Easter Cookie Cake

If you’re looking for an impressive springtime dessert, this Easter Cookie Cake is it! The giant chocolate chip cookie cake is filled with mini Cadbury eggs for a seasonal touch. Decorate this cookie cake by piping on luscious buttercream frosting in pastel shades and garnishing with more mini eggs for a holiday dessert that’s not only lovely but simply irresistible.

Who doesn’t love those enticing seasonal Cadbury mini eggs? Soft shades of blue, yellow, pink, and white are perfect for adding to Easter baskets or keeping in a candy dish on the counter. The bite-sized candies are full of crunchy deliciousness from their pastel sugary shells to their inner chocolatey goodness. And here, I’ve found a way to include them in an easy chocolate chip cookie cake!

Perfect for any spring-themed event, kid’s parties, baby showers, or where pastel shades would brighten the festivities, this Easter Cookie Cake is guaranteed to be a hit. This cake looks impressive, but, luckily, it’s super simple to make. The cookie dough gets added to a springform cake pan which is actually easier than scooping out individual cookies! It then bakes up buttery, golden, and dotted with melty chocolate chips as well as the pretty candy mini eggs. Take it over the top with an easy frosting in pastel shades and add a few more Cadbury eggs for a showstopper of a cake!

Why You’ll Love This Recipe:

• Uses basic chocolate chip cookie ingredients
• It’s a one-bowl recipe
• No chilling of the dough is required
• Can easily swap out add-ins for a different look or theme
• Just a little decoration on top makes it party-ready!

Ingredients Needed:

For The Cookie Dough

Butter – Use unsalted. Set it out to soften so that it mixes easily.

Sugars – You’ll need brown and white granulated sugar to sweeten the cookie dough.

Eggs – Use 1 whole egg and 1 egg yolk.

Vanilla – To help flavor the dough.

Flour – Use all-purpose flour.

Cornstarch – To help maintain the texture of the dough.

Baking Soda – To help the dough rise when baking.

Chocolate Chips – I like to use semi-sweet chocolate chips.

Mini Cadbury Chocolate Eggs – These go in the cookie dough and are used for decor on the top of the cookie cake. I usually get a few packages to make sure I have enough.

For The Icing

Butter – Use unsalted. Set it out to soften so that it creams easily.

Powdered Sugar – Mixes with the butter to create the frosting.

Vanilla Extract – To flavor the icing.

Pastel Food Coloring – Use gel food coloring for the best results. I like to choose the same soft colors as in the mini eggs – such as yellow, pink, and blue.

How To Make The Easter Cookie Cake:

STEP 1: Preheat the oven to 350 degrees F and spray an 8-inch springform pan with nonstick spray. I like to add a round of parchment paper to the bottom of the pan, too.

STEP 2: Using a handheld or a stand mixer, beat the butter and both sugars until light and creamy. Add in the dry ingredients and mix until combined.

STEP 3: With a large spoon or rubber spatula, stir in the chocolate chips and mini Cadbury eggs.

STEP 4: Add the cookie dough to the spring form pan and spread it evenly with a spatula.

STEP 5: Bake for 20-25 minutes until golden brown.

STEP 6: Remove from the oven and run a knife around the edge and release the springform pan. Let the cookie cake cool completely before decorating the top.

How To Make The Frosting

STEP 1: In a large mixing bowl, using a handheld or stand mixer, combine the softened butter, vanilla, and powdered sugar until light and fluffy.

STEP 2: Separate the frosting into 4 bowls and add the pastel dyes to each one: one pink, one blue, and one yellow and leave the last one as white.

STEP 3: Pipe the frosting in alternating colors around the edge of the cake and top each frosting dollop with the corresponding Cadbury egg color.

Tips For Best Results:

• Pour out all of the mini eggs from the package and pick out any broken ones and use those in the dough mixture. Save the perfect eggs for the top decoration.
• Don’t over-mix the dough. Over-mixing can make the cookie cake dense and tough as it bakes. Also, don’t overbake! Once it turns golden on top, take it out of the oven.
• Line the bottom of your springform pan with a round of parchment paper so the bottom of the cookie cake doesn’t stick when you remove it.
• Be sure to spray the sides of the springform pan with a cooking spray so that it releases easily, as well.
• Cool the cake completely before adding the frosting on top.
• Shortcut: If you don’t want to make the buttercream frosting, use a can or two of store-bought white frosting and separate it into 4 bowls and add the different pastel food colorings to each.

Variations:

Whether you’re making this for Easter or another holiday or event, it’s easy to swap out the add-ins for a completely different cookie cake. Here are a few other ideas that are just as delicious!

• Use M & M’s. Theme them to holidays with pastels, red and white, red and green, green and gold, etc.
• Use malted milk eggs. If you need a themed cake, tint the frosting to fit the holiday or event.
• Use sprinkles. From soft pastels to sparkly silver and gold and everything in between, sprinkles are an easy way to theme this cookie cake with on-top decor.

How To Decorate The Top:

Pipe the 4 different pastel frostings into rosettes or dollops around the edges of the cooled cookie cake. Use a piping bag with your favorite tip or add the frosting to a ziplock bag with the end snipped off. Add a mini egg in the same frosting color to each rosette.

You can also frost the entire top of the cookie cake with a single-color frosting and add the mini eggs along the edges.

How To Serve:

If you’re looking to add something extra to this already amazing Easter Cookie Cake, cut a slice and top it with vanilla ice cream!

Actually, I love making this cookie cake and leaving off the icing and additional mini eggs and serving it warm with a scoop of ice cream. Add a few of the mini eggs off to the side and it’s perfect!

Storage:

Store this cookie cake in an airtight container on your countertop for up to 3 days.

You can also freeze the baked cookie cake, once cooled and without any decoration on top, for up to 2 months, tightly wrapped. Thaw completely before decorating with frosting.

More Easter Dessert Recipes:

Nutella Nest Cupcakes

Easter Bunny Sugar Twist Cookies

Best Chocolate-Covered Peanut Butter Eggs

Cracked Easter Egg Cupcakes

Bunny Ear Cupcakes

Jell-O Jiggler Easter Eggs

Sugar Cookie Cheesecake Bars

25 Most Beautiful Easter Desserts