Description
Sweet dreams come alive with this easter cookie cake, blending festive cheer and rich bakery magic. Chocolate chips and pastel sprinkles create a delightful centerpiece you’ll crave from first glance to last delicious bite.
Ingredients
Scale
Main Ingredients (Cookies):
- 2 cups all-purpose flour
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- ¾ cup brown sugar, packed
- ¾ cup (1 ½ sticks) unsalted butter, melted
- ¼ cup granulated sugar
Binding and Flavor Ingredients:
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Decorative Ingredients:
- 1 cup pastel-colored M&Ms or Easter egg candies
- ¼ cup sprinkles (optional)
Frosting Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Food coloring (pastel shades, optional)
Instructions
- Transform the cake pan into a nonstick surface by coating with butter or lining with parchment paper. Heat the oven to 350F (175C), ensuring an even temperature throughout.
- Create a silky mixture by whisking melted butter with brown and granulated sugars until thoroughly integrated. Introduce egg, additional egg yolk, and vanilla extract, blending until the texture becomes uniform and glossy.
- Separately prepare the dry foundation by combining flour, baking soda, and salt, ensuring even distribution of ingredients through gentle whisking.
- Carefully fold the dry mixture into the wet ingredients, stirring minimally to prevent overworking the dough. Gently incorporate chocolate chips and colorful M&Ms, distributing them evenly throughout the mixture.
- Transfer the dough into the prepared pan, using gentle pressure to spread it uniformly across the surface. Place in the preheated oven and bake for approximately 22-25 minutes, watching for golden-brown edges and a slightly soft center.
- Allow the cookie cake to rest in the pan for a minimum of 30 minutes, enabling it to set and cool completely before attempting removal.
- For optional frosting, whip butter until it reaches a creamy consistency. Gradually introduce powdered sugar, vanilla extract, and heavy cream, blending until achieving a smooth, spreadable texture. Divide and tint with food coloring if desired.
- Embellish the cookie cake’s perimeter with piped frosting, then garnish with additional M&Ms, festive sprinkles, or seasonal Easter candies for a decorative touch.
- Slice into wedge-shaped portions and serve, presenting a delightful Easter-themed dessert that promises to impress guests.
Notes
- Choose room temperature ingredients for smoother blending and consistent texture.
- Avoid overmixing the dough to prevent tough, dense cookie cake results.
- Customize the recipe for dietary needs by substituting ingredients like gluten-free flour or dairy-free chocolate chips for alternative diets.
- Use gel food coloring for vibrant frosting without thinning the consistency, allowing precise color control and professional-looking decorations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg