I thought given how close we’re getting now to easter that it was only right to do a recipe which features some of my favourite Easter Chocolate – Mini Eggs and Creme Eggs.
I absolutely love the sweets you get around easter time, they are so much better than christmas chocolate. Which always leaves me wanting to consume outrageous numbers of mini eggs at this time of year, because I know my time left with them is coming to an end until next year.
And what better way to enjoy these little nuggets of chocolatey goodness than to put them in a giant cookie cake.
A cookie cake? I hear you ask.
Yip that’s right a freakin’ cookie cake!
This is such a simple easy to follow recipe that will take you about 5 minutes to make. And the good news is that if you’re odd and don’t like mini eggs and creme eggs, you can put whatever sweets you like in it – mars bar chunks, milky way, rolos, M&Ms, reeses cups….basically anything you have laying about.
This giant cookie cake is crunchy and crisp on the outside and inside is a gorgeous lush soft chewy centre that you won’t be able to resist.
When I made this recipe on Thursday so that I could take some photos for this post I ate a ¼ of it as I was take pictures and didn’t even realise…it is so addictive and delicious it’s impossible to only have one small piece.
Give it a bash – it is amazing!
115g Unsalted Butter – melted
1 Large Egg
150g Light Brown Sugar
50g Granulated Sugar
1 Tbsp Vanilla Extract
170g Plain Flour
¼ tsp Salt
80g Milk Chocolate Chunks
150g Mini Eggs
7-8 Mini Creme Eggs (or whatever sweets you want to use)
Pre-heat the oven to 175C and line a 9inch cake tin with greaseproof paper and grease the edges with some butter.
Before you start with the mixture take about 90g of the Mini Eggs, seal them in a freezer bag and bash the heck out of them with a rolling pin until you have nice big chunks of mini egg. Leave them to one side until later.
In a mixing bowl measure out the sugars.
In a small saucepan heat the butter until just melted and let sit for a minute to cool before adding to the sugar mix along with the vanilla extract and egg. Using a wooden spoon mix until smooth.
Add the flour and salt to the mixture and gently combine using a wooden spoon until the cookie dough just comes together. Be careful not to over mix.
To the soft cookie dough mix add the chocolate and bashed up mini eggs, stir until they are event distributed.
Spoon the cookie dough into the pre prepared cake tin and spread it out. Don’t worry too much about getting it perfectly flat, just make sure it is spread to the edges.
Cut the mini creme eggs in half and along with the leftover whole mini eggs place them on top of the cookie dough, pressing them into the cookie every so slightly.
Pop into the oven for 25 minutes or until the cookie cake is a very light golden brown colour. If you don’t want the cake to be soft inside you can bake it for longer – but the joy of this cookie cake it is gooey centre so be careful not to over bake it too much.
Remove from the oven and allow to cool in the tin for 20-30 minutes before removing – you can enjoy this cake immediately when it is still warm or allow to cool completely before enjoying it.