An Easter Cookie Cake is soft, chewy, and easy to make. Decorate this easy cookie cake recipe with green frosting and chocolate bunnies for Easter. It’s a delicious and fun treat to share with friends and family.
Want to make a smaller version? Check out these Num Num Cookies too.
For those of you who grew up going to the mall every Friday night, this recipe will be a blast from the past. It will remind you of the decorated cookie cakes from the Great American Cookie store.
Cookie cakes are the best kind of treat for any party. They have a soft, chewy center, a slightly crisp outside edge, and can be decorated with frosting, sprinkles, and candy.
Make one for birthdays, holidays, picnics, or even tail gate parties. They are easy to make, decorate, and transport just about anywhere.
What is a Cookie Cake?
A cookie cake is a giant chocolate chip cookie that is baked in a cake pan. The top is decorated with frosting and sprinkles and can be customized to any party or theme.
The chocolate chip cookie cake is perfect for those who do not want or like cake for their birthday.
Ingredients for an Easter Cookie Cake:
- Butter – Set the butter out to come to room temperature before starting.
- Sugar – A mixture of brown and granulated sugar makes this cake sweet and soft.
- Egg – Adds moisture to the dough.
- Vanilla, Salt – Gives flavor and balances out the sweetness.
- Flour, Baking Soda – Adds structure and lift to the cookie dough.
- Chocolate Chips – Use your favorite type of chips. Feel free to use white, milk chocolate, semi-sweet, or dark chocolate chips.
- Candy – use your favorite type of candy in place of some of the chocolate chips. For the Easter cookie cake we used Reese’s Pieces eggs and orange Reese’s Pieces.
The recipe for this Easter Cookie Cake is very similar to a chocolate chip cookie recipe. You probably already have most of the ingredients in your pantry.
How to make an Easter Cookie Cake:
Step One: Preheat and prepare pan.
- Preheat oven to 350 degrees.
- Line a 9 inch cake pan or springform with parchment paper.
Step Two: Make cookie dough.
- Beat butter and sugar in a bowl until creamy.
- Add vanilla and egg and beat again.
- Slowly mix in dry ingredients until a soft dough forms.
- Stir in chocolate chips and candies gently.
Step Three: Bake and cool cookie cake.
- Spread dough evenly in the bottom of prepared pan.
- Bake for 22-24 minutes or until a toothpick inserted in center comes out mostly clean.
Step Four: Decorate.
- Swirl green frosting around the outside edge of the Easter cookie cake.
- Add sprinkles, candy, and chocolate peanut butter bunnies.
You can make this easy cookie cake for any holiday. Change up the color of the candies and sprinkles to match whatever event you are making it for. See how I changed it up to make this giant red white and blue cookie.
Decorated Cookie Cake:
A cookie cake is so easy and fun to decorate for any party or occasion. You can also serve it plain if you like.
Frosting – You can use homemade or store bought frosting. We usually use a vanilla buttercream, but this Marshmallow Frosting and this Dark Chocolate Frosting are both great options too. Add swirls around the outside edge of the cooled cake
Sprinkles – Add a fun flair to the top of the frosting swirls with colored sprinkles.
Candy – Place different candy bars or chocolates in the swirls if you are decorating the cookie cake for special occasions. We used the Reese’s peanut butter bunnies to make this special for Easter.
Recipe Tips and Questions:
- Have a nut allergy? Use chocolate candy eggs and pastel M&Ms in the cookie cake, then decorate with plain chocolate bunnies.
- Use a mixture of brown and granulated sugar, so the cookie stays soft longer.
- Do not over bake your Easter cookie cake. If you leave it in the oven too long, it will be dried out and crumbly.
- Save a few candies and chocolate chips to press into the top of the warm cookie cake before it cools.
- Do not remove the cookie cake from the pan too early or it will fall apart.
- Make sure you let the cookie cake cool completely before adding frosting and sprinkles.
Can you make a cookie cake ahead of time?
Yes. The baked cookie can be made and baked the day before. Wrap the cooled cookie tightly in plastic and keep at room temperature. Add the frosting and decorations the day you are serving it.
You can also make the dough ahead of time and refrigerate it in a tightly sealed container until ready to bake.
How do you store a chocolate chip cookie cake?
Keep the leftover cookie cake in a tightly sealed container at room temperature for 2-3 days.
Other easy Easter desserts:
More chocolate chip cookie recipes:
- Cherry Chocolate Chip Cookies
- Chocolate Chip Cheesecake Bars
- Best Chewy Chocolate Chip Cookie
- Almond Joy Cookies
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For the Cookie Cake
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup white chocolate chips
- 1/4 cup Reese's Pieces eggs + extra for decorations
- 1/4 cup orange Reese's Pieces + extra for decorations
For the Frosting
- 6 Tablespoons unsalted butter
- pinch of salt
- 1 teaspoon vanilla extract
- 1 3/4 cups powdered sugar
- 1 1/2 Tablespoons heavy cream
- green gel food color
- Peanut Butter Bunnies, optional
- Preheat oven to 350 degrees. Line a 9 inch cake pan or springform pan with parchment paper.
- Beat the butter and sugars until creamy. Add the egg and vanilla and beat again.
- Slowly add the flour, baking soda, and salt until a soft dough forms.
- Stir in the white chips, Reese's eggs and pieces gently.
- Spread dough in bottom of prepared pan. Bake 22-24 minutes.
- Remove and let cool 2 minutes. Press a few extra Reese's eggs into the top of the warm cake.
- Let the cookie cake cool completely, then remove the sides of the pan and place on a plate.
- Beat the butter, salt, and vanilla until creamy.
- Add the powdered sugar and heavy cream a little bit at time and beat on low until everything is incorporated.
- Beat on medium speed until light and creamy. Stir in a little bit of green food coloring until you reach your desired shade.
- Spoon the frosting into a piping bag fitted with icing tip 1M. Swirl around the outside edge of the cookie.
- Top with sprinkles, candies, and peanut butter bunnies. Store in a tightly sealed container.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 377Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 196mgCarbohydrates: 48gFiber: 1gSugar: 34gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.