Easter Cookie Cake Recipe

Introduction

This Easter Cookie Cake is a festive twist on a classic chocolate chip cookie, baked in a pie plate and topped with colorful holiday candies. It’s perfect for sharing at spring gatherings or as a fun, seasonal treat.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350ºF and spray a 9-inch pie plate with non-stick cooking spray. Set the prepared pan aside.
2. Step 2: Melt the butter in a large, microwave-safe bowl. Stir in both sugars and the vanilla extract. Then mix in the egg until smooth.
3. Step 3: In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, stirring just until combined.
4. Step 4: Fold in the chocolate chips and half of the chocolate candies. Save the remaining candies for garnishing after baking.
5. Step 5: Transfer the dough to the prepared pie plate and smooth the top evenly with an offset spatula or spoon.
6. Step 6: Bake for about 25 minutes, or until the top is golden brown and the cookie cake is set.
7. Step 7: Remove from the oven and immediately press the reserved candies gently into the warm surface to decorate.
8. Step 8: Allow the cookie cake to cool completely before slicing and serving.

Tips & Variations

• Use festive candy varieties matching any holiday or occasion to customize the look.
• For a nuttier flavor, add ¼ cup chopped walnuts or pecans along with the chocolate chips.
• If you prefer a chewier texture, bake the cookie cake just until the edges are golden and the center is still slightly soft.
• Use a metal pie plate for a crisper crust or glass for even baking.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Reheat slices briefly in the microwave to bring back softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.

Can I use different types of candy on top?

Absolutely! Feel free to decorate with any small candies or chocolate pieces you like. Just press them in gently while the cookie cake is still warm.

Easter Cookie Cake Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

This delightful Easter Cookie Cake combines the rich flavors of a classic chocolate chip cookie with festive Easter candies for a fun and colorful treat. Perfect for holiday gatherings, this soft and chewy cookie cake is baked in a pie plate and topped with vibrant chocolate candies, making it both visually appealing and delicious.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cake Base

• ½ cup butter (1 stick or 4 ounces)
• ¾ cup brown sugar
• ¼ cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 ⅓ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chocolate chips

Decorations

• ¾ cup chocolate candies (Easter M&M’s and mini Cadbury eggs), divided

Instructions

1. Preheat and Prepare: Preheat your oven to 350ºF. Lightly spray a 9-inch pie plate with non-stick cooking spray to ensure easy removal of the cookie cake.
2. Melt Butter and Mix Sugars: In a large, microwave-safe bowl, melt the butter until fully liquefied. Stir in both the brown sugar and white sugar until well combined, then add the vanilla extract for flavor.
3. Add Egg and Dry Ingredients: Mix the egg into the butter and sugar mixture thoroughly. In a separate medium bowl, whisk together the flour, baking soda, and salt. Incorporate the dry ingredients into the wet mixture just until combined to avoid overmixing.
4. Fold in Chocolate Chips and Candies: Gently fold in the chocolate chips along with half (½ cup) of the Easter candies. Reserve the remaining candies for garnish.
5. Shape and Bake: Transfer the cookie dough into the prepared pie plate and smooth the surface with an offset spatula to create an even layer. Bake in the preheated oven for about 25 minutes, or until the top is golden brown and set.
6. Garnish: Immediately after removing the cookie cake from the oven, press the reserved candies onto the hot surface evenly for a decorative, colorful finish.
7. Cool and Serve: Allow the cookie cake to cool completely in the pie plate before slicing to ensure clean cuts and optimal texture.

Notes

• Do not overmix the dough to keep the cookie cake tender and soft.
• Using an offset spatula helps achieve a smooth, even surface for uniform baking.
• For best results, cool the cake completely before slicing to avoid crumbling.
• Feel free to customize the candy toppings to your favorite Easter-themed chocolates or color schemes.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: Easter cookie cake, chocolate chip cookie cake, Easter dessert, holiday cookie cake, festive cookie, chocolate chip dessert