Giant gooey Easter egg cookie

April 12, 2019 (Last Updated: April 17, 2019)
Giant gooey Easter egg cookie

Nothing says hoppy Easter like this giant Easter egg cookie!

Recipe and styling by Claire Ferrandi

Photography by Dylan Swart

Giant gooey Easter egg cookie

Serves: 6
Total Time: 1 hr


  • 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
  • 80g milk chocolate, roughly chopped
  • double-thick/thick cream or vanilla ice cream, to serve



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.

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