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Easter Cookie Cake

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This Easter Cookie Cake is a festive and delicious treat, perfect for celebrating the holiday! With a chewy, buttery cookie base loaded with chocolate chips and colorful Easter candies, it’s both fun and easy to make. Topped with a smooth buttercream frosting and festive decorations, this cookie cake is sure to be the centerpiece of your Easter dessert table.

Why You’ll Love This Recipe

  • Easy to Make – No need to roll or shape cookies—just press the dough into a pan and bake!
  • Chewy and Buttery – A perfect balance of soft and chewy with a slightly crisp edge.
  • Festive and Colorful – Packed with pastel candies, making it a fun Easter dessert.
  • Customizable – Add your favorite mix-ins or frosting decorations.
  • Perfect for Sharing – A great alternative to a traditional cake, perfect for feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking soda
  • Salt
  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Chocolate chips
  • Easter-themed candies (such as pastel M&M’s, mini eggs, or sprinkles)
  • Buttercream frosting (optional, for decoration)

Directions

this recipe
  1. Preheat the Oven – Set your oven to 350°F (175°C) and grease a round or square baking pan.
  2. Make the Dough – In a mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla, mixing well.
  3. Combine Dry Ingredients – In another bowl, whisk together the flour, baking soda, and salt.
  4. Mix Together – Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips and Easter candies.
  5. Shape the Cookie Cake – Press the dough evenly into the greased pan.
  6. Bake – Bake for 20-25 minutes or until golden brown and set in the center. Allow to cool completely.
  7. Decorate – If using buttercream, pipe swirls around the edges and add extra candies or sprinkles for decoration.
  8. Slice and Serve – Cut into wedges or squares and enjoy!

Servings and Timing

  • Servings: 10-12 slices
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Variations

  • Peanut Butter Twist – Add peanut butter chips or swap some butter for peanut butter.
  • Funfetti Version – Mix in pastel sprinkles for extra color.
  • White Chocolate & Raspberry – Replace chocolate chips with white chocolate and add dried raspberries.
  • Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.
  • No-Frosting Version – Enjoy as-is or drizzle with melted chocolate instead of buttercream.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to a week for extended freshness.
  • Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Microwave a slice for a few seconds to enjoy a warm, gooey texture.

FAQs

Can I make this cookie cake ahead of time?

Yes! Bake it a day in advance and store it covered at room temperature.

Do I need a special pan for a cookie cake?

No, a regular round or square baking pan works fine. A springform pan can make removal easier.

How do I know when the cookie cake is done?

It should be golden brown on top and slightly firm in the center. A toothpick inserted should come out with a few moist crumbs.

Can I use store-bought cookie dough?

Yes! Press pre-made dough into a pan and bake, but homemade dough gives the best flavor.

How do I keep my cookie cake soft?

Don’t overbake it! Remove it when the center is slightly underbaked, as it will continue to cook while cooling.

Can I decorate it differently?

Absolutely! Use different frosting colors, drizzle chocolate, or add more Easter candies on top.

Can I use dark chocolate instead of milk chocolate?

Yes! Dark chocolate chips add a richer flavor to balance the sweetness.

Is this recipe good for other holidays?

Yes! Swap the pastel candies for red and green M&M’s for Christmas, or orange and black for Halloween.

Can I use margarine instead of butter?

Butter gives the best flavor, but margarine can work if needed.

Can I make this cookie cake dairy-free?

Yes! Use dairy-free butter and chocolate chips to make it dairy-free.

Conclusion

This Easter Cookie Cake is a festive, fun, and easy dessert that’s perfect for celebrating the holiday with family and friends. With its soft, chewy texture and colorful candy toppings, it’s a guaranteed crowd-pleaser. Whether you enjoy it as-is or with buttercream frosting, this cookie cake will be a hit at your Easter gathering!

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Easter Cookie Cake

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8–10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This Easter Cookie Cake is a thick, chewy, and colorful giant cookie loaded with chocolate chips and festive Easter candies. It’s a perfect alternative to traditional cakes and is easy to make in one pan. Decorate it with frosting and extra candy for a show-stopping holiday treat!

Ingredients

Units Scale

For the Cookie Cake:

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1 cup pastel-colored M&M’s or Easter egg candies
  • 1/4 cup sprinkles (optional)

For the Frosting (Optional):

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk
  • Food coloring (pastel shades, optional)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract, and mix well.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Make the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips and M&M’s.
  5. Bake: Press the cookie dough evenly into the prepared cake pan. Bake for 22-25 minutes, or until the edges are golden brown and the center is slightly soft.
  6. Cool Completely: Let the cookie cake cool in the pan for at least 30 minutes before removing it.
  7. Make the Frosting (Optional): Beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until smooth. Divide and color with food coloring if desired.
  8. Decorate: Pipe frosting around the edges and top with extra M&M’s, sprinkles, or Easter candies.
  9. Slice & Serve: Cut into wedges and enjoy your festive Easter treat!

Notes

  • Use mini Cadbury eggs, Reese’s eggs, or jelly beans for extra Easter flair.
  • For a softer cookie cake, slightly underbake and let it finish setting as it cools.
  • Store covered at room temperature for up to 3 days or refrigerate for up to a week.

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