This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Isn’t this cake just so cute?

A thick, oversized chocolate cookie decorated with vanilla buttercream and topped off with the every-popular chocolate bunny. It’s a great cake for beginners because you can hide any cake imperfections with icing… and any icing imperfections with candy.

But, that’s not all – this bunny has a really fun surprise inside!

This is a super fun dessert for Easter. Everyone will get a kick out of the surprise and, even more, everyone loves a chocolate chip cookie!

Jump to:

• Ingredients
• Directions
• More #SpringSweetsWeek treats
• Enter the giveaway
• Recipe

Ingredients

For the cookie cake:

• 3/4 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup semi-sweet chocolate chips

For the frosting:

• 1/2 cup unsalted butter, at room temperature
• 5 cups powdered sugar
• 2 teaspoons vanilla
• 1/4 cup heavy cream
• Food coloring

To decorate:

• Small, hallow chocolate bunny
• Jellybeans
• M&Ms
• Foil-wrapped chocolate eggs

This recipe uses three different types of sugar – brown, white, and powdered – and I used Dixie Crystals for all of them! The brown and white sugars give the cookie sweetness while making it chewy. The powdered is perfect for making the buttercream frosting so smooth!

This cake can easily be customized by switching up the icing color and candy. It’s the perfect opportunity to use your favorites!

Directions

• Preheat the oven to 350F degrees. Line a 9″ springform pan with parchment paper.
• Using a stand mixer or hand mixer, cream together the butter, brown sugar and sugar on medium speed until fluffy and light in color. Mix in the egg and vanilla until combined.
• In another bowl, whisk together the flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet ingredient until it forms a cookie-like batter. Stir in chocolate chips.
• Press the dough into the prepared pan and bake for 16-20 minutes or until the edges just start to turn brown. Let the cookie cool completely before removing it from the pan.
• To make the buttercream, beat the butter until light and fluffy. Add the sugar 1 cup at a time and beat. Add in the vanilla, heavy cream, and food coloring. Beat until fully incorporated.
• Cut a small opening in the bottom of the bunny and fill with jellybeans, M&Ms, and foil-wrapped eggs.
• Spread a bit of frosting in the middle of the cooled cookie cake. Sit the bunny on the frosting the candy is sealed in.
• Use the remaining frosting and candy to decorate.

The most fun surprise of this cake is that the bunny is stuffed full of candy like a pinata! Cutting a hole in the bottom allows you to fill it with small candies (and this would work for any hollow, shaped chocolate!)

Break it open with a knife or meat mallet. It’s such a fun, unexpected addition and a great way to split up the bunny among everyone to share!

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Muffins by Sweet Beginnings
• Carrot Sponge Cake by Cindy’s Recipes and Writings
• Coffee Cinnamon Rolls by A Day in the Life on the Farm
• Crepes with Orange Butter and Almonds by That Recipe
• Easter Cookie Cake by Kate’s Recipe Box
• Key Lime Mini Loaf Cakes by Jen Around the World
• Key Lime No Bake Cheesecake by Devour Dinner
• Kumquat Lavender Marmalade by The Spiffy Cookie
• Lemon Lavender Bread by Eat Move Make
• Mini Coconut-Lemon Quick Bread by Palatable Pastime
• No Churn Praline Coffee Ice Cream by For the Love of Food
• Raspberry Almond Cappuccino Parfaits by Blogghetti
• Raspberry Almond Scones with Coffee Glaze by Hezzi-D’s Books and Cooks
• Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures
• Strawberry Cream Cheese Pie by House of Nash Eats

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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Recipe

Easter Cookie Cake

Yield: 8-10 Servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Print

Ingredients

For the cookie cake:

• 3/4 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup semi-sweet chocolate chips

For the frosting:

• 1/2 cup unsalted butter, at room temperature
• 5 cups powdered sugar
• 2 teaspoons vanilla
• 1/4 cup heavy cream
• Food coloring

To decorate:

• Small, hallow chocolate bunny
• Jellybeans
• M&Ms
• Foil-wrapped chocolate eggs

Instructions

1. Preheat the oven to 350F degrees. Line a 9″ springform pan with parchment paper.
2. Using a stand mixer or hand mixer, cream together the butter, brown sugar and sugar on medium speed until fluffy and light in color. Mix in the egg and vanilla until combined.
3. In another bowl, whisk together the flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet ingredient until it forms a cookie-like batter. Stir in chocolate chips.
4. Press the dough into the prepared pan and bake for 16-20 minutes or until the edges just start to turn brown. Let the cookie cool completely before removing it from the pan.
5. To make the buttercream, beat the butter until light and fluffy. Add the sugar 1 cup at a time and beat. Add in the vanilla, heavy cream, and food coloring. Beat until fully incorporated.
6. Cut a small opening in the bottom of the bunny and fill with jellybeans, M&Ms, and foil-wrapped eggs.
7. Spread a bit of frosting in the middle of the cooled cookie cake. Sit the bunny on the frosting the candy is sealed in.
8. Use the remaining frosting and candy to decorate.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon,  Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.