M&M Cookie Cake

Course: Dessert

Cuisine: Halloween, North American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 660kcal

Author: Lord Byron's Kitchen

One giant cookie that eats like a cake, this M&M Cookie Cake is perfect when served with a dollop of frosting on each slice. Loaded with candy-coated chocolate and autumn sprinkles, this cake is a fun dessert the whole family will love!

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Ingredients

1 cup butter, softened
1/2 cup brown sugar, lightly packed
1/2 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
1/2 cup M&M candy
1/4 cup sprinkles
1/2 cup vanilla cake frosting
non-stick cooking spray

Instructions

Begin by preheating your oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick cooking spray and set it aside.
Next, in a mixing bowl, beat together the butter and both sugars until they are light and fluffy.
Once that is done, beat in the eggs, and then the vanilla extract. It’s important to beat the mixture for a solid two minutes after the extract has been incorporated.
Add the flour and baking soda. Beat until just combined. Do not overmix!
Add the white chocolate chips and half of the sprinkles. Use a wooden spoon or a sturdy spatula to fold them into the batter.
Transfer the batter to the prepared springform pan. Push the batter to flatten it into the pan, trying to get a level surface.
Top with the M&Ms and the rest of the sprinkles.
Bake for 25 minutes or until the outer edges of the cookie have browned.
Once baked, remove from the oven and place onto a wire cooling rack. Allow the cookie to cool for 30 minutes. Release the spring on the pan and remove the cookie from the pan. Transfer it to the cooling rack to finish cooling completely.
When ready to serve, slice the cookie cake into eight wedges. Top each slice with the frosting and garnish with more sprinkles, if desired. Enjoy!

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