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.
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!
How to bake this Easter Chocolate Cookie Cake
- 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!
- 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.
- 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.
- Make the buttercream. Use whatever food colouring you like, I went for a pastel pink and green because they remind me of Easter.
- 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!
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.
Equipment & ingredients used for this Easter Chocolate Cookie Cake
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.
Ingredients
Malteser Cookie Cake
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.
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