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Spring Cookie Cake

A delightful hybrid dessert that combines the warm, chewy texture of a cookie with the appeal of a cake, topped with colorful candies.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Ensure it's at room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract Substitute with almond extract if needed.
Add-ins
  • 1.5 cups chocolate chips or spring-themed candies (like M&Ms)
  • to taste Sprinkles for decoration (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir until evenly mixed and set aside.
  3. In a large mixing bowl, cream the softened butter with both granulated and brown sugars until light and fluffy, about 3-5 minutes.
  4. Add in the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, stirring until combined. The dough will be thick and slightly sticky.
  6. Gently fold in the chocolate chips or spring-themed candies into the dough.
Baking
  1. Spread the cookie dough evenly into a greased, round cake pan.
  2. Bake for 25-30 minutes or until golden brown. A toothpick inserted in the center should come out clean.
Cooling and Decorating
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Once cooled, decorate with sprinkles or more candies as desired.

Notes

For best results, measure your ingredients accurately, especially the flour. Store leftovers in an airtight container for optimal freshness, best enjoyed within 3-5 days.