Easter cookie cakes are packed full with Easter candy! Whether you whip up this Easter Cookie Cake recipe before or after the holiday, I guarantee it won’t last long!
This easy dessert is like a giant chocolate chip cookie on steroids. Perfect for any leftover Easter candy!
Versatile Cookie Cake Recipe
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 sooooo 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 for the March book club meeting I was hosting at my house.
The Easter cookie cake is LOADED with sweet treats! I used:
- Chocolate chips
- Easter colored M&M’s
- Easter egg M&M’s and
- Cadbury mini Easter eggs.
Tips for Making This Easter 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 on 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 minutes to the baking time. And remember that all ovens bake a little differently.
The wedges of 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
- Easter Candy Brownie Cookies from That Skinny Chick Can Bake
- 4 Simple Easter Treats from Chelsea’s Messy Apron
- Easter Egg Cookies from That Skinny Chick Can Bake
- Naturally Dyed Easter Eggs from Your Home Based Mom
- 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 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 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.
Serving Size:1 slice
Amount Per Serving: Calories: 415 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 57mg Sodium: 264mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 2g Sugar: 37g Sugar Alcohols: 0g Protein: 5g