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Bird's Nest Chocolate Chip Cookie Cake

A super soft, chewy, and thick chocolate chip cookie cake, decorated festively for Easter! This Bird's Nest Chocolate Chip Cookie Cake is incredibly simple, ultra-delicious, and a total crowd-pleaser!

Course Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Sarah

Ingredients

For cookie:

  • 3/4 cup butter softened
  • 1 cup packed brown sugar
  • 1 large whole egg + 1 egg yolk
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 cup M&M'S® Caramel

For cream cheese frosting:

  • 8 oz. cream cheese softened
  • 1/2 cup butter softened
  • 2 tsp. vanilla extract
  • 4-5 cups powdered sugar
  • 5-6 drops green food coloring

For topping:

  • 1/2 cup toasted shredded coconut
  • 1/4 cup M&M'S® Caramel
  • 1/4 cup STARBURST® Original Jellybeans

Instructions

For cookie:

  1. In a large mixing bowl, beat butter and brown sugar until creamy.

  2. Add egg, egg yolk, and vanilla extract, beating until combined.

  3. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.

  4. Add the dry ingredients to the mixing bowl, and beat until combined.

  5. Fold in semi-sweet chocolate chips, mini chips, and M&M'S® Caramel.

  6. Spray an 8-inch springform pan with non-stick spray.

  7. Spread batter evenly into the bottom of the springform.

  8. Bake at 350 degrees for 30 minutes, or until the edges and top are golden, and a toothpick inserted near the center comes out clean.

  9. Remove to a wire rack to cool. 

  10. Once cool, run a knife around the edge to loosen the cookie. Release the springform pan, and transfer the cookie to a serving plate.

For cream cheese frosting:

  1. In a large mixing bowl, beat butter and cream cheese til creamy. 

  2. Add vanilla, and beat until combined.

  3. Add 4 cups powdered sugar, and beat until combined. Frosting should be thick and fluffy, but pipeable. Add additional powdered sugar, if needed, 1/4 cup at a time!

  4. Add green food coloring, and beat until blended.

  5. Fit a parchment or decorating bag with a #233 tip, or similar tip for creating a grass effect. 

  6. Fill bag 2/3-full with frosting.

  7. Holding the bag 90 degrees straight up, squeeze frosting onto cookie, until about 1/2-inch thick, pull straight up and discontinue squeezing, creating a grass effect.

  8. Cover the entire surface of the cookie cake with frosting. 

  9. Chill in the refrigerator for 20-30 minutes, or until frosting is set.

For topping:

  1. Sprinkle toasted coconut by the tablespoonful onto sections of the cookie cake, creating about 10 'nests.'

  2. Fill each nest with 3-4 'eggs' using the M&M'S® Caramel and STARBURST® Original Jellybeans!

  3. Cut and serve!