Ingredients

The following ingredients have 10 Servings
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup brown sugar (lightly packed (75g))
  • 1/2 cup granulated sugar (100g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour (190g)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup white chocolate chips
  • 1/2 cup Mini Eggs
  • 1/4 cup unsalted butter (room temperature)
  • 1/2 teaspoon vanilla
  • 1 1/4 cups powdered icing sugar
  • 1-2 tablespoons milk or cream

Instruction

  • Preheat oven to 350 degrees F and lightly grease a 9" Springform pan or round cake pan.
  • In a large bowl, beat butter and sugars together with an electric mixer until creamy.
  • Add egg and vanilla and beat on on high until combined.
  • Add flour, salt, and baking soda and beat on low speed just until combined. Stir in chocolate chips.
  • Press into prepared pan and bake for 20-22 minutes, until light golden brown and centre is set. Remove from the oven and let cool for 10-15 minutes.
  • Press mini eggs into the top of the cookie (any design you like!) and let cool completely.
  • For the frosting, beat butter on high speed until smooth. Add vanilla and powdered sugar and beat until combined, adding milk as needed just so the frosting comes together (you don't want it runny!).
  • Pipe onto cooled cookie as desired and serve. Leftovers may be store at room temperature for up to 24 hours, refrigerated up to 1 week or frozen up to 3 months.