Easter Cookie Cake Recipe

Preheat the oven to 350°F.
Place the Cadbury mini eggs in a sealed plastic bag. Use a heavy pan to break them into pieces. Set aside.
9-inch springform pan: Spray the ring and line the bottom with parchment, tighten the ring around it.
*You can bake this in a square 8x8-inch metal pan, just make sure to line it with parchment paper, leaving some overhang so you can easily lift the cookie cake out. Add about 5 extra minutes to the bake time, and check it periodically for doneness.
In a bowl, mix together the flour, baking powder, and salt, set aside.
In a medium bowl, beat the butter, dark brown sugar, and granulated until smooth and combined, about 2 minutes.
Add the egg, egg yolk, and vanilla extract, mix until just combined.
Add the dry ingredients, mix until almost combined. Add the Cadbury eggs and dark chocolate chips, mix until combined.
Spread the dough evenly in the pan, making sure it's smooth on top.
Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 22-24 minutes, or until the top is set and golden brown. A toothpick should have moist crumbs. Try not to over bake, it will continue baking on the counter. Allow the cake to cool completely in the pan, about 2 hours.
Allowing the cake to cool all the way is ideal for the right texture and it needs to be cool before frosting.

Beat the butter and cream cheese until smooth, add the vanilla, mix well.
Add the powdered sugar, beat until smooth. If it is too thin, add a little more powdered sugar, if it is too thick, add a teaspoon of milk at a time until desired consistency.
Take the cookie cake out of the pan. Pipe the cream cheese frosting around the edge, top with more mini eggs.