Festive Easter Cookie Cake that's soft, chewy & studded with chocolate chips & chocolate Easter eggs! A thick buttercream frosting rings the edges with more chocolate eggs. It is delicious and perfect for Easter!
Prep: Start by getting the oven preheating to 350°F. Then, spray an 8-inch springform pan with nonstick spray and set aside.
Batter: Next, in a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or Kitchen Aid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
Proceed to stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips and Cadbury eggs until just combined, be careful not to overmix.
Bake: Continue to spread the cookie dough into the prepared springform cake pan and place in the preheated oven to bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.
Frosting: Prepare the icing by combining the butter, vanilla extract and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step. Next, separate the frosting into 4 bowls and continue to dye one bowl pink, one blue and one yellow (keeping one bowl white).
Then, pipe the frosting in alternating colors and top each frosting dollop with the corresponding Cadbury egg color. Slice into wedges, serve and enjoy!
Notes
Festive Easter Cookie Cake is a delicious, soft and heavenly dessert that everyone is sure to enjoy. A rich thick buttercream frosting on top takes this treat up a notch!