You don’t need to order from the bakery! This M&M Cookie Cake is soft, chewy, and loaded with colorful chocolate candies in every bite.
This M&M Cookie Cake is a fun and festive dessert that combines everything you love about a classic chocolate chip cookie with the colorful crunch of M&M candies. Soft and chewy in the center with lightly golden edges, it’s baked in a single pan and decorated however you like for birthdays, celebrations, or everyday treats.
Serve this festive cookie cake with a cold scoop of ice cream. Some flavors I would recommend would be my Vanilla Bean Ice Cream, Brownie Fudge Swirl Ice Cream, or Peach Ice Cream.
Table of Contents
Why We Love This Cookie Cake with M&Ms
- Made from scratch with pantry staples, no cake mix or canned frosting.
- Costs less than store-bought, using ingredients you already have.
- It is a favorite for both kids and adults so it’s a winner for any occasion!
Recipe Ingredients
Chocolate Chips – These bring a rich, chocolatey flavor and soft texture to the cookie cake. Semi-sweet chocolate chips work well, but you can also use milk, dark, or white chocolate.
Brown Sugar – This is the secret to a chewy cookie cake! Its molasses add extra flavor and keep things moist.
M&Ms – Add vibrant color, sweetness, and a satisfying candy-coated crunch to make the cookie cake perfect for parties or adding a personal touch.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Frosting Alternatives – If you don’t have time to make your own, use store-bought frosting. Swap the classic buttercream for chocolate buttercream, cream cheese frosting, caramel frosting, whipped frosting, or vanilla frosting for a flavorful upgrade.
Mix-Ins – Some mix-ins I would recommend would be sprinkles, nuts, or crushed candy for extra flavor and crunch.
How to Make an M&M Cookie Cake
Cookie Cake
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom of a giant round cookie cake pan with a circle of parchment paper. Lightly spray the edges of the pan with baking spray, and set aside.
Step 2: In the bowl of a stand mixer using the paddle attachment, beat together the butter and sugars until fluffy, about 2-3 minutes. Add the vanilla and one egg, mix, then add the egg yolk and mix until combined.
Step 3: In a medium-size mixing bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until combined.
Step 4: Remove the bowl from the stand and stir in the chocolate chips and M&Ms.
Step 5: Pour the mixture into the prepared round cake pan. Smooth it out and sprinkle a few M&Ms on top of the dough. Place in the oven and bake for 16-22 minutes, or until the top turns golden brown. Remove from the oven and place the pan on a cooling wire rack. Allow to cool for 45 minutes before removing from the pan and frosting.
Frosting
Step 1: Meanwhile, to prepare the frosting, in the bowl of a stand mixer, beat together the butter, vanilla, heavy cream, and salt. With the mixer on low speed, gradually add the powdered sugar. Turn the speed to high and beat until fluffy, about 5 minutes. Tint with food coloring if desired.
Step 2: Pipe the frosting around the edges of the cake using a large decorating tip fitted in a piping bag. If desired, use a smaller decorating tip to pipe lettering in the center of the cake.
FAQs
However you like! You can always change the M&M colors of this giant cookie to match any special occasion you may be celebrating. Add your favorite type of frosting and you have a delicious cookie cake!
Yes, you can prepare the dough up to 24 hours in advance. Keep it tightly covered in the refrigerator and bring it to room temperature before scooping onto the pan.
Storage information
To STORE this chewy M&M Cookie Cake leftovers, cover the cookie cake tightly in plastic wrap or a cake container and keep it at room temperature on your counter for up to a week. For longer storage, place it in the fridge in an airtight container.
Cookie Dough – Roll the dough into balls and place them on a parchment-lined cookie sheet. Freeze for about 3 hours until solid, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the bake time.
Baked Cookie Cake – Allow leftover cake to cool completely before wrapping it tightly in multiple layers of plastic wrap and foil. If possible, place it in a freezer-safe bag. Freeze for up to 1 month. Let it thaw at room temperature before serving.
More Delicious Cakes to Try
M&M Cookie Cake Recipe
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Ingredients
Cookie Cake
- 1 ½ cup all-purpose flour
- ½ cup sugar
- 1/4 cup light brown sugar - packed
- ½ cup butter - room temperature
- 1 large egg
- 1 egg yolk
- ¼ tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- ¼ cup chocolate chips
- ½ cup M&Ms
Frosting
- 2 1/4 cup powdered sugar
- 3/4 cup butter - room temperature
- 1 tablespoon heavy cream
- 1 ½ tsp vanilla extract
- pinch of salt
Instructions
Cookie Cake
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom of a giant round cookie cake pan with a circle of parchment paper. Lightly spray the edges of the pan with baking spray, and set aside.
- In the bowl of a stand mixer, beat together the butter and sugars until fluffy, about 2-3 minutes. Add the vanilla and one egg, mix, then add the egg yolk and mix until combined.
- In a medium-size mixing bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, gradually add to the wet ingredients. Mix until combined.
- Remove the bowl from the stand and fold in the chocolate chips and M&Ms. Pour the batter into the prepared cake pan. Smooth it out and sprinkle a few M&Ms on top. Place in the oven and bake for 16-22 minutes, or until the top turns golden brown. Remove from the oven and place the pan on a cooling wire rack. Allow to cool for 45 minutes before removing from the pan and frosting.
Frosting
- Meanwhile, to prepare the frosting, in the bowl of a stand mixer, beat together the butter, vanilla, heavy cream, and salt. With the mixer on low speed, gradually add the powdered sugar. Turn the speed to high and beat until fluffy, about 5 minutes. Tint with food coloring if desired.
- Pipe the frosting around the edges of the cake using a large decorating tip fitted in a piping bag. If desired, use a smaller decorating tip to pipe lettering in the center of the cake.
So very cute and looks absolutely delicious! Thanks for linking up to our Strut Your Stuff Saturday! Hope you’ll be back with more yummy recipes! -The Six Sisters
This looks scrumptious!
i looove cookies! this is a great idea! happy bday to him.
Thank you for sharing your recipes at Cast Party Wednesday! Have a GREAT week! ~Sheryl @ Lady Behind The Curtain~
My husband turns 29 in a couple of days and he would LOVE this! I’ll have to make him a cookie cake! Thanks for the idea! I’d love for you to link this up to my link party!!
Kathryn
destinationcraft.blogspot.com