How I Make a Soft, Chewy Easter Cookie Cake That’s as Fun to Decorate as It Is to Eat
I’ve always loved the idea of cookie cakes — they give you the chewy, buttery flavor of a cookie but in a sliceable, shareable form that’s perfect for parties and holidays. This Easter cookie cake takes that idea and dresses it up with pastel candies, white chocolate chips, and colorful frosting that screams springtime joy.
The first time I made it was for an Easter brunch, and it quickly became the centerpiece of the dessert table. It’s festive, easy to make, and just plain fun — whether you’re baking it with kids or decorating it for a get-together. The base is soft and rich, like a giant chocolate chip cookie, and the decorations can be as simple or elaborate as you want.
Why I Love This Easter Cookie Cake
- Soft, chewy cookie texture with crisp edges.
- Loaded with white chocolate chips and pastel candies for color and sweetness.
- Bakes in one pan, so there’s no scooping or chilling required.
- Fun to decorate with frosting and sprinkles.
- A perfect centerpiece dessert for Easter celebrations or spring parties.
Ingredients You’ll Need
(Serves 10–12 | Prep Time: 10 minutes | Bake Time: 20–25 minutes)
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup pastel M&M’s or candy-coated chocolates
Optional decorations:
- Frosting (store-bought or homemade)
- Pastel sprinkles
- Extra M&M’s or mini chocolate eggs for topping
How I Make Easter Cookie Cake (Step-by-Step)
- Preheat the Oven
I preheat the oven to 350°F and grease a 9-inch round cake pan or springform pan. I also line the bottom with parchment paper for easy removal. - Make the Cookie Dough
In a large bowl, I cream the softened butter with both sugars until light and fluffy. Then I beat in the eggs and vanilla until fully combined. - Add Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture and mix until the dough comes together. - Fold in the Mix-Ins
I gently stir in the white chocolate chips and pastel M&M’s, saving a few candies to press on top of the dough for that bakery-style look. - Press and Bake
I press the dough evenly into the prepared pan and sprinkle the reserved candies over the top. I bake for 20–25 minutes, just until the edges are golden and the center is set but still soft. - Cool and Decorate
Once baked, I let the cookie cake cool completely before removing it from the pan. Then comes the fun part — decorating with frosting, more candies, and colorful sprinkles. - Slice and Serve
I slice it into wedges just like a cake and serve it as the ultimate Easter dessert.
My Tips for the Best Cookie Cake
- Don’t overbake — the center should be soft and chewy.
- Let it cool fully before decorating to avoid melting the frosting.
- Press a few extra candies on top before baking for a polished look.
- Use a springform pan for easy removal and clean edges.
Fun Variations I’ve Tried
- Swapping in milk or dark chocolate chips instead of white chocolate.
- Using mini Cadbury eggs for a more Easter-specific topping.
- Adding a few drops of pastel food coloring to the frosting for extra flair.
- Making mini cookie cakes in tart pans for individual servings.
What I Serve with Easter Cookie Cake
- A glass of cold milk or a pastel milkshake.
- Fruit salad for a fresh contrast to the sweetness.
- Coffee or tea for the adults enjoying a post-dinner dessert.
- A dessert platter with Rice Krispie treats, brownies, and cookies for variety.
Frequently Asked Questions
Q: Can I make this cookie cake ahead of time?
A: Absolutely — bake it a day ahead and decorate right before serving.
Q: Can I use other candies?
A: Yes! Mini chocolate eggs, jellybeans, or even sprinkles work beautifully.
Q: Can I freeze the cookie cake?
A: You can freeze it before decorating. Just wrap tightly and thaw before adding frosting.
Q: Can I double the recipe?
A: Yes, but you’ll want to use a larger pan and adjust the bake time.
Why This Easter Cookie Cake Deserves a Spot on Your Table
This Easter cookie cake is soft, sweet, and full of seasonal charm. It’s easy to make, even easier to decorate, and always gets attention at the dessert table. Whether you’re hosting brunch, attending a potluck, or just want a fun baking project for the weekend, this recipe delivers the perfect combination of flavor and festive flair.
I hope you give it a try this Easter — and if you get creative with your toppings or decorations, I’d love to see how you make it your own!
Easy Easter Cookie Cake That’s Perfect for Celebrations, Brunch Tables, and Dessert Spreads
Ingredients
- 4 cups unsalted butter
- 1 cup light brown sugar
- 4 cups granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 cup white chocolate chips
- 1 cup pastel M&Ms
- 4 cups all-purpose flour
- 2 large eggs
- 2 teaspoons vanilla extract
- Colorful frosting (for decoration)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and pastel M&Ms.
- Spread the cookie dough into a greased 13×9 inch baking pan.
- Bake in the preheated oven for 25-30 minutes or until the edges are golden brown.
- Allow the cookie cake to cool completely in the pan before frosting.
- Decorate with colorful frosting and additional pastel candies as desired.
- Slice and serve at room temperature.
Leave a Reply