A cookie cake that’s loaded with chocolate chips, Crunch chocolate, and my favorite, M&Ms! This cookie cake can be made using any of your favorite chocolate or with just chocolate chips! It’s the perfect treat to serve with vanilla ice cream or a little whipped cream!
I mean, we’re talking THICK and CHOCOLATEY. A cookie cake is the perfect way to use up leftover Halloween candy. Or it’s the perfect excuse to buy Halloween candy?
This cookie cake is all of my chocolate dreams come true and then some.
There’s something you should know. I always underbake. On purpose. Because underbaking is like eating cookie dough and cookies at the same time. Which is the perfect way to have your cake and eat it too. It’s probably on the list of top 5 best things on the planet. Speaking of which, this cookie cake is probably on that list too. It’s absolutely perfectly browned with crisp edges and the center is soft and chewy and just barely underbaked. Mmm.
I can’t even concentrate with this cookie cake staring back at me. It’s hard to string together sentences when chocolate and cookies and cake and all of that combined is staring at you. Thankfully this cookie cake is already out of my apartment. We took it over to a friends place for a birthday lunch this past weekend. Otherwise, you already know i’d be going back for slice #2,#3, and #4.
Lucky for all of us (but probably not our pants) this cookie cake is
ridiculously dangerously easy to make. We’re making a quick cookie dough and studding it with our favorite Halloween chocolate. I used chocolate chips, mini M&Ms (I prefer them to the regular ones), and chopped up Crunch chocolate. You can use whatever you like. Butterfingers, Twix, Snickers, and even Reeses! The possibilities are endless. A soft baked center, crunchy-chewy edges, and studs of chocolate everywhere.
Do you remember when we made that Deep Dish Chocolate Chip Skillet Cookie stuffed with Nutella? Remember how it was the perfect cookie cake with studs of chocolate chips and a thick, chocolatey layer of Nutella in the center? Well this is it’s twin cousin – The M&M loaded cookie cake.
Today’s cookie cake recipe uses enough cookie dough to bake, oh i’d say, about 2 dozen cookies. So, I don’t suggest eating the entire cake on your own. Although, it’s kind of hard to resist. (I’m talking major, major self control here.)
I can almost smell this cookie cake as i’m writing this post. The smell of freshly baked chocolate chip cookies tortured us all of Saturday. I made the cookie dough for this cake on Friday and flattened it into the pie pan and refrigerated it overnight. Saturday was a busy day for us and I knew I wouldn’t have time to make the batter and bake it. Luckily, this cookie cake dough is perfectly okay to make ahead of time and bake when needed. I just left the cookie cake on the counter for 8 minutes while I preheated the oven to help it come back to room temperature. We enjoyed this cookie cake on Sunday for lunch and it was still super fresh and tasted like it was fresh out of the oven. But let me mention that the dough chilling time is not mandatory! It’s an option for when you have too much going on, say, the day of a big birthday party? Bake and serve up this cookie cake immediately or refrigerate and bake later, it’s totally up to you.
Feel free to top with a simple chocolate buttercream frosting or even a meringue frosting, like the one used here.
I served my simple without any of the frills.
We’ve stuffed chocolate and cookies into a cake. Can there be a more perfect dessert? Oh and I like my cookie cake with just a tall glass of ice cold milk. Just a little serving suggestion .
- 12 tablespoons (3/4 cup) salted butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- ¾ cup chopped chocolate (I used m&ms and Crunch bars), divided*
- ½ cup chocolate chips (use white chocolate, semi sweet, or bittersweet, divided
- Position a rack near the lower third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch pie dish (or cake pan) with nonstick cooking spray. Set aside.
- In a medium bowl, combine the flour and baking powder. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for 2 minutes on medium speed until completely smooth and creamy. Add the brown sugar and the granulated sugar and continue to beat on medium speed until creamy, about 1 minute. Add in the egg, egg yolk, and vanilla on medium speed until just combined. Stop the mixer, scrape down the side and bottom of the bowl. On the low speed setting, slowly mix in the dry ingredients until just combined. Stop the mixer, using a rubber spatula, fold in ½ cup of the chopped candy bars along with most of the chocolate chips (reserving about 1 – 2 tablespoons for the topping).
- Press the cookie dough evenly into the prepared pie dish. Top the cookie cake batter with the remaining ¼ cup of chopped candy bars and the 2 tablespoons of chocolate chips. Bake for 25 – 30 minutes or until the cake is lightly golden brown (could be up to 35 minutes depending on your oven). Cover the cake loosely with aluminum foil after the first 15 minutes of baking to avoid excess browning. Remove from the oven and set the pie dish on a wire rack to allow cookie cake to cool completely. Use a sharp knife to slice, once cooled.
Cookie cake batter can be made 24 hours in advance and kept in the refrigerator until ready to bake. Allow the cookie cake mixture to sit on the counter for 10 minutes prior to baking.
Cookie cake can be topped with a chocolate buttercream or a vanilla meringue frosting if desired.