If you love cake and you love soft chewy cookies then you are going to absolutely love this recipe for a Giant Easter Cookie Cake!
I first made this recipe a couple of years ago using lots of my favourite chocolate treats and it’s one of those recipes that keeps calling back…’eat me’, ‘make me’ as it is the ideal comfort food when you are in need of a hug. I highly recommend you bake it when you want to eat it as the warm, soft, cake/cookie taste with a crunchy edge is absolutely fantastic! Serve a wedge of it with a scoop of ice cream and you will be in heaven. It also tastes good cold, just not quite as good as warm, luckily it’s quite forgiving though and happily takes a blast in the microwave to warm it up a little if you happen to have any leftover…haha, who am I kidding? Leftovers, that’s a foreign word in this house.
My children love this cookie cake as an extra special treat after a Sunday roast. Cook it in a pretty skillet and it also makes a great centre piece if you’re looking to impress.
Yes this recipe is loaded to the max with sugar, but I think Easter is the perfect excuse to go wild and get out all the Easter chocolate goodies you can find to make this taste sensation of a Giant Easter Cookie Cake! You’ll earn a lot of brownie points too.
Easter Cookie Cake recipe…
- 170g soft butter
- 200g sugar
- 480g self raising flour
- 1 tbsp vanilla extract
- 1 egg plus 1 egg yolk
- 200g mixed Easter chocolate eggs (mini eggs, mini creme eggs etc)
- Pre-heat the oven to 180ºC/Gas Mark 4
- Very lightly grease a 22 cm pie dish (or use a skillet)
- In a large bowl beat the butter until really soft and creamy, this can be done by hand but better to use an electric mixer
- Add the sugar to the bowl and beat until well combined and creamy
- Add the egg and egg yolk and the vanilla extract, and beat into the butter mixture
- Fold in the flour, you will have a dough like mixture
- Fold in ⅔ of the Easter chocolates until well combined
- Put the dough mixture into the pie dish, or skillet, and press into the dish
- Push the remaining Easter chocolates into the top of the dough
- Bake in the oven for 25-30 minutes until the cookie cake is cooked through (you will want it to be a bit soft in the centre) and golden brown
- Remove from the oven and for the ultimate cookie cake taste sensation, serve warm
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