Description
This Easter Cookie Cake is a delightful treat featuring a soft, chewy cookie base loaded with chocolate chips and colorful sprinkles, topped with a luscious cream cheese frosting. Perfect for celebrations, it combines a rich, flavorful cookie with creamy frosting to create a festive dessert everyone will enjoy.
Ingredients
Scale
For the Cookie Base:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1/2 cup colorful sprinkles
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie base.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy, which takes about 3-4 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs to the creamed mixture one at a time, mixing well after each addition. Then stir in the vanilla extract to combine all flavors evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Mix-Ins: Carefully fold in the chocolate chips and colorful sprinkles to distribute them evenly throughout the cookie dough.
- Prepare Baking Pan: Grease a 9×13 inch baking pan and spread the cookie dough evenly across the bottom of the pan.
- Bake: Bake the cookie cake in the preheated oven for 25-30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool Cookie Cake: Allow the baked cookie cake to cool completely in the pan; this helps it set properly before frosting.
- Make Cream Cheese Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing continuously until the frosting reaches a creamy, spreadable consistency.
- Frost the Cookie Cake: Spread the cream cheese frosting evenly over the cooled cookie cake, and optionally sprinkle additional colorful sprinkles on top for decoration.
Notes
- Ensure the butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the dough once the flour is added to keep the cookie tender.
- Use a toothpick test to check doneness and avoid overbaking the cookie cake.
- For a deeper chocolate flavor, substitute half of the chocolate chips with mini chocolate chunks.
- Store the cookie cake covered in the refrigerator and bring to room temperature before serving for best texture.
