Slow-Cooker Easter Egg Cookie

Slow-Cooker Easter Egg Cookie


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!
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Use the parchment paper to remove the cookie from slow-cooker. Let cool.
  5. 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.
  6. 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:

Julkaissut Delish Kids Perjantaina 5. huhtikuuta 2019