Easy & Chewy Easter Chocolate Chip Cookie Cake: Your Ultimate Cadbury Egg Dessert with a DIY Pan Hack
Get ready to impress your family and friends this Easter with a show-stopping dessert that’s as fun to make as it is delicious to eat! We’re transforming our famously viral chocolate chip cookie bars into a magnificent, thick, and irresistibly chewy cookie cake. This festive creation is specifically designed for Spring celebrations, adorned with vibrant green frosting and charming Cadbury eggs. The best part? You don’t need any special baking equipment to achieve that perfect round cookie cake shape, thanks to our ingenious DIY foil pan hack. Get ready to bake a memorable treat that tastes like pure joy and looks straight out of an Easter basket!
Why an Easter Cookie Cake? The Perfect Spring Dessert
While traditional cakes are lovely, a giant cookie cake offers a delightful twist for Easter. It’s less formal, incredibly fun to decorate, and delivers a comforting, chewy texture that everyone adores. This recipe starts with a beloved chocolate chip cookie base, known for its soft interior and perfectly crispy edges. By turning it into a cake, you get generous slices of pure cookie bliss, made extra special for the holiday with the inclusion of seasonal Cadbury eggs. It’s a fantastic alternative to cupcakes or individual cookies, making serving a breeze at any Easter brunch or dinner party.
How to Make This Festive Easter Cookie Cake: A Detailed Guide
Creating this stunning Easter cookie cake is simpler than you might think! Below, we’ll walk through each step with detailed explanations and helpful tips. For those who prefer a quick glance, you can always click here to jump directly to the full, printable recipe card with exact measurements and instructions.
Step 1: Prepare Your Irresistible Cookie Dough
The foundation of any great cookie cake is a superb dough, and this recipe delivers! Begin by following the instructions outlined in the recipe card below. The key to our chewy cookie cake lies in using melted butter, which helps create that signature soft and tender crumb. Once your base dough is perfectly mixed, it’s time for the Easter magic: gently fold in both the crushed Cadbury eggs and classic chocolate chips. The Cadbury eggs will melt slightly, adding beautiful pockets of color and a unique candy crunch throughout the cake. It’s crucial not to let the dough sit too long after mixing; pressing it immediately into your chosen pan prevents it from drying out, ensuring maximum chewiness in your final product.
Step 2: Press Into Your Pan & Bake to Golden Perfection
One of the most exciting aspects of this recipe is that you absolutely do not need a specialized, expensive cake pan to create a beautifully round cookie cake! My favorite method, and one I highly recommend, is using our simple yet effective DIY Cookie Cake Pan hack. This technique involves using aluminum foil to create a sturdy ring that holds the dough’s shape perfectly during baking. Simply line a baking sheet with parchment paper, place your DIY foil ring, and press the dough evenly inside. This ensures even baking and a perfectly circular cookie cake every time.
Tip: After your cookie cake has finished baking, you might notice a small amount of dough that has lovingly squeezed out from under the foil ring. Don’t worry, this is normal! You can easily fix this by using a butter knife to gently press the warm dough back into place, or simply trim off any excess once it’s cooled slightly. Perfection!
Step 3: Cool Completely & Unleash Your Inner Decorator!
Patience is key for this step, though it might be hard with such a tempting aroma filling your kitchen! Allow your magnificent cookie cake to cool completely on a wire rack before attempting to remove the foil ring or apply any frosting. Once fully cooled, it’s time for the fun part: decorating! Prepare your festive green frosting. You can either use a high-quality canned frosting for convenience or whip up our simple and delicious homemade buttercream recipe provided below. For that classic “Easter grass” look, use a large star piping tip to create a beautiful border around the edge. Then, scatter whole Cadbury eggs across the top for a pop of color and extra Easter cheer! Slice into 8-12 generous pieces and watch them disappear.
To achieve the perfect grassy green color for your frosting, I recommend using gel food coloring. I typically combine Wilton yellow and blue gel food coloring until I get the desired vibrant green shade. Gel colors are fantastic because they provide intense color without thinning out your frosting.
Tip: No large star tip? No problem! Get creative! You can use this fun hack for piping grass with a knife, or simply snip the corner off a Ziploc bag and pipe on fun, rustic circles for a charming homemade look. The goal is to have fun and make it your own!
Easy Easter Cookie Cake
Print
Rate
25 minutes
8
Melissa Rose
Ingredients
- ¾ cup unsalted butter (not margarine!) You will be melting this
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour you can add an extra ¼ cup flour if your dough is too runny
- 1 cup semi-sweet chocolate chips
- 1 cup Cadbury Eggs crushed (put in plastic bag and crush with rolling pin or meat mallet)
Frosting & Topping
- ¼ cup unsalted butter softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of Salt
- 1-2 tablespoons milk
- Green food coloring
- Cadbury Eggs whole
Metric
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Instructions
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Preheat oven to 350°F (175°C).
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In a medium-sized microwave-safe bowl, melt the unsalted butter (¾ cup, i.e. 1 ½ sticks) for 20-30 seconds until fully melted. Be careful not to brown it.
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Add in granulated sugar (½ cup) and light brown sugar (¾ cup) to the melted butter and use a spatula to stir until just combined (*do not use a mixer here, as it can aerate the butter too much!). Next, add in egg (1 large), egg yolk (1 large), and vanilla extract (2 teaspoons). Mix until thoroughly combined and smooth.
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Stir in baking soda (1 teaspoon), baking powder (¼ teaspoon), and salt (½ teaspoon). Then, add all-purpose flour (2 cups) and mix until just combined, ensuring all the flour disappears into the dough without overmixing. Finally, stir in the crushed Cadbury eggs (1 cup) and semi-sweet chocolate chips (1 cup). Proceed immediately to the next step to prevent the dough from drying out.
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Create your DIY foil pan (as described in our hack), spray it generously with nonstick cooking spray, and place it on a parchment-covered baking sheet. If you prefer, you can also bake this in a standard 10″ round cookie cake pan (keep a close eye on baking time, as it may only need 16-18 minutes in a metal pan).
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Bake at 350°F (175°C) for 18-20 minutes (for the DIY foil pan) until the edges are lightly golden brown and the top looks set but still slightly soft in the center. Do not overbake, as this will result in a dry cookie cake instead of a soft, chewy one. You want it to be lightly browned on top and appear slightly underbaked in the very middle (my oven was perfect at 20 minutes). Remove from the oven and let cool completely on the baking sheet.
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Allow the cookie cake to cool completely before carefully removing the foil ring and proceeding with decoration. This ensures the cake is firm enough to handle.
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Slice into 12-16 festive pieces, then enjoy! To maintain freshness, cover the cookie cake with plastic wrap or place it in an airtight container for up to 3 days. After that, the texture may start to dry out.
Frosting:
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In a medium bowl, beat the softened unsalted butter (¼ cup, i.e. ½ stick) on medium-high speed for 2 minutes until it becomes light, fluffy, and smooth. Reduce the mixer speed to low, then gradually add the powdered sugar ¼ cup at a time (1 ¼ cups total). You may need to pause and scrape down the sides of the bowl to ensure everything is incorporated.
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Add vanilla extract (1 teaspoon) and a pinch of salt, then turn the mixer to medium speed. Gradually add the milk (1-2 tablespoons), one tablespoon at a time, until the desired consistency is reached. Beat on high for an additional 2-3 minutes until the frosting is wonderfully creamy and has a good consistency for piping. If the frosting appears too runny, add a little more powdered sugar. If it’s too stiff, add a tiny bit more milk until you achieve your desired smooth, pipeable consistency.
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Mix in your desired amount of green food coloring until you reach a vibrant “grass” color.
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Transfer the green frosting to a piping bag fitted with a large star piping tip to create a beautiful border that resembles grass around the edges of the cookie cake. Then, artfully arrange whole Cadbury eggs on top to complete your festive design. If you don’t have a large star tip, don’t fret! You can use this clever fun hack to pipe on grass instead, or simply snip a corner off a Ziploc bag and pipe on large, charming circles for a rustic homemade touch!
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This frosting recipe makes just enough to pipe a festive border along the edges. If you desire more frosting to cover the entire top of the cake, write words, or create more elaborate designs, simply double the frosting recipe!
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Notes
To freeze: Because this cookie cake is made with melted butter, it tends to retain its moisture well, but I’ve found it can dry out a tiny bit when frozen and thawed. If you wish to freeze it, ensure the cookie cake is cooled completely to room temperature first. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight freezer-safe container. It will keep well in the freezer for up to 1 month. When ready to enjoy, allow it to thaw completely at room temperature before decorating and serving.
Nutrition is just an estimate, is auto-calculated, and does not include Cadbury Eggs (as these are not an option in the calculator). Please consider this when planning your dietary intake.
Nutrition
Carbohydrates: 87g |
Protein: 6g |
Fat: 33g |
Saturated Fat: 20g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 9g |
Trans Fat: 1g |
Cholesterol: 83mg |
Sodium: 438mg |
Potassium: 221mg |
Fiber: 3g |
Sugar: 59g |
Vitamin A: 753IU |
Calcium: 54mg |
Iron: 3mg
Pro Tips for the Best Easter Cookie Cake
- Don’t Overmix the Dough: After adding the flour, mix until just combined. Overmixing develops the gluten, which can lead to a tough cookie cake.
- Quality Ingredients Matter: Use good quality unsalted butter and fresh eggs for the best flavor and texture. Room temperature ingredients (for frosting butter) also make a big difference.
- The Secret to Chewiness: Melted butter, brown sugar, and the extra egg yolk contribute to the incredibly soft and chewy texture. Don’t skip these!
- Perfect Baking Time: Keep a close eye on your oven. Every oven is different. The cookie cake should look lightly golden around the edges and slightly underbaked in the center. It will continue to cook slightly as it cools.
- Crush Cadbury Eggs Evenly: For the crushed eggs in the dough, aim for varying sizes. Some finely crushed pieces will melt into the cookie, while larger chunks will provide delightful bursts of candy.
- Cool Completely Before Frosting: This cannot be stressed enough! Applying frosting to a warm cookie cake will result in a melty mess. Patience is a virtue here.
Creative Decoration Ideas for Your Easter Cookie Cake
While the green grass and Cadbury eggs are a classic Easter look, feel free to unleash your creativity! Here are a few ideas to inspire you:
- Pastel Perfection: Use pastel-colored frosting (pink, yellow, blue, lavender) to create a multi-colored border or swirl designs on top.
- Sprinkle Fun: Add a generous sprinkle of Easter-themed sprinkles (bunny shapes, colorful nonpareils, or pastel jimmies) over the frosting for extra sparkle.
- Chocolate Drizzle: Drizzle melted white or milk chocolate over the top of the frosting in a zigzag pattern for an elegant touch.
- Edible Flowers: For a sophisticated look, garnish with a few edible flowers, such as violas or pansies, just before serving.
- Personalized Message: If you double the frosting recipe, you’ll have enough to pipe a “Happy Easter” message or family names onto the center of the cookie cake.
- Mini Marshmallows: Create a fluffy cloud effect by arranging mini marshmallows on top of the green frosting, resembling tiny sheep or bunny tails.
Storing Your Delicious Cookie Cake
To keep your Easter cookie cake fresh and delicious, proper storage is key:
- Room Temperature: Once decorated, the cookie cake can be kept at room temperature for up to 3 days. Make sure it’s covered tightly with plastic wrap or stored in an airtight container to prevent it from drying out.
- Refrigeration (Optional): If your home is very warm, or if you prefer a firmer frosting, you can refrigerate the cookie cake. Just bring it back to room temperature for about 30 minutes before serving for the best texture.
- Freezing: As mentioned in the recipe notes, this cookie cake can be frozen. Allow it to cool completely, then wrap it securely in plastic wrap and aluminum foil. Store in a freezer-safe bag or container for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before decorating and serving.
Frequently Asked Questions (FAQs)
- Can I use a regular cake pan instead of the DIY foil pan?
- Absolutely! A 10-inch round cake pan or springform pan works wonderfully. Just grease and flour it, or line with parchment paper. Keep an eye on the baking time, as metal pans often cook faster; it might only need 16-18 minutes.
- What if I can’t find Cadbury Eggs?
- No problem! You can substitute them with other Easter candies like mini chocolate eggs (e.g., Mini Eggs), M&M’s, or even just extra chocolate chips for a classic chocolate chip cookie cake. The decorating can be done with any festive sprinkles or candies.
- Can I make the dough ahead of time?
- You can prepare the dough and refrigerate it for up to 24 hours. If refrigerating, let it come to room temperature for about 30 minutes before pressing into the pan, as cold dough will be harder to spread evenly.
- How do I know when the cookie cake is baked just right?
- The edges should be lightly golden brown. The center will still look a little soft and slightly underbaked. This is key for a chewy texture. If it looks completely firm and golden all over, it’s likely overbaked.
- Can I use store-bought frosting?
- Yes, for convenience, you can definitely use a can of your favorite vanilla or cream cheese frosting. Just mix in green food coloring until you achieve your desired shade. This is a great shortcut for busy bakers!
Conclusion: Your Perfect Easter Treat Awaits!
This Easter Chocolate Chip Cookie Cake with Cadbury Eggs is more than just a dessert; it’s a centerpiece that brings joy and festive cheer to any Spring gathering. With its thick, chewy texture, delightful mix of chocolate and candy eggs, and charming “grass” frosting, it’s guaranteed to be a hit. And with our simple DIY foil pan hack, you’ll feel like a baking pro without needing fancy equipment. So gather your ingredients, follow these easy steps, and get ready to create an unforgettable Easter treat that tastes like sunshine and celebration. Happy baking and Happy Easter!