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Giant Cadbury Cookie Cake

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This simple, yet elegant make-ahead Giant Cadbury Cookie Cake is the perfect and quick dessert for any Easter or Spring celebration. Easy, chewy, a giant sugar cookie studded with chocolate Cadbury eggs, a new Easter tradition your family will love.

I am always looking for quick, make ahead desserts that I can whip up and have on hand, especially for holidays — instant hit!

My eggs cracked, but they look kind of cute, all crackly and since nothing I do is ever perfect, this works great for me.

The perfect Easter dessert, whether it’s for a brunch, lunch or dinner. It’s really just a giant baked sugar cookie, chewy, soft and delicious; studded with crunchy and creamy mini Cadbury Eggs. 

Prebaked giant cookie cake with cadbury Easter chocolates pressed into the dough.
  • Start by placing 1 cup of softened butter (I used salted butter) into the bowl of a stand mixer and whip it up for 1-2 minutes until light and fluffy.
  • Preheat your oven to 350º and grease a 10″ or 12″ tart, pie dish or it would be delicious cast iron skillet.
Mixing the butter for cadbury cookie cake |
  • Pour sugar to the whipped butter. I use unbleached all-natural cane sugar, which is a bit more coarse than refined white sugar, so whip it a bit longer, 2-3 minutes with the butter and brown sugar.
Pouring in Natural Cane Sugar to butter mixture |
  • Next add your brown sugar…cream it well, for a minute or two. Scrape down the sides of the bowl.
Adding brown sugar to sugar cookie batter |
  • Pour in your vanilla a generous tablespoon of it, gives it a beautiful vanilla flavor.
adding vanilla extract to batter |
  • Add your eggs, one at a time; just until blended.
Adding eggs to sugar cookie batter |
  • While eggs are mixing, in a medium bowl stir together all-purpose flour, baking soda,  baking powder and salt.
Flour and leavening for cookie cake |
  • Slowly add flour to the butter and sugar mixture, until just combined.
  • Spoon batter into prepared tart pan and press to fill the entire pan, trying to get it as even as possible. Try placing a piece of parchment paper on top and smooth cookie dough.
Giant Sugar Cookie dough pressed into Tart Dish |

The Secret to non-sinking Cadbury Eggs

  • Bake for 9-12 minutes at 350° then remove from oven on a cooling rack and press Cadbury Candy Eggs into the cookie in desired pattern. I didn’t quite use the entire cup of candies.
Pressing Cadbury Mini Eggs into Giant Sugar Cookie | #eastertreats #cadbury #giantcookie

KATHLEEN’S TIP | Make sure to keep the oven door closed while you are pressing the candies on top so the heat doesn’t escape.

  • Return to oven and continue baking for 7-10 minutes until top is no longer glossy. If you prefer a more underdone cookie (like I do!) then remove sooner, if you prefer it more cooked all the way through, go to the end of that time.
  • Remove from oven and cool on rack completely before serving.
Cadbury Cookie Cake with Easter grass and Cadbury Chocolates. #eastertreats #cadbury #giantcookie

Slice and serve like you would a pie, maybe even with a scoop of vanilla bean ice cream on top!

Cadbury Sugar Cookie Cake with Green Easter grass close up shot of soft baked giant cookie.

OPTIONAL | If you prefer, you may add the candy eggs directly to the batter, stirring them in gently as to not crush them. Or place Cadbury Mini Eggs before you bake, pressing gently into the soft dough.

Recipe adapted from her Julie Blanner’s Cadbury Cookie Cake.

Give these other springtime recipes a try as well:

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Yield: 8-12 Slices

Giant Easter Sugar Cookie Cake

Cadbury Cookie Cake | #eastertreats #cadbury #giantcookie

This simple, yet elegant make-ahead Cadbury Cookie Cake is the perfect and quick dessert for any Easter celebration. Soft, chewy, giant sugar cookie!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Untitled Group


  1. Preheat oven to 350° F. Grease or spray a 10" or 12" tart pan or pie plate or cast iron skillet.
  2. Combine butter in mixer, whipping for 1 minute. Add sugars and mix on medium-high for 1-2 minutes, 2-3 minutes if using all-natural cane sugar. Add vanilla and combine. Add eggs one at a time, mixing until just combined.
  3. In a medium bowl stir together flour, baking soda, baking powder and salt. Add flour mixture to creamed butter mixture, mix on low. Spoon dough into prepared tart pan and smooth out as much as possibly, pressing evenly. Place parchment paper or wax paper over top and smooth with hands.
  4. Bake for 9-11 minutes, then remove from oven (closing door) and place on cookie sheet. Quickly, press Cadbury Eggs (or other candy coated chocolates) in desired pattern on top of half-baked cookie. Return to oven and bake for an additional 7-11 minutes until lightly browned on top. I prefer mine a little less baked, crisp edges and chewier center. Cool completely on cooling rack and slice like you would a pie.
  5. Make ahead 1 day and keep refrigerated until ready to serve, remove from refrigerator 30-60 minutes prior to serving. May be frozen for up to 1 month, bring to room temperature before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 302Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 214mgCarbohydrates: 47gFiber: 1gSugar: 27gProtein: 3g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

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Double Long Pin with image of uncooked cookie cake on top pressing Cadbury chocolates in and bottom of cooked cake.

lava cake on gray patterned plate open with oozing
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Sunday 28th of March 2021

What a cute idea for Easter! Definitely making it this week!


Tuesday 30th of March 2021

Thanks Madi, hope you love it!

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