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.
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

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White Chocolate Mini Egg Easter Cheesecake

Creamy white chocolate cheesecake with a buttery biscuit base and decorated with Mini Egg nests. This no-bake Easter cheesecake is the perfect dessert to round off your Easter Sunday lunch!

Mini Egg Easter Cheesecake

Reasons to love this Mini Egg Easter Cheesecake

  • It’s a simple no-bake cheesecake recipe, meaning there’s no need to preheat that oven.
  • You can make it gluten-free by swapping the digestive biscuits with a gluten-free version and decorating the cheesecake with just Mini Eggs.
  • Creamy white chocolate flavour and a mix of crunchy and smooth textures.
  • This Easter cheesecake is the easiest showstopper ever. No technical skills needed but still looks super impressive!
Mini Egg Easter Cheesecake slice

Top tips for making this Easter cheesecake

Cheesecakes can be a little tricky to make but just follow my top tips and I promise your Easter cheesecake will turn out perfectly!

  1. Line the base of the baking tin with greaseproof paper. This will prevent the cheesecake from getting stuck to the bottom of the baking tin.
  2. Keep the cream cheese in the fridge until needed. In the UK our cream cheese isn’t very thick and it can turn runny very quickly. To prevent this from happening, keep it in the fridge until you need to use it in the recipe.
  3. Cool the white chocolate before adding it to the cheesecake. If the chocolate is still warm it will seize up and make the cheesecake mixture lumpy.
  4. Decorate the cheesecake just before serving. The colourful Mini Egg shells will start to bleed when they come into contact with the cheesecake, so only place them on top just before you’re ready to serve the Easter Cheesecake.
Bowl of mini eggs
Slice of mini egg cheesecake

Equipment & ingredients used for this Mini Egg Easter Cheesecake


White Chocolate Mini Egg Easter Cheesecake

Creamy white chocolate cheesecake with a buttery biscuit base and decorated with Mini Egg nests. This Easter cheesecake is the perfect dessert to round off your Easter Sunday lunch!
Prep Time 30 mins
Chill time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Biscuit base

  • 125 g Unsalted butter
  • 250 g Digestive biscuits

White chocolate cheesecake

  • 450 g Full-fat cream cheese I use Philadelphia Original
  • 100 g Icing sugar
  • 150 g High quality white chocolate I use Menier White Chocolate
  • 300 ml Double cream

Chocolate Easter nests

  • 100 g Milk chocolate
  • 40 g Shredded wheat 
  • 160 g Mini Eggs (2 bags)

Instructions
 

Make the biscuit base

  • Line the base of an 8inch round springform baking tin with greaseproof paper.
  • Melt the butter either in a saucepan on the hob or in a bowl in the microwave.
  • Use a rolling pin to bash up the digestive biscuits into fine, sand-like crumbs and stir into the melted butter to fully coat the biscuit crumbs.
  • Spoon into the baking tin and press the biscuit crumbs into an even layer. Place in the fridge to set.

Now make the white chocolate cheesecake

  • Melt the white chocolate in the microwave in 30-second blasts until smooth. Leave to cool.
  • Sift the icing into a large mixing bowl and add the cream cheese. Mix with a whisk or electric mixer until smooth and free of any lumps. 
  • Gently fold in the cooled white chocolate until smooth.
  • Pour in the double cream and whisk for 1-2 minutes until the cheesecake mixture is thick, smooth and holds its shape.
  • Take the baking tin out of the fridge and spoon the white chocolate cheesecake on top, spreading it out to the edges. Place in the fridge to set for at least 4 hours or overnight for best results.

Whilst the cheesecake sets, make the Easter nests

  • Melt the milk chocolate in the microwave in 30-second blasts until smooth.
  • Crush up the shredded wheat and mix into the melted milk chocolate.
  • Spoon heaped teaspoons of the mixture into 5 cupcake cases and use the back of the spoon to create a nest shape.
  • Place 3 Mini Eggs in the middle of each nest and place in the fridge to set.

Decorate the cheesecake

  • Carefully remove the cheesecake from the baking tin, peel off the baking paper from the bottom and place on a pretty plate or cake stand.
  • Place the Easter nests and left over Mini Eggs around the edge of the cheesecake.
    Mini Egg Easter Cheesecake

Notes

Store your White Chocolate Mini Egg Easter Cheesecake in the fridge for up to 3 days. 
Keyword Cheesecake, Chocolate nest, Digestive biscuits, Mini eggs, White chocolate

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Creme Egg Chocolate Loaf Cake

Filled with chopped Creme Eggs and topped with glace icing, this Cadbury Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
Creme Egg Chocolate Cake

Reasons to love this Creme Egg Chocolate Cake

  • The chocolate sponge is super fudgy and moist
  • Creme Eggs are chopped up and folded into the cake. They sink to the bottom and create this delicious chewy chocolatey layer 😍
  • The cake is decorated with Creme Egg inspired glace icing
  • This is the easiest Easter show-stopper bake ever! No fancy equipment needed for this recipe and it’s perfect if you’re short on time

Recipe overview & top tips

  1. Mix the chocolate cake ingredients together. For a fluffy cake texture, I highly recommend using margarine instead of butter, this will also prevent the cake from doming.
  2. Fold in chopped Creme Eggs. Chop up whole Creme Eggs into chunks (warning this can be messy business!) and fold into the chocolate cake mixture.
  3. Bake for 55-60 minutes. Spoon the mixture into a loaf tin (more info on this later) and bake in the centre of the oven for 55-60 minutes. Use the toothpick test to check whether the cake is ready, it should come out crumb-free.
  4. Make the glace icing. Water and icing sugar, that’s it! Glace icing is the easiest icing option ever.
  5. Decorate the cake. Here comes the fun part 🤩 Coat the cake in white icing, drop spoonfuls of orange icing on top for the yolks, then place Creme Egg halves down the middle.

Ta-dah, your Creme Egg Chocolate Cake is ready!

What size loaf tin to use

For this Creme Egg Chocolate Cake recipe, you will need a 2lb loaf tin. The dimensions of the tin I used are 15.5cm width x 29cm length x 7.5cm depth. You can see it in the photo below, and I’ve also shared a link to the exact baking tin below.

The best way to prepare a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prepare. I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough hanging over the edges to help you lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

Chocolate Cake in a loaf tin

Equipment & ingredients used for this Creme Egg Chocolate Cake


Creme Egg Chocolate Loaf Cake

Filled with chopped Creme Eggs and topped with glace icing, this Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Chocolate loaf cake

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 220 g Self-raising flour
  • 80 g Cocoa powder
  • 1 tbsp Milk
  • 6 whole Cadbury Creme Eggs Roughly chopped

Decoration

  • 450 g Icing sugar
  • 6 tbsp Water
  • Orange food colouring
  • 2 whole Cadbury Creme Eggs

Instructions
 

  • Preheat the oven to 180°C.
  • Lightly butter a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above). Set aside.
  • Stir the dry ingredients (flour and cocoa powder) together in a bowl and set aside.
  • In a separate bowl, beat the margarine and sugar together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the dry ingredients after each egg to stop the mixture from curdling.
  • Add the remaining dry ingredients and gently fold the mixture together until smooth and fully combined.
  • Fold in the milk and chopped Creme Eggs.
  • Spoon the chocolate cake mixture into the loaf tin, smoothing it out the top.
  • Bake for 55-60 minutes* until risen and a toothpick inserted into the middle comes out free of crumbs. Leave in the baking tin for 15 minutes, then lift the cake out onto a cooling rack and leave to cool completely.

Decorate the loaf cake

  • Mix the icing sugar and water together in a bowl. The texture of the glace icing should be thick but still pourable.
  • Spoon 2 tablespoons of icing into a separate bowl and colour it orange.
  • Pour the white icing over the top of the loaf cake, letting it drip down the sides. Then dollop spoonfuls of orange icing on top.
  • Chop the Creme Eggs in half and place down the middle of the cake.
  • Slice into 12 and serve!

Notes

Store your Creme Egg Chocolate Loaf Cake in an airtight container, at room temperature, for up to 3 days.
*If the loaf cake starts to burn on top, you can lightly place a sheet of foil on top, but only do this after 45 minutes (otherwise the cake will sink in the middle when you oven the oven).
Keyword Creme Egg, Easter, Icing, Loaf cake

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Soft and Chewy Oatmeal Cookies

An easy Soft and Chewy Oatmeal Cookies recipe with three flavour options to choose from – peanut butter chocolate chip, carrot cake or white chocolate raspberry. Which will you choose?

Oatmeal Cookies
Oatmeal Cookies

3 delicious flavours to choose from

One staple soft and chewy oatmeal cookie recipe that you can flavour 3 different ways! Choose from:

  • Peanut butter chocolate chip. Flavoured with peanut butter (smooth or crunchy) and milk chocolate chips.
  • Carrot cake. Flavoured with cinnamon spice, chopped walnuts and grated carrot.
  • White chocolate raspberry. Flavoured with freeze-dried raspberries and white chocolate chips.

Can’t decide because they all sound equally delicious? 😅 This recipe makes 12 cookies in total, so you can also divide up the flavour ingredients and make all 3 flavours.

Oatmeal Cookies

How to make these Soft and Chewy Oatmeal Cookies

Go from mixing bowl to first bite of in less than an hour with this simple recipe!

  1. Beat butter and two sugars together. This recipe uses a mix of white caster sugar and light brown sugar to improve the texture and flavour.
  2. Mix in the egg and vanilla. 1 large egg and 1 tsp vanilla is enough to add richness and flavour to the cookie dough.
  3. Add the oats and flour. Use old-fashioned jumbo rolled oats for the best cookie texture. Instant oats just won’t cut it!
  4. Fold in the mix-ins. Depending on the flavour you choose, throw in the mix-ins and fold them into the cookie dough.
  5. Roll the cookie dough into balls. Use 2 heaped tbsps of cookie dough per cookie and roll into balls.
  6. Bake for 12-14 mins. Look for golden edges but a soft under-baked middle. Taking them out whilst slightly underbaked is the secret to soft and chewy oatmeal cookies.
  7. Leave to cool for 15 mins. This is super important! Resist the temptation to move (or eat 🙊) the cookies before they’ve had time to cool otherwise, they will fall apart.
Carrot Cake Oatmeal Cookies


Soft and Chewy Oatmeal Cookies

An easy Soft and Chewy Oatmeal Cookies recipe with three flavour options to choose from – peanut butter & choc chip, carrot cake or white chocolate raspberry.
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Oatmeal cookie dough

  • 160 g Unsalted butter soft at room temperature
  • 100 g White granulated sugar
  • 150 g Light brown sugar
  • 1 Large Egg at room temperature
  • 1 teaspoon Vanilla extract
  • 100 g Old-fashioned jumbo rolled oats
  • 150 g Self-raising flour

For peanut butter chocolate chip cookies add:

  • 150 g Peanut butter smooth or crunchy
  • 100 g Milk chocolate chips

For carrot cake cookies add:

  • 1 medium Carrot grated
  • 100 g Walnuts chopped
  • 1 teaspoon Ground cinnamon

For white chocolate raspberry add:

  • 100 g White chocolate chips
  • 75 g Freeze-dried raspberries

Instructions
 

Start by making the oatmeal cookie dough

  • Preheat your oven to 180°C / 350°F / Gas Mark 4.
  • Line two large flat baking trays with greaseproof paper.
  • Beat the butter and two sugars together for at least 5 minutes either by hand or using an electric mixer.
  • Mix in the egg and vanilla extract.
  • Now add the flour and rolled oats, and fold together until combined.

Add the mix-ins

  • For peanut butter chocolate chip oatmeal cookies: Add the peanut butter and chocolate chips, and mix together until combined.
    OR
  • For carrot cake oatmeal Cookies: Add the grated carrot, chopped walnuts and cinnamon, and mix together until combined.
    OR
  • For white chocolate raspberry oatmeal cookies: Add the white chocolate chips and freeze-dried raspberries, and mix together until combined.

Roll the cookies

  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray.
  • Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I normally fit 4 cookie balls on each baking tray and bake them in batches.

Time to bake! 

  • Bake for 12-14 minutes, until the cookies are golden brown around the edges but the middle is still soft.
  • Whilst the cookies are still warm, use a large round cookie cutter to gently scoot them into a perfectly round shape.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.

Notes

Store your Soft and Chewy Oatmeal Cookies in an airtight container, at room temperature, for up to 4 days.
Keyword Cookies, Oatmeal

Carrot Cake Blondies

Flavoured with warming spices, filled with chopped walnuts and swirled with cheesecake – these carrot cake blondies are absolutely divine!

Why you’ll love these carrot cake blondies

  • Ease – There are no technical skills needed to make these blondies. Just mix together the blondie ingredients, mix together the cheesecake ingredients, layer them up in the baking tin, swirl together and bake. It’s that simple!
  • Flavour – warming spices, creamy cheesecake and deep caramel undertones from the blondie mixture. This is a winning flavour combination.
  • Texture – Imagine the texture of a fudgy brownie combined with the moisture of a slice of carrot cake. Dreeeeeamy! The chopped walnuts also add a lovely crunch throughout.

Top tips for baking success

Leave the blondies to COOL COMPLETELY for slicing. This is the most important step in the recipe.

The blondies will still be a little raw when you take them out the oven, don’t worry this is a good thing as they will continue to cook as they cool down. But if you try to cut into them whilst they are still warm they will fall apart and end up looking like a hot mess!

Leave them in the baking tin for at least 4 hours to let them cool down completely. Or if you’re short on time, pop them in the fridge for two hours to set up. You can always bake them the night before and leave them overnight in the baking tin covered with foil – this will give the flavours chance to develop and produce the best texture.

More blondies recipes you’ll love


Carrot Cake Blondies recipe (makes 12)

Ingredients

For the blondies:
170g unsalted butter
220g light muscovado sugar – I used Billington’s
1 teaspoon vanilla extract – I used Nielson Massey
2 medium eggs, at room temperature
200g self-raising flour – I used Allinson’s
1 teaspoon ground cinnamon
½ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg (optional)
¼ teaspoon ground cloves (optional)
100g chopped walnuts
1 large carrot (approximately 150g)

For the cheesecake swirl:
50g caster sugar
120g full-fat cream cheese
1 teaspoon vanilla extract
1 medium egg yolk, at room temperature

Method

  1. Preheat oven to 180°C and line an 8x8inch square baking tray with greaseproof paper.
  2. In a large bowl, melt the butter either on the hob or in the microwave until it turns to liquid.
  3. Add the light muscovado sugar and mix until combined.
  4. Add the eggs and vanilla extract and mix again until combined.
  5. Now add the flour, cinnamon, ground ginger, nutmeg and cloves and fold everything together.
  6. Grate in the carrot and add the chopped walnuts. Fold into the mixture and set the bowl aside.
  7. In a separate bowl, mix all the cheesecake ingredients together until smooth. Set aside.
  8. Spoon two thirds of the blondie mixture into the baking tin, spreading it out into an even layer.
  9. Now drop spoonfuls of the cheesecake mixture on top, followed by the remaining blondie mixture.
  10. Using the tip of a knife or a skewer to swirl the two mixtures together.
  11. Bake for 25-30 minutes until risen, golden on top and the edges are started to show small cracks.
  12. Cool completely in the baking tin for at least four hours, or overnight for best results.
  13. Once cool, lift the blondies out using the greaseproof paper and slice into 12.

Your carrot cake blondies will keep at room temperature, in an airtight container, for up to 3 days.