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 to a crowd, too!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 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.

Step 4

Use the parchment paper to remove the cookie from slow cooker. Let cool.

Step 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.

Step 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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