This Easter cookie cake is a delicious chewy cookie base filled with mini eggs and a layer of melted peeps. It is an easy and indulgent Easter dessert.
Easter is just a couple days away, and I’ve finally just now got around to honouring its arrival with food. More specifically, this delicious Easter Cookie Cake using mini eggs and peeps and topped with creamy chocolate frosting. This is an indulgent treat, and definitely not diet-friendly. But it is worth it a hundred times over.
This cake starts with a layer of chewy and delicious cookie, filled with mini eggs and chocolate chips. Then, there is a silky, marshmallowy layer of melted peeps, another layer of cookie, then topped with rich and creamy chocolate frosting and sprinkles!
This really is as good as it sounds, and check out that gooey marshmallow. Err, peeps. Same thing?
Now you might notice some rather odd-looking peeps in the picture below. Those are peeps. They are. Seriously. I would recommend using bunny peeps if you can find them. I didn’t see them in any of the stores I was going to and reached a “meh, they’ll do” moment with the chick peeps. They work, you just have to slice them in half so they can lay flat. Cutting them kind of malformed the body, but none of that will be visible once they’ve melted.
This cake is very moist and gooey. The cookie will be soft and chewy, and then you add in all of the melted chocolate chips, melted mini eggs, melted gooey peeps and creamy chocolate frosting. This is no dry cookie!
In fact, it can look like a bit of a mess with all the meltiness combined together. But that’s just cause it’s so dang delicious, so it’s a mess in a beautiful, yummy way. So it’s totally forgivable!
Okay, I will admit one thing. I’m no expert cake decorator. I felt like a was doing a pretty decent job at the time, but pictures have a nice way of pointing out the mistakes and unevenly spaced icing…piles? But it really, truly doesn’t matter. Cause this cake was devoured in no time. Plus I’m sure you can frost this cake way better and prettier. If you do, send me a pic! I would love to see how this could actually look in an expert’s hands!
Now my skills in applying the frosting may not be expert level, but the frosting speaks for itself. It says it is creamy and light, rich but not overpoweringly sweet (don’t forget the pinch of salt).
I am in love with this sweet and gooey Easter Cookie Cake. I hope that you give it a try and love it too. And most of all, happy Easter!
Easter Cookie CakeYields: 8 servings
- 3 cups all-purpose flour (spoon and levelled)
- 3 teaspoons cornstarch
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter
- 1 and 1/2 cup brown sugar
- 2 large eggs + 1 egg yolk
- 3 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini eggs
- 10 peeps (1 package)
- 1/2 cup unsalted butter
- 2 cups icing sugar
- 1/2 cup cocoa powder
- 1/4 - 1/2 cup heavy cream
- 1 teaspoon vanilla
- pinch salt
- Preheat oven to 350F, and prepare a 9 inch cake pan by lining the bottom with parchment paper.
- In a large bowl, mix together the flour, cornstarch, baking soda and salt.
- In a second large bowl, use a handheld or stand mixer to beat the butter until it is smooth and creamy, about 1 minute. Then add the brown sugar, and beat until the mix is smooth again, another minute. Add the eggs, egg yolk and vanilla, and beat again until everything is combined.
- Add the dry ingredients to the wet ingredients and stir until the dough is combined. Then stir in the chocolate chips and mini eggs.
- Place 1/2 of the cookie dough into the pan, and flatten. Then, lay down peeps, covering most of the cookie dough, but leaving a 1/2 inch space from the edge of the pan to prevent them from leaking out.
- Use the rest of the cookie dough to cover the peeps. Take 2 tablespoons at a time and press it between your hands to flatten to about 1/2-inch. Then place on the pan, repeating until the layer is complete.
- Bake for 20 minutes then cover with aluminium foil and bake for another 10 minutes. Then place the pan on a cookie rack to cool for 30 minutes before removing.
- Make the chocolate frosting by first mixing together sifted icing sugar and cocoa powder in a medium sized bowl. Then beat butter in a large bowl, adding 1/2 cup of heavy cream and half of the powdered sugar/cocoa mix, vanilla and salt. Beat until they are combined, adding the remainder of the powdered sugar gradually and adding more heavy cream as necessary until you reach a smooth and creamy consistency.
- Once the cookie cake is fully cooled, top with frosting and sprinkles (optional).