Description
Deliciously soft and chewy cookie cake topped with Mini Eggs, perfect for Easter celebrations!
Ingredients
Scale
- ¾ cup unsalted butter (168 grams) (softened)
- ½ cup brown sugar (105 grams) (light or dark)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 large egg yolk (just the yolk)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (250 grams)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Mini Eggs (about 150–160 grams) (or your favorite Easter candy)
- ½ cup chocolate chips (90 grams)
- ⅓ cup unsalted butter (75 grams) (softened, but not starting to melt)
- 1–1½ cups powdered sugar (110 – 165 grams) (sifted)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (just a pinch)
- 1–2 tablespoons whipping cream (15–30 ml) (or milk)
- food coloring (optional)
- sprinkles (optional)
- Mini Eggs (for decorating)
Instructions
- Preheat the oven to 350℉ (180℃). Lightly grease a 9-inch pie plate, or 9-inch round springform pan.
- In a large bowl, cream together the butter, brown sugar and granulated sugar until fluffy.
- Beat the egg, additional egg yolk and vanilla extract into the butter mixture. Be sure to turn off the mixer and scrape down the sides and bottom of the bowl a few times to ensure that no butter is stuck.
- Add in the flour, baking soda and salt. Starting with the mixer on a low speed, gradually mix them into the butter mixture until incorporated.
- Stir in the Mini Eggs and chocolate chips.
- Press the dough into the pan so that it forms an even layer.
- Bake in the middle of the preheated oven for about 25-30 minutes, or until the top looks set and is starting to turn golden brown. The bake time will also depend on how gooey or chewy you prefer your cookie cake. A shorter bake time will lead to a gooier cake.
- Remove from the oven and cool the cookie cake in the pan. Optionally, press a few extra Mini Eggs on top of the cookie cake. Be sure to do this while the cake is warm from the oven.
- In a medium to large bowl, beat the butter until soft.
- Add in 1 cup powdered sugar, along with the vanilla, salt and optional food coloring. Beat together starting with the mixer on a low speed.
- Beat in the rest of the powdered sugar a little at a time, alternating with a tablespoon of whipping cream/milk until the desired thickness and sweetness is reached.
- Ensure the cookie cake is completely cooled. If using a springform pan, unclamp the outer ring of the pan. If the cookie cake is in a pie plate, you can trace around the outer edges of the pie plate with a sharp knife to loosen the sides to lift it out of the pie plate. Alternatively, you can serve the cake in the pie plate.
- Transfer the frosting to a piping bag (I used a 1M tip). Pipe rosettes around the edges of the cake (using a small circular motion, starting around the outside of the circle and moving in). Optionally decorate the frosting with sprinkles and more Mini Eggs.
Notes
- The cookie cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Feel free to customize the toppings with your favorite candies or frosting!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 mg
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 70 mg