Home » Holidays » Easter Cookie Cake
posted by Liz Berg
on March 21, 2021 (updated 10/13/22)
This Easter Cookie Cake is packed full of Easter candy and chocolate chips! It’s perfect for any Easter leftovers!
Whether you whip up this Cookie Cake Recipe before or after the holiday, I guarantee it won’t last long!
Table of Contents hide
1 Why You Must Make
2 Ingredient Notes
3 Expert Tips
4 Frequently Asked Questions
5 You May Also Like:
6 Easter Cookie Cake
Why You Must Make
When my children were in elementary school, I loved baking treats for them to take to school on their birthdays. Then one year, Nick, my youngest, asked if I could buy a grocery store cookie cake instead of something homemade. Harumph, I thought.
But it was his day, so I honored his request. But I got to thinking that I could make a homemade cookie cake that would be so much better. I just packed chocolate chip cookie dough into my deep-dish pizza pan and decorated it with icing after it cooled. The whole family loved it. And I never got another request tobuy a cookie cake.Now I make them for any occasion, and this Easter cookie cake is one of our favorites!!
- Cookie cake recipes are so versatile, you really can make them for any occasion.
- Add seasonal M&M’s depending on the time of year.
- They’re so much fresher than a grocery store version, plus there’s nothing artificial added! My cookie cakes are made with real butter and vanilla!
- The wedges taste just like your favorite chocolate chip cookie recipe, but thicker and chewier!!!
Ingredient Notes
These are the add-ins found when perusing the candy and baking aisles at the grocery store. They provided inspiration for this cookie cake idea:
- Chocolate Chips – I used semi-sweet, but white chocolate, milk chocolate or even bittersweet will work well, too.
- Easter colored M&M’s – Grab all these Easter candies early because by Easter, many will be sold out.
- Easter egg M&M’s
- Cadbury mini Easter eggs
Expert Tips
If you’ve ever made chocolate chip cookies, this cookie cake will be a cinch to prepare. Like baking regular-sized cookies, there are a few simple tips for making a perfect cookie cake.
- PRO-Tip: When it’s time to add the dry ingredients to the batter, use a wooden spoon to combine. That will result in a nice, dense, chewy cookie cake. If you must use a mixer, mix at a very low speed just until combined. Overmixing will activate the gluten plus incorporate extra air into the dough, making the results more cakey than dense like a cookie.
- Press the dough into a greased pie plate and smooth the top with an offset spatula.
- Bake until the top is browned and the cookie cake looks cooked in the center. A few minutes before the cookie cake is done, you’ll start smelling the wonderful aroma of baked chocolate chip cookies!
- Another way to check for doneness, besides using your nose, is to tap the center with your finger. You should feel some resistance when it’s cooked. If your finger encounters dough, it’s not ready. I prefer my cookies and cookie cakes slightly underdone, but if you prefer a more fully cooked cookie cake, add a couple of minutes to the baking time.
- Remember, all ovens bake a little differently. Your cookie cake may take a few minutes longer or shorter than what the recipe states.
- PRO-Tip: Reserve some of the candies to carefully press into the top of the cake when it’s fresh out of the oven. This will make a prettier, bakery-like presentation. Use caution so you don’t burn yourself on the hot pie plate.
Frequently Asked Questions
How Do You Cut a Cookie Cake?
I like serving wedges, so start by cutting across the middle from one side to the other. Then start in the middle and slice the first wedge in whatever size you desire.
This cookie cake is meant to serve eight but you can cut bigger or smaller slices depending on your appetite. Since the pie plate was greased, it was easy to remove the first slice with a spatula.
How Long Does a Cookie Cake Last?
Not long around here! But it should be good if it’s stored covered for about 3 days at room temperature. Cover tightly with plastic wrap or foil to prevent it from drying out. Leftovers will be good after 3 days, but they may lose some freshness after that.
Can You Freeze Cookie Cakes?
Definitely. Since you can freeze chocolate chip cookies, this chocolate chip cookie cake, which is basically a big cookie, also freezes well. Just make sure it’s wrapped airtight and store in the freezer for up to 3 months.
You May Also Like:
The pieces of this huge candy-laden cookie were a hit with my girlfriends. Needless to say, my chocoholic family loved these Easter cookie cake leftovers. My family also loves this White Chocolate Easter Bark and these Easter Cake Pops to celebrate the holiday!
- Bunny Butt Easter Cupcakes from Spend with Pennies
- 4 Simple Easter Treats from Chelsea’s Messy Apron
- Easter Candy Brownie Cookies
- Brown Butter Easter Cookies
- Easter Egg Cookies
- Macaroon Easter Nests
- Plus more of my Best Holiday Recipes
Stay in touch through social media@Instagram,Facebook, andPinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
The Recipe:
Easter Cookie Cake
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Yield8 servings
A giant candy-laden cookie baked up in a pie plate.
Ingredients
- ½ cup butter (1 stick or 4 ounces)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 ⅓ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- ¾ cup chocolate candies (I used Easter M&M's and mini Cadbury eggs), divided
Instructions
- Preheat oven to 350º. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.
- Melt the butter in a large, microwave-safe bowl. Mix in the sugars, then the vanilla. Then stir in the egg.
- Whisk together the flour, baking soda, and salt in a medium bowl. Then mix into the butter mixture just till combined. Add the chocolate chips and ½ cup of the candies. Reserve the remainder of the candy to garnish the cookie cake when it comes out of the oven. Mix well.
- Scrape the dough into the prepared pan, then smooth the top with an offset spatula.
- Bake for 25 minutes or till the top is golden brown. Remove from the oven and gently press the remaining candies across the surface of the cookie cake while it's hot.
- Cool before slicing.
Notes
Total time does not include cooling time.
The recipe will need to be adjusted for higher altitudes.
Nutrition Information:
Yield:
8Serving Size:
1 slice
Amount Per Serving:Calories: 415Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 264mgCarbohydrates: 55gFiber: 2gSugar: 37gProtein: 5g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Bar Cookies Chocolate Cookies Desserts Holidays
posted by Liz Berg on March 21, 2021
77 Comments // Leave a Comment »
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Tonya — Reply
This was the best cookie cake/pie ever. So easy, but so good. Friends loved it!! Will be making this one often. Thank you.
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Allison — Reply
I followed the recipe exactly, including the oven temp and cook time, and it was delicious. Yes, it seemed a little doughy when removed from the oven, but when completely cooled it was just right. I served it the next day and it was well received. Next time I won’t use Cadbury eggs. I will stick with mini semisweet chips and m&m’s.
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Liz Berg — Reply
I’m so glad you enjoyed this cookie cake. I hope you had a wonderful Easter celebration, too!
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Cassandra Padilla — Reply
Idk what went wrong? I followed the instructions but I did notice that my dough wasn’t as stiff as the video it was more runny. To say the least this was a fail for me.:(
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Liz Berg — Reply
I’m so sorry to hear this, Cassandra. The dough should be like regular cookie dough. I wonder if you mismeasured? It’s a basic chocolate chip cookie dough.
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Jessica Hearsey — Reply
I did almond flour and coconut sugar. This is the best thing I have ever eaten.
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Liz Berg — Reply
Oh, I’m so glad to hear this, Jessica! Happy Easter!
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Pat Pearlman — Reply
I’m baking for a fundraiser. Can I bake ahead and freeze? Ovens are very busy the three days before the sale (1500 cupcakes)
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Liz Berg — Reply
Yes, it should freeze well (it’s bascially a big chocolate chip cookie :))
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Annette Ludwig — Reply
Cooked 25 minutes and golden brown but very gooey!!
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Liz Berg — Reply
You can bake it a little longer—I’d decrease the oven temp by 25 degrees and bake until the center looks set. Do you happen to be at a higher altitude?
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macy — Reply
i just made this last night! since it’s not easter i skipped the candy eggs and just used a few extra chocolate chips. it it so good!! would recommend!
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macy — Reply
^ also i made it in a circular 9×9 glass pan and cooked it for 25 minutes. i let it cool and it was ready to eat!
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Liz Berg — Reply
Yay! So glad it was a hit, Macy! It’s great any time of the year 🙂
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Lacy — Reply
I made this for Easter today, so good! I didn’t add the Mini Cadbury eggs, but did add the M&Ms. Perfect dessert for the day! Thank you for the recipe!
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Liz Berg — Reply
So glad you all enjoyed this, Lacy!!! Happy Easter!
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Lacy — Reply
You too! Hope you have a great Easter!
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Wanda — Reply
Easy peasy! Just took out of the oven…should be cool enough to eat for Easter desert! Smells wonderful!
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Liz Berg — Reply
SO happy you squeezed it in on Easter! Hope you and your family enjoy every bite, Wanda!
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Cheryl — Reply
Hi,
I was wondering if it would work to form the cookie dough into a giant shaped egg and put it on parchment paper lined cookie sheet. It will be thinner but would it spread out to much?-
Liz Berg — Reply
Hi, Cheryl! I think it would spread, but you can minimize that by chilling the dough well before shaping. Then put a border of heavy-duty (or regular) foil that’s been folded over on itself a couple of times in the shape of an egg. The foil will be kind of a makeshift template to try to keep the dough in place as it bakes. When it comes out of the oven, it will still be pliable while hot, so you can (very carefully) remove the foil and using a spatula, tap any malformations back into place. Hope that makes sense—what a fun idea!!
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Emily — Reply
Hi! What adjustments would I need to make for high altitude?!
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Liz Berg — Reply
Hi, Emily, I think your best bet is to make another cookie cake that’s been created for high altitude but add my suggested Easter candies along with the chocolate chips. I hope that helps. Here’s one I found for you:
- https://curlygirlkitchen.com/big-chocolate-chip-cookie-birthday-cake/ (https://curlygirlkitchen.com/big-chocolate-chip-cookie-birthday-cake/)
Generally, you’ll need to use more flour, more liquid, less sugar, and less leavening. But it’s hard for me to test when I’m closer to sea level.
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Emily s. — Reply
Hello!
Is there any reason that the center of mine won’t get done? I started with the 25 minutes and have been adding 2 minutes continuously and the center is still not done. It’s been in for about 32 minutes and still dough in the center. Thanks!-
Liz Berg — Reply
Hi, Emily, do you live at a higher altitude? If not, sometimes adding just a couple of minutes and opening the oven door frequently cools off the oven. I’d add 5 minutes as all ovens can cook a little differently.
See AlsoFunfetti Cake Mix Cookies
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Shelby — Reply
Saved this to make for Easter dinner, this will be delicious warm with some vanilla ice cream!
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Jennifer — Reply
I love making sweets for Easter! This looks so easy, I can’t wait to try it!
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Aurora — Reply
Could this be done in an 8 x 8 glass pan?
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Liz Berg — Reply
Hi, Arora, a pie plate is 50 square inches and an 8 x 8 pan is 64 square inches. The cake will be thinner and the time will need to be adjusted. When baking with glass, the sides and bottom will brown faster, so keep an eye on it. I generally don’t bake in glass pans, so I can’t say whether it’s worth giving it a shot. If you know someone with an 8 x 8 metal pan, that would probably work better. Hope that helps!
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Chef Mimi — Reply
I made one of these a few years back and thanks for reminding me of it! I know the grand kids would love it, even more than when they were younger!
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Sandra Garth — Reply
I may have to buy extra candy or wait for the markdowns so I can make this. Happy Easter Liz!
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Gloria Roa Baker — Reply
Dear Lizzy I love this Easter cookie cake, looks beautiful !!
I hope to make something for Easter maybe this weekend!}+
Have a nice weekend LIzzy! -
Bobbi | Bobbi's Kozy Kitchen — Reply
Just made this with my granddaughter. It is in the oven and the house smells SO good! She is super excited too!!
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Liz Berg — Reply
What a fun project with your granddaughter!! I remember baking with my mom—you’re making lifetime memories for her, Bobbi!!!
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Bobbi | Bobbi's Kozy Kitchen — Reply
I think I need to order everything I need to make this so I can make it with my granddaughter this week!
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Ben | Havocinthekitchen — Reply
What can be better than some cookies filled with M&M’s and mini eggs for Easter? let me guess – one gigantic cookie! It looks so delicious and most importantly all these pastel colours are so beautiful.
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Easyfoodsmith — Reply
It looks beautiful and love the idea of a cookie cake!
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Roz | La Bella Vita Cucina — Reply
These are just the absolute sweetest, cutest, and perfect-for-Easter cookies, Liz! I’m sure they are super yummy too! I cannot wait to nibble on some Easter chocolate after Lent ends!
Hope you’re staying warm, safe, and healthy!
xo
Roz -
Sam — Reply
Ha ha.. It is funny that he asked for a store bought cookie when he has a mom who can bake the most amazing baked goods. Ahhh kids..
This is such a fun cookie recipe. Perfect to make it with kids as well. Thanks for sharing. -
Sommer — Reply
I’m going to make this with all the Easter candy lying around!
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Becky Hardin — Reply
Such a fun and delicious cookie for Easter dessert.
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Julie — Reply
Cookie cake is always a win! Can’t wait to try it.
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Lindsay Cotter — Reply
What a dreamy dessert for Easter! So much to love!! I’m sure it will disappear fast!
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Nick's mom — Reply
My son and I made this yesterday for Easter and we used the Easter candies in it and followed your recipe exactly (except substituted refined coconut oil for the butter) and it turned out AMAZING!! Seriously good stuff. Happy! ???? Easter! ???? Thanks!
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Liz Berg — Reply
Hooray! Glad you and Nick enjoyed!!! Happy Easter to you, too!
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Claudia — Reply
Perfect treat for the kids Happy Easter
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Sukriti @ Recipe Yard — Reply
Twisted the ingredients a bit and it turned out just as great.
I’ve featured this cake on my food blog Recipe Yard, check it out here:http://www.recipeyard.com/desserts/gems-cake/
P.S: I’m not a great food photographer though so I took one of your pictures. Hope that’s okay with you. 🙂 xoxo
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Shafiun — Reply
Looking gorgeous ! It is also very appropriate in kids birthday party or any occasion. Thanks !
Shafiun -
Mokey — Reply
Made it for Easter dessert today (because I didn’t want to make the same chocolate cake I made last year which was the original plan). I can’t believe I’m saying this, but it was almost too much chocolate! Regardless, I served it slightly warm and it was a hit. Will definitely make it again….perhaps without the candy, but with a few nuts and raisins (and a few chocolate chips). Thanks for the recipe!
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Liz Berg — Reply
LOL, yeah, I can see that! My family love chocolate so I rarely hear that from them 🙂 Anyway, it’s a marvelous base for all sorts of add-ins. Thanks so much for the feedback.
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Winnie — Reply
Gorgeous!! I’ve been wanting to make a cookie cake for such a long time…..
I hope I make it soon.
I love the way it looks, and how delicious it must be -
handmade by amalia — Reply
A giant cookie that grows and grows, sounds like the beginning of a wonderful story.
Amalia
xo -
Eva Taylor — Reply
What a festive cake Liz, I just love it. Chocolatey, crunchy and chewy are all the right words to get my attention! I try to work ahead too but somehow something always gets in the way so I figure it’s for next year! Can’t wait to see what else you’ve got baking!
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Louise — Reply
Hi Liz:)
What a delicious looking Easter Cookie Cake, Liz! No wonder there was never another request for a store bough cookie cake. You can’t beat the ingredients but it’s the LOVE that can never be baked in to one of those store boughts!Thanks for sharing, Liz…
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Sandra — Reply
My granddaughter and son-in-law would flip for this one! I’m also one of those bloggers who is frequently behind the holiday and seasonal calendar so you’re not alone!
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The Ninja Baker — Reply
The Easter Bunny was working overtime on this idea =) Seriously, the Easter candy in the stores is alluring as is your dessert…which definitely looks better than store bought!
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TheKitchenLioness — Reply
Dear Liz, what a pretty Easter treat – if I show your pictures to my kids, they will beg for me to bake it for them! Fun, decadent and just plain wonderful!
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lisaiscooking — Reply
This is so cute with the Easter candy! I love that your homemade cookie cake was the winner in the end. Who could resist a giant homemade cookie?!
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Karen (Back Road Journal) — Reply
I bet it disappeared quickly at you book club meeting…it sounds hard to resist.
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Laura Dembowski — Reply
I loved bringing in treats for my birthday too. They were always made from a box though, and I wish we would have made from scratch sometimes. Still, I was happy. This is such a fun idea. I’m not good at making ahead of the season either. But I don’t care, as long as I’m having a good time 🙂
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Agness — Reply
You just made me realize that Easter is coming soon. It’s time for baking and your Easter cookie cake looks absolutely delicious – mniam, mniam! Totally love it :-)!
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Eva — Reply
It’s a lovely story Liz ! My childrens as well ask for cookies who sells in supermarket but now they knows that homemade is always better! Your cookie cake looks terrific and I think is a great idea for easter !
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Megan - The Emotional Baker — Reply
This is so pretty for Easter! I’ve been wanting to make a cookie cake, but haven’t had the chance yet. Must fix that 🙂
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Anu - My Ginger Garlic Kitchen — Reply
Oh wow! This is such and adorable and fun idea. I love easter eggs and this one is perfect for Easter. Will give it a go!
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Thalia @ butter and brioche — Reply
Love this cookie cake! Pastel easter eggs are my all-time favourite eggs.. and I definitely have to try this out.
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Laura (Tutti Dolci) — Reply
I love all that bright Easter candy packed into a giant cookie – pure perfection!
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gloria — Reply
Look beautiful Lizzy ! Love this 🙂
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Denise Browning — Reply
Oh, my! This is a treat to love and cherish… a cookie cake full of M&M’s and Cadbury eggs, a real fave of mine. Happy Easter!!!!
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Abbe @ This is How I Cook — Reply
I used to make giant cc cookie pizzas for the kids to take to school and this reminds me of that! But if I had those Easter eggs in my pantry they would never make it to the top of the cookie!
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Chris Scheuer — Reply
So many treasures in here Liz! I can see why everyone loved this. I love how colorful and cheerful this is.
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Emma @ Bake Then Eat — Reply
This would not last at all in my house it would be eaten in minutes. What a lovely treat for Easter or any time of the year.
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Thao @ In Good Flavor — Reply
Fantastic cookie cake, Liz. I could see it disappearing quickly at the Easter dessert table…or any table. Yum!
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cheri — Reply
Hi Liz, putting this on our Easter menu, this will be a big hit, for the young and the old.
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Angie@Angie's Recipes — Reply
That’s a great looking giant cookie!
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Catherine — Reply
Dear Lizzy, what a pretty cake for Easter. My guests would love this. xoxo, Catherine
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Lynn@Happier Than A Pig In Mud — Reply
I like the idea of melting the butter instead of beating until fluffy. Also your Easter fudge lamb always catches my eye this time of year! Happy St. Patty’s Day Liz-enjoy:@)
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manu — Reply
Beautiful and colored cake with chocolate egg…delicious and perfect for Easter
