Slow-Cooker Easter Egg Cookie
Rating

Your slow cooker is the perfect shape to make this easy Easter egg cookie and it's great for serving up to a crowd, too!
Ingredients
- FOR THE COOKIE
- ½ c. (1 stick) butter, softened
- ¾ c. granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1½ c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 c. chopped mini Cadbury eggs
- 1 c. white chocolate chips
- FOR THE BUTTERCREAM
- 1 c. (2 sticks) butter, softened
- 3 c. powdered sugar
- 1 tsp. pure vanilla extract
- 2 tbsp. heavy cream
- Purple food coloring
- Sprinkles, for garnish
Instructions
- Grease the bowl of your slow cooker with cooking spray. Using two 4” to 5” strips parchment paper, line bowl in an “x” formation. Using a hand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla.
- Add flour, baking soda, and salt and stir until fully combined. Fold in Cadbury eggs and white chocolate chips. Add cookie dough into slow cooker and smooth top with a spatula.
- Cover and cook on high for 2 to 2½ hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center.
- Use the parchment paper to remove the cookie from slow-cooker. Let cool.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla and heavy cream and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.) Add food coloring and mix until desired color is reached.
- Transfer frosting to a piping bag fitted with a large star tip and pipe frosting around edge of cookie. Top with sprinkles.
How To Make A Slow-Cooker Easter Egg Cookie
You can make this GIANT Easter Egg Cookie in your slow cooker!Full recipe: http://dlsh.it/qZ6StLp
Julkaissut Delish Kids Perjantaina 5. huhtikuuta 2019