Easter Egg Cookie Cake (Print Version)
# Ingredients:
→ For the Cookie Cake
01 -
3/4 cup salted butter, melted & slightly cooled
02 -
1 cup brown sugar, packed
03 -
1/4 cup granulated sugar
04 -
1 large egg + 1 egg yolk
05 -
2 teaspoons vanilla extract
06 -
2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
1/2 cup white chocolate chips
10 -
1/2 cup milk chocolate chips
11 -
3/4 cup chopped Cadbury mini eggs
12 -
1/3 cup pastel sprinkles
→ For the Frosting and Toppings
13 -
1 stick (1/2 cup) salted butter, softened
14 -
2 cups powdered sugar
15 -
1 tsp vanilla extract
16 -
2-4 tbsp heavy cream
17 -
Food coloring of your choice
18 -
Pastel nonpareils
19 -
Extra chocolate eggs
20 -
Edible Easter decorations, if desired
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9-inch springform pan or a round cake pan lined with parchment.
02 -
Mix the melted butter and sugars until smooth. Stir in the egg, egg yolk, and vanilla extract.
03 -
Combine dry ingredients (flour, baking soda, salt), then mix into the wet ingredients.
04 -
Fold in milk chocolate chips, white chocolate chips, sprinkles, and chopped Cadbury Mini Eggs.
05 -
Press the dough into the prepared pan in an even layer.
06 -
Bake for 22-28 minutes until lightly golden and the center is just set (slightly gooey is good). Allow to cool completely before decorating.
07 -
In a mixing bowl, beat the butter until smooth. Add in the powdered sugar, vanilla, and heavy cream until smooth. Add the food coloring to the frosting and mix until there are no more streaks of color. If you're piping two colors, separate the frosting into two separate bowls and tint each.
08 -
Transfer the frosting to a piping bag fit with a 1M tip. Pipe a border around the edge of the cake. If you're doing a second shade, pipe it around the edge of the cake, inside the first border.
09 -
Add nonpareils and edible Easter characters to the outer layer and more chocolate eggs to the inside layer. Slice and serve!
# Notes:
01 -
The center of the cookie cake should be slightly underbaked for a soft, gooey texture.
02 -
This cookie cake can be made 1-2 days ahead and stored in an airtight container.
03 -
For a festive touch, use pastel colors in your frosting to match the Easter theme.