Name: Easter Cookie Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1⅓ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, melted; ¾ cup brown sugar; ¼ cup granulated sugar; 1 egg; 2 teaspoons vanilla extract; ½ cup chocolate chips; ¾ cup Easter M&Ms or crushed Cadbury mini eggs

Easter is the perfect time to gather with family and friends, and what better way to celebrate than with a delicious homemade dessert? This Easter Cookie Cake is a thick, chewy, chocolate chip cookie cake that’s loaded with festive Easter M&Ms and Cadbury mini eggs. It’s everything you love about a classic cookie, but in cake form—soft in the center, slightly crisp on the edges, and packed with chocolate in every bite.

One of the best things about this cookie cake is how easy it is to make. Unlike traditional cookies, there’s no need to scoop individual portions or chill the dough. You simply mix, press into a pan, and bake. In less than 30 minutes, your kitchen will be filled with the irresistible aroma of warm, buttery cookie goodness.

I started making this recipe a few years ago when I wanted something fun for our Easter dessert table that wasn’t just another batch of cookies or brownies. It quickly became a family favorite. The combination of melty chocolate chips, crunchy candy shells, and buttery cookie dough makes it a true crowd-pleaser. Kids love the bright colors, while adults appreciate the rich, homemade flavor. Plus, it’s an excellent way to use up leftover Easter candy.

Whether you’re hosting an Easter brunch, looking for a fun baking project with kids, or simply craving a giant chocolate chip cookie, this recipe is for you. It’s festive, delicious, and requires minimal effort—exactly what you need for a stress-free holiday treat.

Why You’ll Love This Recipe

This Easter Cookie Cake is everything you want in a dessert—fun, flavorful, and easy to make. Here are just a few reasons why you’ll love it:

Perfect for Easter Celebrations – The pastel-colored chocolates make this dessert festive and ideal for the holiday.
Thick and Chewy Texture – This cookie cake has a soft, gooey center with slightly crisp edges, giving you the best of both worlds.
Better Than Store-Bought – Unlike store-bought cookie cakes, this one is made with real butter, vanilla, and high-quality chocolate, giving it a fresher, richer taste.
Quick and Easy – No need to roll out dough or use multiple baking sheets. Just press the dough into a single pan and bake.
Customizable for Any Occasion – Swap the Easter M&Ms for other seasonal candies to enjoy this treat all year long.
Minimal Cleanup – Since everything is mixed in one bowl and baked in one pan, cleanup is a breeze.

If you love the idea of a giant cookie that’s both chewy and crisp, packed with chocolate, and bursting with holiday cheer, this Easter Cookie Cake is for you.

Health Benefits

While this cookie cake is definitely a treat, it does have a few ingredients that offer some nutritional benefits when enjoyed in moderation:

Dark Chocolate Chips – If you opt for dark chocolate, you’ll get antioxidants and flavonoids, which have been linked to heart health.
Eggs – Eggs provide protein, vitamins, and essential amino acids, contributing to overall nutrition.
Butter in Moderation – While butter is high in saturated fat, it also contains vitamin A and healthy fats that support brain function when consumed in small amounts.
Almond Flour Option – If you choose to replace some of the regular flour with almond flour, you’ll add extra protein, fiber, and healthy fats to the cookie cake.
Homemade Over Store-Bought – By making this cookie cake from scratch, you avoid preservatives and artificial additives commonly found in packaged desserts.

While this isn’t a “healthy” dessert, it’s made with real, wholesome ingredients, making it a better option than many processed treats. Enjoying it as part of a balanced diet makes it a guilt-free indulgence.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 10-12 slices

Estimated Nutrition Per Serving

Calories: 320
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Fiber: 2g
Sugar: 28g

Ingredients List

Dry Ingredients

1⅓ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter (1 stick), melted
¾ cup brown sugar
¼ cup granulated sugar
1 egg
2 teaspoons vanilla extract

Mix-ins

½ cup chocolate chips (semi-sweet, milk, or dark)
¾ cup Easter M&Ms or Cadbury mini eggs, crushed

Step-By-Step Cooking Instructions

1. Prepare the Dough

Preheat the oven to 350°F (175°C) and grease a 9-inch pie plate or cake pan with non-stick spray.
In a large mixing bowl, melt the butter in the microwave or on the stovetop.
Stir in the brown sugar and granulated sugar until well combined.
Add the vanilla extract and egg, then mix until smooth.

2. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookie cake chewy.
Fold in the chocolate chips and ½ cup of the M&Ms or crushed mini eggs.

3. Assemble and Bake

Press the dough evenly into the greased 9-inch pie plate or cake pan.
Smooth the top with a spatula to ensure even baking.
Bake for 25 minutes, or until the edges are golden brown and the center is slightly set but still soft.

4. Decorate and Cool

Remove from the oven and immediately press the remaining chocolates on top for decoration.
Allow the cookie cake to cool in the pan for at least 20 minutes before slicing to ensure a clean cut.

How to Serve

This cookie cake is incredibly versatile and can be served in a variety of ways:

Warm with a scoop of vanilla ice cream for a decadent dessert.
Drizzle with chocolate or caramel sauce for extra indulgence.
Pair with a glass of cold milk for a classic cookie-and-milk experience.
Top with whipped cream and sprinkles for a festive touch.
Cut into fun shapes using cookie cutters for a creative presentation.

Pairing Suggestions

This cookie cake pairs beautifully with a variety of beverages:

Coffee or espresso – The slight bitterness of coffee balances the sweetness of the cookie.
Hot chocolate – A rich, chocolatey drink complements the dessert perfectly.
Milk (regular or flavored) – A classic pairing that enhances the cookie’s flavor.

Storage, Freezing & Reheating Instructions

At room temperature: Store in an airtight container for up to 3 days.
In the refrigerator: Keeps fresh for up to 1 week when stored properly.
In the freezer: Wrap tightly in plastic wrap and store for up to 3 months.

To reheat, microwave a slice for 10-15 seconds for a warm, gooey texture.

Common Mistakes to Avoid

Baking a cookie cake might seem simple, but a few common mistakes can lead to a dry, overbaked, or underwhelming result. Avoid these pitfalls to ensure your Easter Cookie Cake turns out perfectly every time.

One of the biggest mistakes is overbaking. Unlike traditional cookies, which crisp up as they cool, a cookie cake continues cooking after it is removed from the oven due to residual heat. The edges should be golden brown, but the center should look slightly underbaked when you pull it out. If you bake it until the center looks fully set, it will likely end up too firm and dry once cooled.

Another common issue is overmixing the dough. When you overmix, you develop too much gluten in the flour, which leads to a tougher, denser cookie rather than a soft and chewy one. Mix the ingredients just until combined to keep the texture light and tender.

Many people also use cold butter instead of melted butter. This recipe relies on melted butter for a chewy texture and smooth dough. If your butter is too cold, the sugars won’t dissolve properly, and your cookie cake won’t have that perfect soft consistency.

Forgetting to grease the pan properly can also lead to sticking. Even if you are using a non-stick baking dish, always grease it well or line it with parchment paper to ensure easy removal.

Pro Tips

To ensure your Easter Cookie Cake turns out bakery-perfect, follow these expert tips.

Use a mix of chocolate chips and Easter candy for the best texture and flavor. Chocolate chips provide melty, gooey pockets throughout the cake, while the candy-coated chocolates add crunch and color. A combination of both makes for a more interesting bite.

Always measure your flour correctly to avoid a dry cookie cake. Instead of scooping the flour directly from the bag with your measuring cup, spoon it into the cup and level it off with a knife. Too much flour will make the dough too stiff, while too little will cause the cookie cake to spread too much.

For extra softness, add an extra egg yolk. If you prefer an even chewier cookie cake, adding one additional egg yolk (without the egg white) enhances the richness and moisture.

Let the dough rest for 10 minutes before baking. This step allows the flour to absorb the moisture, leading to a more evenly textured cookie cake. It also helps prevent the candy pieces from cracking too much in the oven.

Press additional chocolates into the cake right after baking for a beautiful presentation. While mixing candy into the dough is great, pressing a few extra pieces onto the warm cookie cake ensures that the colors pop and makes the cake look bakery-style.

Use a metal pan for even baking. While glass or ceramic pans work, metal pans conduct heat more efficiently, helping the edges crisp up beautifully without overbaking the center. If using glass, lower the oven temperature by 25°F and bake for a few extra minutes.

Frequently Asked Questions (FAQs)

Can I make this cookie cake ahead of time? Yes! You can make the dough a day in advance and store it in the refrigerator. When ready to bake, let it sit at room temperature for 10-15 minutes before pressing it into the pan. You can also bake the cookie cake a day in advance and store it in an airtight container.

Can I use a different type of chocolate instead of M&Ms or mini eggs? Absolutely! You can swap in Reese’s Pieces, chopped chocolate bars, or any other seasonal candies. Dark chocolate chunks work well for a more sophisticated flavor.

What’s the best way to ensure my cookie cake is soft and chewy? Don’t overbake! The edges should be golden brown, but the center should still look slightly underdone when you remove it from the oven. It will continue cooking as it cools.

Can I make this cookie cake gluten-free? Yes, you can use a 1:1 gluten-free flour blend instead of all-purpose flour. Be sure to check that your candies are gluten-free as well.

How do I make this recipe dairy-free? Use a dairy-free butter substitute and dairy-free chocolate chips. Some brands of Easter candies may contain milk, so check the labels and opt for vegan-friendly alternatives.

Conclusion & Call to Action

This Easter Cookie Cake is the perfect dessert for celebrating the holiday with family and friends. With its thick, chewy texture, rich buttery flavor, and bursts of chocolate in every bite, it’s a guaranteed crowd-pleaser. Not only is it easy to make, but it’s also customizable, festive, and fun to decorate. Whether you serve it warm with ice cream, drizzle it with chocolate sauce, or simply enjoy it with a glass of milk, this dessert is sure to become a holiday tradition.

I’d love to hear how your cookie cake turned out! If you tried this recipe, leave a comment below and let me know your thoughts. Did you customize it with different mix-ins? Serve it in a unique way? Snap a picture and share it on social media, and don’t forget to tag me. Seeing your creations brings me so much joy, and I love being part of your baking adventures.

Now, it’s time to preheat that oven, gather your ingredients, and treat yourself to a delicious, homemade Easter Cookie Cake. Happy baking!