Easter Cookie Cake Recipe

Introduction

This Easter Cookie Cake is a festive and delicious treat that’s perfect for spring celebrations. Loaded with chocolate chips and mini Cadbury eggs, it’s a delightful twist on a classic cookie that the whole family will enjoy.

Ingredients

• 12 tablespoons unsalted butter, softened
• 1 cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 ¾ cup flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup chocolate chips
• ¾ cup mini Cadbury chocolate eggs, plus more for topping
• For the optional icing:
• 2 sticks butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pastel food coloring

Instructions

1. Step 1: Grease an 8-inch springform pan with nonstick spray.
2. Step 2: In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
3. Step 3: Beat in the egg, egg yolk, and vanilla extract for 1 minute until well combined.
4. Step 4: Add the flour, cornstarch, baking soda, and salt, stirring until just combined.
5. Step 5: Fold in the chocolate chips and mini Cadbury eggs gently.
6. Step 6: Spread the cookie dough evenly into the prepared springform pan.
7. Step 7: Bake at 350°F (175°C) for 20-25 minutes or until the edges turn golden brown.
8. Step 8: Run a knife around the edge of the pan and carefully remove the sides of the springform pan.
9. Step 9 (Optional – Icing): In a bowl, mix the softened butter, vanilla extract, and powdered sugar until light and airy.
10. Step 10: Divide the frosting into four bowls. Tint three with pastel food coloring (pink, blue, yellow) and leave one plain.
11. Step 11: Use a piping bag to pipe dollops of frosting in alternating colors on top of the cooled cookie cake.
12. Step 12: Finish by placing a mini Cadbury egg on each dollop of frosting for decoration.

Tips & Variations

• You can substitute white chocolate chips or pastel M&Ms for the chocolate chips for a colorful twist.
• Store-bought frosting works well if you’re short on time.
• Decorate with extra chocolate eggs or spread the frosting evenly over the entire cake for a different look.

Storage

Store the Easter Cookie Cake in an airtight container at room temperature for up to 3 days. If iced, refrigeration is recommended; bring to room temperature before serving. Reheat slices gently in the microwave for 10-15 seconds for a warm, soft treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake ahead of time?

Yes, you can make the cookie cake a day ahead. Keep it stored in an airtight container to maintain freshness. Add the icing just before serving for the best look and taste.

Can I use a different pan instead of a springform pan?

Yes, a round cake pan or pie dish can be used, but the springform pan makes it easier to remove the cookie cake without breaking it.

Easter Cookie Cake Recipe

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Celebrate Easter with this delightful Easter Cookie Cake, a soft and chewy cookie baked in a springform pan and topped with colorful pastel frosting and mini Cadbury chocolate eggs. This fun and festive dessert combines chocolate chips and seasonal candies for a treat that’s perfect for family gatherings or holiday celebrations.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Cake

• 12 tablespoons unsalted butter, softened
• 1 cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 ¾ cup all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup chocolate chips
• ¾ cup mini Cadbury chocolate eggs, plus more for topping

Icing (optional)

• 2 sticks (1 cup) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pastel food coloring (pink, blue, yellow)

Instructions

1. Prepare Pan: Grease an 8-inch springform pan with nonstick spray to prevent sticking and ensure easy removal of the cookie cake.
2. Cream Butter and Sugars: In a large mixing bowl, cream together 12 tablespoons of softened butter, 1 cup brown sugar, and ¼ cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes with a mixer.
3. Add Eggs and Vanilla: Beat in 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract for one minute until well incorporated and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together 1 ¾ cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add this to the wet ingredients, stirring until just combined.
5. Fold in Candies: Gently fold in ¾ cup chocolate chips and ¾ cup mini Cadbury chocolate eggs evenly throughout the dough.
6. Spread Dough and Bake: Evenly spread the cookie dough into the prepared springform pan. Bake at 350°F (175°C) for 20-25 minutes or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
7. Cool and Remove Pan: Allow the cookie cake to cool slightly. Run a knife around the edge of the pan, then gently remove the sides of the springform pan to expose the cake.
8. Prepare Icing (Optional): In a bowl, beat 2 sticks of softened butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until light and airy.
9. Color Frosting: Divide the frosting into four separate bowls. Add pastel food coloring to three bowls (pink, blue, yellow) and leave one bowl white.
10. Decorate Cake: Using a piping bag, pipe small dollops of the different colored frosting in an alternating pattern on top of the cake. Finish by placing a mini Cadbury egg on each frosting dollop for a festive look.

Notes

• You can use store-bought frosting if preferred instead of making homemade icing.
• For variety, substitute chocolate chips with white chocolate chips or pastel M&Ms.
• Feel free to decorate the cake with additional chocolate eggs or spread the frosting evenly over the entire top for a different look.
• This recipe works well for Easter celebrations or springtime gatherings.
• Use an 8-inch springform pan for best results with the cookie cake shape and thickness.

Keywords: Easter cookie cake, chocolate chip cookie cake, springform cookie cake, Easter dessert, holiday cookie cake, chocolate egg cookie cake