Description
A delicious cookie cake filled with Mini Eggs and topped with creamy frosting.
Ingredients
Scale
- ¾ cup unsalted butter
- ½ cup brown sugar (light or dark)
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk (just the yolk)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Mini Eggs (about 150–160 grams) (or your favorite Easter candy)
- ½ cup chocolate chips
- ⅓ cup unsalted butter (softened, but not starting to melt)
- 1–1½ cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (just a pinch)
- 1–2 tablespoons whipping cream (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.
- 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 while warm.
- 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, then transfer to serving plate or leave in pie plate.
- Transfer the frosting to a piping bag. Pipe rosettes around the edges of the cake, optionally decorate with sprinkles and more Mini Eggs.
Notes
- Adjust the baking time based on your preferred texture (gooey or chewy).
- You can use any leftover frosting to decorate cookies or other treats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg