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When Easter approaches, it’s the perfect time to bake something special for family and friends. While traditional treats like carrot cake and hot cross buns are always popular, Easter Cookie Cake offers a unique twist—combining the soft, chewy goodness of cookies with the convenience of a cake. It’s the best of both worlds, a giant, shareable cookie loaded with chocolate chips and festive Easter candies.
Whether you’re hosting an Easter brunch, looking for a fun baking activity with kids, or simply craving a sweet, buttery dessert, this cookie cake is a fantastic choice. In this guide, we’ll explore everything you need to know about this delightful treat, from its origins to expert tips and FAQs.
What Makes Easter Cookie Cake Special?
1. The Perfect Texture Combination
If you love cookies but wish they were bigger and softer, this cookie cake is the answer. Unlike individual cookies that can be crispier, a cookie cake bakes in a single layer, creating a chewy center with slightly crispy edges.
2. Loaded with Festive Easter Candies
The beauty of this dessert is its colorful, candy-filled topping. Mini chocolate eggs, pastel-colored M&M’s, and white chocolate chips all add to its vibrant, festive appearance.
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3. Quick and Easy to Make
Unlike traditional cakes that require multiple layers, frosting, and precise techniques, this cookie cake comes together in minutes. It requires just one pan, simple mixing, and a short baking time—perfect for a last-minute Easter dessert.
4. A Fun Treat for Kids and Adults Alike
Baking an Easter Cookie Cake is a great activity for families. Kids love decorating the top with candies before and after baking, making it a fun and interactive Easter tradition.
Peachy Delight Cupcakes with Honey-Kissed Cream Cheese Frosting
Ingredients:
For the cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup peach preserves
For the cream cheese frosting:
- ½ cup cream cheese, softened
- ¼ cup powdered sugar
- 1 tablespoon milk
For garnish:
- ½ cup fresh peaches, diced
- 2 tablespoons honey
- Sugar crystals (optional)
Directions:
- Prepare the Oven and Baking Pan
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Incorporate Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Combine Wet and Dry Mixtures
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Mix until just combined to avoid overmixing.
- Fill the Cupcake Liners
- Spoon batter into each liner, filling halfway.
- Add a teaspoon of peach preserves to the center of each.
- Top with more batter until liners are three-quarters full.
- Bake the Cupcakes
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
- Prepare the Frosting
- In a medium bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy.
- Frost and Garnish
- Once cupcakes are cool, frost them with the cream cheese mixture.
- Top with diced fresh peaches.
- Drizzle with honey and sprinkle with sugar crystals if desired.
Nutritional Information (per serving):
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 180mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 3g
Note: Nutritional values are approximate and may vary based on ingredient brands and measurements.
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The History of Cookie Cakes: A Giant Cookie Evolution
Cookie cakes have been around for decades, but their popularity skyrocketed in the 1970s when mall-based cookie shops began selling giant cookie cakes for birthdays and celebrations. Over time, home bakers started experimenting with their own versions, leading to fun, themed variations—like this Easter-inspired creation.
While traditional chocolate chip cookies remain the base for most cookie cakes, holiday versions introduce seasonal candies and flavors. Easter Cookie Cake is an evolution of this trend, embracing pastel colors and festive chocolate treats.
Why This Cookie Cake Belongs on Your Easter Table
1. Easter-Themed, Yet Customizable
This dessert is perfectly tailored for Easter with its bright colors and chocolate eggs, but you can easily tweak it for other occasions. Swap out Easter candies for red and green M&M’s at Christmas or orange and black sprinkles for Halloween.
2. Feeds a Crowd with Minimal Effort
Unlike individual cookies that need to be portioned and baked in batches, this cookie cake serves multiple people at once. Just slice it like a pie and enjoy.
3. No Special Baking Skills Required
Even if you’re not an experienced baker, this recipe is nearly foolproof. There’s no need to worry about rolling out dough, shaping cookies, or dealing with complicated frosting techniques.
4. Pairs Well with Other Easter Desserts
If you’re serving a full Easter dessert table, this cookie cake complements traditional sweets like cheesecake, fruit tarts, or Easter bunny cupcakes.
Tips for the Best Easter Cookie Cake
1. Use the Right Pan
A 9-inch pie plate or springform pan works best for baking a cookie cake. Avoid overfilling the pan, as cookie dough spreads while baking.
2. Don’t Overbake
For a soft, chewy texture, remove the cookie cake from the oven when the edges are golden brown but the center still looks slightly underbaked. It will continue setting as it cools.
3. Press in Extra Candies After Baking
To achieve that beautiful, bakery-style look, press additional Easter candies onto the surface of the cookie cake right after it comes out of the oven. This ensures they don’t sink into the dough while baking.
4. Let It Cool Before Slicing
If you try to slice the cookie cake immediately, it may fall apart. Allow it to cool for at least 20-30 minutes so it sets properly.
Fun Variations and Add-Ons
1. Easter Bunny Cookie Cake
Top your cookie cake with white chocolate chips, shredded coconut, and pink sprinkles to create a bunny-themed look.
2. Peanut Butter Lovers’ Version
Swap out half the chocolate chips for peanut butter chips and drizzle melted peanut butter over the cooled cookie cake.
3. Double Chocolate Easter Cookie Cake
Use cocoa powder in the dough for a rich chocolate base, then mix in white chocolate chips and pastel M&M’s.
4. Ice Cream Cookie Cake
Serve warm slices with a scoop of vanilla or caramel ice cream for an extra indulgent Easter dessert.
Frequently Asked Questions (FAQs)
1. Can I Make This Cookie Cake Ahead of Time?
Yes! You can bake the cookie cake a day in advance and store it at room temperature. If you want it warm, reheat slices in the microwave for 10-15 seconds.
2. How Do I Store Leftovers?
Store the cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
3. Can I Freeze This Cookie Cake?
Absolutely! Wrap the entire cookie cake (or individual slices) in plastic wrap, then place in an airtight container. Freeze for up to 3 months and thaw at room temperature before serving.
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4. What Can I Use Instead of Chocolate Candies?
If you prefer a simpler version, swap out the M&M’s and mini eggs for extra chocolate chips, white chocolate chunks, or chopped nuts.
5. Can I Make This Recipe Gluten-Free?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.
6. What’s the Best Way to Serve It?
This cookie cake is delicious on its own, but you can serve it with a dollop of whipped cream, a drizzle of caramel sauce, or even crushed cookie crumbs for extra texture.
Conclusion: A Must-Try Easter Dessert
Easter Cookie Cake is the perfect combination of festive fun, rich flavors, and easy preparation. Whether you’re celebrating with family, hosting a party, or just craving a delicious homemade treat, this recipe delivers soft, chewy, chocolate-filled goodness in every bite.
With endless ways to customize and minimal effort required, this cookie cake is bound to become a holiday favorite. So, preheat your oven, grab your favorite Easter candies, and get ready to bake a giant, irresistible cookie that will be the star of your Easter dessert table!
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Easter Bunny Cookie Cake
- Total Time: 35 minutes
- Yield: 8-10 servings
Description
This Easter Cookie Cake is a giant, chewy, and buttery cookie packed with chocolate chips and festive Easter candies. It’s the perfect dessert for Easter celebrations, offering a fun and easy way to enjoy the flavors of a chocolate chip cookie in cake form. Quick to prepare, no special skills needed, and always a crowd-pleaser!
Ingredients
For the Cookie Cake:
-
- ½ cup unsalted butter (melted)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ¾ cup Easter chocolate candies (M&M’s, mini eggs, etc.), divided
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch pie plate or springform pan.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and vanilla extract, mixing well.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Add Mix-ins: Fold in chocolate chips and ½ cup of the Easter candies, reserving the rest for topping.
- Bake: Spread the dough evenly in the prepared pan. Bake for 25 minutes, or until the edges are golden brown and the center is just set.
- Decorate & Cool: Press the remaining Easter candies into the warm cookie cake for a festive look. Let it cool for 30 minutes before slicing.
Notes
- Don’t overbake! The cookie cake will continue cooking as it cools, so remove it when the center still looks slightly soft.
- For extra gooeyness, serve warm with a scoop of vanilla ice cream.
- To store, keep leftovers in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
- For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Asian-Inspired