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–+ servings
Merry

Easter Bunny Cookie Cake

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: Asian-Inspired
Ingredients Method Notes

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

Method
 

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch pie plate or springform pan.
  2. 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.
  3. 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.
  4. Add Mix-ins: Fold in chocolate chips and ½ cup of the Easter candies, reserving the rest for topping.
  5. 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.
  6. 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.

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