Easter Cookie Cake
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!
Why You Must Make
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 occasion.
- Add seasonal M&M’s depending on the time of year.
- They’re so much fresher than a grocery store version, plus there’s nothing artificial added! My cookie cakes are made with real butter and vanilla!
- The wedges taste just like your favorite chocolate chip cookie recipe, but thicker and chewier!!!
These are the add-ins found when perusing the candy and baking aisles at the grocery store. They provided inspiration for this cookie cake idea:
- Chocolate Chips – I used semi-sweet, but white chocolate, milk chocolate or even bittersweet will work well, too.
- Easter colored M&M’s – Grab all these Easter candies early because by Easter, many will be sold out.
- Easter egg M&M’s
- Cadbury mini Easter eggs
If you’ve ever made chocolate chip cookies, this cookie cake will be a cinch to prepare. Like baking regular-sized cookies, there are a few simple tips for making a perfect cookie cake.
- PRO-Tip: When it’s time to add the dry ingredients to the batter, use a wooden spoon to combine. That will result in a nice, dense, chewy cookie cake. If you must use a mixer, mix at a very low speed just until combined. Overmixing will activate the gluten plus incorporate extra air into the dough, making the results more cakey than dense like a cookie.
- Press the dough into a greased pie plate and smooth the top with an offset spatula.
- 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!
- Another way to check for doneness, besides using your nose, is to tap the center with your finger. 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 slightly underdone, but if you prefer a more fully cooked cookie cake, add a couple of minutes to the baking time.
- Remember, all ovens bake a little differently. Your cookie cake may take a few minutes longer or shorter than what the recipe states.
- PRO-Tip: Reserve some of the candies to carefully press into the top of the cake when it’s fresh out of the oven. This will make a prettier, bakery-like presentation. Use caution so you don’t burn yourself on the hot pie plate.
Frequently Asked Questions
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 appetite. Since the pie plate was greased, it was easy to remove the first slice with a spatula.
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.
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.
You May Also Like:
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!
- 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
- Macaroon Easter Nests
- Plus more of my Best Holiday Recipes
- 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.
The recipe will need to be adjusted for higher altitudes.
Serving Size:1 slice
Amount Per Serving: Calories: 415Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 264mgCarbohydrates: 55gFiber: 2gSugar: 37gProtein: 5g