Easter Cookie Cake Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
575 kcal
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Course
Baked Goods
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Cuisine
American
Easter Cookie Cake Recipe
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Easter Cookie Cake - A buttery sweet cookie cake speckles with pastel M&Ms! With a delicious vanilla frosting, this easy dessert looks picture perfect and tastes even better.
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Ingredients
For the Cookie
- ½ cup unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- ¼ cup M&M's pastel
- Sprinkles for garnish
For the Frosting
- ⅓ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line a 9-inch springform pan with parchment paper. Set aside.
- In a medium bowl combine the dry ingredients.
- In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy.
- Add the egg and vanilla and mix until combined.
- Slowly add dry ingredients and mix until just combined. Fold in chocolate chips.
- Press cookie dough in pan, using fingertips. Press m&m’s evenly spaced into the dough.
- Bake for 25-28 minutes until slightly golden.
- Allow the cake to cool on a wire rack for 15 minutes and then release from the springform pan. Remove parchment paper and allow to cool completely on wire rack.
- While the cookie cake is cooling. Prepare the frosting.
- Combine butter with powdered sugar, 1 Tablespoon of mik, and vanilla extract in a medium bowl and mix with an electric mixer until smooth and combined. Add the remaining milk if you want the frosting thinner.
- Transfer frosting to a disposable piping bag fitted with a star tip. With gentle pressure pipe the edges of the COOLED cookie cake in a circular scrolling pattern around the cookie. Garnish with sprinkles if desired.
Notes
- Do not over mix. After adding dry ingredients to the wet, mix until just combined. Over mixing cookie cake dough will make the finished cookie cake hard and dense.
- Line spring form pan with parchment paper. A circle of parchment at the bottom helps the Easter cookie cake slide out of the pan easily.
- Serve with ice cream. Try leaving the frosting off and serving a slice of warm cookie cake with vanilla ice cream!
- Let cool completely before frosting. If you pipe the frosting on while the cake is warm, it'll become a melted mess.
- Use a star shaped frosting tip. I love the beautiful shape it gives the frosting.
Nutrition Information
Show Details
Serving
1slice
Calories
575kcal
(29%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
11g
Cholesterol
78mg
(26%)
Sodium
278mg
(12%)
Fiber
3g
(12%)
Sugar
55g
(110%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 575kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 78mg | 26% |
| Sodium | 278mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 55g | 110% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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