M&M Cookie Cake

5 from 3 votes

Published on August 20, 2023

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M&M Cookie Cake is perfect for birthdays and special occasions. The luscious chocolate buttercream beautifully complements the delectable chocolate chip cookie cake.

If you love m&m desserts then this is the perfect dessert to enjoy with friends and family. Make it for birthdays, Valentine’s Day, celebrations and more. It does not disappoint and tastes fabulous any day of the week.

You can also try this Crock Pot Chocolate Chip Cookie Cake recipe. This is perfect for days when you are away from the house.

The recipe is simple. While the results look fabulous, the process is so very simple. Anyone can make a homemade cookie cake.
Perfect for any occasion. You can easily swap the M&M candy for seasonal M&M’s for any holiday or occasion.
Easy on the budget. The recipe calls mostly for pantry staples. You will save money from the store-bought bakery cookie cakes. Plus, this cake tastes amazing.

Let’s make this decadent cookie cake for an amazing treat. It does not disappoint and tastes wonderful. This recipe is sure to please and will be a huge hit.

Ingredients

Cookie Cake:

butter, softened
brown sugar
Granulated Sugar
Large Eggs
vanilla
all purpose flour
baking soda
salt
M&Ms

For the Frosting:

Powdered Sugar
Cocoa Powder
Unsalted Butter, softened
Vanilla Extract
Milk

Step 1. Preheat the oven and prepare the pan. Preheat the oven to 350 degrees F. Spray a 9 inch round cake pan with a non-stick baking spray. You can also line the bottom with parchment paper.

Step 2. Beat the butter and sugar. In a large mixing bowl, beat together the butter with brown sugar and granulated sugar until creamy. Then add in the egg and vanilla extract.

Step 3. Mix in the baking soda and salt. Then slowly add in the flour until just combined.

Step 4. Fold in the M&M candy. Gently stir in half of the M&Ms.

Step 5. Carefully press the cookie dough into the pan. Press the cookie dough batter into the prepared pan and then press the remaining M&Ms on top.

Step 6. Bake the cookie cake. Bake for 20-25 minutes or until the edges are just starting to turn slightly golden brown. Be careful not to overcook by extending the baking time.

It’s better to under bake the cookie dough than over bake it as the cake will continue to cook as it cools.

Mixing bowl with dough added to a baking pan.

Step 7. Allow to cool. Let the cake cool completely before adding the frosting. Don’t add it too soon or it will slide off the cake and not look as great.

How to make the frosting:

Step 1. Combine the butter and cocoa powder. While the cake is cooling, prepare the frosting. Beat the butter and cocoa powder together with a hand held mixture until smooth.
Step 2. Gradually add the powdered sugar. Then slowly add in the powdered sugar. Add in the vanilla extract and slowly add in the milk until creamy.

Step 3. Add the frosting to a piping bag. Pipe the frosting with a star tip onto the edges of the cookie cake and top with more M&Ms if you prefer.

Step 4. Slice and serve. Then the cake is ready to slice, serve and enjoy!

Storage

Store the leftovers covered with plastic wrap at room temperature for up to 4 days. Do not store in the fridge or the texture will dry out.

Yes, feel free to freeze this cookie cake. Allow to cool completely and wrap in plastic wrap. Then wrap again in foil.

Another option is to freeze the cookie dough after you prepare it. Place inside a freezer bag. Then thaw and use as normal when ready to bake.

Place in the freezer up to 2 months. This is the perfect way to extend the freshness of the cake if desired. It is also helpful if you need to save time and do a portion in advance.

Make ahead:

Make the dough up to 24 hours in advance. Prepare as normal and place inside the fridge. Make sure to store it using an airtight container.

Allow the dough to come to room temperature before spreading into the pan. It will be easier to work with.

Tips for success:

Don’t overmix the batter. Make sure not to over mix the cookie dough or the cookie cake will be tough. It will make the cake dense and tough if overmixed.
Allow to cool before slicing. The cake needs time to set before slicing. It will all apart if you cut it too early.
The cake needs to cool before adding toppings. The frosting will slide right off if decorated too soon. Make sure to give the cookie cake ample time before adding the frosting.
Room temperature butter. Soften the butter at room temperature before using. I normally set it on the counter several hours before using.

Variations:

Toppings. Other toppings taste delicious on this cookie cake. Other ideas include chocolate chips, Reese’s Cups, nuts, sprinkles and anything you like. You can combine this with the M&M candies.
Baking dish. You can also make the cake in a 9 inch pie dish as well. You can also use a springform pan if you want to remove it from the pan.
Chocolate Chips. Swap out the M&M candy for white chocolate chips, peanut butter chocolate chips, butterscotch and more.
Frosting. Regular buttercream frosting is delicious on this cake if you do not want chocolate. If you do not have time to make homemade frosting, feel free to swap it with store bought.
Sprinkles. Top the cookie cake with sprinkles if you desire. You can coordinate the colors of the party, holiday and more. The ideas are endless for this dessert that makes a great base recipe.

This recipe is perfect for any occasion. You will love making this all year long for numerous celebrations. It is so easy and really delicious without much work.