Easter Cookie Pie
A soft, gooey, and festive cookie pie packed with pastel Easter candies, chocolate chips, and sprinkles. Perfect for Easter celebrations or any spring gathering!
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips semi-sweet or red velvet chips
- 1 cup Easter candy like mini eggs or pastel M&Ms
- ¼ cup pastel sprinkles
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish or springform pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg, egg yolk, and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Fold in the chocolate chips, Easter candies, and pastel sprinkles.
- Spread the dough evenly into the prepared pie dish.
- Bake for 25–30 minutes, until the edges are golden and the center is slightly soft.
- Allow to cool for at least 15 minutes before slicing. Serve warm, optionally with a scoop of ice cream.
Notes
Feel free to customize your Easter Cookie Pie with different candies, like Reese’s Eggs, shredded coconut for texture, or even mini marshmallows for a s'mores twist! Store tightly covered at room temperature for up to 3 days or freeze individual slices for a sweet treat anytime.