Easter cookie cake uses leftover easter candy to make a delightful and festive dessert that combines the flavors of cookies and the colorful sweetness of Easter candies. This recipe is perfect for your leftover Easter candy.
The base of the cake is a giant, soft and chewy cookie, baked to perfection. It's thick enough to support the weight of the candy mixed into it yet still maintains a melt-in-your-mouth texture. As you take your first bite, you're greeted with the satisfying crunch of a golden brown exterior, giving way to a soft, buttery center.
Love Easter candy? Check out homemade Reese peanut butter eggs.
Ingredients
I love this cookie cake because you can use your favorite candies. I've listed what I used for mine, but please feel free to customize!
- flour
- white sugar
- brown sugar
- salt
- baking soda
- butter
- vanilla
- egg
- peeps
- cadbury mini eggs
- peanut M&M's
- reese eggs
- ghirardelli milk chocolate bunnies
- dark chocolate baking chips
See recipe card for quantities.
Instructions
Make the cookie dough.
Mix approximately 2 cups of Easter candy into the dough using the paddle attachment on your stand mixer.
Bake at 350F in a 9" springform pan for 20-25 minutes.
Cool completely, top with dark chocolate butter ganache.
Hint: Instead of baking the chocolate bunnies the whole time, I remove the cake at 20 minutes and top the cake with them, and return the cake to the oven for an additional 3 minutes.
Dark Chocolate Butter Ganache
Dark chocolate butter ganache is a luxurious and decadent mixture typically used as a filling, frosting, or topping in various desserts. It's made by combining dark chocolate with butter create a smooth and rich consistency.
Make the dark chocolate butter ganache while the cake is in the oven. Once the cake is completely cooled, it will be the right consistency for piping.
Instructions for dark chocolate butter ganache topping
- while the cake is in the oven, combine butter and dark chocolate baking chips in a microwaveable safe bowl
- microwave in 30 second intervals, stirring after each one until combined
- allow ganache to cool while cake is cooking and cooling
- once cool, put ganache in a piping bag fitted with a 1M piping tip
Equipment
- 9-inch round springform pan
- stand mixer with paddle attachment
- Piping bag
- 1M piping tip
Storage - Easter candy cookie cake
Leftover cake can be left at room temperature for 2 days in an airtight container. After 2 days, the cookie may start drying out.
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Recipe
Easter Cookie Cake
Equipment
- 9-inch round cake spring form pan
- stand mixer with paddle attachment
Ingredients
Cookie Cake
- 1 ¾ cups 1¾ cups all-purpose flour 210 grams
- ¾ teaspoon baking soda
- ½ teaspoon teaspoon salt
- ½ cup unsalted butter softened 113 grams, 1 stick
- ¾ cup light brown sugar 165 grams
- ¼ cup granulated sugar 50 grams
- 1 large egg
- 2½ teaspoon teaspoons vanilla extract
- 2 cups easter candy
Dark Chocolate Butter Ganache
- 100 grams butter
- 200 grams dark chocolate chips
Instructions
Cookie Cake
- Preheat the oven to 350F. Butter or spray a 9-inch round springform pan with baking spray.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a bowl of a stand mixer using the paddle attachment, beat butter until smooth. Add sugars and beat on medium speed until smooth and well combined, about 2 minutes.
- Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl as needed. While mixing on low speed, add the flour and beat just until combined. Add in candy and mix.
- Press the cookie dough into an even layer in the prepared cake pan.
- Bake for 20 to 25 minutes or until the cookie is lightly browned and appears dry on the surface. Let cool completely in the pan on a wire rack.
- If topping the cake with chocolate bunnies, remove cake 3 minutes before it is done and place bunnies. Continue cooking until cake is done.
Ganache
- While the cake is in the oven, making ganache.
- In a microwaveable safe bowl, combine dark chocolate baking chips and butter.
- Microwave in 30 second intervals until fluid.
- Let ganache set up until cake is completely cooled, about 2-3 hours.
- Place ganache in piping bag and pipe a border around the cake.
Did you make this recipe? Let me know!