Description
This festive Easter Cookie Cake is a giant, soft, and chewy cookie loaded with chocolate chips, pastel M&Ms, and colorful sprinkles. Topped with creamy buttercream frosting, it’s the perfect dessert to brighten your holiday table. Easy to make and sure to impress everyone!
Ingredients
Scale
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For the Cookie Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips or pastel M&Ms
- 1/2 cup Easter-themed sprinkles
- 1/2 cup mini chocolate eggs (for decorating, optional)
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For the Buttercream Frosting (Optional):
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Food coloring (pastel shades like pink, yellow, blue, and green)
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-inch pizza pan or round baking pan.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs and vanilla extract; beat until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients.
- Fold in chocolate chips and sprinkles.
- Press dough evenly into the prepared pan.
- Bake for 20–25 minutes until edges are golden brown.
- Cool completely before decorating.
- For frosting: Beat butter until smooth, add powdered sugar, milk, and vanilla, then color as desired.
- Decorate the cooled cookie cake with frosting, sprinkles, and mini chocolate eggs.
- Slice and serve!
Notes
- Store at room temperature for up to 2 days or in the fridge for up to 5 days.
- Can be frozen for up to 3 months (without frosting).
- To reheat, microwave slices for about 10 seconds for a soft texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American