All of your favorite Easter candy…baked into a buttery, chewy cookie! This Easter Cookie Cake is a colorful candy-filled treat!
Easter Cookie Cake (Filled with Candy!)
I love myself a good chocolate chip cookie cake! We made this heart-shaped cookie cake for Valentine’s Day and it is one of my favorite recipes for that holiday!
As a kid, I looked forward so much to getting an Easter basket! Of course my parents made sure I knew the meaning of Easter and we observed that, but they also allowed us kids to participate in fun themed activities such as Easter Egg hunts.
And of course…we each got an Easter basket filled with goodies!
This Easter cookie cake is like taking your favorite Easter candy and stuffing it into a thick and chewy cookie! It is so deliciously decadent…and I am here for it!
We jazzed up this funfetti cookie cake with lots of special add-ins just for Easter: pastel M&Ms, Easter sprinkles, and Cadbury mini chocolate eggs (one of my favorite Easter treats).
So pretty!! (And I must say that it tastes just as fantastic as it looks!)
This colorful cookie cake is perfect for birthdays too — simply swap out the Cadbury eggs for your favorite candy. Or leave them it…we always buy extra Easter candy to enjoy the rest of the year too!
I adore funfetti recipes (like this funfetti cheesecake we made a while back), and see no reason not to enjoy them year-round!
Hope you love it as much as I do!
–Stacey
Ingredients
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For the Cookie:
- 1/2 cup unsalted sweet cream butter softened
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 1/2 cups 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 mini Cadbury candy covered chocolate eggs chopped
- 1/4 cup rainbow sprinkles
Vanilla frosting ingredients:
- 1/2 cup unsalted sweet cream butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2-4 tablespoons heavy whipping cream
- 1-2 tablespoons easter sprinkles
Helpful Kitchen Supplies
- 9″ springform pan
- Plastic piping bag with star tip
- Stand mixer
- Non-slip mixing bowls
- Whisk
- Cooking spray
- Cadbury Candy Coated Chocolate Mini Eggs
Makes one 9-inch round cookie cake.
Directions
There is also a printable copy of this recipe at the bottom of the post.
Cookie Instructions:
- Preheat oven to 350°F and coat a springform pan with non-stick baking spray.
- Using a standing mixer, cream together the butter and sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract and continue mixing until fully incorporated.
- In a separate mixing bowl, whisk together flour, salt, baking powder, baking soda and cornstarch.
- Gradually mix dry ingredients into bowl of wet ingredients. Continue mixing until you have a dough consistency.
- Stir in candy and sprinkles by hand.
- Using a rubber spatula, press the dough into the springform pan
- Bake ay 350°F for 20-25 minutes or until the cookie is light golden brown on top.
- Remove from oven and allow to cool completely before frosting.
Frosting Instructions:
- Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream. Mix the frosting until fully combined and stiff peaks form.
- Scoop frosting into a plastic piping bag fitted with a star tip.
- Carefully remove the cookie cake from the springform pan and place onto a serving plate.
- Pipe the frosting around the edge of the cookie cake and top with pastel sprinkles.
Frequently Asked Questions
Can this Cookie Cake be Made Gluten Free?
Sure, just swap out the regular flour for an all-purpose gluten free flour.
You may also want to check the packaging on the rest ingredients you’re using to make sure they are processed in a gluten-free facility, if cross-contamination is of concern.
Does a Cookie Cake Need to be Refrigerated?
No, this cookie cake does not require refrigeration.
The best way to store this dessert is by covering with plastic wrap, or moving to an airtight container. Room temperature is fine, just keep away from light and heat sources. A cookie cake will stay good this way for up to 3-4 days.
You can also freeze your cookie cake, but you’ll want to do this before you frost the cake. When you’re ready to serve, thaw and then frost.
Can You Use Different Candy?
Absolutely! We used some of our favorite Easter candies, but you can swap with your own! You may want to try to keep the amounts the same, so as to not overwhelm the cake or affect baking time. Reese’s Eggs or Reese’s Pieces could also be fabulous additions!
Grab a free printable copy of our Easter Egg Funfetti Cookie Cake:
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Easter Cookie Cake with Cadbury Eggs
Equipment
- Springform Pan
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:
- Preheat oven to 350°F.
- Coat a springform pan with non-stick cooking spray and set aside.
- Using a standing mixer, cream together the butter and sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract and continue mixing until fully incorporated.
- In a separate mixing bowl, whisk together flour, salt, baking powder, baking soda and cornstarch.
- Gradually mix dry ingredients into bowl of wet ingredients. Continue mixing until you have a dough consistency.
- Stir in candy and sprinkles by hand.
- Using a rubber spatula, press the dough into the springform pan
- Bake ay 350°F for 20-25 minutes or until the cookie is light golden brown on top.
- Remove from oven and allow to cool completely before frosting.
To make the frosting & decorate:
- Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream. Mix the frosting until fully combined and stiff peaks form.
- Scoop frosting into a plastic piping bag fitted with a star tip.
- Carefully remove the cookie cake from the springform pan and place onto a serving plate.
- Pipe the frosting around the edge of the cookie cake and top with pastel sprinkles.
Notes
Nutrition
More of our favorite Easter recipes with Cadbury Eggs:
Cadbury Mini Egg Cheesecake Squares
Cadbury Creme Egg Dessert Lasagna
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[…] PS- If you’re a funfetti fan too, be sure to check out our Funfetti Cookie Cake: […]