• Preheat oven to 325°F. Line the bottom of a non-stick 10-inch springform pan with parchment paper. Put on a pair of vinyl gloves and press the entire container of Nestle Toll House Chocolate Chip Cookie dough into the prepared pan.
• Press Cadbury Mini Eggs, Plain Easter M&M's, and Easter sprinkles into the top of the dough. Bake for 35-40 minutes, or until the center is set and no longer jiggles. Take care not to over-bake the cookie cake; it will set as it continues to cool.
• Remove from the oven and immediately press additional Cadbury Mini Eggs down into the top, while the cookie cake is still hot. Allow cookie cake to cool completely to room temperature.

To Make the Frosting

• Beat one stick of room-temperature unsalted butter with an electric hand mixer for about 3 minutes. Then, add the salt and about half of the powdered sugar, and beat until the mixture is smooth. Beat in the remaining powdered sugar; the mixture will likely be crumbly. Then, add vanilla extract and heavy whipping cream, and beat until the mixture is smooth and creamy.
• Remove the cookie cake from the springform pan, making sure to remove the parchment from the bottom. Place it on a cardboard cake round or a large cake plate. Place the frosting in a piping bag fitted with a large 1M tip. Then, pipe swirls around the edge of the cookie cake. Place plain Easter M&M's into frosting and top with festive sprinkles. Store in an airtight container for up to four days.
• Yield 12 servings