Print

Easter Chocolate Cookie Cake

Easter Chocolate Cookie Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the festive spirit of spring with our Easter Chocolate Cookie Cake, a delightful giant chewy cookie that’s perfect for sharing. Loaded with colorful Easter chocolates and topped with creamy vanilla buttercream, this dessert is the centerpiece of any gathering. Its rich chocolate flavor combined with the sweetness of buttercream makes it a crowd-pleaser. With easy preparation steps, even novice bakers can create a show-stopping treat that captures the joy of spring celebrations. Personalize your cookie cake by adding your favorite candies or toppings, making it uniquely yours.

Ingredients

Scale
  • 115 g unsalted butter
  • 55 g white granulated sugar
  • 135 g light brown soft sugar
  • 1 medium/large egg
  • 1 tsp vanilla extract
  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 1 tbsp cornflour
  • 150 g milk chocolate chips/chunks
  • 200 g Easter chocolates
  • 75 g unsalted butter (room temp)
  • 150 g icing sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 180ºC/160ºC fan and line an 8"/20cm round tin with parchment paper.
  2. Melt the unsalted butter in a large bowl and whisk in both sugars until smooth.
  3. Add the egg and vanilla extract; mix until fully combined.
  4. Fold in plain flour, bicarbonate of soda, sea salt, and cornflour to form dough.
  5. Stir in milk chocolate chips and Easter chocolates until evenly mixed.
  6. Press dough evenly into the prepared tin and bake for 25-27 minutes until set.
  7. Cool in the tin for about 30 minutes before transferring to a wire rack.
  8. For buttercream, beat room temperature butter until creamy; gradually add icing sugar and vanilla until fluffy.
  9. Decorate cooled cookie cake with buttercream, extra chocolates, and sprinkles.

Nutrition

Find it online: https://myrecipestories.com/easter-chocolate-cookie-cake/