Description
This Easter Cookie Cake is a delightful twist on classic cookie desserts, featuring a soft, buttery base studded with semi-sweet chocolate chips and colorful pastel M&M’s. Topped with a smooth vanilla buttercream frosting and festive sprinkles, it’s the perfect celebratory treat for Easter gatherings or any special occasion.
Ingredients
Cookie Cake:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup M&M’s (pastel)
Frosting:
- 1/3 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Sprinkles (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper to prevent sticking and set it aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly mixed.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully incorporated.
- Incorporate Dry Ingredients and Chocolate Chips: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing. Gently fold in the semi-sweet chocolate chips with a spatula.
- Assemble Dough in Pan: Press the cookie dough evenly into the prepared springform pan using your fingertips. Distribute the pastel M&M’s evenly by pressing them gently into the surface of the dough.
- Bake: Bake the cookie cake in the preheated oven for 25 to 28 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean.
- Cool and Release: Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Then, carefully release the springform pan sides and remove the parchment paper. Allow the cake to cool completely on the wire rack.
- Prepare Frosting: While the cookie cake cools, prepare the buttercream by mixing softened butter, powdered sugar, 1 tablespoon of milk, and vanilla extract in a medium bowl with an electric mixer. Beat until smooth and combined. Add the remaining milk if you desire a thinner consistency.
- Decorate: Transfer the frosting into a disposable piping bag fitted with a star tip. Pipe a decorative circular scrolling pattern around the cooled cookie cake edges with gentle pressure. Finish by garnishing with sprinkles as desired.
Notes
- Do not overmix the dough once the dry ingredients are added to ensure tender cookie cake texture.
- Using a springform pan helps to easily remove the cookie cake without breaking it.
- Ensure the cookie cake is completely cooled before frosting to prevent the buttercream from melting.
- You can substitute pastel M&M’s with any colorful candy or omit for a simpler look.
- The frosting consistency can be adjusted with milk depending on whether you want thicker or thinner icing for piping.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
