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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Easter Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1/2 cup softened unsalted butter 
  • 1/2 cup packed light brown sugar 
  • 1/4 cup  granulated sugar
  • 1  large egg
  • 1 tsp  vanilla extract
  • 1 1/4 cup  all-purpose flour
  • 1/2 tsp  baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup pastel M&M’s
  • Sprinkles for garnish

FROSTING

  • 1/3 cup softened unsalted butter 
  • 1 1/2 cups  powdered sugar
  • 2 tbsps  milk
  • 1 tsp  vanilla extract

Instructions
 

  • Preheat oven to 350º. Spray a springform with non-stick cooking spray. Set aside.
  • In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy.
  • Add the egg and vanilla and mix until combined.
  • Slowly add dry ingredients and mix until just combined. Fold in chocolate chips.
  • Press cookie dough in pan, using fingertips. Press m&m’s evenly spaced into the dough.
  • Bake for 25 minutes or till the top is golden brown. Remove from the oven and gently press the remaining candies across the surface of the cookie cake while it's hot.
  • Allow the cake to cool on a wire rack for 15 minutes and then release from the springform pan. Remove parchment paper and allow to cool completely on wire rack.
  • Prepare the frosting.
    Combine butter with powdered sugar,
    1 Tablespoon of mik,
    and vanilla extract in a medium bowl.
    Mix with an electric mixer until smooth and combined. Add more milk for a thinner frosting.
  • Transfer frosting to a disposable piping bag fitted with a star tip. With gentle pressure pipe the edges of the COOLED cookie cake in a circular scrolling pattern around the cookie.
    Garnish with sprinkles if desired.
  • Adapted from Shugary Sweets. (picture by them too)
Keyword easter cookie cake, spring dessert