Easy Easter Cookie Cake Recipe

Easy Easter Cookie Cake Recipe

When the holidays role around I need recipes that are easy and delicious. This Cookie Cake is a delicious dessert for your table this year. It will be come a Easter tradition your family will love!


Cookie cake - Wikipedia

The Cookie Cake was first conceived by Michael Coles and Arthur Karp, two businessmen who wanted to get into the cookie business and founded the company Great American Cookies. Coles was inspired to use his grandmother’s chocolate chip cookie recipe after visiting a busy cookie shop in a San Diego mall.

This recipe calls for some some basic cookie ingredients, a springform pan, and 25 minutes. That is so easy!


  • Change the M&M’s….use pastel M&M’s or other colors.
  • Sprinkles…. Feel free to use different sprinkles.
  • Chocolate Chipswe use semi-sweet but you can use differents kinds.
  • Frosting…You can use vanilla frosting or add some food coloring to change the color.


  • Butter…unsalted
  • Sugar….this recipe uses brown sugar and granulated sugar.
  • Eggs
  • Vanilla extract…make sure you double it in any recipe.
  • All-purpose Flour
  • Baking soda
  • Cornstarch….Add in 1 teaspoon of cornstarch to help create a thick cake cookie.
  • Salt 
  • Pastel M&Ms, and Pastel Sprinkles
  • Powdered sugar 
  • Milk

If you do not have a round spring form pan, just double the recipe and make it in a 9×13. It will be gone so quickly.

Make sure to not overcook cookie. It is better to cook cookie until just about done and then let it finish cooking after removing from oven.

Cover this cookie cake at room temperature for up to three days.

To freeze this cake, place in in a freezer-safe container and freeze for 2-3 months. 

If you are making it for your family Easter party, it will be a huge hit. Spring has never tasted so good!

Grab a glass of milk and enjoy a slice of this delicious cookie cake! 

Scroll down for the recipe……

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Easter Dessert
Cuisine American
Servings 12


  • 1/2 cup softened unsalted butter 
  • 1/2 cup packed light brown sugar 
  • 1/4 cup  granulated sugar
  • 1  large egg
  • 1 tsp  vanilla extract
  • 1 1/4 cup  all-purpose flour
  • 1/2 tsp  baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup pastel M&M’s
  • Sprinkles for garnish


  • 1/3 cup softened unsalted butter 
  • 1 1/2 cups  powdered sugar
  • 2 tbsps  milk
  • 1 tsp  vanilla extract


  • Preheat oven to 350º. Spray a springform with non-stick cooking spray. Set aside.
  • In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy.
  • Add the egg and vanilla and mix until combined.
  • Slowly add dry ingredients and mix until just combined. Fold in chocolate chips.
  • Press cookie dough in pan, using fingertips. Press m&m’s evenly spaced into the dough.
  • Bake for 25 minutes or till the top is golden brown. Remove from the oven and gently press the remaining candies across the surface of the cookie cake while it's hot.
  • Allow the cake to cool on a wire rack for 15 minutes and then release from the springform pan. Remove parchment paper and allow to cool completely on wire rack.
  • Prepare the frosting.
    Combine butter with powdered sugar,
    1 Tablespoon of mik,
    and vanilla extract in a medium bowl.
    Mix with an electric mixer until smooth and combined. Add more milk for a thinner frosting.
  • Transfer frosting to a disposable piping bag fitted with a star tip. With gentle pressure pipe the edges of the COOLED cookie cake in a circular scrolling pattern around the cookie.
    Garnish with sprinkles if desired.
Keyword easter cookie cake, spring dessert