Easter Cookie Cake Recipe
Introduction
This Easter Cookie Cake is a festive and fun twist on the classic chocolate chip cookie. Loaded with chocolate chips and colorful Easter candies, it’s perfect for sharing with family and friends during the holiday season.
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
- Step 1: Preheat the oven to 350º F. Spray a 9-inch pie plate with non-stick cooking spray and set aside.
- Step 2: Melt the butter in a large, microwave-safe bowl. Stir in both sugars and vanilla until combined, then mix in the egg.
- Step 3: Whisk together the flour, baking soda, and salt in a medium bowl. Gradually add this to the butter mixture, stirring just until combined. Fold in the chocolate chips and ½ cup of the chocolate candies, reserving the rest for later.
- Step 4: Transfer the dough to the prepared pie plate and spread it evenly, smoothing the top with an offset spatula.
- Step 5: Bake for 25 minutes or until the top is golden brown. Remove from oven and immediately press the remaining candies onto the cookie cake’s surface while it is still warm.
- Step 6: Allow the cookie cake to cool completely before slicing and serving.
Tips & Variations
- For an extra rich flavor, try substituting half of the butter with browned butter before mixing.
- Use your favorite seasonal candies or swap chocolate chips for white chocolate or peanut butter chips to vary the taste.
- Press candies gently after baking to avoid cracking the cookie surface.
Storage
Store leftover cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat briefly in a warm oven to refresh the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of Easter candy?
Yes, you can use all chocolate chips or any candy of your choice. The candies add a festive look and texture, but plain chips work perfectly well.
How do I know when the cookie cake is done baking?
The cookie cake is done when the top turns golden brown and the edges pull slightly away from the pan. It should still be soft in the center but set.
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Easter Cookie Cake Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This delightful Easter Cookie Cake is a festive twist on a classic cookie, combining rich butter and brown sugar flavors with chocolate chips and colorful Easter candies. Perfect for holiday celebrations, it bakes into a soft, golden cake that you can slice and share, topped with vibrant candies for a fun and delicious treat.
Ingredients
Cookie Cake Dough
- 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
- ¾ cup chocolate candies (Easter M&M’s and mini Cadbury eggs), divided
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9-inch pie plate with non-stick cooking spray to prevent sticking, then set it aside for later.
- Melt butter and combine sugars: Place the butter in a large, microwave-safe bowl and melt it using the microwave. Once melted, stir in the brown sugar and granulated sugar until well combined. Then add the vanilla extract and mix thoroughly. Finally, beat in the egg until the mixture is smooth and uniform.
- Mix dry ingredients and combine: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the butter-sugar mixture, stirring just until combined to avoid overmixing.
- Add chocolate chips and candies: Fold in the chocolate chips along with half (about ½ cup) of the chocolate candies. Reserve the remaining candies to decorate the top of the cookie cake after baking. Mix everything together until evenly distributed.
- Transfer and bake: Scrape the cookie dough into the prepared pie plate and use an offset spatula to smooth the top evenly. Place the pan in the preheated oven and bake for approximately 25 minutes, or until the top turns a golden brown color.
- Decorate while hot: Remove the cookie cake from the oven and immediately press the remaining reserved candies gently but firmly across the surface while the cake is still hot, allowing them to stick and slightly melt into the surface.
- Cool and serve: Let the cookie cake cool completely in the pan before slicing into wedges and serving. Enjoy your festive and delicious Easter treat!
Notes
- For best results, use fresh baking soda to ensure proper rising.
- Non-stick spray helps release the cookie cake easily without breaking.
- Allow the cookie cake to cool fully to maintain texture and avoid crumbling.
- You can substitute the chocolate candies based on personal preference or seasonal availability.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Easter Cookie Cake, chocolate chip cookie cake, holiday dessert, festive cookie cake, Easter treats
