A soft and chewy M&M cookie baked in a pie dish and decorated with frosting. This festive cookie cake is perfect for any celebration!
How can I convince you to drop what you are doing right this second to make this M&M Cookie Cake? It is the perfect dessert for celebrating anything: Valentine’s Day! Presidents’ Day! Birthdays! Thursdays! 😉
Recipe overview
This is essentially a big soft and chewy M&M chocolate chip cookie baked in a pie plate and decorated with frosting. Here’s how to make it:
- Step one: Make the cookie dough. This simple cookie dough comes together in minutes. Once prepared, stir in chocolate chips and M&M’s.
- Step two: Press the dough into a greased pie plate.
- Step three: Bake!
- Step four: Make a small batch of frosting (chocolate or vanilla) and decorate the outside of the cookie.
Why you’ll love this recipe
Ease: Easier than making individual cookies and easier than making a cake.
Flavor: This tastes like a gooey chocolate chip cookie studded with M&M’s.
Texture: If you like soft-baked cookies this one is for you! This cookie cake is soft and buttery and practically melts in your mouth.
Festive: You can make this M&M Cookie Cake for any holiday or celebration by using M&M’s to go along with your color theme (Valentine’s, Easter, Christmas, etc.). You can also add matching sprinkles, too!
Fun: Part cookie, part cake! Adults and kids both love this fun and festive treat.
Serving and storage
Serving: Serve at room temperature, ideally within one day of being made.
Storage: Leftovers can be stored in the fridge for up to 3 days or freezer for 2 months (bring to room temperature before serving).
More dessert recipes
Recipe
M&M Cookie Cake
Ingredients
Cookie:
- 10 tablespoons unsalted butter, softened but still cool
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon pure vanilla extract
- 1 ½ cups all purpose flour*
- 1 ½ teaspoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup chocolate chips
- ⅓ cup M&M’s
Frosting and decorating:
- 3 tablespoons unsalted butter , softened
- 1 ⅓ cups powdered sugar, plus more, if needed
- 2 tablespoons cocoa powder, for chocolate frosting
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk, half and half, or cream, plus more, if needed
- M&M's and sprinkles , for decorating
Instructions
Cookie:
- Preheat oven to 350°F. Line a 9 inch pie dish with a round of parchment paper and lightly grease the dish. Set aside.
- With a hand mixer or stand mixer, beat butter and sugars on medium speed for about one minute, until smooth and creamy. Add egg and vanilla extract, and beat to combine, scraping the sides of the bowl as necessary.
- In a separate bowl, combine flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add the flour mixture to the wet ingredients, beating until combined (about a minute). By hand, stir in chocolate chips and M&M's (if desired you can reserve a few M&M's to press onto the top of the cookie).
- Evenly press the dough into the prepared pie dish. The dough will be thick and sticky. Wet your fingertips with a little water (if necessary) to help flatten the dough into the dish. Lightly press the reserved M&M's on top.
- Bake for 20-25 minutes, until the edges are beginning to turn light golden brown and the very center is still a bit underdone. Place on a wire rack to cool completely.
Frosting:
- With a stand mixer or hand mixer, beat butter, powdered sugar, and cocoa powder (if using) on medium speed. Add vanilla extract and 1 tablespoon milk. Beat for an additional minute, adding a bit more milk until you reach your desired consistency. If needed, you can add more powdered sugar to thicken.
- Use a decorating tip (I used a star tip) to frost the outer edge of the cookie. Decorate with M&M's and sprinkles.
Notes
Storage: Leftovers can be stored in the fridge for up to 3 days or freezer for 2 months (bring to room temperature before serving).
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Lindsay
This looks great and am looking forward to making it! Question for you though – I want to make this bigger (for more people) so was thinking a 9×12 pan can work for this too? Although how do you suggest up’ing the ingredients? Thanks in advance!
Celebrating Sweets
Hi Lindsay! I referred to the link below and I believe that a 9×13 (not sure about 9×12) holds about double the volume of a 9.5in pie dish. I would guess that you could double the ingredients, but I’m not 100% sure since I’ve never tried it in that pan size. Another alternative would be to make two “pies” if you need to feed more. Good luck!
http://thebakingpan.com/baking-pan-sizes/
Lindsay
Awesome, thank you so much! And yes, you’re right (my typo on the 9×12, in which I meant 9×13). Appreciate your advice!
Cheyanne
Cookie pies are one of my favourite treats! Everyone always loves the person who brings the big cookie to the party 😉 Great post! 🙂
http://www.CheyanneFulton.com
Celebrating Sweets
Thanks, Cheyanne! I couldn’t agree more. 🙂
Lisalia
Who knew a cookie could be easy as pie!??! LOVED that I could decorate it for my daughter’s birthday. Thanks for this awesome recipe.
Sam
This was so delicious! Thinking of making it again for Valentine’s Day!
AM
This was horrible. Way too much sugar. Way too much butter. I nearly felt sick eating this. I had such high hopes and excitement for this. I was so excited for it to turn out perfectly that I read the instructions over and over. Did everything as said. Came out nasty. I can barely eat this.