This simple, yet elegant make-ahead Giant Cadbury Cookie Cake is the perfect and quick dessert for any Easter or Spring celebration. Easy, chewy, a giant sugar cookie studded with chocolate Cadbury eggs, a new Easter tradition your family will love.
My eggs cracked, but they look kind of cute, all crackly and since nothing I do is ever perfect, this works great for me.
QUICK & SIMPLE EASTER DESSERT
I am always looking for quick, make ahead desserts that I can whip up and have on hand, especially for holidays I made this cookie cake this past weekend to try it out and everyone, EVERYONE loved it.
The perfect Easter dessert, whether it’s for a brunch, lunch or dinner. It’s really just a giant baked sugar cookie, chewy, soft and delicious; studded with crunchy and creamy Cadbury Eggs.
HOW TO MAKE A GIANT COOKIE CAKE
Start by placing 1 cup of softened butter (I used salted butter) into the bowl of a stand mixer and whip it up for 1-2 minutes until light and fluffy.
Pour sugar to the whipped butter. I use unbleached all-natural cane sugar, which is a bit more coarse than refined white sugar, so whip it a bit longer, 2-3 minutes with the butter and brown sugar.
Next add your brown sugar…cream it well, for a minute or two. Scrape down the sides of the bowl.
Pour in your vanilla a generous tablespoon of it, gives it a beautiful vanilla flavor.
Add your eggs, one at a time; just until blended.
What’s Your Easter Tradition?
Our family has a variety of traditions; from going to our Easter service at church, to gathering with neighbors; but they all center around the sacred reason we celebrate. The cornerstone of my faith hinges on Easter. It’s not about bunnies, chicks or eggs, though all represent new life, instead it’s about the the Son of God. Jesus Christ who suffered, died and was buried, then he rose again! So that we might have eternal life. I hope you understand why we celebrate this beautiful day!
While your eggs are mixing, in a medium bowl stir together your all-purpose flour, baking soda, baking powder and salt.
Slowly add flour to the butter and sugar mixture, until just combined. Like my messy, flour picture?
Spoon batter into prepared tart pan and press to fill the entire pan, trying to get it as even as possible. Try placing a piece of parchment paper on top and smooth cookie dough.
TIP | Make sure to keep the oven door closed while you are pressing the candies on top so the heat doesn’t escape.Return to oven and continue baking for 7-10 minutes until top is no longer glossy. If you prefer a more underdone cookie (like I do!) then remove sooner, if you prefer it more cooked all the way through, go to the end of that time.
Remove from oven and cool on rack completely before serving.
Slice and serve like you would a pie, maybe even with a scoop of vanilla bean ice cream on top!
OPTIONAL | If you prefer, you may add the candy eggs directly to the batter, stirring them in gently as to not crush them.
I discovered this recipe from another blogger that I follow, Julie Blanner. If like soothing, calming and beautiful, then her’s is a must follow. Recipe adapted from Cadbury Cookie Cake.
Give these other spring time recipes a try as well!
I’m sharing this recipe on a few of my favorite link parties. Please click on the links below to see other amazing, easy and delicious recipes!
RECOMMENDED FOR THIS RECIPE!
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- 1 cup butter, softened
- 3/4 cup sugar, all-natural cane sugar
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 eggs
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup Cadbury Candy Eggs (Mini Eggs) (or try M & M's, Reese's Pieces, etc)
- Preheat oven to 350° F. Grease or spray a 10" or 12" tart pan or pie plate or cast iron skillet.
- Combine butter in mixer, whipping for 1 minute. Add sugars and mix on medium-high for 1-2 minutes, 2-3 minutes if using all-natural cane sugar. Add vanilla and combine. Add eggs one at a time, mixing until just combined.
- In a medium bowl stir together flour, baking soda, baking powder and salt. Add flour mixture to creamed butter mixture, mix on low. Spoon dough into prepared tart pan and smooth out as much as possibly, pressing evenly. Place parchment paper or wax paper over top and smooth with hands.
- Bake for 9-11 minutes, then remove from oven (closing door) and place on cookie sheet. Quickly, press Cadbury Eggs (or other candy coated chocolates) in desired pattern on top of half-baked cookie. Return to oven and bake for an additional 7-11 minutes until lightly browned on top. I prefer mine a little less baked, crisp edges and chewier center. Cool completely on cooling rack and slice like you would a pie.
- Make ahead 1 day and keep refrigerated until ready to serve, remove from refrigerator 30-60 minutes prior to serving. May be frozen for up to 1 month, bring to room temperature before serving.
- HIC Round Quiche, Fine White Porcelain, 10 x 1.5-Inches
- Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.
- Farberware 5172565 Baker's Advantage Ceramic Pie Dish 10-Inch Teal
- KitchenAid 5-Qt. Artisan Design Series with Glass Bowl - Sea Glass
- CADBURY Easter Chocolate Candy, Mini Eggs, 10 Ounce (Pack of 4)
- Zulka Morena Pure Cane Sugar, Unfined & Non-gmo All Natural Sugar, 4 Lb (Pack of 2)
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Amount Per Serving:Calories: 367 Total Fat: 14g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 66mg Sodium: 245mg Carbohydrates: 57g Fiber: 1g Sugar: 33g Protein: 4g