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Cadbury Egg Cookie Cake

This Cadbury Egg Cookie Cake is soft, chewy, and loaded with melty chocolate in every bite, making it the perfect Easter dessert. Topped with a smooth vanilla buttercream and finished with crushed Cadbury eggs, it’s simple to make but feels extra special. It’s the kind of treat that’s perfect for sharing, though you might want to keep a slice (or two) for yourself 😉
Prep Time10 minutes
Cook Time12 minutes
Course: cookies
Keyword: cookie cake, easter
Servings: 10 slices
Author: Emily - My Messy Kitchen

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!