Get the recipe for this beautiful and delicious Easter cookie cake featuring classic Cadbury eggs! It’s an easy Easter dessert that looks as good as it tastes!
I love the Cadbury Eggs Easter Candy. They are cute, colorful mini egg shaped milk chocolate candies with a crisp and crunchy candy egg shell… somewhat like an M&M but unique in flavor. The shells are harder, which makes them hold up better in baking.
Last year I used them to make these adorable no bake edible Egg Nests which are so ridiculously good, I can’t be trusted to have them in the house!
When you hear Cadbury, most think of their Cadbury Cream eggs, which have never been my favorite. In fact, as a kid, I thought it was a cruel joke! If I’m going to be surprised with something in the center, it should be creamy peanut butter!
If you haven’t noticed, I love making cookie cakes! They’re quick and easy and every bite tastes like the center of a cookie.
Rather than spending time refrigerating dough and dropping dough balls on one cookie sheet after another, you just press the dough into your favorite dish.
Why You’ll Love this Recipe
This Easter cookie cake recipe tastes like a mix between a sugar cookie and chocolate chip cookie cake. It’s easy, sweet and the perfect Easter dessert for both adults and children.
I took this cake to a get together last Friday night and after just five minutes, there wasn’t a slice left and kids were returning for seconds!
Cookie cakes are not only effortless, but easy and beautiful to present. You can make it on a sheet pan / cookie sheet, pizza pan, cake pan, casserole dish or two pie dishes. I use a pie or tart dish for pretty presentation.
Of course pretty Cadbury eggs take this cookie cake over the top on a twist of my M&M Cake!
Shopping List
- Unsalted Butter
- White Granulated Sugar
- Light Brown Sugar
- Vanilla Extract
- Eggs
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Cadbury Candy Eggs
How to Make
- Grease your favorite dish and warm oven.
- Combine wet ingredients, and add eggs until just blended.
- In a separate mixing bowl, combine dry ingredients.
- Gradually blend dry mixture into wet mixture. Optional: fold in Cadbury Easter eggs now, or wait until halfway through baking as noted.
- Transfer the cookie dough into your baking dish and press until smooth. You can use parchment paper for the smoothest finish.
- Bake. Halfway through, remove from oven and press candies into the top.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- 10″ Round Tart Pan
Tips
- You can integrate the Cadbury eggs into the cake or use them to garnish on top. Since I was going for a mix of pretty and delicious, I opted to hand select my Cadbury Easter eggs in assorted colors and simply garnish halfway through the baking time.
- It’s nearly impossible to prevent candy from cracking while baking – even Cadbury eggs. When the chocolate melts, it will tend to crack a touch.
- To minimize cracking, bake the Cadbury Eggs Cookie Cake 9 minutes, remove from oven and gently press candies into the top. Return for 7 minutes for a slightly under baked cookie cake (always my preference) or up to 10 minutes.
How to Store
- Room Temperature – Cover with plastic wrap or store in an airtight container up to 3-4 days at room temperature.
- Refrigerate – Refrigerate in an airtight container up to seven days, though refrigeration tends to dry cookies out a little.
- Freeze – Freeze in an airtight container. Double wrap in plastic wrap to prevent odors from seeping in, up to three months.
More Easter Desserts
Easter Cookie Cake with Cadbury Eggs
Ingredients
- 1 cup butter unsalted, softened (2 sticks or 8 ounces)
- ¾ cup white granulated sugar
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 2 eggs size large
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup Cadbury Candy Eggs
Instructions
- Preheat oven to 350℉ and grease a tart/pie dish or baking sheet.
- Combine butter, sugar, brown sugar and vanilla.1 cup butter, ¾ cup white granulated sugar, 1 cup light brown sugar, 1 tablespoon vanilla extract
- Add eggs until just blended.2 eggs
- Add flour, baking soda, baking powder and salt. Combine. You can add the Cadbury eggs now, or wait and add them as noted in the final step, below.3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- Scoop into baking dish, press until smooth.
- Optional: Bake 10 minutes, remove from oven and press candies into top and return for remaining 10 minutes (or until cookie cake is golden brown on top). See notes for more details on baking time.1 cup Cadbury Candy Eggs
- Remove from oven and allow to cool before serving. Enjoy!
Julie’s Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Just perfect for Easter!
Oh, this is so dangerous! I love those candies! I could eat this whole thing! I will have to make & take it to an event, so I’m not tempted to eat it all myself!
My kids loved this cookie cake! Can’t wait to make it again for them.
Hi Julie. I tried this in a regular pie dish as suggested and it took more than double the baking time and it still wasn’t baked. We’re you supposed to use all the batter? Or maybe two pie/tart dishes? Thanks for any suggestions.
I’m sorry – I’ll add a note. You may be using small but deep pie dishes.
No need to apologize. Thank you for replying. Did you use all the mix or just enough to fill one tart?
My tart dish took all of the mix.
This is absolutely delicious! Not too sweet, a perfect Easter cookie cake! We will definitely be making this again!
Yay! So happy you loved it, Amy! Thank you for the 5 stars!
OMG this looks amazingggggggggg! so bad for my diet but so good in my belly, i’m sure!
Sorry, I’m a horrible influence! Enjoy!