Giant Easter Cookie Cake

Featured in Sweet Moments of Joy.

This Easter cookie cake combines buttery dough with chocolate chips and festive candies, baked to perfection in a pie plate. Made with simple steps like melting butter, mixing in sugars, and folding in chocolate candies, it’s quick to prepare. The reserved candies are added post-baking for decoration, creating a visually delightful treat. The result is a golden brown, chewy, and candy-packed dessert perfect for slicing and serving. Cool it entirely before slicing for the best results.

Barbara Chef
Updated on Wed, 07 May 2025 14:00:34 GMT
A cookie with colorful candy pieces on top. Pin it
A cookie with colorful candy pieces on top. | gracefulflavors.com

This giant Easter Cookie Cake transforms simple cookie dough into a festive, candy-studded dessert perfect for holiday gatherings. Baked in a pie plate for that perfect combination of soft center and slightly crisp edges, it's an elevated treat that takes minimal effort.

I first made this cookie cake when I needed a quick dessert for an impromptu Easter lunch. The colorful candy topping was such a hit with both kids and adults that it's now become our signature spring treat.

Ingredients

  • Butter: Melted for a chewier texture and richer flavor
  • Brown sugar: Provides that classic cookie depth and moistness
  • White sugar: Helps create the perfect crisp exterior
  • Egg: Binds everything together for the ideal texture
  • Vanilla extract: Enhances all the flavors, use pure for best results
  • All-purpose flour: Provides the structure, choose unbleached for a more natural option
  • Baking soda: Gives just the right amount of lift
  • Salt: Balances the sweetness, essential for flavor depth
  • Chocolate chips: Create pockets of melty goodness throughout
  • Easter candies: Like M&Ms and mini Cadbury eggs add festive color and texture variation

Step-by-Step Instructions

Prepare Your Equipment:
Preheat your oven to exactly 350°F for the perfect bake. Thoroughly spray a 9-inch pie plate with nonstick cooking spray, ensuring you cover the sides completely to prevent sticking. A glass pie plate works beautifully as it conducts heat evenly for consistent baking.
Create Your Cookie Base:
Melt the butter completely in a large microwave-safe bowl until just liquified but not hot. Immediately stir in both sugars until well combined and slightly less grainy. Add the vanilla extract then mix in the egg thoroughly but gently until the mixture looks smooth and slightly thickened.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed. This ensures no one gets a bite with too much baking soda. Pour these dry ingredients into your butter mixture and stir just until no dry streaks remain—overmixing will make your cookie cake tough.
Add Mix-Ins:
Fold in the chocolate chips and half of your Easter candies with a gentle hand. Reserve the remaining candies for the topping. The dough will be thicker than cake batter but softer than traditional cookie dough—this texture is perfect for a cookie cake.
Bake To Perfection:
Transfer the dough to your prepared pie plate and use an offset spatula to create a smooth, even surface. Bake for exactly 25 minutes until the top turns a beautiful golden brown and the edges are set, but the center still looks slightly soft. This ensures your cookie cake will have that perfect chewy center.
Add The Finishing Touch:
While the cookie cake is still hot, immediately press the remaining candies gently into the surface. The residual heat will slightly melt the bottom of the candies, helping them adhere without pushing them too deep into the soft cookie. Allow the cake to cool completely before slicing for clean cuts.
A cookie with colorful sprinkles. Pin it
A cookie with colorful sprinkles. | gracefulflavors.com

The mini Cadbury eggs are truly the star of this recipe for me. Their candy shell adds the perfect crunch while the milk chocolate center creates amazing pockets of chocolate throughout the cookie. Every Easter my nieces race to get the slices with the most Cadbury eggs on top.

Storage Tips

This cookie cake actually improves after sitting for a few hours as the flavors meld together. Store it at room temperature in an airtight container or covered tightly with plastic wrap for up to 3 days. For longer storage, you can refrigerate it for up to a week, though the texture becomes slightly firmer when chilled. Let it come to room temperature before serving for the best eating experience.

Easy Variations

While Easter candies make this perfect for spring celebrations, you can easily adapt this cookie cake for any holiday or occasion. Try red and green M&Ms for Christmas, heart-shaped candies for Valentine's Day, or rainbow sprinkles for birthdays. You can also swap the mix-ins entirely—try white chocolate chips and dried cranberries or butterscotch chips and chopped nuts. The base recipe remains your reliable foundation, while the mix-ins make it special for each occasion.

A cookie with a variety of colorful candies on top. Pin it
A cookie with a variety of colorful candies on top. | gracefulflavors.com

Serving Suggestions

While delicious on its own, this cookie cake reaches new heights with a few simple additions. Serve slightly warm with a scoop of vanilla ice cream on top or drizzle with warm caramel sauce for an extra special dessert. For a festive presentation, place it on a cake stand surrounded by additional Easter candies or spring flowers. Cut into wedges like a pie for serving or into smaller squares for a buffet-style gathering.

High Altitude Adjustments

If you're baking at high altitudes, this recipe will need some modifications. Increase the flour by 1 to 2 tablespoons, reduce the sugar by 1 tablespoon, and add an extra 1 to 2 tablespoons of liquid like milk. Additionally, decrease the baking soda to just under 1/2 teaspoon and increase your baking temperature by 25 degrees while reducing the baking time by about 5 minutes. These adjustments accommodate for the lower air pressure that affects leavening and moisture evaporation.

Frequently Asked Questions

→ Can I use different types of candies?

Yes, you can substitute the Easter candies with your favorites like mini chocolate bars, caramel pieces, or other seasonal treats. Be creative!

→ What if I don’t have a pie plate?

You can use a round cake pan or a springform pan. Just ensure it’s similar in size (9 inches) for optimal results.

→ How do I know when the cookie cake is done?

The top should be golden brown, and it will feel slightly set but soft when touched. Avoid overbaking to retain its chewiness.

→ How can I store leftovers?

Wrap the cookie cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.

→ Can I make this dough ahead of time?

Yes, prepare the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before spreading and baking.

Easter Cookie Centerpiece

Giant cookie with chocolate candies baked to golden delight.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Barbara


Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 cookie cake (9-inch))

Dietary: Vegetarian

Ingredients

→ Wet Ingredients

01 ½ cup butter, melted (1 stick or 4 ounces)
02 ¾ cup brown sugar
03 ¼ cup sugar
04 1 egg
05 2 teaspoons vanilla extract

→ Dry Ingredients

06 1 ⅓ cups flour
07 ½ teaspoon baking soda
08 ¼ teaspoon salt

→ Mix-ins

09 ½ cup chocolate chips
10 ¾ cup chocolate candies, divided (e.g., Easter M&M's and mini Cadbury eggs)

Instructions

Step 01

Preheat the oven to 350ºF. Spray a 9-inch pie plate with non-stick cooking spray and set aside.

Step 02

Melt the butter in a large, microwave-safe bowl. Mix in the sugars, then the vanilla extract. Stir in the egg until well combined.

Step 03

In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring just until combined.

Step 04

Fold in the chocolate chips and ½ cup of the chocolate candies. Reserve the remaining candies for garnish.

Step 05

Scrape the dough into the prepared pie plate, smoothing the top with an offset spatula. Bake for 25 minutes or until the top is golden brown.

Step 06

Remove the cookie cake from the oven and gently press the remaining candies onto the surface while it's still hot. Allow the cookie cake to cool before slicing and serving.

Notes

  1. Total time does not include cooling time.
  2. Adjust the recipe for higher altitudes as needed.

Tools You'll Need

  • 9-inch pie plate
  • Large microwave-safe bowl
  • Medium mixing bowl
  • Offset spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, chocolate)
  • Contains eggs
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 415
  • Total Fat: 20 g
  • Total Carbohydrate: 55 g
  • Protein: 5 g