This Giant Mini Egg Cookie is the perfect sharing dessert to enjoy over Easter. It’s chewy on the outside, soft and gooey in the middle and filled with Cadbury Mini Eggs. Just grab a spoon and dig in!
Disclaimer: this post is kindly sponsored by Baking Mad, however all opinions are my own.
Why you’ll love this recipe
- Gooey, soft baked cookie dough
- Filled with delicious Cadbury Mini Eggs
- Takes less than 30 minutes to make
- Giant in size, perfect for sharing with 8-10 people
- Top with ice-cream for a delicious Easter dessert!
How to make a giant Mini Egg cookie
The best thing about this recipe (apart from the taste of course 😅) is how quick and easy it is to make. You’ll go from mixing bowl to gooey giant mini egg cookie in less than 30 minutes. Here’s an overview of the ingredients and equipment you will need and you can find the detailed recipe at the bottom of the blog post.
Ingredients you will need:
- Silver Spoon Caster Sugar – used to sweeten the cookie dough and give the cookie a chewy outer edge.
- Billington’s Light Muscovado Sugar – the moisture in Billington’s muscovado sugars is the secret to achieving a gooey texture.
- Nielsen-Massey Vanilla Extract – cookie dough loves vanilla extract. Nielsen-Massey is the best on the market when it comes to flavourings.
- Allinson’s Self-raising White Flour – Allinson’s baking flours are sieved twice during the milling process, meaning you won’t need to sift it again. Yay, one less step!
- Butter – the butter is melted to make the dough extra soft and chewy.
- Eggs – use room temp eggs and choose a good-quality brand.
- Salt – a must-add ingredient to balance the sweetness.
- Cadbury Mini Eggs – 3 whole bags go into this cookie skillet. The chocolate melts but the shell adds a little crunch. Delish!
Equipment you will need:
- Mixing bowl – one large bowl is all you need. Make sure it’s microwave-safe so you can melt the butter in it.
- Wooden spoon/spatular – used to mix everything together.
- 10inch Skillet pan or large cake tin – a cast iron skillet pan will give you the best texture, but you could instead use a large round cake tin.
- Measuring scales and spoons – I love using digital scales to get a super precise measurement.
Quick note on cookie skillet pan sizes
This recipe has been developed to make a large 10inch skillet pan. After doing lots of research and learning all about “seasoning” (it’s a skillet term 😅) this one from Lodge came highly recommended. It’s brilliant quality but reasonable in price. If you already have a skillet pan that’s bigger or smaller, here’s a rough guide for how you can tweak the recipe:
- Mini skillet (serves 1-2 people): Quarter the ingredient quantities (e.g. 56g unsalted butter) and use 1 whole medium egg. Reduce baking time to 12-15 minutes.
- 8inch skillet pan: Half the ingredient quantities (e.g. 113g unsalted butter) and use 1 whole large egg. Reduce baking time to 18-20 minutes.
- 10inch skillet pan: don’t change anything. This recipe is developed for this size pan. You can get a sense of the size in the photograph below.
- 12inch skillet pan: Keep the ingredients the same. Reduce the baking time to 20 minutes.
Need more help? Just drop me a comment at the bottom of the blog post.
Mix and match your Easter chocolates
In my opinion Mini Eggs are an elite Easter treat but you could turn this giant cookie up a notch and chuck in a whole selection of Easter chocs. Creme Eggs, MaltEaster Bunnies, Galaxy Eggs, Lindt Eggs… the options are endless! It’s also a great way to use up any leftover Easter chocolates.
How to serve your Giant Mini Egg Cookie
There are two ways you could serve this dessert. Just make sure you’ve got a tub of vanilla ice cream to dollop on top 😉
- Portion into bowls. Let the cookie cool for 10 minutes, then spoon into separate bowls and serve.
- Serve with spoons and dig in! Let the cookie cool for approx. 30 minutes so that the skillet pan isn’t a burning hazard
Got leftovers? Here’s how to store your cookie
- Eat within a couple of days: portion the cookie and store in an airtight container for up to 3 days.
- Freeze and save for later: portion the cookie, wrap individually in clingfilm and foil, then store in the freezer for up to 1 month. Defrost at room temperature before eating.
Looking for more sweetness?
Giant Mini Egg Cookie
- 225 g Unsalted butter roughly chopped
- 150 g Silver Spoon White Caster Sugar
- 225 g Billington's Light Muscovado Sugar
- 1.5 tsp Nielsen-Massey Vanilla Extract
- 1 Large Egg at room temperature
- 2 Large Egg yolks at room temperature
- 420 g Allinson's Self-raising Flour
- 1 tsp Salt
- 240 g Cadbury Mini Eggs each bag is 80g, so you will need 3 bags
- Vanilla ice cream To serve
- Preheat the oven to 180°C (fan oven) and lightly grease a 10inch cast iron skillet pan* with butter or spray oil.
- Place the unsalted butter in a large microwave-safe bowl. Microwave for 30-60 seconds until the butter has melted.
- Add the caster sugar and light brown sugar into the melted butter and mix until combined.
- Mix in the whole egg, both egg yolks and vanilla extract.
- Now fold in the flour and salt until the mixture comes together to form a cookie dough.
- Transfer 200g of the Mini Eggs into a ziplock sandwich bag and bash with a rolling pin until roughly broken up. You'll want to keep the remaining 40g Mini Eggs whole to decorate the top of the cookie.
- Fold the broken Mini Eggs into the cookie dough.
- Tip the dough into the skillet pan and press it out using your hands.
- Bake for 25 minutes until pale golden on top. The cookie should still be slightly wobbly, this will make sure it stays nice and gooey inside.
- As soon as the cookie is out of the oven, gently press the remaining Mini Eggs into the top.
- Leave to cool for 10 minutes, then top with ice cream and serve!
More Easter recipes to try
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