Easter Cookie Cake
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This Easter cookie cake is soft, chewy, loaded with Easter candy and decorated with vanilla frosting. It’s always a crowd favorite and perfect if you’re looking for a super easy Easter dessert. It’s also great for using up leftover Easter candy!
A Note from Fiona
Why you’ll love this Easter Cookie Cake
If you love soft and chewy cookies (who doesn’t?) – then a cookie cake is the perfect dessert. The cookie dough is an easy, no-chill recipe that gets pressed into a round pan or pie plate and then baked until it’s golden on top but still chewy in the middle. I like to add a decoration of frosting around the edges, but that’s optional.
For this Easter cookie cake, we’re using Cadbury Mini Eggs – or your favorite variety of Easter candy – and chocolate chips. I use vanilla frosting for this recipe so that it can be colored a beautiful pastel to match the Mini Eggs. This Easter cookie cake is the perfect easy dessert for Easter. It’s also great if you have leftover candy that you want to use up!
How to Make a Cookie Cake
- Make the Dough. You’ll beat together the butter and sugars, then mix in the eggs and vanilla extract. Flour, baking soda and a touch of salt get mixed in until the dough is thick and there are no lumps. Then you’ll stir in the chocolate chips and mini eggs.
- Note – there is 1 large egg plus an extra egg yolk in this recipe. The extra egg yolk makes the cookie cake chewier.
- Bake. The dough gets pressed into your prepared pan and baked for about 25-30 minutes, or until the top is golden brown.
- You can bake this cookie cake in either a pie plate or a 9-inch round springform pan. I don’t recommend using a 9-inch sandwich cake pan as I find the cookie cake difficult to remove from the pan when slicing.
- If using a springform pan – I recommend wrapping the outside in foil to avoid any leakage through the pan. Springform pans don’t always have a tight seal.
- Cool. If decorating with frosting, the cake must cool completely. Otherwise, the frosting will melt.
- Make the Frosting & Decorate. The frosting is a simple vanilla buttercream made with butter, powdered sugar, a touch of vanilla & salt, and whipping cream (or milk). I use a 1M piping tip and piping bag.
- Note – if using a springform pan, You will want to unclamp the outer ring of the pan before decorating.
I like to decorate with few Easter colored sprinkles and more Easter candies , but that’s optional.
Recipe Tip
Because the cookie cake needs to cool fully before adding the frosting, I typically make it the day before I plan to serve. Let it cool fully, then cover and and store at room temperature overnight. Then the day I plan to serve, I’ll make the frosting and decorate.
More Easter Dessert to Try
- Mini Egg Cookies
- Carrot Cake
- Lemon Blueberry Cake
- Mini Egg Brownies
- Lemon White Chocolate Chip Cookies
Easter Cookie Cake
Equipment
- 9-inch (23 cm) springform pan or
- 9-inch (23 cm) pie plate
Ingredients
Easter Cookie Cake
- ¾ cup unsalted butter (168 grams), softened
- ½ cup brown sugar (105 grams), light or dark
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 large egg yolk, just the yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (250 grams)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Mini Eggs (about 150-160 grams), or your favorite Easter candy
- ½ cup chocolate chips (90 grams)
Vanilla Frosting
- ⅓ cup unsalted butter (75 grams) , softened, but not starting to melt
- 1-1½ cups powdered sugar (110 – 165 grams), sifted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt, just a pinch
- 1-2 tablespoons whipping cream (15-30 ml), or milk
- food coloring, optional
- sprinkles, optional
- Mini Eggs, for decorating
Instructions
Make the Cookie Cake
- Preheat the oven to 350℉ (180℃). Lightly grease a 9-inch pie plate, or 9-inch round springform pan.
- In a large bowl, cream together the butter, brown sugar and granulated sugar until fluffy.
- Beat the egg, additional egg yolk and vanilla extract into the butter mixture. Be sure to turn off the mixer and scrape down the sides and bottom of the bowl a few times to ensure that no butter is stuck.
- Add in the flour, baking soda and salt. Starting with the mixer on a low speed, gradually mix them into the butter mixture until incorporated.
- Stir in the Mini Eggs and chocolate chips.
- Press the dough into the pan so that it forms an even layer.
- Bake in the middle of the preheated oven for about 25-30 minutes, or until the top looks set and is starting to turn golden brown. The bake time will also depend on how gooey or chewy you prefer your cookie cake. A shorter bake time will lead to a gooier cake.
- Remove from the oven and cool the cookie cake in the pan. Optionally, press a few extra Mini Eggs on top of the cookie cake. Be sure to do this while the cake is warm form the oven.
Frosting
- In a medium to large bowl, beat the butter until soft.
- Add in 1 cup powdered sugar, along with the vanilla, salt and optional food coloring. Beat together starting with the mixer on a low speed.
- Beat in the rest of the powdered sugar a little at a time, alternating with a tablespoon of whipping cream/milk until the desired thickness and sweetness is reached.
- Ensure the cookie cake is completely cooled. If using a springform pan, unclamp the outer ring of the pan. If the cookie cake is in a pie plate, you can trace around the outer edges of the pie plate with a sharp knife to loosen the sides to lift it out of the pie plate. Alternatively, you can serve the cake in the pie plate.
- Transfer the frosting to a piping bag (I used a 1M tip). Pipe rosettes around the edges of the cake (using a small circular motion, starting around the outside of the circle and moving in). Optionally decorate the frosting with sprinkles and more Mini Eggs.
Notes
- Butter: Unsalted butter can be substituted with salted butter. If using salted, omit the salt from the recipe.
- Mini Eggs: Feel free to use your favorite variety of candy coated chocolate Easter candies.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Nutrition: Details provided are an estimate only based on 1 slice with frosting, assuming the cookie cake is sliced into 10 uniform pieces.
