Easter Cookie Cake

This Easter Cookie Cake is such a fun springtime dessert! It’s thick, fudgy, and packed with Cadbury Mini Eggs and dark chocolate. My kind of Easter cake!

The edges are perfectly chewy, and the cream cheese frosting on top is just the right amount of sweet, balancing out the richness of the cookie. Plus, it’s a one-bowl recipe, making it super easy to whip up for Easter gatherings or just to enjoy at home. No stress, just deliciousness!

Whether you’re entertaining guests or just doing some Easter baking, this Easter Cookie Cake is a guaranteed hit. Check out my Oreo blondies and pistachio blondies if you love cookie cake texture!

Why you'll love this recipe

• Flavor: This cookie cake is loaded with Cadbury Mini Eggs and dark chocolate, offering a rich, chocolatey taste that’s perfectly balanced by the creamy, lightly sweet frosting on top. My salty cookies have amazing flavor too!
• Texture: You’ll love the thick, fudgy center and the perfectly chewy edges that make each bite satisfying and decadent. Chocolate cookies and cream cookies are super fudgy too!
• Ease: With just one bowl and straightforward steps, this recipe will be apart of your easy Easter desserts repertoire.
• Festive: The vibrant colors of the Cadbury Mini Eggs add a cheerful, festive touch that’s perfect for celebrating Easter dessert with family and friends. Lucky charms cookies and carrot cake truffles are another fun Springtime treat!

Equipment

Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients

What you'll need for this Easter cookie cake:

• Cadbury Mini Eggs: These festive candies add a crunch, amazing flavor, and pops of color, making this easter cookie recipe extra special!
• Butter: Using melted salted butter ensures maximum chewiness and adds a rich, buttery flavor that complements the chocolate.
• Dark Brown Sugar: This sugar not only enhances the fudginess but also contributes a deep, molasses-like sweetness. I use it in my smore blondies as well!
• Extra Egg Yolk: The additional yolk helps create a fudgy texture that makes the texture way better.
• Vanilla Extract: A splash of pure vanilla adds a warm, aromatic flavor that ties all the ingredients together beautifully. Check out my white chocolate mousse cake if you love vanilla!
• Kosher Salt: A crucial ingredient for balancing the sweetness and elevating the flavors of the chocolate and frosting.

See recipe card below for quantities.

Variations & Substitutions

• Peanut Butter Chips: Stir in some peanut butter chips to introduce a nutty, creamy flavor that pairs wonderfully with the chocolate.
• Chopped Nuts: Add chopped nuts like pecans or walnuts for an extra layer of crunch and complexity. Check out my butterscotch cookies if you like nuts!
• Toffee Bits: Sprinkle in toffee bits for a buttery, caramel-like flavor that adds a twist.
• Chocolate Frosting: Replace the cream cheese frosting with a rich chocolate frosting for an extra dose of chocolatey goodness.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make this easy Easter dessert!

Step 1. Preheat the oven to 350°F.
Place the Cadbury mini eggs in a sealed plastic bag. Use a heavy pan to break them into pieces. Set aside.

Step 2. For an 8-inch cake pan: Spray the pan with nonstick spray. Line the bottom with a long strip of parchment paper, allowing it to go up and over the sides. Place a circle of parchment paper on top of the strip.

Step 3. In a medium bowl mix together the flour, baking soda, and salt, set aside. Beat the butter, dark brown sugar, and granulated until smooth and combined.

Step 4. Add the egg, egg yolk, and vanilla extract, mix until just combined.

Step 5. Add the dry ingredients, mix until almost combined.

Step 6. Add the Cadbury eggs and dark chocolate chips, mix until combined.

Step 7. Spread the dough evenly in the pan, making sure it's smooth on top. Bake for 23-27 minutes, or until the top is set and golden brown. Allow the cake to cool completely in the pan. Do not attempt to remove the cake while it is still warm, as it will be too gooey and may break.

Step 8. Take the cookie cake out of the pan. Pipe the cream cheese frosting around the edge, top with more mini eggs.

Hint: Use an offset spatula to smooth out the cookie dough evenly in the pan.

Pro tips

• Pan Preparation: Line your round cake pan with a circle of parchment on the bottom and a long strip over the sides for easy removal; this ensures a clean release without breaking the cake.
• Greasing: Be generous with greasing the pan to prevent any sticking and make cleanup a breeze.
• Baking: Keep an eye on the baking time and don’t over bake. The center should be just set to maintain the perfect fudgy texture.
• Crushing Mini Eggs: Place the Cadbury Mini Eggs in a plastic bag and gently crush them with a rolling pin or heavy pot to avoid them scattering everywhere.
• Salt: Don’t skip the salt—it’s essential for balancing the sweetness and enhancing all the other flavors in the cake.

FAQ

Storage

Room Temperature

Store your Easter Cookie Cake in an airtight container at room temperature for up to 3 days without the cream cheese frosting—no need to refrigerate. Refrigerate after one day with the cream cheese frosting.

Freezer

Freeze it wrapped and in an airtight container for up to 2 months. When you’re ready to enjoy, simply let it thaw at room temperature before serving.

Check out more sweet treats!