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Close up of cookie cake topped with M&M's

M&M Cookie Cake

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 8
Calories 519kcal



  • 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
  • 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



  • 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.


  • 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.


*To measure flour: fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife. 
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).


Calories: 519kcal | Carbohydrates: 73g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 137mg | Potassium: 80mg | Fiber: 2g | Sugar: 52g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg