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!
In a large mixing bowl, beat butter and brown sugar until creamy.
Add egg, egg yolk, and vanilla extract, beating until combined.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the mixing bowl, and beat until combined.
Fold in semi-sweet chocolate chips, mini chips, and M&M'S® Caramel.
Spray an 8-inch springform pan with non-stick spray.
Spread batter evenly into the bottom of the springform.
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.
Remove to a wire rack to cool.
Once cool, run a knife around the edge to loosen the cookie. Release the springform pan, and transfer the cookie to a serving plate.
In a large mixing bowl, beat butter and cream cheese til creamy.
Add vanilla, and beat until combined.
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!
Add green food coloring, and beat until blended.
Fit a parchment or decorating bag with a #233 tip, or similar tip for creating a grass effect.
Fill bag 2/3-full with frosting.
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.
Cover the entire surface of the cookie cake with frosting.
Chill in the refrigerator for 20-30 minutes, or until frosting is set.
Sprinkle toasted coconut by the tablespoonful onto sections of the cookie cake, creating about 10 'nests.'
Fill each nest with 3-4 'eggs' using the M&M'S® Caramel and STARBURST® Original Jellybeans!
Cut and serve!