My Favorite Cookie Cake Recipe

This Easter Cookie Cake is soft, buttery, and filled with everything we love about spring baking: melty chocolate chips, sweet frosting, pastel sprinkles, and a little extra love in every slice.

It’s thick, chewy, and perfectly golden around the edges — baked in a cake pan and decorated like a celebration.

Whether you’re hosting Easter brunch, bringing dessert to family dinner, or baking just because, this cookie cake is always a favorite 👒💐

Ingredients:

• 2 ¼ cups flour

• ½ cup sugar

• 1 cup brown sugar

• 1 tsp salt

• ½ tsp baking soda

• 2 tsp pure vanilla extract

• 2 eggs

• 1 cup butter, room temperature

• 1 cup milk chocolate chips

Instructions:

1. Preheat your oven to 350°F. Tip: Line your cake pan with parchment paper to prevent sticking and make cleanup so easy later.

2. In a large bowl, combine: flour, baking soda, sugar, brown sugar, and salt. Whisk everything together until evenly mixed.

3. Add the Wet Ingredients: room temperature butter, eggs, vanilla extract. Mix until the dough is smooth, creamy, and fully combined.

4. Gently fold in the milk chocolate chips.

5. Scoop the dough into your prepared pan and spread evenly. Bake for 20 minutes, or until the edges are lightly golden and the center is set but still soft.

6. Let the cookie cake cool fully before frosting. This keeps the frosting from melting and sliding off.

7. Frost & Decorate! I love using store-bought cookie frosting — it’s easy, smooth, and perfect for piping cute borders and designs. Have fun with it — this is the best part 💐