Giant Mini Egg Cookie

Roopa

It was my volleyball coach’s birthday this week, so some kind of baking was in order. It’s right in the midst of mini egg season and I got some really beautiful pastel sprinkles in my subscription, so I decided to make a giant cookie with some whipping cream to hold the sprinkles. I don’t know what exactly it is, but there is something intensely satisfying about a gigantic cookie. Feedback was generally positive, so I think this recipe is a winner.

mini eggs (2 of 2).jpg

I adapted a giant cookie recipe from Sally’s Baking Addiction and used a 10″ springform pan. I wouldn’t go smaller than 9″ for the pan, since it’s already pretty thick and rises a fair amount.

GIANT COOKIE (original recipe here)

INGREDIENTS

  • 225 g (½ cup) unsalted butter, softened
  • 100 g (½ cup) granulated sugar
  • 200 g (1 cup) packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 275 g (2.5 cups) cake flour, sifted
  • 1 tsp. cornstarch
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups mini eggs (chopped in half)

DIRECTIONS

  1. Preheat oven to 325F.
  2. Cream butter in stand mixer until smooth and creamy.
  3. Add sugars, eggs, and vanilla to mixer until well mixed.
  4. Sift together flour, cornstarch, baking soda, and salt in a bowl.
  5. Mix flour mixture into butter mixture at a low speed until just mixed.
  6. Using a spatula, mix in chopped up mini eggs.
  7. Pour dough into 10″ cake pan and use the spatula to even out the layer.
  8. Bake for ~30 minutes, rotating halfway.
  9. Add whipped cream and sprinkles for an extra flourish!

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