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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

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.

Find it online: https://recipe.ukfinda.com/easter-cookie-cake.htm