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
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- 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.
- 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.
- Cool Completely: Let the cookie cake cool in the pan for at least 30 minutes before removing it.
- 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.
- Decorate: Pipe frosting around the edges and top with extra M&M’s, sprinkles, or Easter candies.
- 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.