Easter Mini Egg Cookie Cake
Easter Mini Eggs Cookie cake is a large gooey chocolate chip cookie full of chocolate mini eggs then frosted and topped with more Easter candy perfect for an Easter brunch or party.
Ingredients
Cookie Ingredients
- 12 tablespoons butter unsalted, softened
- 1 cup brown sugar
- ¼ cup sugar
- 2 large eggs 1 egg + 1 egg yolk
- 2 teaspoons vanilla
- 1 ¾ cup flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- ¾ cup mini chocolate eggs Plus extra for decorating
Frosting Ingredients
- 1 cup butter softened, unsalted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- food coloring
Instructions
Make The Cookie Cake
- Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick spray. See notes.
- In a large mixing bowl cream butter, brown sugar, and white sugar until light and creamy.
- Separate one of the eggs. Add one egg, one egg yolk, and vanilla to the butter mixture. Mix until well combined and discard the extra egg white.
- In a separate bowl mix together the flour, cornstarch, baking soda and salt until combined. Add these dry ingredients to the wet ingredients and mix until combined.
- With a silicone spatula, add the chocolate chips and mini chocolate eggs to the dough. Gently fold into the dough until combined.
- Spread cookie dough into the springform pan. Bake for 20-25 minutes until golden brown.
- Gently run a short knife around the edge of the pan. Release the springform pan and allow the cake to cool on a cooling rack.
Make The Frosting
- In a large bowl combine the butter, vanilla and powdered sugar with an electric mixer until light and fluffy.
- Separate the frosting into four bowls. Add a few drops of food coloring to three of the bowls, mixing to make one pink, one blue and one yellow. You should have one color of frosting for each color of mini chocolate eggs.
- Place each color of frosting into a piping bag or into a strong zip-top bag. Snip the corner from each bag with scissors.
- Pipe dots of the frosting in alternating colors around the top of the cake. Top each dot of frosting with the same colored chocolate egg. Slice and enjoy!
Notes
A springform pan makes it easier for the cookie cake to release from the pan. You can use a regular 8 inch pan, but I recommend lining the pan with parchment paper so the cookie cake comes out easily. Using pan spray along with a regular round pan may cause the cookie cake to stick to the pan.
Nutrition
Calories: 506kcal | Carbohydrates: 69g | Protein: 2g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 279mg | Potassium: 69mg | Fiber: 1g | Sugar: 57g | Vitamin A: 656IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
Found on: onmykidsplate.com/easter-cookie-cake/