Easter Cookie Cake

A spatula serving a slice of cookie cake

A simple cookie base studded with M&Ms and topped with buttercream frosting, this Easter Cookie Cake is rich, chewy, and delicious. It's super easy to make and so pretty featuring springtime colors.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: easter dessert, easter treat ideas, M&M cookie cake

Servings: slices

Ingredients

FOR THE CAKE

1 cup unsalted butter , softened to room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs , room temperature
1 teaspoon vanilla extract
2 & 1/3 cups all-purpose flour , spooned and leveled
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pastel M&M's chocolate candy
1/2 cup walnuts , finely chopped
1/4 cup birthday/pastel sprinkles

FOR THE PINK FROSTING

1/4 cup unsalted butter , softened to room temperature
1/4 cup shortening
3 & 1/2 cups powdered sugar
A pinch of salt
1 teaspoon vanilla extract
2-3 drops pink food color
2 tablespoons milk

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 12-inch spring form pan with butter and set aside. (see note below.)
In a large mixing bowl using an electric mixer, cream together unsalted butter, sugar, and brown sugar until creamy & fluffy. Add the eggs, then vanilla and mix until combined.
Sift the all-purpose flour, baking soda, and salt over the wet mixture, and mix until combined to form a cookie dough. Fold in M&Ms and chopped walnuts gently until it evenly spreads throughout the dough.
Transfer the cookie dough to the greased springform pan and press down to evenly spread throughout the pan.
Bake for 18 to 20 minutes until golden brown, but still a bit soft at the center.
Once baked place a few more M&Ms on top of the cookie cake while it is still hot. Press gently to adhere. Let it rest for 1 hour or until completely cooled.
Meanwhile prepare the pink frosting. In a medium bowl, cream butter and shortening until fluffy. Add powdered sugar along with salt and vanilla extract, and continue mixing until creamy. If the frosting is too dry, add milk to achieve a smooth consistency. Add 2 to 3 drops of pink food coloring and continue mixing until smooth. Transfer the pink frosting to the piping bag with a star-tip.
Gently loosen the springform pan, and carefully remove the cooled cookie cake, transfer it to a serving plate.
Use pink frosting to decorate the top edge of the cookies, then sprinkle pastel sprinkles over it. Slice the cookies into wedges, serve, and enjoy!

Video

Notes

What if I only have a 10-inch pan? This is fine, but you might need to bake it a couple minutes longer, since the cookie dough won't have as much surface area.

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