
This big Easter Cookie Cake turns basic cookie dough into a fun, candy-topped treat that's great for holiday get-togethers. Cooked in a pie dish for that ideal mix of soft middle and slightly crunchy edges, it's a fancy dessert that's super easy to make.
I created this cookie cake when I needed a quick sweet for a last-minute Easter meal. Everyone from kids to grown-ups loved the bright candy decorations so much that it's now our go-to spring dessert.
What You'll Need
- Butter: Melted to make everything chewier and tastier
- Brown sugar: Gives that wonderful cookie richness and moisture
- White sugar: Creates that nice crispy outside
- Egg: Holds everything together for just the right feel
- Vanilla extract: Makes all flavors better, try to use real vanilla
- All-purpose flour: Forms the base, go for unbleached if you can
- Baking soda: Provides just enough rise
- Salt: Cuts the sweetness, really brings out all flavors
- Chocolate chips: Make delicious melty spots throughout
- Easter candies: Things like M&Ms and tiny Cadbury eggs add fun colors and different textures
How To Make It
- Get Everything Ready:
- Heat your oven to 350°F for best results. Spray a 9-inch pie dish fully with cooking spray, making sure to get the sides too so nothing sticks. Glass pie dishes work really well since they heat up evenly.
- Mix The Wet Stuff:
- Melt your butter in a big microwave-safe bowl until just liquid but not hot. Right away mix in both kinds of sugar until they're well blended and a bit smoother. Put in the vanilla, then add the egg and mix gently until everything looks smooth and a little thicker.
- Add The Dry Stuff:
- In another bowl, mix the flour, baking soda, and salt together well. This makes sure nobody gets too much baking soda in one bite. Dump these dry things into your butter mix and stir just until you can't see any dry spots—mixing too much will make your cookie cake tough.
- Throw In The Good Stuff:
- Gently mix in the chocolate chips and half of your Easter candy. Save the rest of the candy for the top. The dough will be thicker than cake batter but not as firm as regular cookie dough—that's exactly what you want.
- Cook It Just Right:
- Put the dough in your pie dish and smooth the top with a spatula. Bake for 25 minutes until it's nice golden brown on top with set edges, but still looks a tiny bit soft in the middle. This gives you that perfect chewy center everyone loves.
- Make It Pretty:
- As soon as the cookie cake comes out hot, push the rest of your candy gently into the top. The heat will help the candy stick without sinking in too far. Let everything cool completely before you cut it so you get nice clean slices.

I really think the tiny Cadbury eggs make this treat extra special. They've got that hard shell that crunches so nicely while the milk chocolate inside makes amazing pockets of sweetness throughout. Every Easter my nieces fight over which pieces have the most Cadbury eggs on them.
Keeping It Fresh
This cookie cake actually tastes better after sitting for a couple hours as all the flavors blend together. You can keep it at room temperature in a sealed container or wrapped tight with plastic for up to 3 days. If you want to store it longer, stick it in the fridge for up to a week, though it'll get a bit firmer when cold. Let it warm up to room temperature before eating for the best taste.
Simple Twists
While Easter candy makes this perfect for spring parties, you can easily change it up for any holiday. Try using red and green M&Ms at Christmas, pink heart candies for Valentine's Day, or colorful sprinkles for birthdays. You can also switch out what goes inside—maybe try white chocolate with dried cranberries or butterscotch chips with some chopped nuts. The basic cookie stays the same, but the extras make it fit any occasion.

Ways To Serve It
This cookie cake is amazing by itself, but a few extras can make it even better. Try it slightly warm with some vanilla ice cream on top or drizzle some warm caramel sauce over it for a fancy touch. For a pretty display, put it on a cake stand with some extra Easter candy or spring flowers around it. Cut it into pie wedges for normal serving or smaller squares if you're feeding a crowd.
Mountain Baking Changes
If you're cooking up high in the mountains, you'll need to tweak things a bit. Add 1-2 tablespoons more flour, use 1 tablespoon less sugar, and pour in 1-2 extra tablespoons of milk. Also, cut back on baking soda to just under 1/2 teaspoon and turn your oven up by 25 degrees while cooking for about 5 minutes less. These changes help deal with the lower air pressure that affects how things rise and how moisture evaporates.
Common Recipe Questions
- → Can I use different types of candies?
Absolutely! You don't need to stick with Easter candies - try mini chocolate bars, bits of caramel, or whatever seasonal candy catches your eye. Go wild with it!
- → What if I don't have a pie plate?
No worries! Any round cake pan or springform pan works fine. Just make sure it's around 9 inches across for the best results.
- → How do I know when the cookie cake is done?
Look for a nice golden brown top. It should feel a bit firm but still soft when you touch it. Don't leave it in too long or you'll lose that awesome chewy texture.
- → How can I store leftovers?
Just wrap it tight with plastic wrap or pop it in an airtight container. It'll stay good on your counter for about 3 days.
- → Can I make this dough ahead of time?
Sure thing! You can mix the dough and keep it in your fridge for a day. Just let it warm up a bit before you spread it out and bake it.