The dough is a chewy cookie dough made with softened butter, brown and white sugar, a whole egg plus an extra yolk, and vanilla. One cup of pastel candy-coated chocolate eggs is folded straight in.
It is pressed into a 10-inch round cake pan and baked as one thick cookie. Once completely cool, it gets a layer of vanilla buttercream, rainbow sprinkles and the rest of the candy eggs.
How to Make It
Oven heated, pan greased, dry ingredients whisked
Heat the oven to 350°F and grease a 10-inch round cake pan. Whisk the flour, baking soda and salt.
Butter and sugars creamed with egg, yolk and vanilla
Beat the butter, brown sugar and granulated sugar until creamy. Beat in the egg, egg yolk and vanilla.
Dry ingredients and a cup of candy eggs folded in
Mix in the dry ingredients just until combined, then fold in 1 cup of the pastel candy-coated chocolate eggs.
Pressed into the pan and baked until just set
Press the dough evenly into the pan and bake 22 to 26 minutes, until the edges are golden and the centre is set but still chewy. Cool completely in the pan.
Frosted, sprinkled and topped with candy eggs
Spread the vanilla buttercream over the top and finish with rainbow sprinkles and the remaining candy eggs before cutting into wedges.
Ingredient Notes
- Pastel candy-coated chocolate eggs
- A cup and a half, divided: one cup in the dough and half a cup on top.
- Egg and extra egg yolk
- One whole egg and one yolk give the cookie its chewy centre.
- Vanilla buttercream frosting
- One cup, spread over the cooled cookie.
Success Tips
- Press some candy eggs gently onto the surface of the dough before baking so they show.
- Check the centre at 22 minutes; it should look set rather than glossy.
- Cut with a large sharp knife, pressing straight down through the candy.
Why This Recipe Works
- An extra egg yolk and plenty of brown sugar keep the centre soft and chewy.
- Mixing in the dry ingredients only until combined avoids a tough, cakey texture.
- Taking the cookie out when the centre is just set keeps it chewy as it cools.
- Frosting only after it has cooled completely stops the buttercream melting.
Storage and Reheating
Refrigerate
Once frosted, keep the cookie cake covered at room temperature and serve within a couple of days.
Frequently Asked Questions
What candy eggs should I use?
Any pastel candy-coated chocolate eggs.
How do I know it is baked?
The edges are golden and the centre is set but still soft; it firms up as it cools.
Serving Ideas
Cut into twelve wedges on a cake stand so the candy eggs show in the chewy cut side, with the frosting and sprinkles on top.
