Easter Cookie Cake
A fun and festive cookie cake combining buttery flavor, chocolate chips, and colorful sprinkles, perfect for Easter celebrations.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure it is at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Use room temperature.
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup chocolate chips Feel free to use different types of chocolate.
- 1 cup colorful sprinkles
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients until just combined, being careful not to overmix.
- Fold in the chocolate chips and colorful sprinkles.
- Spread the batter evenly in the prepared baking pan.
Baking
- Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
Cooling and Serving
- Allow to cool before cutting into squares and serving.
Notes
For an added touch, dust with powdered sugar before serving or pair with ice cream or whipped cream. Store leftovers in an airtight container.