Description
This delightful Easter Cookie Cake is a soft and chewy chocolate chip cookie baked in a springform pan and decorated with festive frosting and candies. It’s a fun and delicious dessert that’s perfect for Easter gatherings or any spring celebration.
Ingredients
Units
Scale
For the Cookie:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup pastel M&M’s
- Sprinkles, for garnish
For the Frosting:
- 1/3 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Chocolate Chips: Fold in the chocolate chips until evenly distributed.
- Assemble Cookie Cake: Press the cookie dough evenly into the prepared springform pan. Press the pastel M&M’s evenly into the dough.
- Bake: Bake for 25-28 minutes, or until the edges are lightly golden.
- Cool: Let the cookie cake cool in the pan on a wire rack for 15 minutes before releasing the sides of the springform pan. Carefully remove the parchment paper and allow the cookie cake to cool completely on the wire rack.
- Make Frosting: While the cookie cake is cooling, prepare the frosting. In a medium bowl, combine the softened butter, powdered sugar, 1 tablespoon of milk, and vanilla extract. Beat with an electric mixer until smooth and fluffy. Add the remaining milk if you prefer a thinner frosting.
- Decorate: Transfer the frosting to a disposable piping bag fitted with a star tip. Pipe the frosting around the edges of the cooled cookie cake in a decorative pattern. Garnish with sprinkles, if desired.
Notes
- Do not overmix the cookie dough, as this can result in a tough and dense cookie cake.
- Lining the springform pan with parchment paper makes it easier to remove the cookie cake.
- For a warm and gooey treat, serve the cookie cake warm with a scoop of vanilla ice cream.
- Make sure the cookie cake is completely cool before frosting to prevent the frosting from melting.
- Use a star-shaped frosting tip for a decorative touch.
Nutrition
- Serving Size: 1 slice
- Calories: 450kcal
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
