If you love giant, chewy cookies with a festive twist, this cookie cake is for you. Soft in the center, slightly crisp at the edges, and loaded with chocolate chips and colorful M&M's, this dessert is perfect for birthdays, holidays, or any celebration.
With the edges frosted with chocolate buttercream, it's a fun, easy recipe that's always a hit.
Why You'll Love This Recipe
- Easy cookie cake - Just one pan, no chilling, and bakes in under 30 minutes.
- Chewy and festive - The combo of chocolate chips and M&M's makes this colorful and fun.
- Perfect for parties - Slice it like a cake for birthdays, holidays, or celebrations.
- Simple ingredients - Pantry staples like butter, flour, and sugar.
- Make ahead friendly - Stays soft when stored properly in an airtight container.
Ingredients
For the Cookie Cake:
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned & leveled
- ¼ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup M&M candies
For the Chocolate Buttercream Frosting:
- 1-2 tablespoons milk
- 4 tablespoons unsalted butter, softened
- 2 tablespoons cocoa powder
- 1 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
How to Make M&M Cookie Cake
- Preheat oven - Set to 350ºF. Lightly grease a 9-inch pie dish.
- Cream butter & sugars - In a large bowl, beat softened butter, brown sugar, and granulated sugar until well combined.
- Add wet ingredients - Beat in the egg, egg yolk, and vanilla extract until fluffy.
- Mix dry ingredients - In a separate bowl, whisk flour, cornstarch, baking soda, and salt.
- Combine mixtures - Slowly beat dry ingredients into the wet mixture until just moistened.
- Fold in chocolate - Using a spatula, fold in chocolate chips and M&M's.
- Bake - Spread dough evenly in the prepared dish. Bake for 24-26 minutes, or until edges are golden brown.
- Cool completely - Let the cookie cake cool, then run a knife along the edges before gently removing it from the dish.
- Make frosting - Beat butter, cocoa powder, powdered sugar, vanilla, and milk until smooth and fluffy.
- Decorate - Pipe frosting around the edges or write a message on top. Slice and serve.
Quick Tips
- Line your pan - A layer of parchment paper makes removing the cookie cake much easier.
- Don't overbake - Pull it when edges turn golden for the best chewy texture.
- Room temperature butter - Helps the dough cream smoothly with sugar.
- Decorating tip - Add extra M&M's or sprinkles to the frosting for a party-ready look.
- Storing leftovers - Keep tightly wrapped in plastic wrap or an airtight container. This chewy cookie cake stays fresh for 2-3 days at room temp.
Storage
This chewy M&M cookie cake is best stored covered in plastic wrap or placed in an airtight container at room temperature, where it will stay fresh for about 2-3 days.
To keep the slices longer, wrap each one in plastic wrap, put them in a freezer bag with parchment paper between each slice to prevent sticking. They can be frozen for up to 2 months and thawed at room temperature before eating.
More Cookie Recipes
If you loved this cookie cake, try these next:
- Churro Cookies
- M&M Cookies with Chocolate Chips
- Reese's Pieces Peanut Butter Cookies
- M&M Peanut Butter Cookies
📖 Recipe
M&M Cookie Cake
Equipment
Ingredients
- ¾ cup unsalted butter - softened to room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour - spooned & leveled
- ¼ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup M&M candies
Chocolate Buttercream Frosting:
- 4 tablespoon butter - softened
- 2 tablespoon cocoa powder
- 1 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350ºF. Lightly grease or line a 9-inch pie dish with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla. Beat until fluffy.
- In a separate bowl, whisk the dry ingredients - flour, cornstarch, baking soda, and salt.
- Slowly mix dry ingredients into the wet mixture until just moistened.
- Fold in chocolate chips and M&M's to create a colorful cookie dough.
- Press dough evenly into the prepared dish, smoothing the top.
- Bake for 24-26 minutes, or until edges are golden brown and center looks set. This creates a chewy M&M cookie cake with a soft center and crisp edges.
- Let the cookie cake cool completely. Run a knife along the edges before gently removing from the dish.
- Make frosting: Beat softened butter, cocoa powder, powdered sugar, vanilla, and milk until fluffy.
- Pipe frosting around the edges of the baked cookie cake, or decorate however you like.
Notes
Notes - Make Ahead Tips
- Prepare the cookie dough and press into pie dish up to 24 hours ahead; cover tightly with plastic wrap and refrigerate.
- Bake the cookie cake a day in advance, cool completely, and store wrapped in plastic wrap or in an airtight container at room temperature.
- Freeze the baked (unfrosted) cookie cake for up to 2 months; thaw at room temperature before decorating.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
