Easy Giant Cookie Cake
This Giant Easter Cookie Cake is soft, chewy, and loaded with colorful Cadbury Mini Eggs. Baked in a single pan for easy slicing, it has crisp golden edges, a gooey center, and is perfect for Easter gatherings, parties, or casual family desserts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8–10 servings
- Category: Dessert
- Cuisine: American
Ingredients
**Cookie Dough Base**
1 cup butter, room temperature (2 sticks)
3/4 cup granulated sugar (2/3 cup for high altitude)
1 cup light brown sugar, packed (3/4 cup for high altitude)
1 tablespoon vanilla extract
2 large eggs, room temperature
3 cups unbleached all-purpose flour (+2 tablespoons for high altitude)
1 teaspoon baking soda (1/2 teaspoon for high altitude)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt (1/2 teaspoon if using unsalted butter)
**Mix-ins & Toppings**
1 cup Cadbury Mini Eggs (or M&M’s, chocolate chips, Reese’s Pieces, or Easter candy)
Instructions
**Prepare Pan and Oven**
Preheat oven to 350°F (175°C). Generously grease a 10–12 inch tart pan, springform pan, pie plate, or cast iron skillet.
**Cream Butter**
Beat butter on medium-high speed for 1 minute until light and fluffy.
**Add Sugars**
Add granulated and brown sugar. Cream for 1–2 minutes until pale and fluffy (2–3 minutes if using natural cane sugar).
**Add Eggs and Vanilla**
Mix in vanilla extract. Add eggs one at a time, mixing just until combined.
**Prepare Dry Ingredients**
In a separate bowl, stir together flour, baking soda, baking powder, and salt.
**Combine Wet and Dry**
With mixer on low speed, add dry ingredients gradually. Mix just until combined—do not overmix.
**Spread Dough**
Press dough evenly into prepared pan using a spatula or parchment paper.
**Add Toppings**
Press Cadbury Mini Eggs gently into the top of the dough.
**Bake**
Bake for about 20 minutes until edges are golden and center looks slightly underbaked.
**Cool and Serve**
Cool for 10–15 minutes before slicing. Serve warm for a gooey center or fully cooled for clean slices.
Notes
• Use room temperature butter for proper creaming.
• A 10-inch pan yields a thicker, gooier cookie; 12-inch creates a thinner cookie.
• Cast iron skillets create extra crispy edges.
• High-altitude adjustments are included in ingredient measurements.
• Cookie cake continues to set as it cools—don’t overbake.
• Store covered at room temperature for up to 3 days.
Find it online: https://pinchofwarmthbakes.com/easy-giant-cookie-cake/