Description
This Easter Mini Egg Cookie Cake is a soft, chewy dessert packed with colorful chocolate mini eggs and rich cookie flavor. It has crisp edges and a gooey center, making it perfect for sharing during spring celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate mini eggs, roughly chopped
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease or line a 9-inch round cake pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla extract, whisking until light and slightly thickened.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chopped mini eggs and chocolate chips if using.
- Spread dough evenly into prepared pan and smooth the top.
- Bake for 20–25 minutes until edges are golden and center is just set.
- Cool completely before slicing and serving.
Notes
- Do not overmix the dough to keep the texture soft.
- Swap mini eggs with other chocolate candies if desired.
- Add nuts or white chocolate chips for variation.
- Store in an airtight container at room temperature for up to 3 days.
- Warm slices briefly in the microwave for a gooey texture.
- Can be frozen for up to 2 months and thawed before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
