Easy Giant Cookie Cake

Giant Cookie Cake is the ultimate crowd-pleasing dessert that transforms classic chocolate chip cookie dough into one enormous, shareable treat baked in a single pan for easy entertaining and impressive presentation. This show-stopping cookie skillet features crispy edges and a soft, gooey center loaded with Cadbury Mini Eggs for Easter celebrations, though you can customize it with any candy, chocolate, or mix-ins for year-round occasions. Unlike traditional cookies that require scooping, spacing, and baking multiple batches, this giant cookie cake bakes all at once in a tart pan, pie plate, or cast iron skillet, serving 12 people with minimal effort.

Whether you’re planning Easter parties, birthday celebrations, family gatherings, or simply want an impressive dessert that looks bakery-quality but comes together in 30 minutes, this giant cookie delivers. The recipe includes high-altitude adjustments and endless customization options, making it adaptable to any occasion or preference.

Why You’ll Love This Giant Cookie Cake Recipe

This giant cookie cake proves that bigger truly is better when it comes to chocolate chip cookies. Baking one enormous cookie eliminates the tedious process of scooping individual cookies, waiting for multiple batches, and monitoring different baking times. You simply press all the dough into a pan and bake once, making this ideal for busy cooks or last-minute entertaining.

The texture combination is perfection—crispy, caramelized edges surrounding a soft, almost gooey center that stays warm longer than individual cookies. The larger surface area means more of those coveted crispy edges everyone fights over. Serving it straight from the pan creates a casual, shareable experience that feels festive and fun, perfect for parties where guests can grab slices with their hands or plates.

The customization possibilities are endless. For Easter, Cadbury Mini Eggs create a colorful, festive topping that screams spring celebration. For birthdays, add sprinkles and birthday candles. For holidays, use seasonal M&M’s or crushed candy canes. For everyday indulgence, stick with classic chocolate chips or chunks. The base recipe works beautifully with any mix-in you can imagine.

Ingredients

Cookie Dough Base

• 1 cup butter, room temperature (2 sticks) – Creates rich, buttery flavor
• ¾ cup granulated sugar (⅔ cup for high altitude) – Provides sweetness and crispy edges
• 1 cup light brown sugar, packed (¾ cup for high altitude) – Adds moisture and chewy texture
• 1 tablespoon vanilla extract – Enhances overall flavor
• 2 large eggs, room temperature – Binds ingredients and adds richness
• 3 cups unbleached all-purpose flour (+ 2 Tbsp for high altitude) – Creates structure
• 1 teaspoon baking soda (½ tsp for high altitude) – Provides lift and spread
• ½ teaspoon baking powder – Creates tender crumb
• ¼ teaspoon kosher salt (½ tsp if using unsalted butter) – Balances sweetness

Mix-ins and Toppings

• 1 cup Cadbury Mini Eggs (or M&M’s, chocolate chips, Reese’s Pieces, Easter candy)

Special Equipment

• 10 or 12-inch tart pan, springform pan, pie plate, or cast iron skillet

Ingredient Notes

Butter Temperature: Room temperature butter (soft enough to leave an indent when pressed) is crucial for proper creaming. Leave butter out for 30-60 minutes before starting.

Sugar Balance: The combination of granulated and brown sugar creates ideal texture—granulated provides crispy edges while brown sugar adds moisture and chewiness. For less molasses flavor, use all granulated. For chewier texture, use all brown sugar.

Natural Cane Sugar: If using natural cane sugar instead of regular granulated, extend the creaming time to 2-3 minutes to ensure it dissolves properly.

High Altitude Adjustments: The recipe thoughtfully includes specific adjustments for high-altitude baking—reduce sugar, reduce leavening, and add extra flour to compensate for lower air pressure that affects cookie structure.

Pan Selection: A 10-inch pan creates a thicker, gooier cookie, while a 12-inch pan produces a thinner, crispier cookie. Cast iron skillets create especially crispy, caramelized bottoms. Tart pans with removable bottoms make serving easiest.

Candy Options: Cadbury Mini Eggs are perfect for Easter, but this recipe works with any candy or chocolate. M&M’s, Reese’s Pieces, chocolate chips, white chocolate chunks, crushed Oreos, chopped candy bars, or leftover Halloween candy all work beautifully.

Step-by-Step Instructions

Step 1 – Prepare Pan and Oven

Preheat your oven to 350°F (175°C). Generously grease or spray a 10 or 12-inch tart pan, springform pan, pie plate, or cast iron skillet with cooking spray or butter. Make sure to coat the bottom and sides thoroughly to prevent sticking.

Step 2 – Cream the Butter

Place the room temperature butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer with a large bowl). Whip the butter on medium-high speed for 1 minute until it’s light and fluffy.

Step 3 – Add Sugars and Cream

Add the granulated sugar (¾ cup) and packed light brown sugar (1 cup) to the whipped butter. Mix on medium-high speed for 1-2 minutes until the mixture is light, fluffy, and slightly paler in color. If you’re using natural cane sugar, extend this creaming time to 2-3 minutes to ensure proper dissolution and incorporation.

Step 4 – Add Vanilla and Eggs

Add the vanilla extract and mix until combined. Add the eggs one at a time, mixing on medium speed for about 30 seconds after each addition until just combined. Don’t overmix—you just want the eggs incorporated smoothly into the batter.

Step 5 – Prepare Dry Ingredients

In a medium bowl, stir together the all-purpose flour (3 cups), baking soda (1 teaspoon), baking powder (½ teaspoon), and kosher salt (¼ teaspoon) until evenly distributed.

Step 6 – Combine Wet and Dry

With the mixer on low speed, add the flour mixture to the wet dough gradually. Mix only until the ingredients are just combined and you no longer see dry flour streaks. Overmixing creates tough, dense cookies rather than tender ones, so stop mixing the moment the dough looks uniform.

Step 7 – Spread Dough in Pan

Spoon the cookie dough into your prepared pan. The dough will be thick and somewhat difficult to spread. Use a spatula or the back of a spoon to spread it as evenly as possible across the bottom of the pan. For easiest spreading, place a piece of plastic wrap or parchment paper over the dough and use your hands to press it into an even layer that reaches the edges of the pan and has uniform thickness throughout.

Step 8 – Add Toppings

Remove the plastic wrap or parchment. Press the Cadbury Mini Eggs (or your chosen candy) into the top of the dough, distributing them evenly across the entire surface. Press them in gently so they’re partially embedded but still visible—they’ll sink slightly during baking.

Step 9 – Bake to Perfection

Bake in the preheated 350°F oven for approximately 20 minutes. The cookie cake is done when the edges are golden brown and pulling slightly away from the pan, while the center still looks slightly underdone and soft. The center will continue cooking from residual heat after you remove it from the oven, so don’t wait until it looks completely done or it will be overbaked and dry.

Step 10 – Cool and Serve

Remove the giant cookie cake from the oven and let it cool in the pan for 10-15 minutes. The cookie will firm up as it cools but is best served while still warm with a gooey center. Slice into wedges like a pie and serve on plates or let guests break off pieces with their hands for casual fun.

Pro Tips for Success

Room Temperature Ingredients: Both butter and eggs should be at room temperature for proper mixing and texture. Cold ingredients don’t cream properly and create dense cookies.

Don’t Overbake: The center should look slightly underdone when you remove the cookie from the oven. It will continue cooking and will be perfectly done once cooled slightly. Overbaking creates dry, crumbly texture.

Even Spreading Critical: Take time to spread the dough evenly—thick spots will be underdone while thin spots overbake. Using plastic wrap or parchment to press the dough creates the most uniform layer.

Pan Size Matters: Remember that 10-inch pans create thicker cookies with gooier centers, while 12-inch pans create thinner cookies with more crispy texture. Choose based on your preference.

Customize Freely: This base recipe is incredibly versatile. Fold mix-ins into the dough, press toppings into the surface, or drizzle with chocolate or caramel after baking.

Serve Warm: This cookie cake is absolutely best served warm when the center is still soft and any chocolate is melty. Reheat leftovers in a 300°F oven for 5-7 minutes.

Flavor Variations

Birthday Cookie Cake: Fold rainbow sprinkles into the dough and press birthday candles into the baked cookie for festive celebrations similar to our Easter Blossom Cookies.

S’mores Cookie Cake: Press mini marshmallows and chocolate chunks into the top, then broil for 1-2 minutes after baking to toast the marshmallows.

Peanut Butter Lover’s: Add ½ cup peanut butter to the dough and top with Reese’s Pieces and peanut butter cups like our peanut butter Nutella cookies.

Red Velvet Cookie Cake: Add 2 tablespoons cocoa powder and red food coloring to the dough, then top with white chocolate chips for a twist on our red velvet cookies.

Cookies and Cream: Fold crushed Oreos into the dough and press more on top, similar to our Easter Egg Oreo Cookie Balls.

Serving Suggestions

Serve this Giant Cookie Cake straight from the pan for casual, family-style serving where everyone can grab a wedge. For more formal presentation, carefully remove it from a tart pan with removable bottom and place on a decorative serving platter. Cut into wedges like pie and serve on individual plates with vanilla ice cream for an indulgent dessert.

For parties, let the cookie cake cool slightly, then top with scoops of ice cream and drizzle with chocolate or caramel sauce for a cookie sundae bar. Guests can customize their slices with various toppings like whipped cream, sprinkles, or chocolate chips.

Package individual wrapped slices for Easter baskets, lunchbox treats, or party favors. The cookie cake travels well and makes impressive gifts when wrapped in cellophane and tied with festive ribbons.

Storage and Freezing Instructions

Room Temperature: Store cooled cookie cake covered with plastic wrap or aluminum foil at room temperature for up to 3 days. The texture stays best when stored this way rather than refrigerated.

Refrigerator: If your kitchen is very warm or you prefer firmer texture, refrigerate in an airtight container for up to 5 days. Bring to room temperature or warm in the oven before serving.

Reheating: Warm individual slices in the microwave for 10-15 seconds or reheat the entire cookie cake in a 300°F oven for 5-7 minutes to restore that fresh-baked warmth and gooey center.

Freezing: Wrap cooled cookie cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature or warm in a 300°F oven until heated through.

Freezing Dough: Press unbaked dough into pan, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding 5-10 extra minutes to baking time.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	483
Protein	5g
Carbohydrates	65g
Fat	22g
Fiber	1.5g
Sodium	185mg

Based on 12 servings. Nutritional values are approximate.

FAQ About Giant Cookie Cake

Can I use a different size pan?

Yes, but adjust baking time accordingly. Smaller or deeper pans (8-9 inches) will need 25-30 minutes, while larger or shallower pans (13-14 inches) may only need 15-18 minutes. Watch the edges and center for doneness rather than relying solely on time.

Why is my cookie cake undercooked in the middle?

The center should look slightly underdone when you remove it from the oven—it will finish cooking from residual heat. If it’s truly raw after cooling, your oven temperature may be off (use an oven thermometer to check), the pan may be too deep, or you may need to bake 2-3 minutes longer.

Can I make this without a mixer?

Absolutely! Use a large bowl and wooden spoon or sturdy spatula. The creaming step will require more arm strength and time (3-4 minutes of vigorous stirring), but the results will be just as delicious.

How do I prevent the cookie from sticking?

Thoroughly grease your pan with butter or cooking spray, paying special attention to corners and edges. Parchment paper circles cut to fit the bottom of your pan provide extra insurance against sticking and make removal easier.

Giant Cookie Cake transforms ordinary cookie dough into an extraordinary centerpiece dessert that impresses guests while requiring minimal effort from the baker. The combination of crispy edges and gooey center creates texture contrast that satisfies every cookie preference, while the endless customization options make this recipe appropriate for any occasion throughout the year. Whether you’re celebrating Easter with Cadbury Mini Eggs, birthdays with sprinkles and candles, or simply enjoying Tuesday with classic chocolate chips, this show-stopping dessert delivers bakery-quality results that make every celebration feel special.

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