Easter Cookie Cake Treat (Print Version)
# Ingredients:
→ Cookie Cake
01 -
3/4 cup unsalted butter, melted
02 -
3/4 cup brown sugar, packed
03 -
1/4 cup granulated sugar
04 -
1 large egg
05 -
1 egg yolk
06 -
2 teaspoons vanilla extract
07 -
2 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
1 cup chocolate chips (semi-sweet or milk chocolate)
11 -
1 cup pastel-colored M&M's or Easter egg candies
12 -
1/4 cup sprinkles (optional)
→ Frosting (Optional)
13 -
1/2 cup unsalted butter, softened
14 -
2 cups powdered sugar
15 -
1 teaspoon vanilla extract
16 -
2 tablespoons heavy cream or milk
17 -
Food coloring (pastel shades, optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
02 -
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract, and mix well.
03 -
In a separate bowl, whisk together the flour, baking soda, and salt.
04 -
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips and M&M's.
05 -
Press the cookie dough evenly into the prepared cake pan. Bake for 22-25 minutes, or until the edges are golden brown and the center is slightly soft.
06 -
Let the cookie cake cool in the pan for at least 30 minutes before removing it.
07 -
Beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until smooth. Divide and color with food coloring if desired.
08 -
Pipe frosting around the edges and top with extra M&M's, sprinkles, or Easter candies.
09 -
Cut into wedges and enjoy your festive Easter treat!
# Notes:
01 -
Use mini Cadbury eggs, Reese's eggs, or jelly beans for extra Easter flair.
02 -
For a softer cookie cake, slightly underbake and let it finish setting as it cools.
03 -
Store covered at room temperature for up to 3 days or refrigerate for up to a week.