Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan with butter or non-stick spray.

Optional: Line the pan with parchment paper so the cookie cake comes out easily.

Pro Tip: Greasing the pan AND using parchment paper is the secret to a perfect edge—no sticking, no crumbling.

In a medium bowl, whisk together 2 ½ cups flour, 1 tsp baking soda, and ½ tsp salt.

Set aside while you work on the wet ingredients.

Pro Tip: Whisk the flour mixture well to evenly distribute the baking soda and salt—it helps the cookie cake rise evenly.

In a large mixing bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy (about 2–3 minutes with a hand mixer).

Scrape down the sides of the bowl to make sure everything is evenly mixed.

Pro Tip: Don’t rush this step! Properly creamed butter and sugar create that soft, chewy texture everyone loves.

Beat in 2 large eggs, one at a time.

Add 2 tsp vanilla extract and mix until smooth and fully combined.

Gradually add the dry ingredients to the wet mixture.

Stir until just combined—don’t overmix, or the cookie cake can become dense.

Gently fold in 1 ½ cups pastel chocolate chips or candy eggs.

If you want an extra festive touch, sprinkle in ½ cup colorful sprinkles.

Pro Tip: Folding gently keeps the cookie cake tender and prevents the candy from melting into the batter.

Spread the batter evenly in your prepared 9-inch pan.

Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.

Pro Tip: The center should still be slightly soft—it will firm up as it cools, giving that perfect chewy texture.

Let the cookie cake cool in the pan for 10 minutes, then transfer to a cooling rack.

Optional: Mix 1 cup powdered sugar, 2–3 tbsp milk, and ½ tsp vanilla for a simple frosting. Add food coloring if desired and drizzle or spread on top.

Pro Tip: Frosting is optional, but adding it while the cake is slightly warm helps it spread smoothly without cracking.