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5.0 from 6 votes

Easter Cookie Cake Recipe

Easter Cookie Cake - A buttery sweet cookie cake speckles with pastel M&Ms! With a delicious vanilla frosting, this easy dessert looks picture perfect and tastes even better.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Calories: 575 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cookie
  • ½ cup unsalted butter softened to room temperature
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup semi-sweet chocolate chips
  • ¼ cup M&M's pastel
  • Sprinkles for garnish
For the Frosting
  • ⅓ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350°. Line a 9-inch springform pan with parchment paper. Set aside.
  2. In a medium bowl combine the dry ingredients.
  3. In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy.
  4. Add the egg and vanilla and mix until combined.
  5. Slowly add dry ingredients and mix until just combined. Fold in chocolate chips.
  6. Press cookie dough in pan, using fingertips. Press m&m’s evenly spaced into the dough.
  7. Bake for 25-28 minutes until slightly golden.
  8. Allow the cake to cool on a wire rack for 15 minutes and then release from the springform pan. Remove parchment paper and allow to cool completely on wire rack.
  9. While the cookie cake is cooling. Prepare the frosting.
  10. Combine butter with powdered sugar, 1 Tablespoon of mik, and vanilla extract in a medium bowl and mix with an electric mixer until smooth and combined. Add the remaining milk if you want the frosting thinner.
  11. Transfer frosting to a disposable piping bag fitted with a star tip. With gentle pressure pipe the edges of the COOLED cookie cake in a circular scrolling pattern around the cookie. Garnish with sprinkles if desired.

Notes

  • Do not over mix. After adding dry ingredients to the wet, mix until just combined. Over mixing cookie cake dough will make the finished cookie cake hard and dense.
  • Line spring form pan with parchment paper. A circle of parchment at the bottom helps the Easter cookie cake slide out of the pan easily.
  • Serve with ice cream. Try leaving the frosting off and serving a slice of warm cookie cake with vanilla ice cream!
  • Let cool completely before frosting. If you pipe the frosting on while the cake is warm, it'll become a melted mess.
  • Use a star shaped frosting tip. I love the beautiful shape it gives the frosting.

Nutrition Information

Serving 1slice Calories 575kcal (29%) Carbohydrates 76g (25%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 11g Cholesterol 78mg (26%) Sodium 278mg (12%) Fiber 3g (12%) Sugar 55g (110%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 575

% Daily Value*

Serving 1slice
Calories 575kcal 29%
Carbohydrates 76g 25%
Protein 5g 10%
Fat 30g 46%
Saturated Fat 17g 85%
Polyunsaturated Fat 11g 65%
Cholesterol 78mg 26%
Sodium 278mg 12%
Fiber 3g 12%
Sugar 55g 110%

* Percent Daily Values are based on a 2,000 calorie diet.