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–+ servings
Easter Cookie Cake

Chewy Easter Cookie Cake Loaded with Colorful Candy Treats

This Easter Cookie Cake is a delightful blend of butter and chocolate, loaded with colorful candy treats for a festive spring celebration.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • ½ cup butter Can use unsalted butter for better control of saltiness.
  • ¾ cup packed brown sugar Light or dark brown sugar can be used interchangeably for depth of flavor.
  • ¼ cup granulated sugar
  • 1 egg Binds the ingredients together and contributes to the cake's structure.
  • 2 teaspoons vanilla extract Enhances flavor with a warm undertone.
  • 1⅓ cups all-purpose flour For a gluten-free version, use a 1:1 gluten-free baking blend.
  • ½ teaspoon baking soda Acts as a leavening agent.
  • ¼ teaspoon salt Balances sweetness and enhances overall flavor.
  • ½ cup chocolate chips Adds gooey chocolate pockets throughout the cake.
  • ¾ cup assorted chocolate candies (Easter M&Ms, mini Cadbury eggs) Can swap with seasonal candies for different occasions.

Equipment

  • 9-inch Pie Plate
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Easter Cookie Cake
  1. Preheat your oven to 350°F (175°C) and gather a 9-inch pie plate. Grease the plate with cooking spray or butter.
  2. In a microwave-safe bowl, melt ½ cup of butter. Add in ¾ cup packed brown sugar, ¼ cup granulated sugar, and 2 teaspoons of vanilla extract. Stir well.
  3. Crack 1 egg into the mixture and whisk vigorously until well blended and smooth.
  4. In a separate bowl, whisk together 1⅓ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add to wet mixture, stirring gently.
  5. Fold in ½ cup of chocolate chips and half of your assorted chocolate candies.
  6. Transfer the dough into your greased pie plate, spreading it out evenly.
  7. Place in the preheated oven and bake for approximately 25 minutes or until the edges turn golden brown.
  8. Once slightly cooled, gently press the remaining candies into the top of the cake.
  9. Allow to cool completely in the pie plate before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 15mgIron: 1mg

Notes

This cake keeps well covered at room temperature for up to 3 days. For a slightly firmer texture, store it in the fridge for up to 5 days.

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