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Giant Easter Cookie!
A delicious and easy to make giant easter cookie stuffed with easter chocolates, and decorated with buttercream and even more chocolate!
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Category:
Cake
Type:
Cookies
Keyword:
Easter
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Cooling & Decorating:
2
hours
hours
Total Time:
2
hours
hours
35
minutes
minutes
Servings:
10
Slices
Author:
Jane's Patisserie
Ingredients
Cookie Cake
115
g
unsalted butter
55
g
white granulated sugar
135
g
light brown soft sugar
1
medium/large
egg
1
tsp
vanilla extract
275
g
plain flour
1
tsp
bicarbonate of soda
1/2
tsp
sea salt
1
tbsp
cornflour
150
g
milk chocolate chips/chunks
200
g
easter chocolates
Buttercream
75
g
unsalted butter
(room temp)
150
g
icing sugar
1/2
tsp
vanilla extract
Decoration
easter chocolates
sprinkles
Grams
-
Ounces
Instructions
Preheat your oven to 180ºc/160ºcfan and line a 8"/20cm round tin with parchment paper, and leave to the side for now.
In a large bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth.
Add in the egg and the vanilla extract, and whisk again briefly until smooth.
Add the plain flour, bicarbonate, salt, and cornflour
Mix the mixture until a cookie dough is formed.
Add the chocolate chips/chunks and easter chocolates and mix again.
Press the mixture into the bottom of the tin and press down.
Bake the cookie in the oven for 25-27 minutes, until the top of the cookie looks ‘dry’ and it's not wobbling!
Leave the cookie to cool in the tin for about 30 minutes, then leave to cool fully on a wire rack.
Once the cookie has cooled, beat the unsalted butter for a minute or two to loosen and soften.
Add the icing sugar, vanilla extract and beat again until smooth.
Pipe around the edge of the cookie however you want, I did a rope piping using a 2d closed star piping tip.
Add some sprinkles and even more easter chocolates and anything else you fancy.
Notes
This cookie will be best eaten on the day of baking or the day after, but will last 4-5 days.
If baking into 9"/23cm tin for a thinner but larger cookie, bake for 20 minutes.
If you can't access Cornflour - use 25g more flour, but the texture will change.
You can make the cookie chocolate themed by using 225g plain flour, and 35g cocoa powder.
I use
this 8" cake tin
, or
this 9" cake tin
.
I used
these milk chocolate chips