Easter Cookie Cake Recipe
Make the Easter Cookie Cake Recipe: a chewy, candy-studded cookie cake ready in 35 minutes.
Ingredients
- ½ cup butter (1 stick or 4 ounces)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 ⅓ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- ¾ cup chocolate candies (I used Easter M&M's and mini Cadbury eggs), divided
Instructions
Step 1: Preheat and Prepare the Pan
Preheat the oven to 350ºF and spray a 9-inch pie plate with non-stick cooking spray, setting it aside on the painted pine surface. Coat the dish evenly so the cookie cake will release easily after baking; this small setup step keeps everything tidy and the pan ready when the dough is mixed.
Step 2: Melt Butter and Combine Wet Ingredients
In a large microwave-safe glass bowl, melt the ½ cup (1 stick) of butter until just liquefied. Stir in the ¾ cup brown sugar and ¼ cup granulated sugar so the sugars begin to dissolve into the warm butter, then add 2 teaspoons vanilla and stir. Crack and whisk in the egg until the wet mixture is glossy and slightly thickened—an evenly homogenous, amber-toned base with a faint sheen.
Step 3: Whisk Drys and Fold in Mix-Ins
In a medium bowl, whisk together 1 ⅓ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt until aerated and uniform. Gently fold the dry mix into the butter-sugar-egg mixture just until combined—stop when streaks disappear to keep the cookie cake tender. Fold in ½ cup chocolate chips and ½ cup of the pastel chocolate candies, reserving the remaining candies to press on top after baking; mix until the chips and candies are distributed through a thick, slightly sticky dough.
Step 4: Transfer and Smooth
Scrape the cookie dough into the prepared 9-inch pie plate, using an offset spatula to spread and smooth the surface into an even, slightly domed disk. The dough should sit thick and cohesive in the pan, studded with chocolate chips and candy pieces, with a small bowl nearby holding the reserved candies and a spatula with a streak of dough on its blade.
Step 5: Bake and Finish with Candies
Bake the cookie cake for about 25 minutes, or until the top is golden brown and set but still slightly soft to the touch at the center. Remove from the oven and, while the cake is hot, gently press the reserved pastel candies across the surface so they sink slightly into the warm dough and create a festive, colorful crust.
Step 6: Cool, Slice, and Serve
Allow the cookie cake to cool before slicing so the interior firms slightly and the crumb becomes chewy with a crisp, golden edge. Serve a single slice on a simple white plate with a rustic edge to highlight the cake’s rich, chocolate-chip-studded dough and the pastel candy accents—soft interior, slightly crumbly crust, and a cheerful, festive top.
Notes
- Use room temperature egg for easier mixing and a more cohesive dough.
- Spoon and level the flour when measuring to avoid a dense cake.
- Remove the cookie cake when center is just set; it firms as it cools.
- Press candies into the hot surface so they embed without cracking the shell.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.