Description
A delightful Easter Cookie Cake that combines the chewy texture of a cookie with the decorative charm of a cake, perfect for any festivity.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips (or mix with Easter-themed candies)
- 1 cup unsalted butter (for frosting, softened)
- 4 cups powdered sugar
- ¼ cup heavy cream (or milk)
- 1 tsp vanilla extract (for frosting)
- Food coloring (optional)
- Mini eggs or other Easter candies (for decorations)
- Sprinkles
- Edible glitter (optional)
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 9×13 inch baking pan.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then incorporate vanilla extract.
- Combine flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients.
- Stir in chocolate chips or Easter candies of choice.
- Pour the cookie dough into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until edges are golden and a toothpick comes out clean.
- Allow to cool in the pan for about 30 minutes, then transfer to a wire rack.
- Prepare the frosting by beating softened butter, then gradually add powdered sugar, heavy cream, and vanilla until desired consistency.
- Frost the cooled cookie cake and decorate with mini eggs, sprinkles, or other festive decorations.
Notes
Can be prepared a day in advance. Store any leftovers in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg