Easter Cookie Cake
This effortless Easter cookie cake transforms boxed cookie mix into a festive dessert using one bowl and just a few basic ingredients, with no chilling or rolling required.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 1 hr 15 mins
- Yield: 1
Ingredients
Scale
- 17.5 ounce package chocolate chip cookie mix
- ½ cup (1 stick) salted butter softened
- 1 large egg
- 1 tbsp water
- ½ cup Easter Cadbury eggs divided
- ½ cup Easter M&Ms divided
- ½ cup white chocolate chips
- 16 ounce container vanilla frosting
- Festive sprinkles optional topping
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9-inch springform pan or round cake pan with nonstick spray.
- In a large mixing bowl, stir together the chocolate chip cookie mix, softened salted butter, egg, and water until a thick dough forms.
- Gently fold in ⅓ cup each of the chopped Easter Cadbury eggs, Easter M&Ms, and white chocolate chips, mixing just until evenly distributed.
- Transfer the dough into the prepared pan and spread it out evenly across the bottom.
- Bake for 30–35 minutes, or until the center begins to set and the top turns lightly golden.
- Remove from the oven and, while still warm, gently press the remaining Cadbury eggs, M&Ms, and white chocolate chips into the surface.
- Allow the cookie cake to cool completely in the pan.
- Once fully cooled, carefully release and transfer the cookie cake to a serving plate or cake stand, keeping it upright so the toppings stay in place.
- Fill a piping bag fitted with your favorite tip (such as a Wilton 1M) with vanilla frosting and pipe decorative swirls around the edge.
- Finish by scattering festive sprinkles over the entire cake.
Find it online: https://www.zaynkitchen.com/easter-cookie-cake/