Yield: 8 servings

Easter Cookie Cake Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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.

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

    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:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 575Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 78mgSodium: 278mgCarbohydrates: 76gFiber: 3gSugar: 55gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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