Is anyone else tempted by the oodles of Easter eggs out at the moment? Does chocolate taste better when it is in the shape of an egg? Either way, this is definitely chocolate season and I am certainly not complaining. Besides now I’m a food blogger I can buy lots of chocolate and call it work. Then I can eat it and call it research. It’s win win!
So here is the first Sweet Menu easter treat of the year – A giant Easter Egg Cookie Cake with Pink Buttercream. This chewy cookie is packed with chocolate chips and speckled Easter eggs and is topped with swirls of pink frosting. It is almost too pretty to eat but not quite. I know because I just ate a piece. Or two.
I love to celebrate. As a food blogger I have realised the importance of keeping up with the frequent holidays of the world. But I had no clue there was so much to celebrate! There’s Mothers Day, Fathers Day, Easter and Christmas and we can’t forget traditional American holidays like 4th of July and Thanksgiving and special sports events like the Super Bowl.
Plus there’s all kinds of food related ones like Chocolate Chip Cookie Day and Pancake Day – I can’t keep up! I missed Pie Day on Friday but at least I got in early for Easter. I just know you are going to love this cookie cake. It’s soft and chewy, filled to the brim with chocolate AND there’s Easter eggs.
Easter Egg Cookie Cake with Pink Buttercream
Makes one 18cm (9 inch) cookie pie
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 and 1/4 cups plain flour
1/2 teaspoon baking soda
1 teaspoon cornflour
1/2 cup chocolate chips
1/2 cup speckled chocolate Easter eggs + plus extra for decorating
1/4 cup unsalted butter, softened
2 cups icing sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
A few drops of pink food colouring
Preheat the oven to 180 (360 F). Grease and line an 18cm (9 inch) round cake tin. In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add the vanilla extract and egg and continue to beat until soft and creamy. Sift in the flour, baking soda and cornflour. Gently fold until dough starts to come together.
Throw in the chocolate chips and the Easter eggs and fold through. Place all the dough into your prepared tin and press down and spread out as even as possible. Place in the oven for 18 – 20 minutes or until golden brown. Try not to overcook as you want it to stay soft in the middle. Remove from the oven and immediately press a few extra Easter eggs gently into the top of the cookie. Leave to cool completely.
In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar and add the vanilla. Add a tablespoon of milk to help loosen up the mixture. Add the rest of the icing sugar and continue to beat. Add a tablespoon of milk if needed. The icing should be nice and creamy but thick enough to hold its shape. Add the food colouring and give it a good stir until the icing is evenly coloured. Pipe the icing onto the cake and then cut and serve.