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M&M Cookie Cake

M&M Cookie Cake Recipe By: Cece Kirkwood This post may contain affiliate links.

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The scrumptious M&M Cookie Cake is a twist on my classic chocolate chip cookie recipe. While cookies in their classic shape are always delicious, sometimes it’s fun to dress a cookie up a little.   

The recipe is quite simple, especially if you’ve made cookies before. First, you’ll mix together the cookie dough, then instead of scooping into individual cookies, you’ll plop that dough into a pan and bake away! 

Because the cookie dough is all in one pan, it does take a little extra longer to bake, but otherwise, a cookie cake and cookies are very similar. 

If you are feeling extra fancy, you can even dollop a bit of icing on the cake once it’s finished! Or just slice and devour right away… like I did. 

Are ya ready?

The Process 

Prepare the M&M Cookie Cake dough

Pre-measure the M&M cookie cake  ingredients and grease and line two 8in cake pans. Then, in a medium bowl, sift together the dry ingredients: flour, baking soda and salt. Set that aside.

In a separate bowl fit to an electric mixer with the paddle (or a large bowl, using a handheld mixer), cream the shortening, both sugars and vanilla for 3-4 minutes, until light and fluffy.

Scrape down the sides of the bowl, then add in both eggs. Turn on the mixer again on low and fully combine.

Gradually add in your dry ingredients mixture, being sure to scrape down the bowl between each addition to ensure a well combined dough. Finally, fold in all your M&Ms to the cookie dough. 

Prepare the cake pans, chill the dough and bake

Then, split the dough into two and place ½ of the dough in each of the cake pans. Using a rubber spatula, pat down the dough into an even layer in the pan. If you’d like, top the cookie dough with a couple extra M&Ms. 

Place plastic wrap over the pans and refrigerate the dough for 45 minutes. While the cookie dough chills, preheat the oven to 375ºF. Bake the cookies for about 20 minutes or until the center of the cookie is set.

Then, remove the M&M cookie pans from the oven. Allow them to completely before removing the cookie cake from the pan on a rack. Then, finally… slice and enjoy!

Why is this recipe in grams?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

What should I chill my M&M cookie cake dough before baking?

A chilled cookie dough will allow for a taller, fluffier cookie. By taking 45 mins to chill the dough will solidify the fat in the cookie and therefore take longer to melt and spread in the oven. So a more solid fat = a less cookie spread. 

How should I store the M&M Cookie Cake?

This M&M cookie cake should be stored in an airtight container. I like to toss in a slice of sandwich bread. The cookies will absorb moisture from the bread and therefore stay fresher longer. If you’d like to bake these ahead of time, you can also cool the M&M cookie cake completely, slice it up and place the pieces into a freezer bag. The cookie cake will last in the freezer for a few weeks. When you are ready to devour the slices, allow the slices to defrost at room temperature for several hours before eating. 

Print

M&M Cookie Cake

Close up photo fo the M&M Cookie Cake with one slice cut out

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The scrumptious M&M Cookie Cake is a twist on my classic chocolate chip cookie recipe. While cookies in their classic shape are always delicious, sometimes it’s fun to dress a cookie up a little.  

  • Author: Cece
  • Prep Time: 1 hour
  • Cook Time: 20 min
  • Total Time: 1 hr 20 min
  • Yield: 2 cookie cakes 1x

Ingredients

Scale
  • 320g of flour
  • 1 tsp baking soda
  • 3/4 tsp Morton’s Kosher salt
  • 1 stick Crisco Vegetable Shortening at room temperature
  • 150g granulated sugar
  • 165g packed brown sugar
  • 1 1/4 tsp vanilla
  • 2 large eggs
  • 320g M&Ms

Instructions

  • Pre-measure the M&M cookie cake  ingredients and grease and line two 8in cake pans
  • In a medium bowl, sift together the dry ingredients: flour, baking soda and salt
  • In a bowl fit to an electric mixer with the paddle, cream the shortening, both sugars and vanilla for 3-4 minutes, until fluffy
  • Use a spatula to scrape down the the sides of the bowl and clear off the paddle
  • Add eggs, one at a time, mixing in between
  • Gradually add in your dry ingredients mixture, being sure to scrape down the bowl between each addition to ensure a well combined dough
  • Fold in all your M&Ms
  • Then, split the dough into two and place ½ of the dough in each of the cake pans
  • Using a rubber spatula, pat down the dough into an even layer in the pan
  • If you’d like, top the cookie dough with a couple extra M&Ms
  • Place plastic wrap over the pans and refrigerate the dough for 45 minutes
  • While the cookie dough chills, preheat the oven to 375ºF
  • Bake the cookies for about 20 minutes or until the center of the cookie is set
  • Remove from the oven and allow them to cool completely before removing the cookie cake from the pan on a rack
  • Slice and enjoy!

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