This Creme Egg Cookie Pie is a super indulgent dessert for Easter time! It's a delicious chocolate cookie that's packed with white and milk chocolate chips. The filling is chocolate spread and plenty of Creme Eggs and Mini Creme Eggs. I've decorated it with a two toned vanilla buttercream that resembles the middle of a Creme Egg, this is optional but it does look so pretty! If you are looking for an impressive and yummy Easter treat then you have found it!
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Ingredient Tips & Equipment Information
- Make sure your ingredients are at room temperature before you start baking.
- I recommend using unsalted butter, this is so you can control the salt levels in the bake, and it tastes nicer too!
- I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
- The filling I used is a chocolate spread by Stockwells, which I got from Tesco. You could also use Cadbury's milk chocolate spread, Nutella, or another supermarket own brand spread.
- The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
- The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Creme Egg Cookie Pie
To make the cookie dough, start by mixing the softened butter, light brown soft sugar and caster sugar together. Then add the vanilla, egg and milk and mix well. Then mix in the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt. Finally, add the white chocolate chips and milk chocolate chips.
Split the dough into three pieces. Line the base and sides of the tin with two of the pieces. Set the third piece aside, in a covered bowl or wrapped in cling film. Warm the chocolate spread in the microwave briefly, pour half of it into the cookie dough. Add the Creme Eggs and Mini Creme Eggs into the spread. Top with the remaining spread. Place it into the freezer for one hour.
Use the final piece of cookie dough to cover the top, then freeze again for one hour. Bake for 25-30 minutes, leave to cool, then chill in the fridge for 4-5 hours or overnight before slicing. To make the buttercream, mix the softened butter on it's own for a few minutes. Add the icing sugar, milk and vanilla extract. Mix until smooth. Split it into two bowls and colour one half with orange food colouring. Then put a piping bag fitted with a nozzle over a large pint glass or jug to keep it steady. Spoon the orange buttercream into one side of the bag, and the white buttercream into the other side. Decorate the cookie pie with the buttercream, Mini Creme Eggs and chocolate sprinkles.
For the full recipe with measurements, head to the recipe card at the end of this post.
What size tin do you need for this recipe?
You will need an 8" springform tin that is at least 2.75" deep for the cookie pie. I greased the sides lightly with baking spread, and lined the base with a circle of baking paper before adding the cookie dough. If you aren't using a springform tin, you may want to line the sides of the tin with baking paper as well to make the the cookie pie easier to remove from the tin.
How should the cookie pie stored and how long does it last?
The cookie pie can be stored at room temperature in an airtight container for 3-4 days (if it lasts that long!)
Can the cookie pie be frozen?
Yes, you can freeze it with out without the decoration. Wrap slices in cling film, place them in freezer bags or airtight containers and freeze for up to three months.
Can this recipe be made gluten free?
Yes, to make a gluten free cookie pie replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Please also make sure to check the labels of everything you use in case of cross contamination.
Can this recipe be made dairy free?
Yes, to make a dairy free cookie pie you will need to replace the butter, milk, chocolate chips, white chocolate and pistachio cream filling with dairy free versions. Please also check the labels of everything you use to avoid cross contamination.
More tips for making the Creme Egg Cookie Pie:
- Don't worry if the top of the pie cracks slightly, as the cookie pie cools the top will sink down a little bit and this can cause some small cracks, but this is normal.
- I piped the buttercream onto the cookie pie using a Ateco 829 nozzle.
- As this is made using a springform tin, I put a baking tray underneath the pie while it is baking, occasionally a few small drops of butter can leak out, but it will save you from cleaning the oven!
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- 8" Springform tin
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Stand mixer
- Piping bags
- Round cake tin liners
- White chocolate chips
- Creme Eggs
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More cookie pie recipes...
Creme Egg Cookie Pie
Ingredients
For the cookie
- 220 g Butter softened, unsalted
- 200 g Light brown soft sugar
- 100 g Caster sugar
- 1 Egg large
- 1 tbsp Milk
- 1 ½ tsp Vanilla extract
- 385 g Plain flour
- 65 g Cocoa powder
- 1 tsp Baking powder
- 1 tsp Salt
- ¼ tsp Bicarbonate of soda
- 150 g White chocolate chips
- 150 g Milk chocolate chips
For the filling
- 700 g Chocolate spread
- 7 Creme Eggs
- 9 Mini Creme Eggs
For decoration (optional)
- 150 g Butter softened, unsalted
- 300 g Icing sugar
- 1 tsp Vanilla extract
- 1-2 tbsp Milk
- Orange food colouring
- 5 Mini Creme Eggs
- Chocolate sprinkles
Instructions
- Prepare an 8" springform tin - lightly grease the sides with butter or a baking spread, and place a circle of baking paper on the bottom (use a little butter to help it stick to the base)
- To make the cookie dough, mix the softened butter, light brown soft sugar and caster sugar together into a bowl until creamy (about 3 minutes), ideally using an electric mixer with the paddle attachment
- Add the egg, milk and vanilla and mix in
- Then add the plain flour, cocoa powder, baking powder, salt and bicarbonate of soda and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
- Next add the white chocolate chips and milk chocolate chips, and mix briefly to evenly distribute them throughout the dough
- Weigh the dough out and split it into three pieces. Press the first piece into the base of the tin and flatten it out until it is evenly spread across the base. Use the second piece to cover the sides of the tin. Wrap the third piece in cling film, or place in a covered bowl, and set aside on the kitchen counter
- Warm up the chocolate spread in the microwave briefly for 20-30 seconds to loosen it to a pourable texture. Pour about half of it into the tin lined with cookie dough. Press the Creme Eggs and Mini Creme Eggs into the spread. Pour over the remaining spread, then place the whole thing in the freezer for one hour to firm up
- Remove from the freezer and cover the top with the third piece of cookie dough, making sure to seal the edges so the filling is completely sealed in. Put it back in the freezer for one hour
- When the hour is almost up, pre-heat your oven to 180C Fan/400F/Gas Mark 6. Place the cookie pie into the oven and bake for 25-30 minutes. I like to put the tin on a baking tray in case a few drops of butter escape from the springform tin. Remove from the oven and leave to cool in the tin
- Put the cookie pie in the fridge, keeping it in the tin, for 4-5 hours or ideally overnight before removing from the tin and slicing it up
- If you would like to decorate it with the buttercream, started by mixing the butter for a few minutes on it's own. Add the icing sugar, vanilla extract and milk, and mix until smooth. Split it into two bowls and colour one half with orange food colouring. Then put a piping bag fitted with a nozzle over a large pint glass or jug to keep it steady. Spoon the orange buttercream into one side of the bag, and the white buttercream into the other side. Pipe it around the edge of the cookie pie. Decorate with halved Mini Creme Eggs and chocolate sprinkles
- Store leftovers in an airtight container in a cool place and eat within 3-4 days
Notes
- Make sure your ingredients are at room temperature before you start baking.
- I recommend using unsalted butter, this is so you can control the salt levels in the bake, and it tastes nicer too!
- I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
- The filling I used is a chocolate spread by Stockwells, which I got from Tesco. You could also use Cadbury's milk chocolate spread, Nutella, or another supermarket own brand spread.
- The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
- The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Sarah
I made this for my family for Easter this year. I didn't follow the cookie recipe exactly (just made chocolate chip cookie dough without the cocoa powder). The cookie was a little tough, but I expected that with how much "filling" there was. I was worried about how sweet it would be but with the Nutella it was perfect. The only thing I would do different is adding more creme eggs. It didn't seem like there were enough. Will definitely do this again :-). The kids LOVED it!!