This Easter Cookie Cake is a fun and tasty treat that’s perfect for the holiday! With a soft cookie base topped with colorful sprinkles and your favorite candies, it’s hard to resist!
I love cutting this cake into big slices and watching everyone smile. Plus, it’s super easy to make—just mix, bake, and decorate! Perfect for sharing with family and friends. 🐣🎉
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is the base for this cookie cake, giving it a rich flavor. If you’re out of unsalted, you can use salted butter, but reduce the added salt slightly to balance the flavors.
Granulated & Brown Sugar: A mix of both sugars creates a nice balance of sweetness and moisture. If you’re looking for a lower-sugar option, you can replace brown sugar with coconut sugar, or 1/2 cup of applesauce for a fruity twist.
Chocolate Chips: Semi-sweet chocolate chips are classic, but feel free to substitute with milk chocolate or dark chocolate for a richer taste. You can even try white chocolate for a fun color contrast!
Candy-Coated Chocolate Eggs: These are perfect for an Easter cake, but if you want a different flavor, you could use chocolate-covered pretzels or mini marshmallows for topping instead. They add a fun crunch and playfulness!
How Do I Cream Butter and Sugar Perfectly?
Creaming butter and sugar is the key to a fluffy texture in your cookie cake. It’s really simple but does require attention! Start with softened butter and mix it until it’s light and airy. Aim for about 2-3 minutes of mixing.
- Use an electric mixer on medium speed to beat the butter until smooth.
- Add granulated sugar and brown sugar, continuing to mix until combined; the mixture should look fluffy.
- Don’t rush this step—proper creaming leads to a great rise and texture in your cake.
How to Make an Easter Cookie Cake
Ingredients You’ll Need:
For the Cookie Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup pastel candy-coated chocolate eggs (e.g., Cadbury Mini Eggs) for decoration
- Extra pastel candy eggs for garnish
How Much Time Will You Need?
This Easter Cookie Cake will take about 15 minutes to prepare and 20-25 minutes to bake. After baking, let it cool for about 10 minutes in the pan, then transfer it to a wire rack and allow it to cool completely. In total, you’ll be looking at around 45-50 minutes before it’s ready to slice and serve. Perfect for your festive celebrations!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9-inch round cake pan or an 8-inch square pan to ensure your cookie cake comes out easily after baking.
2. Cream the Butter and Sugars:
In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat them together for about 2-3 minutes until the mixture is light and fluffy. This is what makes your cookie cake delicious!
3. Mix in the Egg and Vanilla:
Now, add the egg and vanilla extract to the butter-sugar mixture. Mix well until everything is combined and smooth. This will give your cookie cake an amazing flavor.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture into the wet ingredients, stirring gently until it’s just combined. Be careful not to over mix; you want a nice soft dough!
5. Add Chocolate Chips and Candy Eggs:
Next, fold in the chocolate chips and about 1/2 cup of the pastel candy-coated chocolate eggs. Gently mix these in so they’re evenly spread throughout the dough.
6. Prepare for Baking:
Spread the cookie dough evenly in your prepared pan. Gently press the remaining candy eggs into the top of the dough. This will make your cake look beautiful and festive once baked!
7. Bake the Cookie Cake:
Place the pan in the preheated oven and bake for 20-25 minutes. Keep an eye on it! The edges should be golden brown and the center should be set but not overbaked.
8. Cool the Cookie Cake:
After baking, take the cookie cake out of the oven and let it cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely.
9. Serve and Enjoy:
Once the cookie cake is cool, slice it into wedges. Feel free to garnish with additional pastel candy eggs if you like. Serve it up and enjoy your delightful Easter Cookie Cake with family and friends!
Can I Use Different Types of Chocolate Chips?
Absolutely! You can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips based on your preference. Just keep in mind that the flavor may change slightly depending on the type of chocolate you choose.
What If I Don’t Have Unsalted Butter?
If you only have salted butter, you can still use it! Just reduce the added salt in the recipe to 1/4 teaspoon to balance out the flavors. The cookie cake will still turn out delicious!
Can I Make This Cookie Cake Ahead of Time?
Yes, you can prepare the cookie dough a day in advance and store it in the fridge. Just make sure to cover it well. When you’re ready to bake, take it out to warm slightly before spreading it in the pan and baking, to ensure even cooking.
How Do I Store Leftovers?
Store any leftover cookie cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Thaw at room temperature before enjoying!
