Easter (or what my spooky self likes to call Creepster or Easterween - can you tell I don't really celebrate this one?!) was right around the corner, and I was back on the hunt for a great new recipe to try. I was spending it with my in-laws, and they were already going to have a carrot cake (my usual go-to) so I needed to get creative.
I've been on a bit of a cookie kick, but I didn't want to bake basic cookies. That's when I stumbled upon this recipe for an Easter Cookie Cake from a website called That Skinny Chick Can Bake, and I knew I had to try it...especially when my husband was begging me to make it!
I was surprised at how quick and simple this recipe was. It doesn't call for many ingredients, and I was able to whip it up rather fast, which is perfect when you're in a time crunch. I adapted the original recipe a little bit to my liking, but the flavor is wonderful and balanced. Like any great cookie, it has a more crunchy outer crust with a luscious, soft middle. You can also add any candies you desire (Small Cadbury eggs would be great for Easter!).
The best part is, this doesn't have to just be a spring cookie cake - you can always use different colored candies for any occasion!
Here's What You Need:
1/2 cup butter (1 stick or 4 ounces), melted
3/4 cup brown sugar
1/4 cup sugar
2 teaspoons vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon + a pinch of salt
1/2 cup chocolate chips (I used semi-sweet & white chocolate as a garnish)
3/4 cup chocolate candies (I used spring-colored M&M's but you can get creative!) + about another 1/4 c to press into the top
Here's What To Do:
Preheat oven to 350º. Spray a 9-inch pie plate (or 8-inch if you want it thicker) with non-stick cooking spray. Set aside.
Melt the butter in a large, microwave-safe bowl. Mix in the sugars, then the vanilla. Then stir in the egg.
Whisk together the flour, baking soda, and salt in a medium bowl. Then mix into the butter mixture just till combined. Add the chocolate chips and the candies (reserve some of the candy and/or chocolate chips to garnish the cookie cake when it comes out of the oven). Mix well.
Scrape the dough into the prepared pan, then smooth the to
Bake for 23-25 minutes or till the top is golden brown. Remove from oven and gently press remaining candies across the surface of the cookie cake while it's hot.
Cool before slicing and enjoy!