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Easter Cookie Cake Recipe

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Celebrate Easter with this delightful Easter Cookie Cake, a soft and chewy cookie baked in a springform pan and topped with colorful pastel frosting and mini Cadbury chocolate eggs. This fun and festive dessert combines chocolate chips and seasonal candies for a treat that’s perfect for family gatherings or holiday celebrations.

Ingredients

Scale

Cookie Cake

  • 12 tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup chocolate chips
  • ¾ cup mini Cadbury chocolate eggs, plus more for topping

Icing (optional)

  • 2 sticks (1 cup) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pastel food coloring (pink, blue, yellow)

Instructions

  1. Prepare Pan: Grease an 8-inch springform pan with nonstick spray to prevent sticking and ensure easy removal of the cookie cake.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together 12 tablespoons of softened butter, 1 cup brown sugar, and ¼ cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes with a mixer.
  3. Add Eggs and Vanilla: Beat in 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract for one minute until well incorporated and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 ¾ cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add this to the wet ingredients, stirring until just combined.
  5. Fold in Candies: Gently fold in ¾ cup chocolate chips and ¾ cup mini Cadbury chocolate eggs evenly throughout the dough.
  6. Spread Dough and Bake: Evenly spread the cookie dough into the prepared springform pan. Bake at 350°F (175°C) for 20-25 minutes or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
  7. Cool and Remove Pan: Allow the cookie cake to cool slightly. Run a knife around the edge of the pan, then gently remove the sides of the springform pan to expose the cake.
  8. Prepare Icing (Optional): In a bowl, beat 2 sticks of softened butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until light and airy.
  9. Color Frosting: Divide the frosting into four separate bowls. Add pastel food coloring to three bowls (pink, blue, yellow) and leave one bowl white.
  10. Decorate Cake: Using a piping bag, pipe small dollops of the different colored frosting in an alternating pattern on top of the cake. Finish by placing a mini Cadbury egg on each frosting dollop for a festive look.

Notes

  • You can use store-bought frosting if preferred instead of making homemade icing.
  • For variety, substitute chocolate chips with white chocolate chips or pastel M&Ms.
  • Feel free to decorate the cake with additional chocolate eggs or spread the frosting evenly over the entire top for a different look.
  • This recipe works well for Easter celebrations or springtime gatherings.
  • Use an 8-inch springform pan for best results with the cookie cake shape and thickness.

Keywords: Easter cookie cake, chocolate chip cookie cake, springform cookie cake, Easter dessert, holiday cookie cake, chocolate egg cookie cake

Find it online: https://tastemadebyclara.com/easter-cookie-cake-recipe/