• 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!