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Easter cookie cake decorated with pink frosting, cut into slices
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Easter Cookie Cake

Prep Time30 minutes
Cook Time30 minutes
Cooling1 hour
Course: Dessert
Cuisine: American
Keyword: Easter Candy Cookie Cake, Easter Cookie Cake
Servings: 10 people
Author: Fiona Dowling

Equipment

  • 9-inch (23 cm) springform pan or
  • 9-inch (23 cm) pie plate

Ingredients

Easter Cookie Cake

  • ¾ cup unsalted butter (168 grams) softened
  • ½ cup brown sugar (105 grams) light or dark
  • ½ cup granulated sugar (100 grams)
  • 1 large egg
  • 1 large egg yolk just the yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (250 grams)
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup Mini Eggs (about 150-160 grams) or your favorite Easter candy
  • ½ cup chocolate chips (90 grams)

Vanilla Frosting

  • ⅓ cup unsalted butter (75 grams) softened, but not starting to melt
  • 1-1½ cups powdered sugar (110 - 165 grams) sifted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt just a pinch
  • 1-2 tablespoons whipping cream (15-30 ml) or milk
  • food coloring optional
  • sprinkles optional
  • Mini Eggs for decorating

Instructions

Make the Cookie Cake

  • 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. The bake time will also depend on how gooey or chewy you prefer your cookie cake. A shorter bake time will lead to a gooier cake.
  • 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. Be sure to do this while the cake is warm form the oven.

Frosting

  • 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. If using a springform pan, unclamp the outer ring of the pan. If the cookie cake is in a pie plate, you can trace around the outer edges of the pie plate with a sharp knife to loosen the sides to lift it out of the pie plate. Alternatively, you can serve the cake in the pie plate.
  • Transfer the frosting to a piping bag (I used a 1M tip). Pipe rosettes around the edges of the cake (using a small circular motion, starting around the outside of the circle and moving in). Optionally decorate the frosting with sprinkles and more Mini Eggs.

Notes

  1. Butter: Unsalted butter can be substituted with salted butter. If using salted, omit the salt from the recipe. 
  2. Mini Eggs: Feel free to use your favorite variety of candy coated chocolate Easter candies.
  3. Storage: Store in an airtight container at room temperature for up to 4 days. 
  4. Nutrition: Details provided are an estimate only based on 1 slice with frosting, assuming the cookie cake is sliced into 10 uniform pieces. 

Nutrition

Calories: 583kcal | Carbohydrates: 80g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 203mg | Potassium: 67mg | Fiber: 1g | Sugar: 59g | Vitamin A: 743IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 2mg