Easter Mini Eggs Cookie Pie Recipe

It’s that time of the year to indulge in creme eggs & mini eggs. If you’re looking for an indulgent treat for the Easter holidays, look no further as I have this dreamy Mini Eggs Cookie Pie recipe here for you! Essentially, it’s a giant brown butter cookie filled with Cadbury Easter mini eggs instead of the usual chocolate chips. Did I mention it’s a brown butter cookie pie? Cookie connoisseurs, you know brown butter cookies are just an edge better with a nutty boost of flavours!

There are many things I love about this cookie pie recipe. From how amazing it smells, the chewy & slightly gooey centre, to the luscious buttery taste laced with a savoury touch plus the sugary mini chocolate eggs – it’s simply one of the most irresistible treats. Have it warm and serve it with a scoop of ice cream, you’ll be in dessert heaven by your very first bite.

Easter Mini Eggs Cookie Pie with ice cream

How to make Easter Mini Eggs Cookie Pie

Ingredients

  • Unsalted Butter
  • Light Brown Sugar
  • Egg
  • Plain Flour
  • Baking Powder
  • Vanilla Extract
  • Sea Salt
  • Mini Eggs

What You Need

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Easter Mini Eggs Cookie Pie

Recipe notes

How to make brown butter?

  • Browning butter requires 100% of your attention as it could easily burn otherwise. The key is to keep stirring and keep an eye on the colour. After the butter has melted, it will start to foam up. When you start to notice golden colour beneath the foam and bits of brown speck – that’s your cue to remove the pan from heat and stop it from cooking.
  • To prevent the brown butter from browning further and burning, you should immediately transfer the brown butter into a heat-proof mixing bowl.
  • It is recommended to cut the butter into equal cubes/slices before you start browning them. This is to ensure the butter gets cooked evenly.

Other recipe notes

  • Want that picture-perfect cookie pie look with mini eggs clearly visible on top? Make sure you have saved some mini eggs to top the cookie dough before baking.
  • A sprinkle of sea salt on top of the cookie adds a different dimension of flavours. Not only does it add a savoury edge, but it also lifts the flavours of the cookie & chocolates.

Looking for other cookie recipe inspo? Check these out too:

Easter Mini Eggs Cookie Pie

Easter Mini Eggs Cookie Pie

ET Food Voyage
Gooey, perfectly buttery, and laced with chocolate eggs – this Mini Eggs Cookie Pie is the only Easter baking recipe you need for the holiday! Serves 4-6.
Prep Time 15 mins
Cook Time 15 mins
Resting Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine Cookies
Servings 6 servings
Calories 375 kcal

Equipment

  • 1 Pan
  • 1 Spatula
  • 1 Mixing Bowl
  • 1 8-inch Baking Tin
  • Baking Sheet

Ingredients
  

  • 110 g Unsalted Butter
  • 120 g Light Brown Sugar
  • 1 Egg
  • 150 g Plain Flour
  • ¾ tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 86 g Mini Eggs
  • Pinch of Sea Salt

Instructions
 

  • Preheat the oven to 200°C.
  • Melt butter in a small pot over medium heat.
    110 g Unsalted Butter
  • To brown the butter, keep stirring until the butter is bubbling and has turned golden brown in colour with some brown speck at the bottom. Remove from heat and immediately transfer into a mixing bowl.
  • Mix in brown sugar to the browned butter. Then mix in the egg.
    120 g Light Brown Sugar, 1 Egg
  • Sieve in plain flour and baking powder. Mix to combine.
    150 g Plain Flour, ¾ tsp Baking Powder
  • Stir in vanilla extract and a pinch of sea salt. Then mix in ¾ pack of mini eggs.
    1 tsp Vanilla Extract, Pinch of Sea Salt, 86 g Mini Eggs
  • Press cookie dough onto a lined 8-inch baking tin. Top with remaining mini eggs and a sprinkle of sea salt.
  • Bake the cookie pie in the oven for 15-20 minutes until golden on top.
  • Allow to cool down for 20-30 minutes before removing from tin. Serve with ice cream if you like!

Notes

Want that picture-perfect cookie pie look with mini eggs clearly visible on top? Make sure you have saved some mini eggs to top the cookie dough before baking.
Notes for making Brown Butter:
  • The key to making the perfect brown butter is to keep stirring and keep an eye on the colour.
  • Once the butter has melted and started to foam up, you’ll need to pay 100% attention to the colour. When you start to notice a golden colour beneath the foam and bits of brown speck – that’s your cue that your brown butter is ready.
  • To prevent the brown butter from browning further and burning, you should immediately transfer the brown butter into a heat-proof mixing bowl.
  • It is recommended to cut the butter into equal cubes/slices before you start browning them. This is to ensure the butter gets cooked evenly.
Keyword Baking, Cookies, Easy Dessert Recipes

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