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Mini Egg Cookie Pie (The Ultimate Easter Dessert) Recipe

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★★★★

4 from 83 reviews

This Mini Egg Cookie Pie is the ultimate Easter dessert, featuring a big, chewy cookie base loaded with festive mini chocolate eggs and semi-sweet chocolate chips. Baked in a springform pan for easy slicing, it’s perfect for sharing and can be served warm with vanilla ice cream or whipped cream for an extra indulgent treat.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Wet Ingredients

  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Mix-ins and Toppings

  • 1 cup mini chocolate eggs (such as Cadbury Mini Eggs), roughly chopped, plus a small handful reserved for topping
  • 3/4 cup semi-sweet chocolate chips (optional but recommended)
  • Flaky sea salt, for sprinkling (optional)
  • Nonstick spray or butter for greasing the pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or deep pie dish using nonstick spray or butter, then line the bottom with parchment paper to ensure easy removal of the cookie pie after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Set this mixture aside for later.
  3. Mix Wet Ingredients: In a large bowl, whisk the melted unsalted butter (3/4 cup) together with 1 cup light brown sugar and 1/2 cup granulated sugar until the mixture is glossy and fully combined.
  4. Add Eggs and Vanilla: Whisk in 2 large eggs and 2 teaspoons of vanilla extract into the butter and sugar mixture until smooth.
  5. Combine Wet and Dry: Fold the dry ingredients into the wet just until no streaks of flour remain. Be careful not to overmix to keep the cookie pie tender.
  6. Incorporate Mix-ins: Stir in 1 cup of roughly chopped mini chocolate eggs and 3/4 cup of semi-sweet chocolate chips. Reserve a small handful of mini eggs for topping the cookie pie before baking.
  7. Press Dough into Pan: Spread the cookie dough evenly into the prepared pan, pressing it down gently. Sprinkle the reserved mini eggs over the surface and lightly press them into the dough.
  8. Bake: Place the pan in the preheated oven and bake for 24 to 30 minutes, or until the edges are golden brown and the center is just set but still soft. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
  9. Add Finishing Touches: If desired, sprinkle a pinch of flaky sea salt over the top of the warm cookie pie. Allow it to cool in the pan for at least 20 to 30 minutes before slicing to create clean wedges.
  10. Serve: For extra gooey slices, serve the cookie pie slightly warm. Top with vanilla ice cream or whipped cream if you like for an indulgent finishing touch.

Notes

  • Do not overmix the dough once you add the dry ingredients to achieve a chewy texture.
  • Using a springform pan makes removal and slicing easier but a deep pie dish works as well.
  • For extra flavor contrast, sprinkle flaky sea salt just before serving.
  • Warm slices enhance the gooey chocolate and mini egg experience.
  • This cookie pie pairs wonderfully with vanilla ice cream or whipped cream as a festive Easter treat.

Keywords: Mini Egg Cookie Pie, Easter dessert, chocolate chip cookie pie, festive dessert, springform pan cookie, chewy cookie pie

Find it online: https://foodiecara.com/mini-egg-cookie-pie-the-ultimate-easter-dessert-recipe/