This Easter Cookie Cake is packed full of Easter candy and chocolate chips! It’s perfect for any Easter leftovers!
Whether you whip up this Cookie Cake Recipe before or after the holiday, I guarantee it won’t last long!
Homemade Cookie Cake
When my children were in elementary school, I loved baking treats for them to take to school on their birthdays. Then one year, Nick, my youngest, asked if I could buy a grocery store cookie cake instead of something homemade. Harumph, I thought.
But it was his day, so I honored his request. But I got to thinking that I could make a homemade cookie cake that would be so much better. I just packed chocolate chip cookie dough into my deep dish pizza pan and decorated it with icing after it cooled. The whole family loved it. And I never got another request to buy a cookie cake. Now I make them for any occasion, and this Easter cookie cake is one of our favorites!!
Cookie cake recipes are so versatile, you really can make them for any reason. For a Christmas party, it would be fun to serve this gingerbread cookie cake recipe, from Dorothy at Crazy for Crust. Celebrating a birthday? Cheryl from Tidy Mom has a recipe for a birthday sugar cookie cake!
Easter Cookie Cake Ingredients
Fast forward to this year. As a blogger, I “should” work ahead of the season. Like making a roasted turkey in October so I can share the recipe with you a few weeks before Thanksgiving. Usually, I forget or don’t bother. But seeing all the Easter candy on the store shelves, I grabbed a few bags and settled on baking up a cookie cake well before Easter
Besides the usual chocolate chip cookie ingredients, I used:
- Chocolate chips
- Easter colored M&M’s
- Easter egg M&M’s
- Cadbury mini Easter eggs
You’ll get loads of cookie cake ideas by perusing the candy aisle a month before each holiday. Seasonal M&M’s are a great starting point.
How to Make a Cookie Cake
If you’ve ever made chocolate chip cookies, this cookie cake will be a cinch to prepare. Like with baking cookies, there are a few simple tips for making a perfect cookie cake.
- Have your eggs at room temperature so they incorporate well.
- Whisk together your flour, baking soda, and salt first so they’re well combined. Have you ever eaten a baked good with a small piece of undissolved baking soda? Yuck, it doesn’t taste good. This step prevents that from happening.
- When it’s time to add the dry ingredients to the batter, use a wooden spoon to combine. That gives you a nice, dense, and chewy cookie cake. If you must use a mixer, just mix at a very low speed until combined. You do not want to over-activate the gluten or incorporate extra air into the dough.
- Press the dough into a greased pie plate and smooth the top. PRO-Tip: I like to reserve a few candies to press into the top when the cookie cake comes out of the oven for the best presentation.
- Bake until the top is browned and the cookie cake looks cooked in the center. A few minutes before the cookie cake is done, you’ll start smelling the wonderful aroma of baked chocolate chip cookies!
- You can also tap your finger in the center of the cookie cake. You should feel some resistance when it’s cooked. If your finger encounters dough, it’s not ready. I prefer my cookies and cookie cakes just a tad underdone, but if you prefer a more fully cooked cookie cake, add a couple of minutes to the baking time. And remember that all ovens bake a little differently.
How to Cut a Cookie Cake
I like serving wedges, so start by cutting across the middle from one side to the other. Then start in the middle and slice the first wedge in whatever size you desire.
This cookie cake is meant to serve eight but you can cut bigger or smaller slices depending on your appetites. Since the pie plate was greased, it’s easy to remove the first slice with a spatula.
How Long Does a Cookie Cake Last?
Not long around here! But it should be good if it’s stored covered for about 3 days at room temperature. Cover tightly with plastic wrap or foil to prevent it from drying out. Leftovers will be good after 3 days, but they may lose some freshness after that.
Can You Freeze Cookie Cakes?
Definitely. Since you can freeze chocolate chip cookies, this chocolate chip cookie cake, which is basically a big cookie, also freezes well. Just make sure it’s wrapped airtight and store in the freezer for up to 3 months.
The pieces of this huge candy-laden cookie were a hit with my girlfriends. Needless to say, my chocoholic family loved these Easter cookie cake leftovers. My family also loves this White Chocolate Easter Bark and these Easter Cake Pops to celebrate the holiday!
More Easter Dessert Recipes You’ll Love:
- Bunny Butt Easter Cupcakes from Spend with Pennies
- 4 Simple Easter Treats from Chelsea’s Messy Apron
- Easter Candy Brownie Cookies
- Brown Butter Easter Cookies
- Easter Egg Cookies
- Plus more of my Best Holiday Recipes
This recipe was first shared in March 2016. Photos and text were updated in 2021.
- 1/2 cup butter (1 stick or 4 ounces)
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 3/4 cup chocolate candies (I used Easter M&M's and mini Cadbury eggs), divided
- Preheat oven to 350º. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.
- Melt the butter in a large, microwave-safe bowl. Mix in the sugars, then the vanilla. Then stir in the egg.
- Whisk together the flour, baking soda, and salt in a medium bowl. Then mix into the butter mixture just till combined. Add the chocolate chips and 1/2 cup of the candies. Reserve the remainder of the candy to garnish the cookie cake when it comes out of the oven. Mix well.
- Scrape the dough into the prepared pan, then smooth the top with an offset spatula.
- Bake for 25 minutes or till the top is golden brown. Remove from oven and gently press remaining candies across the surface of the cookie cake while it's hot.
- Cool before slicing.
Total time does not include cooling time.
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Serving Size:1 slice
Amount Per Serving: Calories: 415Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 264mgCarbohydrates: 55gFiber: 2gSugar: 37gProtein: 5g