Can I make this cookie cake gluten-free?

Absolutely! Simply substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture might be slightly different, but it will still be delicious. Just be sure your other ingredients like baking soda and vanilla extract are certified gluten-free as well.

Why did my cookie cake turn out too hard?

The most common reason is overbaking. Remember that the center should look slightly underdone when you remove it from the oven. Also, overmixing the dough or using too much flour can lead to a tougher texture. Measure ingredients carefully and mix just until combined.

Can I use regular M&Ms instead of Easter pastels?

Definitely! This recipe works with any color M&Ms, making it adaptable for any holiday or occasion. Use red and green for Christmas, orange and brown for Halloween, or team colors for a sports celebration. The flavor will remain the same, only the appearance will change.

Is there a way to make this less sweet?

Yes, there are a few adjustments you can make. Reduce the granulated sugar to 2-3 tablespoons, use dark chocolate chips instead of semi-sweet, and reduce the powdered sugar in the frosting to 1 cup. You could also skip the frosting entirely and just use the M&Ms and sprinkles as decoration.

Easter Cookie Cake Recipe

Name: Easter Cookie Cake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup butter, softened; ½ cup packed brown sugar; ¼ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1½ cups all-purpose flour; ½ tsp baking soda; ½ tsp salt; 1 cup semi-sweet chocolate chips; ½ cup pastel M&Ms (Easter M&Ms); ½ cup pastel sprinkles; 1½ cups powdered sugar; ¼ cup unsalted butter, softened; 1 tsp vanilla extract; 2 tbsp milk

This Easter Cookie Cake is a showstopper that combines the best of both worlds – a soft, chewy chocolate chip cookie and a festive cake all in one! It’s decorated with pastel M&Ms and colorful sprinkles, then finished with a sweet buttercream border for a dessert that’s perfect for your Easter celebration. The beauty of this recipe is how simple it is to make, taking just 35 minutes from start to finish, yet it creates such an impressive treat that everyone will love.

Why You’ll Love This Recipe

Quicker Than Traditional Cake: Skip the hassle of layer cakes! This cookie cake comes together in just minutes and bakes in about 20 minutes.
Crowd-Pleaser: The combination of soft cookie texture, chocolate chips, and colorful candy creates a dessert that both kids and adults will race to try.
Festive Without Fuss: The pastel M&Ms and sprinkles instantly create a celebration-worthy dessert without complicated decorating techniques.
Versatile: While perfect for Easter with pastel colors, you can easily adapt this for any holiday or occasion by switching up the candy colors and sprinkles.

Ingredients You’ll Need

Butter: Creates that rich, buttery flavor foundation and keeps the cookie cake moist. Make sure it’s softened for proper creaming.
Brown Sugar: Provides moisture and that classic chewy cookie texture we all crave. It also adds caramel notes to the flavor profile.
Granulated Sugar: Works with the brown sugar to create the perfect sweetness balance and helps with the cookie’s structure.
Egg: Acts as a binder to hold everything together while adding richness.
Vanilla Extract: Enhances all the other flavors and adds that warm, aromatic quality we associate with great cookies.
All-Purpose Flour: The structure of your cookie cake. Measure carefully for the best texture.
Baking Soda: Provides just the right amount of lift without making the cookie cake too cakey.
Salt: Balances the sweetness and enhances all other flavors – don’t skip it!
Semi-Sweet Chocolate Chips: The classic cookie addition that creates pockets of melty chocolate throughout.
Pastel M&Ms: These add festive Easter colors, a candy shell crunch, and more chocolate goodness.
Pastel Sprinkles: For festive decoration and a bit of texture contrast.
Powdered Sugar: Creates smooth, sweet frosting for decorating the edges.
Milk: Thins the frosting to the perfect piping consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

White Chocolate Wonder: Swap the semi-sweet chips for white chocolate chips and add some dried cranberries for a spring twist.
Peanut Butter Lover’s: Add 1/4 cup peanut butter to the cookie dough and use Reese’s Pieces instead of M&Ms.
Double Chocolate: Add 2 tablespoons of cocoa powder to the dough for a chocolate cookie base.
Cookie Dough Stuffed: Make half the dough, press into the pan, add a layer of edible cookie dough, then top with remaining dough for a stuffed cookie cake.

How to Make Easter Cookie Cake

Step 1: Prepare Your Pan

Preheat the oven to 350°F. Spray a 9-inch round cake pan with non-stick baking spray, making sure to coat the sides as well as the bottom.

Step 2: Make the Cookie Dough

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and creamy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well incorporated. Mix in the baking soda and salt, then gradually add the flour, mixing just until combined. Be careful not to overmix.

Step 3: Add Mix-ins

Gently fold in the chocolate chips and half of the M&Ms until evenly distributed throughout the dough.

Step 4: Press and Decorate

Transfer the cookie dough to your prepared pan, using your fingers or the back of a spoon to press it evenly across the bottom. Press the remaining M&Ms and sprinkles onto the top of the dough, gently pushing them in so they stick.

Step 5: Bake

Bake for 20-25 minutes or until the edges are just starting to turn slightly golden brown. The center may look a bit underdone, but that’s perfect! The cookie cake will continue to cook as it cools, resulting in a soft, chewy center.

Step 6: Make the Frosting

While the cake cools completely, prepare your frosting. Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract. Slowly add the milk, one tablespoon at a time, until you reach a smooth, pipeable consistency.

Step 7: Decorate

Once the cookie cake is completely cool, transfer the frosting to a piping bag fitted with a star tip. Pipe decorative swirls around the edge of the cookie cake. Add additional sprinkles or M&Ms on top of the frosting if desired.

Pro Tips for Making the Recipe

Don’t Overmix: Stop mixing the dough as soon as the flour is incorporated to keep your cookie cake tender.
Underbake Slightly: This ensures your cookie cake stays soft and chewy, even days later.
Room Temperature Ingredients: Make sure your butter and egg are at room temperature for the smoothest dough.
Press, Don’t Spread: Use your fingers to press the dough evenly in the pan rather than trying to spread it with a spatula.
Cooling is Crucial: Let the cookie cake cool completely before adding frosting, otherwise it will melt and slide off.

How to Serve

Perfect Pairings

Serve slices of this Easter Cookie Cake with a scoop of vanilla ice cream for the ultimate dessert experience. The contrast of warm cookie cake and cold ice cream is simply magical!

Celebration Ready

For Easter gatherings, place this colorful cookie cake in the center of your dessert table. Its festive appearance makes it a natural centerpiece.

Individual Servings

Cut into wedges like a traditional cake. For a more elegant presentation, drizzle each plate with a little chocolate sauce before adding the cookie cake slice.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookie cake in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper if you need to stack pieces.

Freezing

This cookie cake freezes beautifully! Wrap individual slices tightly in plastic wrap and then aluminum foil, or freeze the whole unfrosted cake. It will keep for up to 3 months. Thaw at room temperature before serving.

Make Ahead

You can prepare the cookie dough up to 2 days ahead and store it in the refrigerator. Let it come to room temperature for about 30 minutes before pressing into the pan and baking. You can also fully bake the cookie cake a day in advance, then add the frosting shortly before serving.

FAQs

Can I make this cookie cake gluten-free?

Absolutely! Simply substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture might be slightly different, but it will still be delicious. Just be sure your other ingredients like baking soda and vanilla extract are certified gluten-free as well.
Why did my cookie cake turn out too hard?

The most common reason is overbaking. Remember that the center should look slightly underdone when you remove it from the oven. Also, overmixing the dough or using too much flour can lead to a tougher texture. Measure ingredients carefully and mix just until combined.
Can I use regular M&Ms instead of Easter pastels?

Definitely! This recipe works with any color M&Ms, making it adaptable for any holiday or occasion. Use red and green for Christmas, orange and brown for Halloween, or team colors for a sports celebration. The flavor will remain the same, only the appearance will change.
Is there a way to make this less sweet?

Yes, there are a few adjustments you can make. Reduce the granulated sugar to 2-3 tablespoons, use dark chocolate chips instead of semi-sweet, and reduce the powdered sugar in the frosting to 1 cup. You could also skip the frosting entirely and just use the M&Ms and sprinkles as decoration.

Final Thoughts

This Easter Cookie Cake is the perfect blend of simplicity and celebration. It brings together the comforting familiarity of a chocolate chip cookie with the festive flair of a holiday cake. What I love most about this recipe is how it creates something special without requiring advanced baking skills. Whether you’re hosting an Easter gathering or simply want to brighten someone’s day with a colorful treat, this cookie cake delivers big on both flavor and visual appeal. Give it a try – I’m confident it will become a new tradition in your spring baking repertoire!