Turn my viral chocolate chip cookie bars into a thick, chewy cookie cake for Easter! No cookie pan needed, as you can make this with my DIY foil pan hack! Top with green food coloring and Cadbury eggs for the cutest Spring treat!
How to Make Easter Cookie Cake:
This is just an overview showing step-by-step photos, click here to jump down to full recipe card with exact instructions.
Step 1: Make Dough
Mix dough according to the instructions below, then mix in crushed Cadbury eggs and chocolate chips. Press the dough immediately into the DIY Cookie Cake Pan. You don’t want to let the dough sit too long, as it will dry out.
Step 2: Press Into Pan & Bake
My favorite thing about this is that don’t need a fancy cake pan to make this! Simply use my DIY Cookie Cake Pan hack using foil to help the cookie keep its round shape.
Tip: After baking, if you notice any dough has squeezed out the bottom of the foil ring, you can use a butter knife to press it back in or just trim it off.
Step 3: Cool & Decorate!
Allow cake to cool completely, then make green frosting (or used canned frosting) and use a large star piping tip* to pipe on a border (to look like the grass). Top with Cadbury eggs and slice into 8-12 pieces!
To make this green frosting, I used Wilton yellow and blue gel food coloring.
Easy Easter Cookie Cake
Using my viral chocolate chip cookie bar recipe, this Easter cookie cake is thick, soft, and chewy and oh-so-cute! Top with canned frosting or use my buttercream recipe below!
- 3/4 cup unsalted butter (not margarine!) You will be melting this
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour you can add an extra 1/4 cup flour if your dough is too runny
- 1 cup semi-sweet chocolate chips
- 1 cup Cadbury Eggs crushed (put in plastic bag and crush with rolling pin or meat mallet)
Frosting & Topping
- 1/4 cup unsalted butter softened to room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of Salt
- 1-2 tablespoons milk
- Green food coloring
- Cadbury Eggs whole
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Preheat oven to 350°F.
In a medium-sized microwave-safe bowl, melt the butter for 20-30 seconds until fully melted.
Add in granulated sugar and brown sugar and use a spatula to stir until combined (* do not use a mixer!). Add in egg, egg yolk and vanilla. Mix until combined.
Stir in baking soda, baking powder, and salt. Add flour and mix until all the flour disappears into the dough. Stir in crushed Cadbury eggs and chocolate chips. Immediately proceed to next step.
Make a DIY foil pan, spray it with nonstick cookie spray, and place on parchment-covered baking sheet. You can also bake this in a 10" round cookie cake pan (keep an eye on baking, as it may only need 16-18 minutes in the metal pan).
Bake at 350°F for 18-20 minutes (for the DIY foil pan) until edges and top are lightly golden brown. Do not overbake or your cookie cake will not be soft. You want it to be lightly brown on the top and look slightly underbaked (my oven was perfect at 20 minutes). Remove from oven and let cool.
Allow the cookie cake to cool completely before removing the foil ring and decorating.
Slice into 12 -16 slices, then enjoy! To keep fresh, cover with saran wrap or place cake in airtight continer for up to 3 days (after that it starts to dry out).
Beat the softened butter on medium-high speed for 2-minutes until smooth. Turn the mixer to low speed then add the powdered sugar 1/4 cup at a time. You may need to stop and scrape down sides.
Add vanilla and salt and turn mixer to medium speed. One tablespoon at a time, add milk. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
Mix in green food coloring.
This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Chocolate chips: While I use semi-sweet chocolate chips, you can also use milk, dark, or white chocolate!
To freeze: Because this has melted butter, I do think it tends to dry out a bit when frozen. But to freeze, cool the cookie cake completely before wrapping it in plastic wrap and an airtight container. This will keep in the freezer for 1 month. Allow to thaw, then decorate.
Nutrition is just an estimate, is aut0-calculated, and does not include Cadbury Eggs (as these are not an option in the calculator).