Description
A delightful Easter Cookie Cake that combines a soft cookie base with festive chocolate candies for a perfect holiday treat.
Ingredients
Scale
- 113 g unsalted butter
- 150 g light brown sugar
- 50 g granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 170 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
- 85 g chocolate chips
- 130 g assorted chocolate candies, divided (such as Easter M&M’s and mini Cadbury eggs)
Instructions
- Preheat oven to 175°C. Lightly grease a 23 cm pie plate with non-stick spray and set aside.
- Melt the butter in a large microwave-safe bowl. Stir in the brown sugar and granulated sugar until well blended, then incorporate the vanilla extract. Mix in the egg until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add this mixture to the wet ingredients and stir just until combined.
- Add the chocolate chips and 85 g of the chocolate candies to the dough. Reserve the remaining candies for garnish and mix the dough until the chocolate is evenly distributed.
- Spread the dough evenly in the prepared pie plate, smoothing the surface with an offset spatula.
- Bake for 25 minutes or until the top is golden brown and set.
- Remove from the oven and gently press the reserved candies into the warm surface. Cool completely before slicing.
Notes
- Store leftovers in an airtight container at room temperature.
- This cake can be customized with different types of chocolate candies.
- For a softer texture, do not overbake the cookie cake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg