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–+ servings
Merry

Chocolate Chip Easter Cookie Cake

This Easter M&M Cookie Cake is the ultimate festive treat! With a soft, chewy cookie base loaded with chocolate chips, pastel M&Ms, and sprinkles, then topped with creamy vanilla frosting, it’s perfect for Easter celebrations or springtime gatherings. Easy to make and fun to decorate, this cookie cake is sure to be a crowd-pleaser
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookie Cake:
  • ½ cup butter softened
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup pastel M&Ms Easter M&Ms
  • ½ cup pastel sprinkles
For the Frosting:
  • 1 ½ cups powdered sugar
  • ¼ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Method
 

  1. Prepare the Cookie Dough – Preheat the oven to 350°F (175°C) and grease a round cake pan. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until combined.
  2. Add the Dry Ingredients – In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until fully incorporated. Fold in the chocolate chips, M&Ms, and sprinkles.
  3. Bake the Cookie Cake – Press the dough evenly into the prepared cake pan. Bake for 18-22 minutes or until golden brown. Let it cool completely before decorating.
  4. Make the Frosting – Beat powdered sugar, softened butter, vanilla extract, and milk together until smooth and creamy.
  5. Decorate & Serve – Spread frosting over the cooled cookie cake, then sprinkle extra M&Ms and pastel sprinkles on top. Slice and enjoy!

Notes

    • Let the cookie cake cool completely before frosting to prevent melting.
    • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
    • Swap semi-sweet chocolate chips for white chocolate or peanut butter chips for a unique twist.
    • Make it gluten-free by using a 1:1 gluten-free flour blend.
This Easter M&M Cookie Cake with Vanilla Frosting is a fun, colorful, and delicious

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