Description
Indulge in the rich, buttery texture of this Easter Cookie Cake, where each bite melts in your mouth, leaving a delightful sweetness that dances on your palate. Topped with a creamy frosting and vibrant sprinkles, this cake is a feast for both the eyes and the taste buds, making it the perfect centerpiece for your Easter celebration.
Ingredients
Scale
- For the Cookie Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1/2 cup pastel M&M’s
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and pastel M&M’s.
- Spread the cookie dough evenly into a greased 9×13 inch baking pan.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Allow the cookie cake to cool completely in the pan.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream, mixing until smooth. Add vanilla extract and food coloring if desired.
- Spread the frosting over the cooled cookie cake and decorate with additional M&M’s and sprinkles.
Notes
- This cookie cake can be made a day in advance; store it in an airtight container at room temperature.
- Leftovers can be stored in the refrigerator for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 28 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Easter Cookie Cake, cookie cake, Easter dessert, festive cake, chocolate chip cake, spring baking, holiday treats, creamy frosting, M&M's cake, easy dessert recipe, family-friendly dessert, colorful cake, sweet treats