Loaded Chewy Chocolate Chip M&M Cookie Cake

12 tablespoons (3/4 cup) [b]salted[/b] butter
3/4 cup light brown sugar
1/4 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
3/4 cup chopped chocolate (I used m&ms and Crunch bars), divided*
1/2 cup chocolate chips (use white chocolate, semi sweet, or bittersweet, divided

  1. 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.
  2. In a medium bowl, combine the flour and baking powder. Set aside.
  3. 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 1/2 cup of the chopped candy bars along with most of the chocolate chips (reserving about 1 – 2 tablespoons for the topping).
  4. Press the cookie dough evenly into the prepared pie dish. Top the cookie cake batter with the remaining 1/4 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.

The kind of chocolate you use is completely up to you. I used mini m&ms and chopped up Crunch candy Bars. Feel free to use Snickers, Twix, Cookies n’ Cream bars, Milky Ways, or even Reese’s Peanut Butter Cups. 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.

Original Recipes visit: Loaded Chewy Chocolate Chip M&M Cookie Cake @ littlespicejar.com

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