Easter Cookie Cake: The Ultimate Holiday Dessert

Sharing is caring!

If you’re looking for a fun, festive, and absolutely delicious Easter dessert, look no further than this Easter Cookie Cake! This giant, candy-packed cookie is baked in a pie plate and topped with chocolate chips, Easter M&Ms, and mini Cadbury eggs, making it the perfect treat for holiday gatherings. Whether you’re hosting an Easter brunch, attending a family get-together, or simply craving something sweet, this Easter Cookie Cake is sure to impress.

With a golden-brown, chewy texture and just the right amount of chocolatey goodness, this cookie cake is easy to make and even easier to enjoy. Follow along as we share step-by-step instructions, expert baking tips, and creative decorating ideas to make your Easter Cookie Cake the star of your holiday dessert table.

Why You’ll Love This Easter Cookie Cake

There are countless reasons to fall in love with this Easter Cookie Cake, but here are some of the top ones:

• Quick and Easy to Make: With just 15 minutes of prep time and 25 minutes of baking, this dessert comes together in no time.
• Festive and Fun: The addition of pastel-colored Easter candies makes this a beautiful and seasonal treat.
• Perfect for Sharing: Whether you slice it like a pie or serve it whole, this cookie cake is great for family gatherings.
• No Decorating Skills Needed: Simply press candies into the warm cookie cake for an instantly festive look.
• Customizable: Swap out candies, add nuts, or drizzle with melted chocolate for a personalized touch.

Ingredients You’ll Need

To make the best Easter Cookie Cake, you’ll need the following simple ingredients:

• ½ cup butter (1 stick or 4 ounces)
• ¾ cup brown sugar
• ¼ cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 ⅓ cups flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chocolate chips
• ¾ cup chocolate candies (Easter M&Ms and mini Cadbury eggs), divided

These pantry staples come together to create a rich, buttery cookie cake with a delightful balance of crunch and chewiness.

Step-by-Step Instructions to Make Easter Cookie Cake

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with nonstick cooking spray to prevent sticking.

2. Melt the Butter and Mix Wet Ingredients

• In a large microwave-safe bowl, melt the butter.
• Stir in the brown sugar and white sugar until well combined.
• Mix in the vanilla extract, followed by the egg, stirring until fully incorporated.

3. Combine Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, and salt.
• Gradually add this dry mixture to the butter mixture, stirring just until combined.

4. Fold in the Chocolate and Candies

• Add chocolate chips and ½ cup of the Easter candies to the dough.
• Stir gently to evenly distribute the chocolate throughout the dough.

5. Shape and Bake

• Transfer the cookie dough into the prepared pie plate.
• Use a spatula to smooth the top evenly.
• Bake for 25 minutes or until the top is golden brown.

6. Add the Final Touch

• As soon as the cookie cake is out of the oven, press the remaining Easter candies onto the surface.
• Allow the cake to cool before slicing and serving.

Baking Tips for the Perfect Easter Cookie Cake

• Use Room Temperature Ingredients: This ensures even mixing and a smoother dough.
• Don’t Overmix the Dough: Overmixing can lead to a tough texture. Stir just until combined.
• Press in Extra Candies After Baking: This keeps them vibrant and prevents melting.
• Adjust for High Altitudes: Reduce sugar slightly and increase flour for best results.
• Let It Cool Before Slicing: This allows the cookie cake to set for the perfect chewy texture.

Creative Ways to Customize Your Easter Cookie Cake

Want to take your Easter Cookie Cake to the next level? Try these fun variations:

• Add a Drizzle: Melt white chocolate and drizzle it over the cooled cookie for an extra festive touch.
• Use Different Candies: Try Reese’s Pieces, caramel bits, or chopped peanut butter cups.
• Make It a Frosted Cake: Spread a thin layer of vanilla or chocolate frosting over the top before adding extra candies.
• Turn It Into Cookie Bars: Instead of a pie plate, press the dough into an 8×8 pan and cut into squares.

How to Store Your Easter Cookie Cake

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Keep in the fridge for up to a week for a firmer texture.
• Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I Make This Ahead of Time?

Yes! Bake the cookie cake a day in advance and store it at room temperature in an airtight container.

Can I Use a Different Type of Chocolate?

Absolutely! Dark chocolate, white chocolate, or even caramel chips work great.

How Can I Make This Cookie Cake Gluten-Free?

Swap the all-purpose flour with a 1:1 gluten-free flour blend.

Can I Double This Recipe?

Yes, you can double the ingredients and bake it in a 9×13 pan for a larger version.

Final Thoughts

This Easter Cookie Cake is a delightful and easy-to-make dessert that’s perfect for any Easter celebration. With its buttery, chewy texture and loads of chocolate candies, it’s guaranteed to be a crowd-pleaser. Plus, it’s simple enough for even beginner bakers to make!

So go ahead—gather your ingredients, preheat the oven, and bake up this festive treat. Whether you enjoy it fresh out of the oven or save it for later, this Easter Cookie Cake is sure to become a holiday tradition in your home.

Print