookies

Chewy, fudgy and filled with chunks of Terry's Chocolate Orange, these Chocolate Orange Brookies have it all!
They start with a buttery cookie dough layer filled with chocolate orange, on top is a seriously fudgy brownie layer, which is also filled with chunks of Terry's chocolate orange.
5 from 1 vote
Print Recipe
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

For the cookie dough layer

  • 160 g Unsalted butter At room temperature
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 Large egg At room temperature
  • 1 tsp Vanilla extract
  • 250 g Self-raising flour
  • 0.5 tsp Salt
  • 100g Terry's Chocolate Orange Chopped into small chunks

For the brownie layer

  • 150 g 70% dark chocolate I used Lindt 70%
  • 150 g Unsalted butter
  • 220 g White caster sugar
  • 2 Large eggs
  • 150 g Self-raising flour
  • 100 g Terry's Chocolate Orange Chopped into small chunks

Instructions
 

Make the cookie dough

  • Preheat the oven to 180°C.
  • Line a square 8x8inch baking tin (I used this one by Tala) with greaseproof paper. Set the baking tin aside.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Add the chopped chocolate orange and fold into the cookie dough.
    Chocolate Orange Cookie dough
  • Tip the cookie dough into the baking tin and use your hand to press it out into an even layer.
    Pressing out chocolate orange cookie dough
  • Place in the fridge whilst you make the brownie mixture.
    Chocolate Orange Cookie dough

Make the brownie mixture

  • Break up the dark chocolate and place in a microwave-safe bowl, along with the unsalted butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside for now.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour and frothy.
  • Pour the melted chocolate mixture into the whisked eggs and add the flour. Fold everything together until fully combined.
  • Fold in the chopped chocolate orange.
    Chocolate Orange brownie mixture
  • Take the baking tin out of the fridge and pour the brownie mixture on top of the cookie dough layer, spreading it out to the edges.
    Chocolate Orange brookies

Bake the brookies

  • Bake for 25-30 minutes* until the top is no longer shiny and the edges have started to crack. If you give the tin a gentle shake, the brookies should have a slight wobble.
    Chocolate Orange brookies
  • Leave to completely cool for at least 4 hours or overnight for best results. This will make them even more fudgy and easier to slice. You can speed up the cooling time by popping the brookies in the fridge for a couple of hours instead.

Notes

*Even if you’re unsure if your brookies are ready, I would still take them out as they will continue to cook as they cool down.
Keyword brookies, brownies, Chocolate orange, Cookie dough, dark chocolate

Kinder Cookies
Millionaires Cookie Cups

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Cookies, Easter

Giant Easter Chocolate Cookie Cake

by JessieLeave a Comment on Giant Easter Chocolate Cookie Cake
Easter Chocolate Cookie Cake

Reasons to love this Easter Chocolate Cookie Cake

  • It’s surprisingly easy to make and you don’t need to chill the cookie dough (hurrah 😅)
  • The cookie texture is chewy on the outside and soft-baked in the middle.
  • Crunchy Maltesers are dotted throughout the chocolate cookie cake.
  • Easter baking doesn’t get better than this!
Easter Chocolate Cookie Cake slice showing the inside
  1. Make the cookie dough. Using 2 types of sugar and 1 extra egg yolk makes this cookie cake soft and chewy in texture. Chopped Maltesers are added to the cookie dough to make this a chocolate cookie cake!
  2. Press the cookie dough out in a tart tin. Simply transfer the cookie dough to a 9inch fluted tart tin and press it out into an even layer.
  3. Bake for 15-18 minutes. Look for a golden outer edge with a pale, slightly underbaked middle. Remember cookies continue to cook as they cool down, so it’s always better to underbake cookies if you want a soft-baked texture.
  4. Make the buttercream. Use whatever food colouring you like, I went for a pastel pink and green because they remind me of Easter.
  5. Decorate the cookie cake. Here comes the fun part 🤩 Place Malteser Mini Bunnies in the middle and then pipe a pretty pastel border around the edge.

Ta-dah, your Easter Chocolate Cookie Cake is ready!

Slice of the Chocolate Cookie Cake on a plate

Can I use other types of Easter chocolate?

Of course! Feel free to swap the Maltesers for any other type of Easter chocolate. Mini Eggs would be absolutely delicious or you could use a mix of milk and white chocolate chips instead.

Giant Easter Chocolate Cookie Cake

Take your Easter baking to the next level with this giant chocolate cookie cake! The soft-baked cookie is filled with chopped Maltesers, topped with Malteser Bunnies and decorated with a cute pastel buttercream border.
Print Recipe
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Dessert
Cuisine Baking, Easter
Servings 12

Ingredients
  

Malteser Cookie Cake

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg At room temperature
  • 1 medium Egg yolk At room temperature
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 120 g Maltesers

Decoration

  • 50 g Unsalted butter Soft at room temperature
  • 100 g Icing sugar
  • Pinch of salt
  • Food colouring Pink / blue / green
  • 5 Malteser Mini Bunnies

Instructions
 

Start by making the chocolate cookie cake

  • Preheat the oven to 180°C and lightly butter a 9inch non-stick tart tin.
  • Place the butter in a microwave-safe bowl and microwave for 30-60 seconds until melted.
  • Add the white caster sugar and light brown sugar to the melted butter and mix together.
  • Add the whole egg, egg yolk and vanilla extract and mix until combined.
  • Add the flour and salt, and fold the mixture together until it forms a cookie dough.
  • Chop up the Maltesers and fold them into the cookie dough. Feel free to also add Malteser Bunnies if you can bring yourself to chop them up 😅
  • Transfer the cookie dough to the tart tin and press it out into an even layer.
  • Bake for 16-18 minutes. The outside of the cookie should be golden but the middle still pale in colour and slightly underbaked. Leave to cool completely in the baking tin for 1-2 hours.

Now make the buttercream

  • Beat the unsalted butter until super soft and really pale in colour.
  • Sift in the icing sugar, add the salt and beat together until the buttercream is smooth and creamy.
  • Divide the buttercream into two bowl, add a tiny drop of food colouring to each and mix through. Go steady with the food colouring to get a lovely Easter pastel colour.
  • Fit 2 piping bags with piping nozzles (use 2 different shaped nozzles for a cute mix-matched effect) and fill each bag with a buttercream.

Decorate the cookie cake

  • Carefully remove the cookie cake from the tart tin and place on a pretty plate or cake stand.
  • Decorate the middle of the cookie cake using the Malteser Mini Bunnies.
  • Pipe alternate buttercream dots around the edge of the cookie cake. Slice and serve!

Notes

Store your Easter Chocolate Cookie Cake at room temperature in an airtight container for up to 3 days. 
Keyword buttercream, Chocolate, Cookie cake, Cookie dough, maltesers

More Easter recipes to love

White Chocolate Mini Egg Easter Cheesecake
Creme Egg Chocolate Loaf Cake

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!