Description
This Easter Cookie Cake is a giant, soft, and chewy cookie loaded with pastel-colored M&M’s and chocolate chips. It’s easy to make, fun to decorate, and perfect for Easter gatherings!
Ingredients
For the Cookie Cake:
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pastel-colored M&M’s (Easter edition)
1/2 cup chocolate chips
For Decorating (Optional):
1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons heavy cream or milk
1/2 teaspoon vanilla extract
Food coloring (pastel shades)
Easter sprinkles
Instructions
Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9-inch or 10-inch round cake pan or springform pan, or line it with parchment paper.
Make the Cookie Dough: In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla, mixing well.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the Chocolate: Stir in the M&M’s and chocolate chips.
Bake the Cookie Cake: Spread the dough evenly into the prepared pan. Bake for 22-25 minutes, or until the edges are golden brown and the center is slightly set. Do not overbake—it will continue to firm up as it cools.
Cool Completely: Let the cookie cake cool in the pan before removing.
Decorate (Optional):
Beat butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
Divide and color the frosting with pastel food coloring.
Pipe around the edges of the cookie cake and decorate with sprinkles!
Notes
- Swap M&M’s for mini Cadbury eggs or pastel sprinkles for extra Easter flair.
- Use white chocolate chips instead of semisweet for a fun twist!
- Store covered at room temperature for up to 3 days or refrigerate for up to a week.