This cookie cake is buttery, with crisp edges, a cakey exterior and an ever so gooey middle bite. Dotted with plenty of chocolate chips and some candy coated chocolate pieces.
First, preheat your oven to 350 degrees. Lightly coat a 9 inch pie pan with cooking spray. Or please do it my favorite way and use real butter. I live for butter!
Then use your hand mixer to cream softened butter with sugar and brown sugar for a couple of minutes, until fluffy.
Add in eggs and vanilla and whir it a minute more. Then add the flour, baking powder, and salt.
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Turn mixer to lowest speed and allow the cookie dough to form.
Then add in chocolate chips and a handful of chopped mini chocolate eggs of your choosing. Reserve about 1/2 cup of chips and candy to sprinkle on top.
Then spread the cookie dough into the pie pan. Gently press in extra eggs and some chocolate chips.
Then bake for about 22-26 minutes.
Allow the cookie cake to cool completely before frosting or the frosting will melt.
Begin by using a clean hand mixer with a big bowl or use a stand mixer to cream the butter for 30 seconds.
Then add the cocoa powder and powdered sugar and gently mix on lowest speed until it comes together. Then turn up to high and let it whip for 2 minutes.
Add in vanilla extract. This is a thick frosting. *If you feel it too thick for your preference then add a splash of milk.
Fill a piping bag fitted with an open star tip.
Then go around the cake piping even points. Add sprinkles as desired.