A Festive, Fun, and Foolproof Dessert
I have a confession: I love cookies. But sometimes, I just don’t have the patience to scoop, bake, and wait for multiple batches to come out of the oven. Enter the Easter Cookie Cake—a giant, chewy, golden cookie that’s not only ridiculously easy to make but also bursting with festive charm. It’s everything you love about cookies but in cake form, making it the perfect showstopper for your Easter gathering.
What makes this homemade Easter cookie cake extra special? It’s packed with pastel-colored chocolate eggs, gooey chocolate chips, and a soft, buttery center that’ll have everyone coming back for seconds. Plus, it’s customizable, easy to decorate, and bakes in just one pan—no stress, no mess, just pure cookie bliss. If you’re looking for a dessert that’s as fun to make as it is to eat, this is it!
Why You’ll Love This Easter Cookie Cake Recipe
If you love cookies but hate the hassle of baking multiple batches, this Easter Cookie Cake is about to become your new favorite treat. It’s a one-pan wonder, meaning all you need to do is mix, press, and bake—no scooping or rotating trays required. The result? A perfectly chewy cookie cake with crispy, golden edges and a soft, buttery center that melts in your mouth with every bite.
Not only is this cake delicious, but it’s also Easter-ready and visually stunning. With pastel chocolate eggs studded throughout and the option to add a frosting border or extra sprinkles, it looks just as good as it tastes. And the best part? It’s totally customizable.
Swap in peanut butter chips for a nutty twist, use M&M’s for a pop of color, or go all out with a drizzle of melted chocolate. However you choose to make it, one thing’s for sure—this Easter Cookie Cake is guaranteed to be the star of your dessert table.
Pro Tips & Variations
- For an extra gooey center, bake for 18 minutes and let it cool slightly before slicing.
- Want a gluten-free version? Swap the flour for a 1:1 gluten-free baking blend.
- Add a peanut butter twist by replacing half the chocolate chips with peanut butter chips.
- Love frosting? Pipe a buttercream border around the edge for a bakery-style finish.
Storage & Reheating Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps fresh for up to a week.
- Freezer: Freeze slices in an airtight container for up to 2 months. Thaw at room temperature.
- Reheat: Warm up a slice in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste.
Easter Cookie Cake
Equipment
- 9-inch or 10-inch round cake pan
- Electric mixer (or a strong whisk and some elbow grease!)
- Parchment paper
- Spatula
Ingredients
For the Cookie Cake:
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup Easter chocolate eggs like Cadbury Mini Eggs, roughly chopped
For Decorating:
- Extra chocolate eggs for topping
- Buttercream frosting optional
- Sprinkles because why not?
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a round cake pan with parchment paper or grease it well.
- Cream Butter & Sugar: In a bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Mix in the eggs and vanilla extract until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Slowly mix into the wet ingredients until a dough forms.
- Fold in the Chocolate: Stir in the chocolate chips and chopped Easter chocolate eggs.
- Press & Bake: Spread the dough evenly into the prepared cake pan. Press in a few extra chocolate eggs on top for decoration.
- Bake to Perfection: Bake for 20-25 minutes or until the edges are golden and the center is just set.
- Cool & Decorate: Let cool for 10 minutes before decorating with frosting, extra chocolate eggs, and sprinkles.
- Slice & Serve: Cut into wedges and enjoy!
This Easter Cookie Cake recipe is a guaranteed hit—whether you’re making it for a festive gathering or just because you love cookies (who doesn’t?). It’s simple, delicious, and packed with Easter charm. If you try it, let me know in the comments or tag me on social media! Happy baking! 🍪💛
