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Easter Cookie Cake

A festive cookie cake that combines comforting flavors of brown sugar and butter with chocolate chips and colorful Easter candies.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, melted or brown the butter for deeper flavor
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 1 1/3 cups all-purpose flour spoon and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt omit if using salted butter
Add-ins
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup assorted Easter chocolate candies reserve 1/4 cup for topping

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and generously spray a 9-inch pie plate with non-stick cooking spray.
  2. In a large, microwave-safe bowl, melt the butter.
  3. Whisk in the brown sugar and granulated sugar until well combined.
  4. Add the vanilla extract, then whisk in the egg until the mixture is smooth.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined, avoiding overmixing.
  7. Gently fold in the chocolate chips and 1/2 cup of the Easter candies, reserving the rest for topping.
Baking
  1. Scrape the cookie dough into the prepared pie plate, smoothing the top.
  2. Bake for 22-26 minutes until the edges are golden brown and the center is slightly underdone.
  3. Remove from the oven and immediately press reserved candies into the top.
  4. Allow the cookie cake to cool completely in the pan on a wire rack before slicing.

Notes

Slice and serve warm or at room temperature. Pair with whipped cream or ice cream. Keep tightly covered or in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.