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Easter Cookie Cake

Soft, chewy cookie cake studded with melty chocolate chips and topped with colorful Easter candies—an easy, festive treat perfect for celebrations, gifting, or cozy moments.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Easter Cookie Cake Ingredients
  • 1/2 cup unsalted butter 1 stick, melted
  • 3/4 cup light brown sugar packed
  • 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, e.g. pastel M&Ms, mini jelly beans, candy-coated chocolate eggs

Equipment

  • Large microwave-safe bowl
  • 9-inch pie plate
  • Whisk
  • Wire rack

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or non-stick spray.
  2. Step 2: Melt butter in a large microwave-safe bowl until just melted, not browned. Whisk in brown sugar, granulated sugar, and vanilla extract until smooth and creamy.
  3. Step 3: Add the egg and whisk again until fully combined.
  4. Step 4: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  6. Step 6: Fold in chocolate chips and half (½ cup) of the Easter candies.
  7. Step 7: Transfer dough to the prepared pie plate and press into an even layer. The dough will spread slightly during baking.
  8. Step 8: Bake for 23–28 minutes, or until edges are golden and center is set but still soft. Check starting at 23 minutes by gently jiggling the pan; center should wobble slightly but not look wet.
  9. Step 9: Remove from oven and immediately press remaining ¼ cup of Easter candies onto the hot cookie surface to create a colorful topping that melts slightly.
  10. Step 10: Allow cookie cake to cool completely in pan on a wire rack before slicing into wedges for clean slices and better texture.

Notes

Butter alternatives: use salted butter or coconut oil (adds slight coconut flavor). Sugar swaps: coconut sugar for brown sugar. Flour options: gluten-free baking flour blend with xanthan gum. Chocolate chip variants: dark or white chocolate. Candy substitutes: chopped nuts, dried fruit, mini peanut butter cups, or toasted coconut flakes. Add spices like cinnamon or nutmeg for warmth. Store in airtight container at room temperature up to 3 days; freeze wrapped for up to 2 months.