Description
This Easter Cookie Cake recipe is a delightful twist on traditional cookies, baked in a round cake pan and decorated with colorful pastel candies and frosting. Perfect for spring celebrations, this cookie cake combines chocolate chips and candy-coated chocolates for a festive, fun dessert that slices like a cake but tastes like everyone’s favorite cookie.
Ingredients
Scale
Cookie Dough
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (175g) chocolate chips
- 1 cup (150g) pastel-colored M&M’s or candy-coated chocolate eggs (plus extra for topping)
Frosting (Optional)
- ½ cup (115g) butter, softened
- 2 cups (240g) powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
- Food coloring (pink, yellow, blue, or green)
- Easter sprinkles and extra candies for decoration
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9-inch or 10-inch round cake pan with parchment paper to prevent sticking.
- Make the Cookie Dough: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture into the wet ingredients, mixing until just combined.
- Fold in Candies: Gently fold in the chocolate chips and pastel-colored M&M’s or candy-coated chocolate eggs, reserving some candies for topping later.
- Bake the Cookie Cake: Press the cookie dough evenly into the prepared cake pan. Sprinkle the reserved candies on top for a colorful finish. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set. Allow to cool completely in the pan.
- Make the Frosting (Optional): Beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and 1-2 tablespoons of milk, beating until smooth. Adjust the milk amount to reach your desired frosting consistency. Divide the frosting into separate bowls and color each with different food coloring as desired.
- Decorate & Serve: Once the cookie cake is completely cool, pipe or spread the colored frosting around the edges. Decorate with Easter sprinkles and extra candy-coated chocolates. Slice into 10-12 pieces and enjoy this festive dessert!
Notes
- Allow the cookie cake to cool fully before frosting to prevent melting.
- Use a sharp knife or a cake slicer to cut even slices.
- You can substitute pastel-colored candies with any seasonal candy you prefer.
- Store leftover cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- The frosting is optional; the cookie cake is delicious on its own or with a simple dusting of powdered sugar.
