Description
A thick, chewy, and festive giant cookie cake loaded with chocolate chips and colorful Easter mini eggs.
Ingredients
1 cup unsalted butter, softened
3/4 cup white granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1.5 cups semi-sweet chocolate chips
1 cup crushed Cadbury mini eggs
Pastel buttercream for decoration
Instructions
Step 1: Preheat oven to 350°F and grease a 9-inch round pan.
Step 2: Cream the butter and both sugars together until light and fluffy.
Step 3: Add eggs and vanilla, mixing until fully combined.
Step 4: Whisk dry ingredients and gradually add to the wet mixture.
Step 5: Fold in chocolate chips and crushed mini eggs.
Step 6: Press dough into the pan and bake for 20-25 minutes.
Step 7: Cool completely before decorating with buttercream and extra candy.
Notes
Ensure the butter is truly at room temperature for the best texture. Do not overbake; the center should stay soft.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 34g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
