Description
A giant, chewy, and soft cookie cake packed with chocolate chips and festive Easter candies. Easy to make, perfect for celebrations, and deliciously fun to decorate!
Ingredients
Scale
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- ¾ cup candy-coated chocolate eggs (e.g., Cadbury Mini Eggs or M&Ms)
For Decoration:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons milk
- Food coloring (pastel shades)
- Extra candy eggs & sprinkles
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Mix in egg, egg yolk, and vanilla extract until combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, mixing until a dough forms.
- Fold in chocolate chips and candy eggs. Press dough evenly into the prepared pan.
- Bake for 18-22 minutes, until edges are golden and the center is slightly soft.
- Cool completely before decorating.
- To make the frosting, beat butter, powdered sugar, and milk until smooth. Tint with pastel food coloring.
- Pipe frosting around the edges and top with candy eggs and sprinkles.
- Slice and serve!
Notes
- For a gooey texture, remove from the oven when slightly underbaked.
- Make it peanut butter flavored by swapping ¼ cup of butter for peanut butter.
- Use gluten-free flour for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American