Nothing says hoppy Easter like this giant Easter egg cookie!
There’s something undeniably joyful about cracking open a chocolate Easter egg – but this year, we’re making it even better. Enter the giant gooey Easter egg cookie: part nostalgic treat, part over-the-top indulgence, and entirely worth sharing (or not).
Think golden, buttery cookie dough baked into one oversized round, studded with chunks of chocolate and hidden surprises of crushed Easter eggs that melt into pockets of gooey sweetness. Crisp at the edges, soft and chewy in the centre, it’s the kind of bake that turns a simple Easter spread into a moment.
Perfect for placing in the middle of the table and letting everyone dig in, this cookie is all about ease and fun. No fuss, no fancy techniques – just a comforting, crowd-pleasing treat that celebrates everything we love about Easter: chocolate, sharing, and a little bit of indulgence.
Giant gooey Easter egg cookie
Ingredients
- cooking spray/butter, to grease
- 200g butter, at room temperature
- 250g sugar
- 3 large eggs
- 10ml (2 tsp) vanilla essence
- 400g cake flour, sifted
- 5ml (1 tsp) bicarbonate of soda
- pinch salt
- 5ml (1 tsp) ground cinnamon
- 125g speckled eggs
- 125g candy-coated
- chocolate buttons (find at woolworths.co.za)
- 80g milk chocolate, roughly chopped
- double-thick/thick cream or vanilla ice cream, to serve
Instructions
Preheat the oven to 180˚C. Grease a 23cm round, ovenproof dish. Using hand-held electric beater or a free-standing mixer, beat the butter and sugar in a bowl until fluffy. Beat in the eggs and vanilla.
In a separate bowl, whisk together the flour, bicarbonate of soda, salt and cinnamon, then add these dry ingredients to the butter-egg mixture and gently fold them in with a spatula until just combined.
Transfer the cookie mixture to the prepared dish and smooth the top with a spatula. Sprinkle with the speckled eggs, chocolate buttons and chopped milk chocolate, and bake in the preheated oven, 20 – 25 minutes (the centre should still be nice and gooey).
Serve the giant cookie warm, with dollops of double-thick/thick cream or vanilla ice cream.
ALSO SEE: Easter desserts to indulge in over the long weekend
Easter desserts to indulge in over the long weekend
Recipe and styling by Claire Ferrandi
Photography by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
