Easter Cookie Cake
Bright, festive, and easy to make, this Easter cookie cake is a cheerful centerpiece perfect for family gatherings or a holiday dessert table.
Ingredients
Butter & Sugars
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
Wet Ingredients
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Mix-ins & Toppings
- 1/2 cup chocolate chips
- 3/4 cup Easter candy (mini eggs, pastel M&M’s, chopped chocolate bunnies)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth and well combined.
- In a separate bowl, whisk the all-purpose flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Fold in the chocolate chips and Easter candy, then press the dough evenly into the prepared pan.
- Bake for 25–30 minutes until the edges are golden and the center is just set; let cool completely before slicing and serving.
Notes
Press the dough firmly and evenly into the pan to ensure uniform baking. Start checking at 25 minutes; the center should be just set and not jiggly. Cool completely before slicing to keep clean slices and prevent crumbling. Store in an airtight container at room temperature for up to 3 days. If candies melt too much, fold most into the batter and reserve some to press on top before baking.