Name: Mini Egg Cookie Pie (The Ultimate Easter Dessert) - Big, Chewy, and Festive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: All-purpose flour; Baking soda; Fine sea salt; Unsalted butter (melted and slightly cooled); Light brown sugar; Granulated sugar; Large eggs; Vanilla extract; Mini chocolate eggs (like Cadbury Mini Eggs), roughly chopped; Semi-sweet chocolate chips (optional but recommended); Flaky sea salt (optional, for topping); Nonstick spray or butter (for greasing the pan)

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This Mini Egg Cookie Pie is the kind of dessert that disappears fast. Think giant, soft-baked cookie with golden edges, a gooey center, and crunchy chocolate mini eggs in every bite. It looks impressive, slices like a pie, and is way easier than decorating a cake.

Serve it warm with ice cream and watch everyone hover around the pan. It’s fun, nostalgic, and perfect for Easter gatherings.

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What Makes This Recipe So Good

Overhead shot of a freshly baked Mini Egg Cookie Pie in a 9-inch springform pan, edges golden and ce

Big crowd-pleaser: It’s a show-stopping centerpiece that slices easily for sharing.
Perfect texture: Chewy center, crisp edges, and crunchy candy pieces throughout.
Simple to make: No chilling, no rolling—just mix, press, and bake.
Customizable: Works with different candies, chocolates, or add-ins.
Make-ahead friendly: Stays soft for days and freezes well.

Shopping List

All-purpose flour
Baking soda
Fine sea salt
Unsalted butter (melted and slightly cooled)
Light brown sugar
Granulated sugar
Large eggs
Vanilla extract
Mini chocolate eggs (like Cadbury Mini Eggs), roughly chopped
Semi-sweet chocolate chips (optional but recommended)
Flaky sea salt (optional, for topping)
Nonstick spray or butter (for greasing the pan)

Instructions

Close-up detail of a warm slice of Mini Egg Cookie Pie plated and slightly oozing, highlighting the

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or deep pie dish and line the base with parchment for easy removal.
In a medium bowl, whisk together 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
Set aside.
In a large bowl, whisk 3/4 cup melted unsalted butter with 1 cup light brown sugar and 1/2 cup granulated sugar until glossy and combined.
Whisk in 2 large eggs and 2 teaspoons vanilla until smooth.
Fold the dry ingredients into the wet just until no streaks remain. Do not overmix.
Stir in 1 cup chopped mini eggs and 3/4 cup chocolate chips. Reserve a small handful of mini eggs for the top.
Press the dough into the prepared pan in an even layer.
Scatter the reserved mini eggs over the surface and gently press them in.
Bake for 24–30 minutes, until the edges are golden and the center is just set but still soft. A toothpick should come out with moist crumbs, not wet batter.
Sprinkle with a pinch of flaky sea salt, if using. Cool in the pan for at least 20–30 minutes before slicing for clean wedges.
For extra gooey slices, serve slightly warm.
Top with vanilla ice cream or whipped cream, if you like.

How to Store

Room temperature: Cover tightly and keep for 3–4 days. It stays soft.
Fridge: Store up to 1 week; warm slices in the microwave for 10–15 seconds to revive.
Freeze: Wrap individual slices well and freeze up to 2 months. Thaw at room temp or microwave from frozen in 20-second bursts.

Why This is Good for You

Built-in portion control: Because it’s sliced, it’s easier to serve sensible portions.
Energy boost: Carbs and a bit of fat make this a satisfying holiday treat.
Stress-free baking: Simple method lowers kitchen chaos and lets you enjoy time with family.

Common Mistakes to Avoid

Overbaking: Pull it when the center looks slightly soft.
It firms up as it cools.
Skipping parchment: Lining the base helps the pie release cleanly.
Overmixing the dough: This can make the pie tough. Stir just until combined.
Using cold butter: Melted butter gives that dense, chewy, cookie-bar texture.
Adding all the mini eggs whole: Roughly chop most of them so the candy distributes evenly and doesn’t create hard chunks.

Recipe Variations

Double Chocolate: Swap 1/4 cup of the flour for cocoa powder and use dark chocolate chips.
Peanut Butter Twist: Swirl 1/3 cup warmed peanut butter into the top before baking and use peanut butter chips.
Browned Butter Upgrade: Brown the butter first for a nutty, toffee-like flavor. Cool before mixing.
Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.
Bake time may vary slightly.
Mini Skillet Serves Two: Halve the recipe and bake in a 6-inch skillet for 14–18 minutes.
Extra Crunch: Add 1/2 cup chopped toasted almonds or hazelnuts.

FAQ

Can I use a different pan size?

Yes. An 8-inch pan will make a thicker pie and may need a few extra minutes. A 10-inch pan will bake faster.

Start checking at 20 minutes and watch the center.

Do I have to chill the dough?

No. This recipe is designed for immediate baking. Chilling will make it thicker and slightly chewier, but it’s not required.

How do I chop mini eggs without shattering them?

Place them in a zip-top bag and tap gently with a rolling pin.

You want rough chunks, not dust.

Can I make this dairy-free?

Use vegan butter sticks, dairy-free chocolate, and check the candy brand for dairy content. Texture will be similar, though flavor changes slightly.

Why is my center sinking?

It may be slightly underbaked or cut too soon. Let it cool at least 20 minutes to set.

If it’s very gooey, pop it back in the oven for 3–5 minutes.

In Conclusion

This Mini Egg Cookie Pie is simple, festive, and guaranteed to win over a crowd. It bakes in one pan, slices cleanly, and delivers that perfect mix of chewy, melty, and crunchy. Keep it classic, or try a fun variation—either way, it’s the ultimate Easter dessert you’ll make again and again.