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