I am so excited to share this recipe with you because I truly could not stop eating it. And if you know me, that’s saying something. I’m usually a one-cookie-and-done kind of person, just enough to satisfy the sweet tooth and move on. But this cookie cake? With those melty Cadbury eggs baked right in and the smooth vanilla buttercream on top… I kept coming back for “just one more slice” with my coffee for days 🙂
This is my classic chocolate chip cookie cake base, but with a fun Easter twist. Instead of chocolate chips, we’re loading it up with chopped Cadbury eggs, which melt into little pockets of chocolatey goodness. Then we swap the rich chocolate frosting for a light, sweet vanilla buttercream and finish it with crushed Cadbury eggs on top for the perfect festive touch.
It’s soft, chewy, a little gooey in the center, and honestly just one of those desserts that disappears fast.
Recipe Tips:
Use a springform pan: I always recommend a springform pan for cookie cakes. It makes removing the cookie so much easier and keeps everything intact. Spray with nonstick baking spray and line the bottom with parchment paper for best results. Let it cool completely before removing so it doesn’t break apart.
Underbake the cookie: This is key to that soft, chewy texture. I bake mine for right around 22 minutes. The edges should look set, but the center will still be soft, that’s exactly what you want. It will continue to set as it cools.
Corn starch: Don’t skip this! Corn starch helps create that soft, tender, bakery-style texture. It’s one of the secrets to keeping the cookie cake thick and chewy.
Melted butter: Using melted butter instead of creaming it with sugar gives this cookie cake a denser, chewier texture. It’s what makes it feel more like a giant bakery cookie instead of a fluffy cake.
Chop the Cadbury eggs: Give them a rough chop so you get a mix of big chunks and smaller pieces. This helps distribute the chocolate evenly while still giving you those gooey bites throughout. I end up using most of the bag in the actual cookie cake and reserve maybe a handful and sprinkle over top of the buttercream!
This cookie cake is perfect for Easter, spring gatherings, birthdays, or honestly just a weekend treat when you want something fun and a little different. If you make it, I’d love for you to leave a rating and comment, I always love seeing how your bakes turn out!
Cadbury Egg Cookie Cake
Ingredients
For the cookie cake:
- ¾ cup salted butter melted. you can use unsalted if you prefer!
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 2 cups all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup roughly chopped Cadbury Chocolate Eggs
For the frosting:
- ½ cup salted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream or milk room temperature
- ¼ tsp salt
Instructions
For the cookie cake:
- Preheat the oven to 350° and grease and line the base of a 10 inch springform pan with parchment paper. In the bowl of a stand mixer combine melted butter, light brown sugar, granulated sugar, vanilla extract and eggs. Mix on medium speed for 30 seconds until combined.
- With the mixer on low add in the flour, corn starch, baking soda and salt. Mix on low until incorporated. Remove the bowl from the stand and fold in the chopped Cadbury Eggs with a spatula. Spread the cookie dough in the prepared pan and bake for 22-25 minutes or until the cookie is lightly browned and looks dry on the surface. Allow to cool completely.
For the frosting:
- In the bowl of a stand mixer, beat the butter until smooth. Add in the powdered sugar, vanilla extract, and salt, and mix until combined. Add the milk or cream, one tablespoon at a time, until the frosting is smooth, creamy, and pipeable.
- Transfer the frosting to a piping bag fitted with your favorite tip (I used a large Wilton 8B) and pipe a border around the edge of the cooled cookie cake. Top each swirl with crushed Cadbury eggs, slice, and serve!