Easter Cookie Cake

5 from 1 vote

This rich and gooey Easter cookie cake made with peanut butter, old-fashioned oats, and mini chocolate eggs is the perfect mashup of nostalgic flavors. The kids will have a blast helping bake up this fun, easy-to-make dessert!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 399kcal

Author: Ashley Boyd

Equipment

Ingredients

Cookie Cake

1 cup old-fashioned rolled oats
¾ cup all-purpose flour spooned and leveled
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoons salt
½ cup unsalted butter melted
½ cup creamy peanut butter see note
½ cup light brown sugar or dark brown
½ cup granulated sugar
1 large egg room temperature
1 ½ teaspoons pure vanilla extract
1 cup mini Cadbury eggs slightly crushed
½ cup semi-sweet chocolate chips
Sprinkles for topping, optional

Vanilla Buttercream

6 tablespoons unsalted butter softened
1 ¼ -1 ½ cups powdered sugar
1 tablespoon milk or cream
1 teaspoon pure vanilla extract
⅛ teaspoon salt

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Instructions

Preheat your oven to 350°F. Spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
In a medium mixing bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, baking powder, and salt, and set aside.
In a separate large mixing bowl, mix the melted butter, peanut butter, brown sugar, and granulated sugar with a wooden spoon until well combined. Stir in the egg and vanilla extract until no longer visible.
Add the oats and flour mixture to the bowl with the butter mixture and stir with a wooden spoon or a silicone spatula just until no more streaks of dry flour are visible.
Fold the mini eggs and chocolate chips into the cookie dough, being careful not to overmix.
Wet hands with water (to prevent sticking) and press the cookie dough into the bottom of the springform pan, ensuring it reaches the edges of the pan. Bake the cookie cake for 18 to 22 minutes until slightly golden brown on top. The center may appear a bit under-baked - it will continue to set as the cookie cake cools.
While the cookie cools, beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment until thick and creamy. Start on low speed (3-4 on a stand mixer) and gradually increase to medium-high (6-8).
Beat in the milk, vanilla, and salt until a smooth, pipeable consistency is reached.
Transfer the frosting to a piping bag fitted with a star piping tip, I love the 1M Wilton piping tip. Pipe frosting around the edge of the completely cooled cookie cake and finish with sprinkles if desired. Slice and enjoy!

Notes

You may substitute quick-cooking oats, although it may change the final texture of your cookie cake slightly.
For the best result, you want to use traditional, no-stir creamy peanut butter for this recipe and not the natural varieties that require stirring.
I always recommend using good quality, pure vanilla extract for baking to ensure the best flavor. Imitation and low-quality vanilla can give your baked goods an "off" flavor.
To crush the mini Cadbury eggs, place them in a large zip-top bag and gently crush them using a rolling pin.
If you're making this cookie cake outside of the Easter season, you may substitute M&M candies (no need to crush), dried fruit, or chopped nuts.
For an attractive, bakery-style finish, reserve some crushed Cadbury mini eggs and press them into the top of the cookie dough before the cookie cake goes into the oven.
Allow the cookie cake to cool completely before frosting and cutting. This prevents the frosting from melting into the cookie and allows for clean slicing.

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