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Easter chocolate cookie cake decorated with chocolate eggs and spring flowers

Easter Chocolate Cookie Cake

A soft, giant chocolate cookie studded with Easter candies, perfect for spring gatherings. Fast to make and fun to decorate, loved by kids and adults alike!
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 115 g unsalted butter (melted) Use European-style butter for a richer flavor.
  • 55 g white granulated sugar For sweetness and structure.
  • 135 g light brown soft sugar Brings moisture and caramel flavor.
  • 1 medium/large egg Must be at room temperature.
  • 1 tsp vanilla extract Enhances the flavor.
  • 275 g plain flour Provides structure.
  • 1 tsp bicarbonate of soda Leavening agent.
  • 1/2 tsp sea salt Enhances flavor.
  • 1 tbsp cornflour Helps create a tender crumb.
  • 150 g milk chocolate chips/chunks For melted chocolate pockets.
  • 200 g Easter chocolates (mini eggs, chocolate buttons, etc.) For decoration and flavor.
Buttercream Ingredients
  • 75 g unsalted butter (room temp) For buttercream.
  • 150 g icing sugar For sweetness and texture.
  • 1/2 tsp vanilla extract Adds flavor to the buttercream.
Decoration
  • Extra Easter chocolates and sprinkles For decorating the cookie.

Method
 

Preparation
  1. Preheat your oven to 180ºC (160ºC fan) and line an 8"/20cm round tin with parchment paper.
  2. In a large bowl, melt 115 g unsalted butter. Add 55 g granulated sugar and 135 g light brown soft sugar, then whisk for about 2 minutes until smooth.
  3. Whisk in 1 medium/large egg and 1 tsp vanilla extract until fully combined and smooth.
  4. Sift or add 275 g plain flour, 1 tsp bicarbonate of soda, 1/2 tsp sea salt, and 1 tbsp cornflour. Fold gently until a dough forms.
  5. Stir in 150 g milk chocolate chips/chunks and 200 g Easter chocolates into the dough.
  6. Press the cookie dough evenly into the bottom of the prepared tin, smoothing the top with a spatula.
Baking
  1. Bake for 25–27 minutes until the top looks dry and set.
  2. Allow the cookie cake to cool in the tin for 30 minutes.
  3. Transfer to a wire rack to cool completely.
Buttercream Preparation
  1. Beat 75 g room-temperature unsalted butter until smooth, then add 150 g icing sugar and 1/2 tsp vanilla extract and beat until fluffy.
Decoration
  1. Pipe a border around the cooled cookie using a star tip and arrange extra Easter chocolates and sprinkles inside the border.

Notes

Store in an airtight container for up to 4 days. Freeze un-iced slices for up to 3 months.