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Easter Cookie Cake with Cadbury Eggs

All of your favorite Easter candy...baked into a buttery, chewy cookie! This Easter Cookie Cake is a colorful candy-filled treat!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10
Calories: 485 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookie ingredients:
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cornstarch
  • 1/2 cup M&Ms pastel or Easter colored
  • 1/2 cup Cadbury Chocolate Mini Eggs chopped
  • 1/4 cup Rainbow sprinkles
Vanilla frosting ingredients:
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons heavy whipping cream
  • 1-2 tablespoons Easter Sprinkles

Instructions

To make the cookie cake:
    Cup of Yum
  1. Preheat oven to 350°F.
  2. Coat a springform pan with non-stick cooking spray and set aside.
  3. Using a standing mixer, cream together the butter and sugar until light and fluffy.
  4. Add the egg, egg yolk, and vanilla extract and continue mixing until fully incorporated.
  5. In a separate mixing bowl, whisk together flour, salt, baking powder, baking soda and cornstarch.
  6. Gradually mix dry ingredients into bowl of wet ingredients. Continue mixing until you have a dough consistency.
  7. Stir in candy and sprinkles by hand.
  8. Using a rubber spatula, press the dough into the springform pan
  9. Bake ay 350°F for 20-25 minutes or until the cookie is light golden brown on top.
  10. Remove from oven and allow to cool completely before frosting.
To make the frosting & decorate:
  1. Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream. Mix the frosting until fully combined and stiff peaks form.
  2. Scoop frosting into a plastic piping bag fitted with a star tip.
  3. Carefully remove the cookie cake from the springform pan and place onto a serving plate.
  4. Pipe the frosting around the edge of the cookie cake and top with pastel sprinkles.

Notes

  • Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Information

Calories 485kcal (24%) Carbohydrates 62g (21%) Protein 3g (6%) Fat 25g (38%) Saturated Fat 15g (75%) Cholesterol 91mg (30%) Sodium 296mg (12%) Potassium 66mg (2%) Sugar 46g (92%) Vitamin A 700IU (14%) Vitamin C 0.2mg (0%) Calcium 57mg (6%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 485

% Daily Value*

Calories 485kcal 24%
Carbohydrates 62g 21%
Protein 3g 6%
Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 91mg 30%
Sodium 296mg 12%
Potassium 66mg 1%
Sugar 46g 92%
Vitamin A 700IU 14%
Vitamin C 0.2mg 0%
Calcium 57mg 6%
Iron 1.2mg 7%

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