Turn my viral chocolate chip cookie bars into a thick, chewy Easter cookie cake! No special pan required—you can use a simple DIY foil pan hack. Top with green frosting and Cadbury Eggs for a festive spring treat.
How to Make Easter Cookie Cake:
This is a step-by-step overview. Scroll down to the recipe card for exact measurements and full instructions.
Step 1: Make the Dough
Prepare the dough following the recipe directions below. Fold in crushed Cadbury Eggs and chocolate chips, then press the dough immediately into your prepared DIY foil cookie cake pan. Don’t let the dough sit too long or it will dry out.
Step 2: Press into Pan & Bake
You don’t need a specialty pan—use the DIY foil pan hack to keep the cookie round. Place the foil ring on a parchment-lined baking sheet and spray with nonstick spray before adding the dough.
Tip: If any dough squeezes out under the foil ring during baking, press it back in with a butter knife or trim it away after baking.
Step 3: Cool & Decorate
Let the cookie cake cool completely. Make or use canned green frosting and pipe a grass-like border along the edge with a large star tip. Arrange whole Cadbury Eggs on top and slice into 8–12 pieces.
To achieve the green color I used a small amount of yellow and blue gel food coloring.
Tip: If you don’t have a large star tip, use a piping hack with a zip-top bag or pipe little circles to mimic grass.
Easy Easter Cookie Cake
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Ingredients
- ¾ cup unsalted butter (melted)
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour (add an extra ¼ cup if dough is too runny)
- 1 cup semi-sweet chocolate chips
- 1 cup Cadbury Eggs, crushed
- ¼ cup unsalted butter, softened
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk
- Green food coloring
- Cadbury Eggs, whole (for decorating)
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Instructions
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Preheat oven to 350°F (175°C).
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In a medium microwave-safe bowl, melt ¾ cup unsalted butter. Let cool slightly.
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Stir in ½ cup granulated sugar and ¾ cup light brown sugar until combined (no mixer). Add 1 large egg and 1 yolk plus 2 teaspoons vanilla and mix until smooth.
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Add 1 teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt. Mix in 2 cups all-purpose flour until the flour is incorporated. Fold in 1 cup crushed Cadbury Eggs and 1 cup chocolate chips. Work quickly to the next step.
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Make a DIY foil pan or use a 10″ round pan. Spray with nonstick spray and set the ring on a parchment-lined baking sheet. Press the dough evenly into the pan.
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Bake at 350°F for 18–20 minutes if using the foil pan (a metal pan may need 16–18 minutes). The top should be lightly golden and slightly underbaked in the center so the cake stays soft. Remove from oven and cool completely.
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Once cool, remove the foil ring. Make the frosting and tint it green. Use a large star tip to pipe a grass border and arrange whole Cadbury Eggs on top. Slice and serve.
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Store covered at room temperature or in an airtight container up to 3 days.
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Beat ¼ cup softened unsalted butter on medium-high for 2 minutes until smooth. With the mixer on low, add 1 ¼ cups powdered sugar and mix until combined, scraping the bowl as needed.
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Add 1 teaspoon vanilla and a pinch of salt. Add 1–2 tablespoons milk, one tablespoon at a time, then beat on high 2–3 minutes until creamy. Adjust powdered sugar or milk to reach piping consistency.
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Mix in green food coloring and pipe onto the cooled cookie cake. This amount makes enough to pipe a border; double the recipe for full coverage.
Notes from Melissa
Chocolate chips: Use semi-sweet, milk, dark, or white chocolate—whatever you prefer.
To freeze: Because this recipe uses melted butter, it can dry out after freezing. Cool completely, wrap tightly in plastic wrap and an airtight container. Freeze up to 1 month. Thaw before decorating.
Nutrition information is an estimate and does not include Cadbury Eggs in the calculation.
Nutrition
Carbohydrates: 87g,
Protein: 6g,
Fat: 33g
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