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This easy peasy Easter cookie pizza is PERFECT for using up all that leftover Easter chocolate! A genuinely delightful treat, that’s ideal for school holidays, Easter parties, and sharing with friends and family. Keep reading for the easy recipe and lots of helpful tips…

Why you’ll love this recipe
I love making this chocolate cookie pizza at Easter! There are SO many great chocolatey Easter treats to use!! Creme Eggs, Mini Eggs, lots of leftover Easter egg chocolate etc. This is perfect for using it all up.
It’s also a wonderful treat to share at Easter parties, a great activity for little ones during school holidays, and even as a thoughtful Easter gift for loved ones!
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Ingredients
Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…
- Butter – Use unsalted butter. If you only have salted butter, remove the extra salt in the recipe.
- Sugar – I prefer to use light brown sugar. You could substitute it for caster sugar in a pinch, but another brown sugar would be better.
- Egg – Large free range eggs are my go to. You’ll be fine using whatever you have, so long as they’re not really small eggs.
- Vanilla – A good quality vanilla goes a LONG way! Don’t use supermarket versions, they’re a waste of money and you won’t even taste them.
- Flour – Use plain (all purpose) flour. Don’t switch for self raising or others, as it will totally change the outcome.
- Bicarbonate of Soda – Do NOT substitute for baking powder. It reacts differently, and will upset the balance of ingredients.
- Salt – I like to add my own salt in tandem with using unsalted butter, as this gives me full control. You can always leave it out if you are trying to cut back on your salt intake though.
- Chocolate Chips – Use your favourite! You’ll taste these in the end result, so flavour matters.
- Chocolate – This is the key flavour of the ganache topping, so make sure you use one your really like.
- Cream – This needs to be double cream (not single) to ensure the texture is thick enough at the end.
- Easter Decorations – Use whatever you like/have left in the cupboards! Be creative, just make sure everything is edible.

Emma’s top tips
Here are tips you’ll find helpful when making an Easter chocolate cookie pizza.
- Make sure your refrigerated ingredients are at room temperature before you begin. Don’t have much time? Here’s how to soften butter quickly.
- Are there still a few chocolate lumps in your ganache? Pop it into the microwave for 10 seconds and stir it through again. That should do the trick.
- Be patient and let your cookie cool completely before you start decorating. Otherwise things will melt, and get messy very quickly!
- You don’t have to cut this into 8 slices. If you’d rather, you can cut your Easter cookie pizza into 10 or 12 slices to help it go a little further.
Timings
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!
- Making the cookie dough will take about 10 minutes.
- Baking the cookie pizza will take up to 15 minutes.
- Allow time for your cookie pizza to cool completely. This time depends on varying factors, like how hot your kitchen is or what season it is. But typically it’s at least 30-40 minutes.
- Making the chocolate ganache will take about 10 minutes.
- Decorating your Easter cookie pizza should take less than 5 minutes.

Easy Easter Chocolate Cookie Pizza – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Please note, this recipe includes both UK metric and US Cup measurements.
Here is what you will need to serve 8.
Ingredients
Cookie dough
- 80g (1/3 Cup) Unsalted Butter, Room Temp
- 140g (2/3 Cup) Soft Light Brown Sugar
- 1 Egg Yolk, Room Temp
- 1 tsp Vanilla
- 125g (3/4 Cup + 1/8 Cup) Plain Flour
- 1/4 tsp Bicarbonate of Soda
- 1/4 tsp Salt
- 150g (3/4 Cup + 1/8 Cup) Milk Chocolate Chips
Ganache
- 150g (5.2 oz) Milk Chocolate, Finely Chopped
- 60g (1/4 Cup) Double Cream
Decoration
- 1 x 89g (3.1 oz) Bag of Cadbury’s Mini Creme Eggs
- 1 x 90g (3.1 oz) Bag of Cadbury’s Mini Eggs
- Mini Wafer Flowers (Optional)
Essential equipment
- 25cm Round Pizza Tin/Baking Tray
- Electric Stand Mixer OR Electric Hand Whisk and Large Mixing Bowl
- Mixing Bowl
- Small Saucepan
- Wooden Spoon
Cookie dough instructions
Lightly grease and line the base of your baking tin, and preheat your oven to 180°C/Fan 170°C/356ºF.
In an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter (80g | 1/3 Cup) and sugar (140g | 2/3 Cup) until light and fluffy.

Next, add in the egg yolk (x 1) and vanilla (1 tsp) and beat again until smooth.

Then sift in the flour (125g | 3/4 Cup + 1/8 Cup) , bicarbonate of soda (1/4 tsp) and salt (1/4 tsp) and beat briefly until it comes together to form a dough.

Finally throw in the chocolate chips (150g | 3/4 Cup + 1/8 Cup) and mix again very briefly just to evenly distribute them.

Now tip the dough out onto your prepared pizza tray and press it in until it covers the whole tray evenly.

Pop your giant Easter chocolate cookie pizza in the preheated oven to bake for 12-15 minutes, until golden on top.

Allow to cool completely before moving onto the next step.
Ganache instructions
If you haven’t already, finely chop the chocolate (150g | 5.2 oz) and place it into a large bowl. Then gently heat the cream (60g | 1/4 Cup) in a saucepan over a low heat, until it just comes to the boil.
Pour the hot cream all over the chocolate, and leave to sit for 5 minutes. Don’t stir.

When the time is up, stir well until it’s a lovely smooth and shiny ganache. It should be quite thick.

Pour the ganache over your cooled pizza and spread almost right to the edges.

Allow to sit for 5 minutes to firm up a little then very gently mark the top with a knife, where you will be slicing. (Just so you know where to stick the toppings.)
Decoration instructions
You can go about this however you like. I like to half and quarter some of my Creme Eggs so they go a little further, plus they look even more tempting! It looks pretty with alternate slices of Mini Eggs and Creme Eggs, but you can mix them up however you want to.
Firmly press each chocolate/edible decoration into the ganache, then allow to set completely – for at least one hour. You can pop it in the fridge to speed up the process if you like.

When the ganache has set, cut your Easter cookie pizza into 8 large slices (or 10-12 smaller slices).

How to store Easter chocolate cookie pizza
Store your cookie pizza in an airtight container at room temperature, and consume within 3-4 days. Metal containers are best, as sugar sweats in plastic and this can alter the texture of your bakes quite quickly.

Loved this recipe? Pin it!


Easy Easter Chocolate Cookie Pizza Recipe
Use up all that excess chocolate in this fun to make Easter chocolate cookie pizza! Perfect for school holidays, Easter parties and sharing!
Ingredients
Cookie dough
- 80g (1/3 Cup) Unsalted Butter, Room Temp
- 140g (2/3 Cup) Soft Light Brown Sugar
- 1 Egg Yolk, Room Temp
- 1 tsp Vanilla
- 125g (3/4 Cup + 1/8 Cup) Plain Flour
- 1/4 tsp Bicarbonate of Soda
- 1/4 tsp Salt
- 150g (3/4 Cup + 1/8 Cup) Milk Chocolate Chips
Ganache
- 150g (5.2 oz) Milk Chocolate, Finely Chopped
- 60g (1/4 Cup) Double Cream
Decoration
- 1 x 89g (3.1 oz) Bag of Cadbury’s Mini Creme Eggs
- 1 x 90g (3.1 oz) Bag of Cadbury’s Mini Eggs
- Mini Wafer Flowers (Optional)
Essential equipment
- 25cm Round Pizza Tin/Baking Tray
- Electric Stand Mixer OR Electric Hand Whisk and Large Mixing Bowl
- Mixing Bowl
- Small Saucepan
- Wooden Spoon
Instructions
Cookie dough instructions
- Grease and line the base of your baking tin, and preheat your oven to 180°C/Fan 170°C/356ºF. Cream together the butter and sugar until light and fluffy (either in a stand mixer, or a bowl with an electric whisk.)
- Add in the egg yolk and vanilla. Beat until smooth.
- Next add the bicarb, salt and flour. Mix together until it forms a crumbly dough.
- Mix the chocolate chips throughout the dough.
- Press the dough evenly into your prepared tin.
- Bake for 12-15 mins, until golden on top and crisp on the edges. Allow to cool completely before moving on.
Ganache instructions
- Place the finely chopped chocolate into a mixing bowl. Then heat the cream in a small saucepan over a low heat. Do NOT boil. Once the cream is hot, pour this over the chocolate and leave for 5 minutes.
- Mix well with a wooden spoon. It should become a smooth thick and shiny ganache.
Decoration instructions
- Smooth the ganache out over the cooled cookie pizza, leaving a 2cm gap around the edge. Allow to firm up for a few minutes, then very gently score lines where you will be cutting.
- Top with mini Creme Eggs, Mini Eggs, and wafer flowers. Taking care not to place any where you will be slicing later.
Notes
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Tips
- Make sure your refrigerated ingredients are at room temperature before you begin. Don’t have much time? Here’s how to soften butter quickly.
- Are there still a few chocolate lumps in your ganache? Pop it into the microwave for 10 seconds and stir it through again. That should do the trick.
- Be patient and let your cookie cool completely before you start decorating. Otherwise things will melt, and get messy very quickly!
- You don’t have to cut this into 8 slices. If you’d rather, you can cut your Easter cookie pizza into 10 or 12 slices to help it go a little further.
Storage
Slice into 8 pieces (or 10-12 smaller slices if you prefer). Store your cookie pizza slices in an airtight container at room temperature, and consume within 3-4 days. Metal containers are best, as sugar sweats in plastic and this can alter the texture of your bakes quite quickly.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 503Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 103mgSodium: 169mgCarbohydrates: 59gFiber: 2gSugar: 42gProtein: 7g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
If you like this recipe…
…you might also like:
- Easy Mini Egg cookies
- 10 Minute air fryer Creme Egg croissant recipe
- Luxuriously fudgy Creme Egg brownies
I want to see YOUR baking!
Has this delicious Easter chocolate cookie pizza been made in your home? I’d love to know if it has! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.
Rosanne
Friday 5th of August 2022
Where is the recipe card?
Emma
Saturday 6th of August 2022
Hi Roseanne. I only started adding recipe cards a few years ago. This recipe is much older and I haven’t had chance to update it yet. There is still a step by step picture recipe, which is really easy to use :) Emma x
Zully Hernandez
Friday 7th of April 2017
This is so cute! I'm pinning this and there's a good chance I'll be making it for a family get together this Easter. Thanks for sharing such a sweet post.
Miss KitchenMason
Friday 7th of April 2017
Aww that's so sweet of you to say, thank you!