Pin
This jumbo Easter Cookie Cake turns basic cookie batter into a fun, candy-topped treat that's perfect for holiday get-togethers. It's baked in a pie dish to give you that wonderful mix of soft middle and slightly crunchy edges—a fancy dessert that needs hardly any work.
I whipped up this cookie cake when I needed something sweet for a last-minute Easter dinner. Everyone from kids to grandparents loved the bright candy decorations so much that we now make it every spring.
Ingredients
- Butter: Melted down for extra chewiness and deeper taste
- Brown sugar: Gives that wonderful cookie richness and moisture
- White sugar: Creates that nice crispy outside layer
- Egg: Holds everything together for just the right feel
- Vanilla extract: Boosts all other flavors, go for real vanilla if you can
- All-purpose flour: Forms the base, try unbleached for a better option
- Baking soda: Adds just enough puff to the cookie
- Salt: Cuts through sweetness, really brings out all flavors
- Chocolate chips: Make delicious gooey spots throughout
- Easter candies: Such as colorful M&Ms and tiny Cadbury eggs for festive pops of color and crunch
Step-by-Step Instructions
- Get Your Tools Ready:
- Heat your oven to 350°F for the best results. Coat a 9-inch pie dish fully with nonstick spray, making sure you get the edges too. Glass dishes work really well since they heat up the cookie evenly.
- Mix Up Your Cookie Foundation:
- Melt the butter in a big microwave-safe bowl until just liquid but not too hot. Right away, mix in both types of sugar until they're well blended. Add the vanilla, then mix in the egg gently but thoroughly until everything looks smooth.
- Add The Dry Stuff:
- In another bowl, stir together the flour, baking soda, and salt until they're all mixed up. This way nobody gets a weird taste of baking soda in their slice. Pour this into your butter mixture and stir just until you can't see any dry patches—too much mixing will make your cookie tough.
- Throw In The Yummy Bits:
- Gently fold in the chocolate chips and half of your Easter candy. Save the rest of the candy for the top. Your dough should be thicker than cake batter but not as firm as regular cookie dough—that's exactly how we want it.
- Cook It Just Right:
- Scoop the dough into your pie dish and smooth the top with a spatula. Bake for 25 minutes until it turns golden brown around the edges but still looks a bit soft in the middle. This gives you that perfect chewy center everyone loves.
- Top It Off:
- While the cookie is still hot from the oven, press the leftover candy gently into the top. The warmth will help stick them on without pushing them too deep. Let the whole thing cool down completely before you cut it so you get nice clean slices.
Pin
I think the tiny Cadbury eggs really make this whole thing pop. Their hard shells give such a nice crunch while the chocolate centers melt into amazing pockets throughout the cookie. Every Easter my nieces fight over which pieces have the most Cadbury eggs on them.
Storage Tips
This cookie cake actually tastes better after it sits for a few hours as all the flavors blend together. You can keep it at room temp in something airtight or wrapped well with plastic for up to 3 days. If you want it to last longer, stick it in the fridge for up to a week, though it'll get a bit firmer when cold. Just let it warm up before you eat it for the best taste.
Easy Variations
Though Easter candy makes this perfect for spring parties, you can switch things up for any holiday you want. Try Christmas M&Ms in December, Valentine's candies in February, or birthday sprinkles for a celebration. You can also change out what's inside—maybe white chocolate and dried cranberries or butterscotch chips and nuts. The basic cookie stays the same, but what you mix in makes it special for different times of year.
Pin
Serving Suggestions
This cookie cake tastes great by itself, but it gets even better with a few extra touches. Serve it a little warm with some vanilla ice cream or drizzle warm caramel sauce on top for something really special. For a fancy look, put it on a cake stand with extra Easter candy or spring flowers around it. You can cut it into pie wedges or smaller squares if you're feeding a crowd.
High Altitude Adjustments
If you live up in the mountains, you'll need to tweak this a bit. Add 1-2 tablespoons more flour, use 1 tablespoon less sugar, and pour in 1-2 extra tablespoons of milk. Also, cut back the baking soda to just under 1/2 teaspoon and turn your oven up 25 degrees hotter but bake it about 5 minutes less. These changes work with the lower air pressure that affects how things rise and how moisture evaporates.
FAQs About the Recipe
- → Can I use different types of candies?
Absolutely! Switch out Easter candies for whatever you love - tiny chocolate chunks, bits of caramel, or any seasonal candy will work great. Let your imagination run wild!
- → What if I don't have a pie plate?
No worries! Any round cake tin or springform pan works fine. Just stick to something around 9 inches across for the best outcome.
- → How do I know when the cookie cake is done?
Look for a nice golden brown top. It should feel a bit firm but still soft when you touch it. Don't leave it in too long or you'll lose that awesome chewy texture.
- → How can I store leftovers?
Cover it tightly with plastic wrap or put it in a sealed container. It'll stay fresh at room temperature for about 3 days.
- → Can I make this dough ahead of time?
Sure thing! Mix up your dough and keep it in the fridge for a day. Just let it warm up a bit before you spread it out and bake it.