M&M Cookie Cake
This cookie cake is soft, loaded with chocolate chips and candies, and topped with chocolate buttercream. It's a perfect treat for birthdays, parties, or special occasions.
Servings: 12 servings
Calories: 527kcal
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
Serving: 1serving | Calories: 527kcal | Carbohydrates: 69g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 341mg | Potassium: 153mg | Fiber: 3g | Sugar: 46g | Vitamin A: 561IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg
