Ready for the oven in minutes, this make-ahead Easter Cookie Cake is an easy dessert. Easy and chewy, it's a a giant sugar cookie - Cadbury mini egg cake!
Preheat oven to 350° (175° C) Grease or spray a 10 or 12" tart pan, springform pan, pie plate or cast iron skillet.
Combine butter (1 cup) in mixer, whipping for 1 minute. Add sugars (¾ cup granulated, 1 cup brown) and mix on medium-high for 1-2 minutes, mix longer 2-3 minutes if using natural cane sugar. Add vanilla and combine. Add eggs (2) one at a time, mixing until just combined, about 30 seconds per egg.
In a medium bowl stir together flour (3 cups), baking soda (1 tsp), baking powder (½ tsp) and salt (¼ tsp). Add flour mixture to wet dough, and mix on low until just combined. Spoon dough into prepared tart pan and smooth out as much as possibly, pressing evenly. I place a piece of plastic wrap or parchment on top and smooth.
Three ways to add mix-ins
Preferred: press cadbury mini eggs into the sugar cookie dough and cover, then bake as directed below. ORBake for 9-11 minutes, remove from oven (close the door) and press Cadbury mini eggs into the dough, then return to the oven -- this will help the hard candy shells not to crack. Or once removed from oven, quickly press chocolate candies into the giant cookie cake.
Bake for 18-25 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.
Notes
Recipe adapted from Julie Blanner.Feel free to substitute any of your favorite chocolate covered candy, try peanut butter M&M's, regular m&m's or just plain ol' chocolate chips.
High Altitude Cookie Cake Adjustments
I bake at mile high (5280 ft above sea level) - this recipe has been tested at high altitude and at sea level.
Increase flour by two tablespoons.
Decrease baking soda to ½ teaspoon, and keep baking powder the same.
Decrease granulated sugar to ⅔ cup and brown sugar to ¾ cups.
For an even chewier cookie, use one whole egg and one egg yolk in place of two eggs.
Bake in 375° F (190° C) oven until puffed, just pulling away from the edges, and no longer glossy in the center, start checking on it at about 18 minutes. For a more cakey cookie, bake on the longer side. The cookie should never really get brown, just a slight golden around the edges. Cool completely before slicing.
Storage Tips
Countertop - Store this cookie cake like you would any other cookie, the fridge tends to dry it out faster, so I like to store on the counter well covered or in an airtight container for up to 3 days (if it lasts that long).Refrigerate—You Can store it in the refrigerator for an additional day or two. Before serving, let it sit at room temperature for at least half an hour.
How to Freeze a Cookie Cake
You can freeze a homemade cookie cake for up to a month. Wrap the cooled cookie cake well in plastic wrap and then again in aluminum foil. Allow it to thaw on the countertop before enjoying it again.