M&M Cookie Cake

Name: M&M Cookie Cake
Prep time: 1 h
Cook time: 20 min
Total time: PT-470968H23M52S
Ingredients: 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

July 31, 2023August 20, 2023

Print Recipe

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

Jump to recipe. | Jump to the tips.

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.

Sugars and crisco shortening added to a large glass bowl

Creamed sugars and crisco in a large glass bowl | M&M Cookie Cake

Creamed sugars and crisco in a large glass bowl that has had its sides wiped down

Two eggs added to the creamed sugars and crisco, in a large glass bowl

Eggs mixed into the cookie dough in a large glass bowl | M&M Cookie Cake

Cookie dough wiped down in the large glass bowl

Flour, salt and baking soda each added to individual glass bowls, next to a large empty glass bowl

Dry ingredients combined in a large glass bowl | M&M Cookie Cake

Dry ingredients added to the cookie dough in a large glass bowl

Cookie dough combined in a large glass bowl

M&Ms added to the cookie dough in a large glass bowl

M&Ms folded into the cookie cake dough, in a large glass bowl

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!

Cookie dough split in 1/2, added to two 8in cake pans

Cookie dough flattened into the two 8in cake pans

M&Ms added on top of the cookie dough in the cake pans

Baked M&M Cookie Cakes in two 8in cake pans

One of the M&M Cookie Cakes in an 8in cake pan

A side photo fo the cookie cake in a pan

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.