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Easter Cookie Cake

A nostalgic and festive twist on a classic chocolate chip cookie baked in a cake-like form, topped with colorful Easter candies—perfect for holiday celebrations and sharing with family and friends.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Easter Cookie Cake
  • 1/2 cup unsalted butter melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup assorted Easter candies divided

Equipment

  • 9-inch Pie Plate
  • Large microwave-safe bowl
  • Whisk
  • Mixing Bowl
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate.
  2. Step 2: Melt the butter in a large microwave-safe bowl in 20-second bursts, stirring in between. Whisk in brown sugar, granulated sugar, and vanilla extract until smooth and glossy.
  3. Step 3: Add the egg and whisk until fully combined and thick.
  4. Step 4: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients and stir gently until just combined. Avoid overmixing.
  5. Step 5: Fold in chocolate chips and half of the Easter candies (about ½ cup).
  6. Step 6: Press dough evenly into the prepared pie plate, about ½ to ¾ inch thick.
  7. Step 7: Bake for 23–28 minutes until edges are golden and center is set but not wobbly.
  8. Step 8: Immediately press remaining ¼ cup Easter candies onto the hot cookie cake surface.
  9. Step 9: Let cool completely in the pan on a wire rack before slicing into wedges and serving.

Notes

Make ahead by mixing dough the night before and refrigerate. Use salted butter with less added salt or substitute with coconut oil. Try different chocolate chips or candy toppings for variety. Store covered at room temperature up to 3 days, refrigerated up to a week, or freeze slices up to 3 months.