Rich and decadent, this Chocolate Chip Cookie Cake is all decked out for Easter but you can switch it up to make it work for any holiday or celebration.
In a large bowl combine the butter, brown sugar, and vanilla. Using a hand or stand mixer beat until smooth. Next, add the eggs and the egg yolks to the bowl. Mix together.
Add in the baking soda, salt, and cornstarch. Adding in about 1-2 cups at a time, gradually add the flour. Repeat until you’ve added all four cups. Beat well until smooth and all of the ingredients are combined well.
Smash the Mini Cadbury chocolate eggs until they are in smaller pieces.
With a spatula fold in the smashed chocolate eggs, chocolate chips, & sprinkles.
Save about 1-2 Tbsp of the chocolate eggs & sprinkles to the side to add on top at the end.
Spray two 9 inch cake pans with non stick cooking spray. Divide the batter between the two pans evenly.
Place both pans on the middle rack in the oven and bake for about 20 minutes. The cookie cakes are done once they are a light golden brown and if you insert a toothpick into the center of the cake it comes out clean.
Remove them from the oven and place them on a cookie rack (still in the pan) to cool.
After allowing them to fully cool, remove them from the pans and transfer them to a plate or flat surface you plan on serving them on.
Decide which cookie cake will be the base and which will be the top.
Using your pink frosting pipe an outline circle on top of your bottom cake. Then, fill up the middle of the circle by piping more frosting. Until it’s covered.
Place the top cookie right on top of the pink frosting, lining up the edges. Next, pipe a generous amount of frosting right around where the two cakes meet to tidy it up. Using a star tip for the frosting is helpful in giving it a nice design.
Then, use the white frosting to pipe a design on top - I did dollops with a star tip until most of the outer ring of the cookie was covered.
Add the rest of the smashed chocolate eggs and sprinkles on top.
Finally, decorate with any other Easter Candy you’d like. I used mini peeps as well, alternating the colors on top. Slice and serve!
Notes
Perfect for Easter this fun and easy Easter Chocolate Chip Cookie Cake is sure to wow your guests! Soft and chewy like your favorite cookie but, make it double decker like a cake! Decorate with assorted Easter candies.This cookie cake can be made ahead of time – I would say making it the day before you plan on serving it is actually perfect. It will last covered in the fridge for up to 5 days. And even after that long, the integrity of the flavors and textures is still great! You can keep it at room temp as well for 2-3 days or you can also easily freeze this for up to a month!