This soft and chewy M&M Cookie Cake is loaded with M&Ms and mini chocolate chips and colorfully decorated with the most irresistible buttercream icing.
This classic candy studded cookie cake is perfect for birthdays, parties, and celebrations galore! I love changing up the frosting colors and using sprinkles to give the cookie cake a fun theme.
You can even mix up the M&M colors to fit the holiday/occasion. Pastel candies are great for Easter and Red and Green frosting and candies can give your cookie cake a Christmas vibe.
This time around I went with a Back to School theme and used colors inspired by a box of Crayons. Fun numbered sprinkles were a last minute addition and I just love how it came out!
Let’s get our cookie cake on!
M&M Cookie Cake Ingredients
- unsalted butter
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- salt
- chocolate chips (mini or regular)
- M&M candies (mini or regular)
Be sure to use real butter for this recipe, as “buttery spreads” and margarine will not work.
For the totally crave-worthy cookie cake icing, you’ll need unsalted butter, powdered sugar, vanilla extract, a little heavy cream or milk, and gel food coloring of choice. I’ll go over the steps in detail in the recipe card below!
Q: CAN I USE STORE-BOUGHT FROSTING?
You absolutely can! Feel free to pick up a tub of vanilla or chocolate frosting from the grocery store.
Q: DO I NEED TO USE CORNSTARCH?
No cornstarch? No problem! You can totally make the cookie cake without it without adjusting any other ingredients. It helps give the cookie cake a more tender, chewy texture just like the mall cookie cakes so I always keep a small jar on hand for cookie cakes and brownies.
Cookie Cake Baking Tips and Tricks
My first tip is to use a small, inexpensive digital kitchen scale to measure flour and sugar. If you’ve had repeated issues with cookies and cakes not turning out – the scale will be a lifesaver and revolutionize your baking game!
If you don’t have a scale for accuracy, use the second most accurate method of measuring flour: the spoon and level technique. First fluff the flour with a spoon then gently spoon it into a dry measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cake dry/crumbly instead of tender and chewy.
TOOLS NEEDED
The easiest way to make this cookie cake is with a stand mixer.
This cookie cake can be made in an 11-inch springform pan or an 11-inch pizza pan.
If using a 9-inch or 10-inch springform pan, adjust bake time from 16 minutes to 18-20 minutes. (check at 18 min then add additional time as needed.) Once the top has fluffed up and appears to darken just slightly in color it will be ready to remove.
For the frosting you’ll want to use a few piping bags (disposable or reusable) with decorative tips to create an American flag and pipe the edges with cute designs. I use 2-3 different sizes of open star tips.
Need a larger cookie cake? Simply add your M&M candies to my giant cookie cake recipe and you’re good to go!
M&M Cookie Cake
Equipment
- 11-inch springform pan (see notes for different sizes)
Ingredients
- ¾ cup unsalted butter (1 + 1/2 sticks aka 12 TBSP)
- ¾ cup light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour (240 grams)
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup mini semi-sweet chocolate chips plus extra for topping
- ⅓-½ cup M&M candies (mini or regular)
- optional sprinkles for decorating
VANILLA BUTTERCREAM FROSTING
- ½ cup unsalted butter (1 stick) softened to room temp.
- 1 ½ cups powdered sugar (180 grams)
- 1-2 TBSP heavy cream or heavy whipping cream
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
- Before we begin, I’m begging you to take the optional advance prep or refrigerating the dough for 24 hours. It takes the flavor and texture over the top! You can chill your dough 1-3 days in advance. When ready to bake set the chilled dough out on the counter for an hour or so until soft enough to tear off chunks to press into the springform pan.
- Let’s make a cookie cake! First bring butter and eggs to room temp. The butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.
- Measure flour by weight (best results) or using the fluff-spoon-level technique. In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at the lowest speed and increase as needed for approx. 2 minutes.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once dough is mixed (taking care not to over-mix), use the beater to mix or fold in chocolate chips. Place dough on a large sheet of plastic wrap or parchment paper and wrap securely. Refrigerate overnight or 1-3 days for advance prep.
- NOTE: I like to add some extra chocolate chips after pressing the cookie dough into the pan (before baking) and then add my M&M candies immediately after baking to lessen cracks in the candies.
READY TO BAKE?
- Grab the dough from the fridge and allow to soften on the counter.
- Preheat oven to 350°F and line bottom of the springform pan with parchment paper or lightly grease with butter.
- Break off chunks of dough and arrange in the pan. Press together to create an even layer of cookie dough in the pan, all the way to the edges. Press some extra chocolate chips into the top of the dough before baking.
- Bake in the pan on the center rack of the oven at 350°F for 15-17 minutes until the dough has fluffed up and is just slightly starting to darken in color.
- Remove from oven and place on a wire cooling rack. Press M&M candies into the top of the cake then allow cookie cake to completely cool. You can remove the springform ring (the sides) to help it cool faster. It should be set and cool enough to frost after one hour. While it cools, make your frosting and plan for the fun part – the decorating!
COOKIE CAKE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
- Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
- For colorful frosting, simply divide frosting into portions and add a few drops of gel food coloring to each. Mix well with an electric hand mixer or by hand if preferred.
- Transfer to piping bags (disposable or reusable) fitted with assorted star tips to create cute starburst designs. Soft sprinkles can be added too – have fun with it!
Notes
Nutrition
Need to make your Cookie Cake ahead of time?
It’s totally possible and oh so helpful when prepping for a party!
Here’s how to do it:
TIP #1: MAKE THE DOUGH UP TO 3 DAYS IN ADVANCE.
It’s no secret that chilling cookie dough for 24-72 hours ahead of time makes cookies even better and this easy step hydrates the dry ingredients in the dough, improving both the texture and flavor of the cookie cake.
Wrap the dough in plastic wrap or simply pop a lid on your stand mixer bowl and refrigerate for up to 3 days. To bake, allow the chilled dough to sit for 1 hour on the counter to soften slightly so it’s easy to press into the pan.
TIP #2: BAKE THE COOKIE CAKE THE NIGHT OR MORNING BEFORE YOU NEED IT.
There’s no need to bake the cookie cake right before your party when this step can be done several hours in advance or even the night before if needed! Keep the cookie cake in the pan and allow it to fully cool (approx. 1-2 hours depending on size) then securely cover with foil and set it aside on the counter. It will keep at room temperature so there’s no need to refrigerate the baked cake.
TIP #3: THE FROSTING CAN BE MADE IN ADVANCE TOO!
Save time by making the cookie cake frosting in advance! Simply store in the fridge or freezer until needed. Homemade buttercream can be frozen in an airtight container or freezer bag for up to 1-3 months and in the fridge for 1 week. This comes in handy for advance dessert prep and also if you ever end up with any leftover frosting after decorating the cake.
To defrost frozen buttercream, transfer the container to the fridge the day before you need to use it and defrost gradually in the fridge. Once thawed allow to come to room temperature on the counter then re-whip it to bring it back to a fluffy consistency. Refrigerated buttercream simply needs to be taken out to reach room temperature and lightly beaten until fluffy and smooth.
Crazy for Cookie Cakes?
- Valentine Cookie Cake
- Christmas Cookie Cake
- Chocolate Peanut Butter Cookie Cake
- White Chocolate Macadamia Cookie Cake
If you get a chance to try this marvelous M&M Cookie Cake, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Very good!
This came out gorgeous! We sliced it very thin so everyone could have a slice. It was delicious!
It was a huge hit at my daughter’s birthday party. Thank you!
Fantastic!
Made this for my son’s birthday. Everyone loved it!
This was such a hit! My family loved it a lot and I know I’ll be making it again!
Ahh yay! So happy to hear it!
Made this cookie cake for a party and it was a hit. Everyone ate it up so fast. Such a tasty treat!
Woot! Thanks Brandy!
Looks great! For the icing, should it be 1 stick of butter? A stick is usually 1/2 a cup.
Thanks Bee! Yes 1/2 cup is absolutely a stick! I cut the recipe for my large batch of frosting in half and forgot to change the notes – all fixed! xo