Festive Easter Cookie (Print Version)
# Ingredients:
→ For the Cookie Cake
01 -
3/4 cup of melted salted butter, cooled slightly
02 -
1 cup of packed brown sugar
03 -
1/4 cup of white sugar
04 -
1 whole egg and 1 extra yolk
05 -
2 teaspoons of vanilla
06 -
2 cups of plain all-purpose flour
07 -
1 teaspoon of baking soda
08 -
1/2 teaspoon of table salt
09 -
1/2 cup of milk chocolate chips
10 -
1/3 cup of pastel-colored sprinkles
11 -
3/4 cup of chopped Cadbury Mini Eggs
12 -
1/2 cup of white chocolate chips
→ For the Frosting and Toppings
13 -
Half a cup (1 stick) of softened salted butter
14 -
2 cups of powdered sugar
15 -
1 teaspoon of vanilla extract
16 -
2-4 tablespoons of heavy whipping cream
17 -
Food coloring you like best
18 -
Pastel-colored nonpareils
19 -
Extra candy eggs
20 -
Optional edible Easter decorations
# Instructions:
01 -
Set your oven to 350°F. Use a 9-inch springform pan or a round cake pan lined with parchment, and grease it well.
02 -
Whisk together the sugars and melted butter until smooth. Stir in the vanilla, the egg, and the extra egg yolk.
03 -
Stir together the baking soda, salt, and flour first, then add them to the wet ingredients.
04 -
Mix in sprinkles, chopped Cadbury Mini Eggs, and both kinds of chocolate chips until evenly spread through the dough.
05 -
Press the dough flat into the prepared pan so it covers the bottom evenly.
06 -
Bake for 22 to 28 minutes, or until the edges are golden and the center isn't fully set (a little gooey is good!). Wait for it to cool all the way down before adding decorations.
07 -
Beat the butter in a bowl until smooth. Slowly add powdered sugar, heavy cream, and vanilla, mixing until creamy. Stir in food coloring until it's all blended. Want two colors? Split the frosting into two bowls and dye each separately.
08 -
Put the frosting in a piping bag with a 1M tip. Pipe a frosting border around the cake’s outer rim; if you've got two colors, layer the second border inside the first.
09 -
Sprinkle nonpareils and place festive edible decorations around the edges. Add more chocolate eggs in the middle, then slice and enjoy!
# Notes:
01 -
Keep the center of the cookie cake slightly underbaked for a gooey, soft bite.
02 -
You can make this dessert 1-2 days in advance and keep it fresh in an airtight container.
03 -
For an extra Easter vibe, use pastel shades in the frosting.