A Sweet & Festive Easter Cookie Cake Packed with Springtime Fun!

Spring has sprung, and that means it’s time for all the chocolate egg-filled treats! This Egg-stravaganza Cookie Cake is packed with chopped mini chocolate eggs, topped with swirls of frosting, even more candy eggs, and the cutest Easter decorations. I guarantee that every-bunny will be hopping over for a slice!

Recipe Rundown

Why I Love a Good Cookie Cake

There’s just something about a thick, chewy cookie cake that makes it irresistible to me. The texture is just perfect—it’s soft in the center, slightly crisp on the edges, and loaded with double the mix-ins of a regular cookie.

The Best Easter Mix-In

For this one, I went with mini Cadbury chocolate eggs because they have the BEST crunch. Truth be told, I actually love them way more than M&Ms. They just have that perfect crispy shell and creamy chocolate center that was the perfect fit for this cookie cake.

A Special Request from Rose

This cookie cake was actually inspired by my niece, Rose. She put in a special request, and how could I say no? To give it that cutesy Easter touch, I added even more chocolate eggs on top, plus some Easter decorations to make it extra fun for her!

Easter Decor Made Simple

I’ve been loving how Target and Walmart have stepped up their holiday treat selection! I used to order from specialty stores, but the shipping costs were always so high. Now, I can find super cute Easter decorations right at the store, which makes holiday baking even easier and more accessible.

Frosting Tips & Tricks

I went with two-tone frosting, but feel free to mix it up however you like! One quick tip: sometimes the edges of the cookie cake bake up higher than the center, so you may need to trim it slightly before frosting for an even finish. But honestly, however you decorate it, it’s going to be a total showstopper. So have fun with it and give it your own springtime twist!

FAQ

1. Can I make this cookie cake ahead of time?

Yes! You can bake the cookie cake a day in advance and store it at room temperature, covered tightly. Frost it just before serving for the freshest taste.

2. Can I use unsalted butter instead of salted?

Yes! If using unsalted butter, just add an extra ¼ teaspoon of salt to balance the flavors.

3. How do I know when the cookie cake is done baking?

The edges should be golden, and the center should be just set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs (but not wet batter).

4. Can I use different mix-ins?

Absolutely! Feel free to swap in dark chocolate chips, peanut butter chips, or other festive candies like Reese’s Pieces or M&M’s.

5. How should I store leftovers?

Store the cookie cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 2 months.

6. Can I make this in a different pan?

Yes! You can use a 9-inch square pan or even divide the dough into smaller ramekins for individual servings. Adjust the baking time accordingly—smaller portions will bake faster!

Sprinkle of Fun

This Egg-stravaganza Cookie Cake would be the perfect treat after a Springtime Egg Hunt! And it doesn’t even have to be Easter Day—just grab some plastic eggs, fill them with little surprises, and hide them around the backyard. It’s active, outdoors, and of course, FUN!  

To add an extra twist, include a Golden Egg Prize—whoever finds it gets a special surprise, like a jump rope, hula hoop, or even a fun spring-themed coloring book. After all the eggs have been found, everyone can head inside to celebrate with a big slice of cookie cake. Sweet treats + outdoor fun? Sign me up!

Egg-stravaganza Cookie Cake

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• Author: Taryn Camp

Ingredients

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• 3/4 cup salted butter, melted & slightly cooled
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup white chocolate chips
• 1/2 cup milk chocolate chips
• 3/4 cup chopped Cadbury mini eggs
• 1/3 cup pastel sprinkles 

For the frosting and toppings

• 1 stick of salted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract 
• 2–4 tbsp heavy cream
• Food coloring of your choice
• Pastel nonpareils
• Extra chocolate eggs
• Edible Easter decorations, if desired

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Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan or a round cake pan lined with parchment.
2. Mix the melted butter and sugars until smooth. Stir in the egg, yolk, and vanilla.
3. Combine dry ingredients (flour, baking soda, salt), then mix into the wet ingredients.
4. Fold in milk chocolate chips, white chocolate chips, sprinkles, and chopped Cadbury Mini Eggs.
5. Press the dough into the pan in an even layer  
6. Bake for 22-28 minutes until lightly golden and the center is just set (slightly gooey is GOOD).
7. Cool completely before decorating.
8. In a mixing bowl, beat the butter until smooth. Add in the powdered sugar, vanilla, and heavy cream until smooth. Add the food coloring to the frosting and mix until there are no more streaks of color. If you’re piping two colors, separate the frosting into two separate bowls and tint each  
9. Transfer the frosting to a piping bag fit with a 1M tip. Pipe a border around the edge of the cake. If you’re doing a second shade, pipe it around the edge of the cake, inside the first border.
10. Add nonpareils and edible Easter characters to the outer layer and more chocolate eggs to the inside layer. Slice and serve! 

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