Easter Mini Egg Cookie Cake
Servings: 10 servings
Calories: 447cal
This Easter Mini Egg Cookie Cake is a fun twist on Easter dessert! A soft, chewy, cookie cake, loaded with everyone's favourite candy -- Mini Eggs! -- and garnished with swirls of pastel buttercream, this easy dessert is a showstopper for sure! Includes step by step recipe video.
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Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar lightly packed (75g)
- 1/2 cup granulated sugar 100g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour 190g
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup white chocolate chips
- 1/2 cup Mini Eggs
Frosting
- 1/4 cup unsalted butter room temperature
- 1/2 teaspoon vanilla
- 1 1/4 cups powdered icing sugar
- 1-2 tablespoons milk or cream
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9" Springform pan or round cake pan.
- In a large bowl, beat butter and sugars together with an electric mixer until creamy.
- Add egg and vanilla and beat on on high until combined.
- Add flour, salt, and baking soda and beat on low speed just until combined. Stir in chocolate chips.
- Press into prepared pan and bake for 20-22 minutes, until light golden brown and centre is set. Remove from the oven and let cool for 10-15 minutes.
- Press mini eggs into the top of the cookie (any design you like!) and let cool completely.
- For the frosting, beat butter on high speed until smooth. Add vanilla and powdered sugar and beat until combined, adding milk as needed just so the frosting comes together (you don't want it runny!).
- Pipe onto cooled cookie as desired and serve. Leftovers may be store at room temperature for up to 24 hours, refrigerated up to 1 week or frozen up to 3 months.
Video
Nutrition
Calories: 447cal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 142mg | Potassium: 66mg | Sugar: 47g | Vitamin A: 480IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1.2mg