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

Description

This Easter Cookie Cake is a delightful treat that’s fun to make and even more enjoyable to eat. It’s packed with rich flavors from semi-sweet chocolate chips, colorful pastel M&Ms, and festive sprinkles, topped with a creamy vanilla frosting. Perfect for Easter celebrations or any festive occasion, this soft and chewy cookie cake is a show-stopper that everyone will love.

Ingredients

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For the Cookie Cake:

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup pastel M&Ms (Easter M&Ms)
1/2 cup pastel sprinkles

For the Frosting:

1 1/2 cups powdered sugar
1/4 cup unsalted butter, softened
1 tsp vanilla extract
2 tbsp milk

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Instructions

Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Spray a 9-inch round cake pan with non-stick baking spray to ensure the cookie cake doesn’t stick.
Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, packed brown sugar, and granulated sugar until the mixture is creamy and smooth. Then, add the egg and vanilla extract, mixing thoroughly.
Combine the Dry Ingredients
Mix in the baking soda and salt. Gradually add the flour to the wet mixture, stirring until just combined. Take care not to overmix as this can make the cookie cake tough.
Add the Mix-ins
Stir in the semi-sweet chocolate chips and half of the pastel M&Ms until evenly distributed throughout the dough.
Shape the Dough
Press the dough into the prepared cake pan, ensuring an even distribution. Sprinkle the remaining M&Ms and pastel sprinkles on top, lightly pressing them into the dough.
Bake the Cookie Cake
Bake in the preheated oven for 20–25 minutes, or until the edges are just starting to turn golden brown. Be cautious not to overbake; the cake will continue to cook as it cools. Allow the cake to cool completely in the pan.
Make the Frosting
While the cookie cake is cooling, prepare the frosting. Using a handheld mixer, beat the softened butter until smooth. Gradually incorporate the powdered sugar, then add the vanilla extract. Slowly add the milk, beating until the frosting reaches a creamy consistency.
Decorate the Cake
Once the cookie cake is completely cooled, pipe the frosting around the edges using a star tip. Add additional sprinkles and M&Ms on top for extra decoration. Slice, serve, and enjoy this festive dessert!

Notes

You can also bake this cookie cake in a 9-inch pie pan.
Avoid overmixing the dough to ensure a tender, chewy texture.
Store leftovers covered at room temperature for up to 4 days.
For a softer center, slightly underbake the cookie cake, as it will continue cooking while cooling.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 170mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg