Easter Chocolate Chip Cookie Cake
Sink your teeth into the warm, gooey goodness of our freshly baked Easter chocolate chip cookie cake, oozing with melty chocolate and sweet, buttery goodness that will leave you craving more with every decadent bite.
Equipment
- 1 9x9 baking dish
Ingredients
Dry Ingredients
- 1⅓ cups gluten-free flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- ⅓ cup pastel chocolate eggs
- ½ cup Easter M&Ms
Wet Ingredients
- ½ cup butter (dairy-free, if desired)
- 1 large egg (room temp)
- 2 tsp vanilla extract
- ¾ cup brown sugar
- ¼ cup sugar
Instructions
- Preheat: Heat your oven to 350°F
- Combine Ingredients: Combine melted and cooled butter with both sugars, your vanilla extract, and the egg. Mix these ingredients until combined with a rubber spatula. In a small bowl, whisk together all dry ingredients. Add dry ingredients into the wet mix using the same spatula until combined. Fold in chocolate chips and candies, and stir with the spatula.1⅓ cups gluten-free flour, ½ tsp baking soda, ¼ tsp salt, ½ cup chocolate chips, ⅓ cup pastel chocolate eggs, ½ cup Easter M&Ms, ½ cup butter, 1 large egg, 2 tsp vanilla extract, ¾ cup brown sugar, ¼ cup sugar
- Prep Container: Lightly grease a 9x9 pan, we used a cute Easter-inspired round pan, but you can use any 9x9 pan. Place dough into the pan. (Dough will be thick.) be sure to smooth it out evenly into the dish.
- Bake: Bake for 24-27 minutes until the top turns brown. I like to remove mine while the inside is still slightly moist, as this will continue to harden after removal. Be sure to cool completely on a wire rack before slicing. Otherwise, your cookie cake may crumble.
