Giant Easter Cookie

This Giant Easter Cookie is packed full of delicious Easter chocolates topped with vanilla buttercream and decorated with as many Easter chocolates as possible.  

Every Easter I always end up with a giant tub filled with different Easter chocolates. I was trying to work out what I could bake to use them all up when I had the idea for this giant cookie.  

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Leftover Easter Chocolate  

Over Easter, I buy a lot, and I mean A LOT of Easter chocolates. Not just for myself but I do need to test the recipes I make a few times before I post them, that way I know they will work and turn out exactly how I wanted them to.  

It means that I always end up with leftover chocolates from other bakes, so I might end up with half a packet of Mini Eggs or Smartie Eggs that I haven’t used. Sometimes I even buy too many packets of eggs and end up with a whole packet of chocolate eggs that I don’t need.

Related Recipes

Giant Cookie Sandwich

Easter Brownies

Mini Egg Cookies

I put all of these into a large Tupperware tub and give them a good mix-up. This year I was trying to think of something I could bake to use up the extra eggs when I had the idea for this Giant Cookie.  

All the eggs that were used in this recipe were left over from other bakes, but you could make them more specific. If you wanted, you could use only Mini Eggs or Galaxy Enchanted Eggs.  

In my leftover tub this year I had Mini Eggs, Crème Eggs, Galaxy Enchanted Eggs, Terry’s Chocolate Orange Eggs, Reese’s Peanut Butter Eggs, M&M Mini Eggs, Smartie Mini Eggs, Mint Aero Mini Eggs and Hershey Cookie and Cream Eggs. Pretty much every Mini Egg flavour available, I even had some KitKat and Malteser Bunnies left over that I kept for decoration.  

Giant Cookie  

I can’t believe the only giant cookie recipe I have on my website is my Giant Cookie Sandwich. This recipe is similar but instead of two giant cookies sandwiched together, this is just one giant cookie with vanilla buttercream on top.  

To make the cookie I always start by creaming together the butter and sugars. I use two different sugars in my cookie recipes, I always use light brown sugar and white granulated sugar. The light brown sugar gives the cookie a slightly caramelly flavour, and the white granulated sugar helps to make the cookie lovely and soft.  

You can use either unsalted butter or a baking spread like Stork for this recipe. If you use unsalted butter, just remember that it needs to be soft. I would recommend leaving it out of the fridge for a few hours before you start baking.  

I decided to make this Giant Easter Cookie vanilla flavoured but if you wanted to make it chocolate just remove 25g of the plain flour and replace it with cocoa powder. You won’t need to change anything else with the recipe.  

I didn’t add any chocolate chips to this recipe because I thought adding in all the chocolate eggs would be enough but if you want to you can add in chocolate chips as well.

Cake Tin  

So, to make this a giant cookie I baked it in an 8” round cake tin. It is quite a thick cookie so if you wanted to make it slightly thinner then you could use a large cake tin.  

I used a loose-bottomed cake tin, and I lined the bottom and sides with baking parchment. It just makes it so much easier to get the cookie out once it has cooled.  

Baking the Cookie 

I have a fan oven and bake the cookie at 160C, if you are using any other type of oven, I would recommend baking at 180C.  

The cookie should be golden brown in colour. Don’t worry if it is still a bit soft when you take it out of the oven the cookie will set as it cools.  

Leave it to cool completely in the cake tin.  

Vanilla Buttercream 

I went with a simple vanilla buttercream to decorate the top of the cookie. If you want to make this chocolate flavoured though just head to the alternatives section below for the amounts.  

In the cookie, you can use either unsalted butter or baking spread but for the buttercream, you MUST use unsalted butter. Anything else will be too soft and you will just end up with a soupy vanilla mixture.  

The unsalted butter should be softened before you use it. I recommend taking it out of the fridge when you start baking, this way by the time you come to make the buttercream the butter will be soft enough to use.  

Vanilla buttercream is super easy to make, I always start by beating the butter on its own for 5-10 minutes to make sure it is soft and supple before adding in the icing sugar.  

If the buttercream is too thick you can add a tablespoon of whole milk or boiling water and mix again. Repeat until the buttercream is the desired consistency.  

I piped the buttercream around the edge of the cookie using my 1M Piping Tip and decorated it with as many Easter chocolates I could possibly fit onto the cookie.

Alternatives 

If you want to make the cookie chocolate flavoured just remove 25g of plain flour and replace it with cocoa powder.  

To make the buttercream chocolate remove 25g of icing sugar and replace it with cocoa powder.  

I used a mixture of different Easter chocolates for this recipe, but you could just use one or two types of chocolate if you prefer.  

You could also replace the Easter chocolate with chocolate chips. 

Equipment

Scales

Mixing Bowl

Cake Tin

Spatula

Measuring Spoons

Piping Bag

Piping Nozzle

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If you do have any questions about this Giant Easter Cookie or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the left-hand side of this page.