Name: Easy Easter Chocolate Cookie Pizza Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Cuisine: English
Ingredients: 25cm Round Pizza Tin/Baking Tray; Electric Stand Mixer OR Electric Hand Whisk and Large Mixing Bowl; Mixing Bowl; Small Saucepan; Wooden Spoon; 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); 150g (5.2 oz) Milk Chocolate, Finely Chopped; 60g (1/4 Cup) Double Cream; 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

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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…

A sliced Easter chocolate cookie pizza on a baking tray with little yellow ornamental chicks.

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.

An Easter chocolate cookie pizza on a baking tray.

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.

A slice of Easter chocolate cookie pizza on a baking tray.

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

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

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.

Creamed butter and sugar in an electric stand mixer.

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

Butter, sugar, egg and vanilla mixed together in an electric stand mixer.

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.

Cookie dough in an electric stand mixer.

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

Chocolate chip cookie dough in an electric stand mixer.

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

Cookie dough pressed into a round baking tin.

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

A large baked chocolate chip cookie pizza on a round baking tray.

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.

Hot cream and chopped chocolate in a glass mixing bowl with a wooden spoon.

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

Chocolate ganache in a glass mixing bowl with a wooden spoon.

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

A chocolate chip cookie pizza on a baking tray topped with a chocolate ganache.

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.

A chocolate chip cookie pizza topped with lots of Easter themed chocolates and edible decorations.

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

A sliced Easter chocolate cookie pizza on a baking tray with little yellow ornamental chicks and a cake slice next to it.

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.

A sliced Easter chocolate cookie pizza on a baking tray with a cake slice next to it.