Easter Chocolate Chip Cookie Cake

Sink your teeth into the warm, gooey goodness of our freshly baked Easter chocolate chip cookie cake, oozing with melty chocolate and sweet, buttery goodness that will leave you craving more with every decadent bite.

This Easter Chocolate Chip Cookie Cake is a delight to behold. The golden brown cookie dough is sprinkled with morsels of chocolate chips, Easter M&Ms, and candy eggs, creating a beautiful contrast of colors. The scent of vanilla and warm chocolate wafts from the cake, tickling your senses and drawing you closer. The cake’s texture is soft, moist, and slightly crumbly, melting in your mouth with each bite. The chocolate chips, perfectly melted, release a burst of chocolatey goodness with each chew. The cake’s sweetness is just right, neither overpowering nor subtle, making it an excellent treat for any occasion. As you savor each bite, the flavors mingle and dance on your tongue, leaving you with a sense of satisfaction and longing for more. This Easter Chocolate Chip Cookie Cake is a must-have for any chocolate lover and will surely bring a smile to anyone’s face.

How to Make This Easter Chocolate Chip Cookie Cake

To make this chocolate chip cookie cake, you will need the following ingredients:

Dry Ingredients

• 1 1/3 cups gluten-free flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/3 cup pastel chocolate eggs
• 1/2 cup Easter M&M’s

Wet Ingredients

• 1/2 cup butter (dairy-free will work if needed)
• 1 egg (room temp)
• 2 tsp vanilla extract 
• 3/4 cup brown sugar
• 1/4 cup sugar

Then, follow these directions:

1. Preheat: Heat your oven to 350°F
2. Combine Ingredients: Combine melted and cooled butter with both sugars, your vanilla extract, and the egg. Mix these ingredients until combined with a rubber spatula. In a small bowl, whisk together all dry ingredients. Add dry ingredients into the wet mix using the same spatula until combined. Fold in chocolate chips and candies, and stir with the spatula.
3. Prep Container: Lightly grease a 9×9 pan, we used a cute Easter-inspired round pan, but you can use any 9×9 pan. Place dough into the pan. (Dough will be thick.) be sure to smooth it out evenly into the dish.
4. Bake: Bake for 24-27 minutes until the top turns brown. I like to remove mine while the inside is still slightly moist, as this will continue to harden after removal. Be sure to cool completely on a wire rack before slicing. Otherwise, your cookie cake may crumble.
   
   

   Easter Chocolate Chip Cookie Cake

   Sink your teeth into the warm, gooey goodness of our freshly baked Easter chocolate chip cookie cake, oozing with melty chocolate and sweet, buttery goodness that will leave you craving more with every decadent bite.

   Print Recipe Pin Recipe

   Prep Time 5 minutes mins

   Cook Time 27 minutes mins

   Total Time 32 minutes mins

   Course Dessert

   Cuisine American

   Servings 12 servings

   Equipment

   • 1 9x9 baking dish

   Ingredients

     

   1x2x3x

   Dry Ingredients

   • 1⅓ cups gluten-free flour
   • ½ tsp baking soda
   • ¼ tsp salt
   • ½ cup chocolate chips
   • ⅓ cup pastel chocolate eggs
   • ½ cup Easter M&Ms

   Wet Ingredients

   • ½ cup butter (dairy-free, if desired)
   • 1 large egg (room temp)
   • 2 tsp vanilla extract
   • ¾ cup brown sugar
   • ¼ cup sugar

   Instructions

    

   • Preheat: Heat your oven to 350°F
   • Combine Ingredients: Combine melted and cooled butter with both sugars, your vanilla extract, and the egg. Mix these ingredients until combined with a rubber spatula. In a small bowl, whisk together all dry ingredients. Add dry ingredients into the wet mix using the same spatula until combined. Fold in chocolate chips and candies, and stir with the spatula. 
     1⅓ cups gluten-free flour, ½ tsp baking soda, ¼ tsp salt, ½ cup chocolate chips, ⅓ cup pastel chocolate eggs, ½ cup Easter M&Ms, ½ cup butter, 1 large egg, 2 tsp vanilla extract, ¾ cup brown sugar, ¼ cup sugar
     
   • Prep Container: Lightly grease a 9x9 pan, we used a cute Easter-inspired round pan, but you can use any 9x9 pan. Place dough into the pan. (Dough will be thick.) be sure to smooth it out evenly into the dish. 
   • Bake: Bake for 24-27 minutes until the top turns brown. I like to remove mine while the inside is still slightly moist, as this will continue to harden after removal. Be sure to cool completely on a wire rack before slicing. Otherwise, your cookie cake may crumble.
     

   Video