This Easter cookie cake is soft and chewy, filled with Easter candy and finished with vanilla frosting. It’s a crowd-pleasing, easy dessert — perfect for Easter or for using up leftover candy.
A Note from Fiona
Why you’ll love this Easter Cookie Cake
If you enjoy soft, chewy cookies, a cookie cake is an ideal dessert. This recipe uses an easy, no-chill dough that is pressed into a round pan or pie plate and baked until the top is golden while the center remains chewy. The cake can be finished with piped frosting along the edge, but that step is optional.
This version features Cadbury Mini Eggs (or any candy-coated Easter chocolate you prefer) and chocolate chips. Vanilla buttercream is perfect here because it can be tinted a pastel shade to match the candies. This cookie cake is a simple, festive dessert for Easter and a great way to use up extra candy.
How to Make a Cookie Cake
- Make the dough. Cream the butter with the brown and granulated sugars, then beat in the whole egg, an extra yolk (for chewiness), and vanilla. Mix in flour, baking soda, and salt until a smooth dough forms, then fold in chocolate chips and mini eggs.
- Bake. Press the dough into a prepared 9-inch pie plate or 9-inch springform pan and bake at 350°F (180°C) for 25–30 minutes, until the top is set and starting to brown. For a gooier center, bake a little less time. If using a springform pan, wrap the outside in foil to prevent leaks.
- Cool. Let the cake cool completely in the pan before frosting so the buttercream won’t melt.
- Frost and decorate. Make a simple vanilla buttercream from butter, powdered sugar, vanilla, a pinch of salt, and cream or milk. Transfer to a piping bag (a 1M tip works well) and pipe rosettes or a border around the edge. Add extra Mini Eggs and sprinkles if desired. If you used a springform pan, unclamp the outer ring before decorating.
Decorating can be as simple or as elaborate as you like — a few colored sprinkles plus more Mini Eggs make a festive finish.
Recipe Tip
Because the cookie cake must be completely cool before frosting, consider baking it the day before you plan to serve. Once cooled, cover and store at room temperature overnight. Make the frosting and decorate the next day for best results.
More Easter Desserts to Try
- Mini Egg Cookies
- Carrot Cake
- Lemon Blueberry Cake
- Mini Egg Brownies
- Lemon White Chocolate Chip Cookies
Easter Cookie Cake
Equipment
- 9-inch (23 cm) springform pan or
- 9-inch (23 cm) pie plate
Ingredients
Easter Cookie Cake
- ¾ cup unsalted butter (168 g), softened
- ½ cup brown sugar (105 g), light or dark
- ½ cup granulated sugar (100 g)
- 1 large egg
- 1 large egg yolk (extra yolk for chewiness)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (250 g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Mini Eggs (about 150–160 g) or other Easter candy
- ½ cup chocolate chips (90 g)
Vanilla Frosting
- ⅓ cup unsalted butter (75 g), softened but not melting
- 1–1½ cups powdered sugar (110–165 g), sifted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1–2 tablespoons whipping cream or milk
- Food coloring, optional
- Sprinkles, optional
- Extra Mini Eggs for decorating
Instructions
Make the Cookie Cake
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch pie plate or springform pan.
- In a large bowl, cream the butter with the brown and granulated sugars until fluffy.
- Beat in the whole egg, extra yolk, and vanilla, scraping the bowl as needed.
- Add the flour, baking soda, and salt on low speed until incorporated.
- Stir in the Mini Eggs and chocolate chips by hand.
- Press the dough into the prepared pan in an even layer.
- Bake in the center of the oven for 25–30 minutes, until the top is set and starting to brown. Bake less for a gooier center.
- Remove from the oven and cool in the pan. While warm, you can press a few extra Mini Eggs on top if desired.
Frosting
- Beat the butter until soft in a medium bowl.
- Add 1 cup powdered sugar, vanilla, salt, and optional food coloring. Mix on low.
- Gradually beat in the remaining powdered sugar, alternating with a tablespoon of cream or milk, until you reach the desired consistency and sweetness.
- Ensure the cookie cake is completely cooled. If using a springform pan, unclamp the outer ring. If the cake is in a pie plate, you can loosen the edges with a sharp knife or serve from the plate.
- Transfer frosting to a piping bag fitted with a 1M tip and pipe rosettes or a border around the edge. Decorate with sprinkles and Mini Eggs as desired.
Notes
- Butter: You can use salted butter; if you do, omit the added salt in the recipe.
- Mini Eggs: Any candy-coated chocolate Easter candy works well.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition shown is an estimate per slice if the cake is cut into 10 pieces.
Nutrition
Carbohydrates: 80 g,
Protein: 5 g,
Fat: 27 g,
Saturated Fat: 17 g,
Trans Fat: 1 g,
Cholesterol: 95 mg,
Sodium: 203 mg,
Sugar: 59 g