Indulge in the ultimate Easter treat with this show stopping Easter cookie cake! It is packed with mini Cadbury eggs and perfect for Easter brunch or dinner.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 16
Ingredients
12tablespoonsunsalted buttersoftened
1cupbrown sugar
¼cupgranulated sugar
1egg
1egg yolk
2teaspoonsvanilla extract
1 ¾cupflour
1teaspooncornstarch
1teaspoonbaking soda
½teaspoonsalt
¾cupschocolate chips
¾cupsmini Cadbury chocolate eggsand more for topping
Icing (optional)
2sticks buttersoftened
4cupspowdered sugar
1teaspoonvanilla extract
Pastel food coloring
Instructions
Grease an 8-inch springform pan with nonstick spray.
Cream the butter, brown sugar, and sugar in a large mixing bowl until light and fluffy.
12 tablespoons unsalted butter, 1 cup brown sugar, ¼ cup granulated sugar
Beat in the egg, egg yolk, and vanilla for 1 minute.
1 egg, 1 egg yolk, 2 teaspoons vanilla extract
Add the flour, cornstarch, baking soda, and salt, stirring until combined.
1 ¾ cup flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
Fold in the chocolate chips and Cadbury eggs.
¾ cups chocolate chips, ¾ cups mini Cadbury chocolate eggs
Spread the cookie dough evenly in the prepared pan.
Bake for 20-25 minutes or until the edges are golden brown.
Run a knife around the edge of the pan and remove the sides of the springform.
Icing (optional)
Mix the butter, vanilla, and powdered sugar in a bowl until light and airy.