An Easter Cookie Cake is a fun way to turn a chocolate chip cookie mix into a festive Easter dessert that’s filled with candy and topped with pretty pastel colors. With a simple package of mix and a few add-ins, it is so quick and easy to make one oversized cookie to slice and share–no need to roll or cut out your dough; just press into a pan, bake, and decorate!
Easy Easter Cookie Cake (Shortcut Recipe)
This Easter Cookie Cake is a simple recipe that has the same soft and chewy texture and taste as the classic chocolate chip cookie, but it’s baked as one giant cookie the size of a cake and sliced into thick wedges.
Because this buttery sweet cookie cake is made using a shortcut, there’s no chilling, rolling, or scooping the dough; it’s simply made by combining a few ingredients in one bowl and spreading the mixture into a cake pan.
Once baked, let your kids have fun pressing more creamy and crunchy Cadbury eggs, M&Ms, and chocolate chips into the top, then pipe on swirls of frosting and cover with sprinkles.
For more Easter sweet treats, try my Reese’s Peanut Butter Eggs, Peeps S’mores Dip, and Easter Jello Pie.
Why We Love This Easter Cookie Cake Recipe
- Quick and easy to make in one bowl.
- Only 3 ingredients plus a cookie mix and candy create a delicious dessert.
- Fun way to turn a classic chocolate chip cookie into a cake.
- Tastes just like your favorite chocolate chip cookie recipe, but thicker and chewier.
- Pastel colors make this sweet treat bright and cheery.
- Cookie cake recipes are so versatile, you can make them for any season or holiday.
- Perfect for a kid’s bunny party, a family potluck, or an Easter or spring celebration.
Ingredients
- Chocolate chip cookie mix: Feel free to use your favorite cookie mixes for this recipe.
- Salted butter: Switch this out for unsalted butter if you prefer, but add an extra pinch of salt to help cut through the sugar.
- Egg
- Water
- Easter Cadbury eggs: You can use any candy coated chocolate pieces.
- Easter M&Ms
- White chocolate chips
- Vanilla frosting
- Festive sprinkles (optional topping)
Substitutions and Additions
- Change The Cookie Mix: Feel free to try a sugar cookie mix or a double chocolate chunk cookie mix for this recipe. You can also use a homemade chocolate chip cookie recipe if you prefer.
- Colorful Candy: If you don’t have Cadbury eggs, a great alternative is caramel or peanut M&Ms, or malt ball eggs. You can really substitute any candy coated chocolate pieces.
- Frosting Flavors: Feel free to use homemade frosting, or use chocolate, cream cheese, or buttercream frosting.
- Customize Your Cookie Cake: Using the same base cookie recipe, it is so easy to change the candy and colors to to create a custom cookie for any holiday or celebration. Use Christmas colored M&Ms for Christmas, orange and brown colored M&Ms or Reese’s Pieces for Halloween, Red, pink, and white candy for Valentine’s Day, or regular M&Ms for a birthday! Change up the color of the frosting and the sprinkles to match your theme too.
Recommended Tools
- 9 inch round cake baking dish (a 9 inch springform pan is best)
- Mixing tools and bowls
- Measuring tools
- Piping bag and tip
- Hand or stand mixer
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How to Make Easter Cookie Cake
- Combine the chocolate chip cookie mix, butter, egg, and water and mix until a dough forms.
- Fold in Cadbury eggs, M&Ms, and white chocolate chips and mix until the candy is evenly distributed.
- Evenly spread the cookie batter into the bottom of your prepared cake pan.
- Bake at 350 degrees Fahrenheit for 30-35 minutes or until the middle of the cookie cake starts to set and turn golden brown.
- While still warm, press the remaining candy and chocolate chips into the top of the baked cookie cake.
- Set the cookie cake aside and let it cool completely.
- Once cooled, remove the cake from the cake pan and onto a plate or cake stand.
Pro Tip: Try not to flip the cookie over, as the eggs and M&Ms may fall off. - Spoon the vanilla frosting into a piping bag with your desired tip (I used a 1M Wilton tip).
- Pipe frosting around the edge of the cookie cake.
- Sprinkle the entire cake with festive sprinkles.
- Slice, serve, and enjoy!
Tips
- You can make this for any holiday by swapping out the candy and sprinkles.
- Do not over bake your Easter cookie cake. If you leave it in the oven too long, it will be dried out and crumbly.
- Do not remove the cookie cake from the pan too early or it will fall apart.
- Let your cookie cake cool completely before frosting. If you pipe the frosting on while the cake is warm, it’ll become a melted mess!
Storage Tips
- To Store: Cover and store this cookie cake at room temperature for up to three days. After that, the frosting and cookie cake need to be refrigerated for up to three weeks. Make sure to keep it in an airtight container for best results.
- To Freeze: To freeze this cake, place in in a freezer-safe container and freeze for 2-3 months.
Frequently Asked Questions
There are many ways to frost the edge of the cookie cake. However, the simplest method, while still looking really nice, is to create florets on the edges.
To do this, point the 1M Wilton tip vertically downwards onto the edge of the cookie. Squeeze some frosting onto the surface until the frosting slightly billows outside of the edges of the tip.
Gently pull the tip up and away, vertically, to create the tip of the floret. Repeat this method around the entire edge of the cookie.
I like serving wedges. Using a sharp knife, cut the cookie cake in half across the center. Then make another cut to divide into fourths.
Divide each fourth into halves to make 8 wedges. This cookie cake is meant to serve 8 but you can cut bigger or smaller slices depending on your crowd.
Yes, the baked cookie can be made and baked a day in advance. Wrap the cooled cookie tightly in plastic and keep it at room temperature. Add the frosting and decorations the day you are serving it.
I would not recommend making this recipe as individual cookies.
Like any good recipe, this Cookie Cake can be easily adapted to fit any occasion. You can use the same base cookie recipe and just change out the Cadbury eggs and M&Ms with colors or types that fit your theme.
For example, you can use Christmas colored M&Ms for Christmas, Halloween colored M&Ms or Reese’s Pieces for Halloween or regular M&Ms for a birthday!
Change up the color of the frosting and the sprinkles to match your theme and you’ll have a perfectly matched Cookie Cake for any special day!
Other Easy Cookie Recipes
- Brownie Cookies
- Oatmeal Raisin Cookies
- Browned Butter Chocolate Chip Cookies
- Rainbow Sprinkle Cookies
- Easter Birds Nest Cookies
Easter Cookie Cake
Ingredients
- 17.5 ounce package chocolate chip cookie mix
- ½ cup (1 stick) salted butter softened
- 1 large egg
- 1 tbsp water
- ½ cup Easter Cadbury eggs divided
- ½ cup Easter M&Ms divided
- ½ cup white chocolate chips
- 16 ounce container vanilla frosting
- Festive sprinkles optional topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch springform pan or round cake baking dish with cooking spray.
- In a large bowl, combine the chocolate chip cookie mix, salted butter, large egg, and water together. Mix together until completely combined and a dough forms.
- Fold in ⅓ cup of the divided easter Cadbury eggs, ⅓ cup of the divided easter M&Ms, and ⅓ cup of the white chocolate chips. Mix until the candy is evenly distributed.
- Scoop the cookie batter into the bottom of the prepared cake pan and spread it as evenly as possible.
- Bake in the oven for 30-35 minutes or until the middle of the cookie cake starts to set and turn golden brown.
- Once the cookie cake is done baking, remove it from the oven and, while still warm, press the rest of the Easter Cadbury eggs, M&Ms, and chocolate chips into the top of the cookie cake.
- Set the cookie cake aside and let it cool completely.
- Once the cake has cooled, gently remove the cake from the cake pan and onto a plate or cake stand. Try not to flip the cookie over, as the eggs and M&Ms may fall off.
- Spoon the vanilla frosting into a piping bag with your desired tip (I used a 1M Wilton tip).
- Pipe frosting onto the edge of the cookie cake.
- Sprinkle the entire cake with festive sprinkles.
Jenn’s Notes
- To Store: Cover and store this cookie cake at room temperature for up to three days. After that, the frosting and cookie cake need to be refrigerated for up to three weeks. Make sure to keep it in an airtight container for best results.
- To Freeze: To freeze this cake, place in in a freezer-safe container and freeze for 2-3 months.
- You can make this for any holiday by swapping out the candy and sprinkles.
- Do not over bake your Easter cookie cake. If you leave it in the oven too long, it will be dried out and crumbly.
- Do not remove the cookie cake from the pan too early or it will fall apart.
- Let your cookie cake cool completely before frosting. If you pipe the frosting on while the cake is warm, it’ll become a melted mess!
