This Chewy M&M Cookie Cake is the perfect way to celebrate birthdays or other special occasions! It's quick to make, tastes better than store-bought, and can be made for less than $10!
Looking for more cookie cake recipes? Check out my 5 star homemade cookie cake recipe!
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What makes this the best M&M cookie cake recipe?
- Perfect texture: It has a chewy, soft texture and doesn't requiring chilling the dough, which means you can make it in less than 30 minutes!
- Cheaper than store-bought! It only costs less than $10 to make - forget the $25 store-bought ones! These rival Great American Cookie and are cheaper than the bakery or grocery store ones!
- You don't even need a fancy pan! Don't have a cookie cake pan? Use the DIY pan hack below or bake my Chewy M&M Cookie Bars in a 9x13 pan instead!
Looking for more flavors? I have a whole variety of flavors in my cookie cake recipe library!
Tips to make the best M&M Cake:
- Use melted butter and mix by hand: The melted butter in this chocolate chip cookie dough makes it super smooth and helps it bake up into the perfect chewy, yet sturdy cookie. Rather than whipping air into it and making the dough light and fluffy, mixing by hand allows it to have a denser texture (and also makes it easier to press into the pan as it's not sticky!).
- Spread into a 10.5" Metal Round Pan (from Amazon!) or bake in 9x13 metal pan or DIY foil cookie cake pan: The key to the perfect cookie cake is only spreading the dough to be about ½" thick. If you use a smaller pan, the dough will be thicker and require a longer baking time. If you use a larger pan, the dough will be spread too thin and result in a crispy cookie.
- Do Not Overbake: This is the trick to the perfect, SOFT, chewy cookie cake with M&M's. Take it out when the top is slightly brown and the center looks like it is baked through. My oven bakes the perfect cookie cake in 12 minutes in my 10.5" pan, but you just want to keep a close eye on it to prevent it from baking too long (no one likes crunchy cookie cakes!).
- Allow to FULLY cool before removing from pan: To remove from pan, use a knife to go around the edges, place a flat platter or baking sheet on top (must be larger than the cake and not be indented in the middle), then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter (I LOVE these cute paper serving platters and the largest one in the pack is perfect for a 10.5 cookie cake).
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Use it for this Homemade Cookie Cake Recipe or any of my cookie cake flavors!
Ingredient Notes
Here's what you need to make this giant chocolate chip cookie cake recipe:
- For the M&M Cookie Cake: butter, white sugar, brown sugar, 1 egg, vanilla extract, baking soda, baking powder, flour, M&M's, and semi-sweet chocolate chips.
- For the Homemade Frosting (optional): butter, powdered sugar, vanilla extract, salt, and a little milk.
- 10.5" Round Cookie Cake Pan (don't have one? scroll for alternatives & instructions!)
- Large star piping tip (if you plan to pipe!)
- M&M's for decorating!
How to make this M&M birthday cake
Step 1: Melt Butter & Add Ingredients
In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted (you don't want it piping hot).
Transfer butter to a larger mixing bowl and add in white sugar and brown sugar. Use a spatula (don't use a mixer!) to stir by hand until combined. Mix in egg. Next, add in baking soda, baking powder, and salt and mix again.
Add flour and mix until all the flour disappears into the dough. Lastly, add the chocolate chips and M&M's into the dough and mix.
Step 2: Press Dough Into Pan
- Prepare Pan: Grease a 10.5" metal cookie cake pan (don't have one? See tip below). Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first.
- Drop dough: Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out.
- Spread dough: Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners). This method is my best tip to make a cookie cake evenly.
Tip: If you notice 2-3 chocolate chips or M&M's are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).
Don't have a round 10.5"cookie cake pan? You can make one out of foil using DIY cookie cake pan method.
Step 3: Bake
Bake at 350 degrees for 12-14 minutes - do NOT overbake or your chocolate chip cookie cake will not be soft.
How do you know when cookie cake is done? The top should be slightly brown (see below) and the center baked through. The cookie may still look slightly underbaked but this is the trick to a soft, chewy cookie. If you overbake it and it gets too brown, you will have a crunchy cookie cake. Allow the cookie cake to cool completely before removing.
To remove from pan: use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter (I LOVE these cute paper serving platters and the largest one in the pack is perfect for a 10.5" cookie cake). Allow cake to fully cool before frosting.
Step 4: Pipe or Spread Frosting
Use the instructions in the recipe card below to make my homemade vanilla buttercream (it tastes like ice cream!) or you could also use canned frosting.
Using a large star piping tip, pipe around the edges then immediately add M&M's on top (the frosting will start hardening quick, so add M&M's right away!).
If you're feeling fancy, pipe phrases like "Happy Birthday" on the top with frosting (you may need to thin the frosting a bit in order to fluidly write).
Step 5: Slice & Enjoy!
Use a sharp, large knife to cut. Depending on how many you're needing to feed, cut the cookie cake in normal triangles or in smaller squares.
Frequently Asked Questions
Yes, but I would wait to decorate it until day-of because the color from the M&M's on top will start to bleed into the white frosting after sitting for a while. I'd instead suggest wrapping the baked cookie in saran wrap then waiting to frost until day-of. This cookie cake is best when eaten within 2-3 days. It can technically last longer than that, but it will start getting a dry texture.
If you do make & frost it ahead: Because of the sugar content, you don't need to refrigerate the frosted cookie cake if you plan to enjoy it within 1 day.
You sure can! To do this, make two 10.5" cookie cakes, double the icing recipe, then spread half of the frosting between the two cookies and the remaining to pipe on top. With a layered cookie cake being a little richer in flavor with the additional frosting, you can cut it into smaller squares or wedges.
If you want a thicker cake, make my double layer cookie cake!
You can, but you still want to make sure the dough is only ½" thick once spread in the pan (so you would need a larger pan than 10.5"). Note that thicker dough will require longer baking times and won't be as much like the traditional, chewy cookie cake recipe you may be used to.
If you're looking for a larger cookie cake, my sheet pan cookie cake is perfect for a crowd!
A store-bought cookie cake will likely run you around $20 and if you're getting one from somewhere like Mrs. Fields or Great American Cookies, those can go upwards to $40. If you've already got the staples on hand (like sugar and eggs), then this homemade cake cake costs less than $10 to make!
For years, I tried recreating the chewy texture of store-bought cookie cakes and while I wouldn't say this is an EXACT match, I would say that it's pretty dang close! I actually like this homemade cookie cake more than those (the frosting is so much better and doesn't have that fake taste), which are words that I didn't think I'd ever say.
Storage & Freezing
- Storage & Refrigerating: While you can refrigerate it, you don't have to (the sugar content in the frosting will help it not go bad as fast). If unfrosted, this cookie cake will be good covered/wrapped at room temperature for 2-3 days. That said, I find that chilling cookie cakes will typically dry them out a bit so for the freshest flavor and texture, I wouldn't make this more than a day or two ahead of when you plan to eat.
- Freezing: If you're planning to freeze it, I suggest freezing before frosting or you risk the frosting getting smashed. To freeze the baked cake, allow to completely cool, remove from pan, then carefully wrap in several layers of plastic wrap. When you're ready to eat it, let it thaw to room temperature then frost. I will note that cookies will naturally get dry over time (and start absorbing a freezer burn taste), so I'd suggest only freezing for about a month.
Don't have a cookie cake pan? No problem!
Don't have a cookie cake pan? You can turn these into m&m cookie cake bars by using a 9x13 light-colored metal pan (they will just be a little thinner, so you may need to bake a couple minutes less) OR create a DIY cookie cake pan. Super easy to do!
Fun occasions to make this homemade cookie cake recipe:
- Birthday Cookie Cake: Top with frosting, M&M's, sprinkles, and add a Happy Birthday message on top! Or make a double batch to make a layered cookie cake.
- Valentine's Day Cookie Cake: Line a baking sheet with parchment then shape the dough into a large heart (or use a heart shaped pan!). Use a Valentines M&M mix, then pipe red or pink frosting along the edges and top with sprinkles.
- Easter Cookie Cake: Line a baking sheet with parchment then shape the dough into a large egg shape (or use a egg shaped pan!). Use pastel or Easter themed M&M's then spread frosting on the top and pipe on the squiggly lines and polka dots to make it look like an easter egg.
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Chewy M&M Cookie Cake
Ingredients
Cookie Cake Recipe
- ½ cup unsalted butter You will be melting this
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup semi-sweet chocolate chips
- ½ cup M&M candies (plus more for topping, see below)
Vanilla Buttercream Frosting
- ¼ cup unsalted butter softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoons vanilla extract
- Pinch of Salt
- 1-2 tablespoons milk
Topping
- ¼ - ½ cup M&M's for decorating (optional)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350℉.
- In a small microwave-safe bowl, melt unsalted butter (½ cup, i.e. 1 stick) for 20-30 seconds until JUST melted.
- Add brown sugar (½ cup) and granulated sugar (¼ cup) and use a spatula to stir until combined (* do not use a mixer!). Add in egg (1 large) and vanilla extract (1 ½ teaspoons), then mix.
- Next, add in baking soda (½ teaspoon), baking powder (¼ teaspoon), and salt (¼ teaspoon) and mix again. Add in all-purpose flour (1 ½ cups) and mix until all the flour disappears into the dough.
- Add chocolate chips (½ cup) and M&M's (½ cup) into the dough and mix. Immediately proceed to pressing into the greased pan (you don't want the dough sitting out or it will set too much with the melted butter).
- Grease a 10.5" metal cookie cake pan (don't have one? See notes section.) Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).Tip: If you notice 2-3 chocolate chips or M&M's are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).
- Bake at 350℉ degrees for 12-14 minutes. Do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 12 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing.Tip: To remove from pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter. Allow cake to fully cool before frosting.
To Make Frosting:
- Beat the softened butter (¼ cup, i.e. ½ stick) on medium-high speed for 2-minutes until smooth. Turn the mixer to low speed then slowly add the powdered sugar (1 ¼ cups). You may need to stop and scrape down sides. Add vanilla extract (1 teaspoon) and pinch of salt and turn mixer to medium speed.
- One tablespoon at a time, add milk (1-2 tablespoons total). Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
- This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!
Decorating:
- Using a large star piping tip, pipe around the edges then immediately add M&M's or sprinkles on top (the frosting will start hardening quick, so add sprinkles right away!).If you're feeling fancy, you can double the frosting recipe to have enough to pipe phrases like "Happy Birthday" on the top. You may need to add a little more milk to so that the frosting is more fluid to write with.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Don't have a round 10.5" pan?
- You can bake in a 9x13 pan (they'll be a little thinner) OR
- Create a DIY cookie cake pan using a large mixing bowl (that is about 10.5" in diameter) with aluminum foil (see instructions in FAQ section in post). Because you don't have as much heat from a real metal pan, these typically take an extra 4-6 minutes to bake.
Frosting Tips: This homemade buttercream will start developing a crust, which makes it a great frosting to make a day ahead. Because of the sugar content, you don't need to refrigerate the frosted cookie cake if you plan to enjoy it within 1 day. If you are making ahead earlier, I'd suggest waiting to frost until day of OR gently wrap the frosted cookie after the frosting sets and place in the fridge.
Freezing/Make Ahead Tip: I don't typically like freezing chocolate chip cookies because I feel like they get dry and not as chewy in the freezer. If you do need to make this in advance, you could wrap the baked, unfrosted cookie in plastic wrap and when you're ready to eat it, let it thaw to room temperature then frost.
Can I double this recipe? You can, but you still want to make sure the dough is only ½" thick once spread in the pan (so you would need a larger pan than 10"). Note that thicker dough will require longer baking times and won't be as much like the traditional, chewy cookie cake recipe you may be used to. Nutrition information is just an estimate, but based on 12 servings.
Nutrition
Love this recipe? Try my other chocolate chip recipes below:
Emily says
I never leave reviews for anything but felt the need to because this is the absolute best cookie cake recipe ever. I've made it several times, and each time it comes out perfectly. Thank you for developing this recipe!
Melissa says
Yay, that makes me so happy to hear! Thank you so much for leaving a review, Emily! I really appreciate it! :)
kaitlyn says
Easily comparable to a Great American Cookie company, or the best cookie cake you've ever had. Promise! Recipe is spot on - followed to a tee and results were exactly as expected. Soft, but still keeps shape. Not to mention absolutely delicious! I will definitely make this again.
Melissa says
So glad to hear you enjoyed this recipe! Thank you so much for leaving a review, Kaitlyn!
Candice says
This is the best cookie cake recipe!! Everyone loves it.
Melissa says
Thank you so much for leaving a review, Candice!
Kethra says
This was delicious. I doubled and put in a Wilton 16in pizza pan.
Melissa says
Thank you so much for leaving a review, Kethra!
Shelby says
I love the step-by-step directions, however I followed it to T and used a 9 x 13 cookie sheet and I felt like it was still very thin and not enough dough next time I will double it
courtney carlton says
amazing recipe! i followed it to a T, my dough came out sticky so i let it chill for a bit. made the home made cookie cake pan! i think i made it too small because my cookie came out underbaked after 15 min. any suggestions on how to fix it in the future?
Melissa says
Baking longer should fix it! I'd say you'd want to bake it 16-18 minutes if you're doing something a little smaller than 11-12".
DC says
What is the measurement for the chocolate chips? Its says: " 1/2 cup semi-sweet chocolate chips, divided (You’ll be chopping 1/2 cup and adding the remaining 1/2 cup whole)
So that makes two half cups make one cup of chocolate chips.
Melissa says
This has been fixed! I just do 1/2 cup in this recipe, you can chip half of them if you’d like but it’s not required!