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Easter Cookie Cake

A big, soft cookie baked in a pan, topped with chocolate chips and colorful Easter candies. Perfect for spring parties and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Spoon into the cup and level it off
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt Skip if using salted butter
Wet Ingredients
  • 1 cup unsalted butter Softened, at room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs At room temperature
  • 2 teaspoons vanilla extract
Mix-ins
  • 1 cup chocolate chips
  • 1 cup assorted Easter candy Chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  4. Beat in the eggs and vanilla extract until fully combined.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the chocolate chips and Easter candy.
  7. Spread the cookie dough into the prepared baking pan.
  8. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
  9. Let it cool before slicing and serving.
Serving Suggestions
  1. Serve the cookie cake at room temperature, cut into squares or rectangles.
  2. Garnish with extra candies or small edible flowers for a spring look.
  3. Pair with milk, coffee, or a scoop of vanilla ice cream.

Notes

Store in an airtight container at room temperature for up to 3 days. For softer texture, store with a slice of bread.