Kids recipes

Slow-Cooker Easter Egg Cookie for kids

Your slow cooking utensil is the best way to create this simple Easter egg cookie for your kids, and it’s also great to serve the crowd! Your slow cookware also makes an incredible brownie.

Slow-Cooker Easter Egg Cookie  for kids

Slow-Cooker Easter Egg Cookie for kids

INGREDIENTS

FOR THE COOKIE
1/2 c. (1 stick) butter softened
3/4 c. granulated sugar
large egg
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda

1/2 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

DIRECTIONS

  1. Grease the bowl of your slow cooker with cooking spray. Using two 4″ to 5″ strips of 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 2 1/2 hours (or on low for 5 to 6 hours), 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.

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