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Can I just say… this is probably my favourite new recipe ever. A MINI EGG COOKIE PIE?! Oh yes I know, I know I know I know. I have absolutely gone there and posted a mini egg cookie pie, and I hope you are all in love as I am. <\/p>\n
Last year I posted my kinder cookie pie<\/a>, and it was an insane success – we have all seen cookie pies for sale on social media right?! Well, there was no real recipe that I could find that I liked, so I thought I would merge all my cookie love into a recipe. <\/p>\n Now, however, I wanted to create an easter version – this beautiful mini egg cookie pie. A cookie pie to end all cookie pies, and probably one of the most over-the-top easter recipes<\/a> that I will probably ever post – but I am totally okay with that, I am here for it. <\/p>\n A cookie pie, if you don’t already know or have guessed from the photos… is a pie, with a cookie dough base, sides, and top, stuffed with a chocolate\/nut\/anything spread – and usually some chocolates as well. It is a bit OTT, but that is the entire point! <\/p>\n They are a showstopper of a bake that makes a nice alternative to anything cake like for a birthday. I would say they’re a bit more expensive to make, but my gosh… they are worth it. Just look at how glorious it looks in the photos. <\/p>\n The cookie dough is a very similar version to my NYC cookies<\/a>, such as my mini egg NYC cookies<\/a> – and it just works wonders. You need a cookie dough that is relatively ‘dry’ so it is easier to mould and do what you want – and this is by far the best one. <\/p>\n The ratios of ingredients are increased to fit the size of the tin<\/a> however – as a cookie pie needs to be chunky and huge to get the proper effect in my opinion. The recipe is basically increased by 1.5x so you have enough cookie dough. One-third of the cookie goes on the base, the next third is pressed around the sides, and the final lot is for the top. <\/p>\n When making this cookie dough I used white chocolate chips<\/a> and some crushed mini eggs. It’s important to crush the mini eggs as if the chunks are too big they may create gaps in the cookie dough which is definitely not what we are after! <\/p>\n You can of course use a different flavoured chocolate chip if you fancy – I don’t judge. I’ve made these many times using milk chocolate chips, or even all dark chocolate so there was more of a chocolate depth to the cookie dough and it was less sweet. <\/p>\n You can also use other easter themed chocolate, just any hard chocolate will do – you don’t want to use a soft centred chocolate for the cookie dough as it may ruin the shell of the cookie pie! <\/p>\n For the filling of my mini egg cookie pie I used a mixture of spreads, as I wanted the light colours, I wanted more flavour – and I just love the idea! Half milk chocolate spread, half white chocolate spread<\/a> – what could possibly be better?! <\/p>\n However, sometimes some chocolate spreads are harder to get hold of compared to others, so you can 100% use whatever spread you want. I often make this with just milk chocolate spread as I also adore it so it really does work wonders. <\/p>\n I use this tin<\/a> when making my cookie pies. I tend to line the base of the tin with a piece of parchment paper, but then I don’t line the sides as you want the cookie dough to stick to the sides. <\/p>\n Once you have put the cookie dough around the base of the tin and the sides, I poured in the chocolate spread – covered the layer in mini eggs and crushed mini eggs, and then poured on the white chocolate<\/a> – it doesn’t matter if it swirls slightly, this just makes it prettier! <\/p>\n This is where I freeze the cookie pie for about an hour – this is to make sure the spread sets somewhat, so you can add the top third of cookie dough without any problems. Once you have added the final third of cookie dough, you do need to freeze for another hour – I know… lots of waiting. <\/p>\n You have to bake the cookie for what may seem a surprisingly small amount of time, but all you want to do is to bake the cookie dough – it’s quite a thin layer, and only on the edges – after baking, you MUST leave the cookie pie to set. If you don’t all that spread will spill everywhere. <\/p>\n Without a doubt I will chill my cookie pie overnight – slicing it is easier when set, you can enjoy it, and it is utterly scrumptious and amazing – and if you want to have an easter show stopper this year, you should definitely make this Mini Egg cookie pie!<\/p>\n This beautiful recipe lasts 3-4+ days once made, and you can also freeze it before the baking stage and then bake at a later date. Enjoy!<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/04\/MiniEggCookiePie1-2.jpg\")
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<\/p>\nCookie pies<\/h3>\n
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<\/p>\nCookie dough<\/h3>\n
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<\/p>\nChocolate Chips <\/h3>\n
The filling <\/h3>\n
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<\/p>\nAssembly <\/h3>\n
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<\/p>\nBake and chill<\/h3>\n
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