October is one of my favorite months because I love Halloween and it’s also my birthday month 🙂 Because of that I will be sharing some of my all-time favorite desserts, ones I would bake myself for my birthday, and trust me this is one you’re going to want to try. The cookie cake is so easy to make, and doesn’t require any scooping or chilling. I was able to find Halloween colored M&Ms and sprinkles, but feel free to use whatever kind you like! This recipe is so cute, perfectly on theme for Halloween and really delicious!
Recipe tips:
- Use a springform pan: I really prefer to use a springform pan because it is easier to get the whole cookie cake out of the pan. I usually spray with nonstick baking spray and line the bottom with parchment paper. Allow the cookie cake to cookie completely before removing or it could fall apart.
- Underbaking the cookie: This is essential to getting the texture right. I bake this recipe for 25 minutes on the dot, pull them from the oven and allow it to cool completely in the pan. The outside should look set and the center chewy.
- Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookie that chewy texture (along with baking for the correct time) and soft on the inside.
- Melted butter: Most cookie recipes and honestly most desserts are made but creaming butter and sugar today. This whips air into the dessert which can be great for cakes and other recipes, but I wanted a dense and chewy cookie. One of the ways to get this is to use melted butter. This is a step you aren’t going to want to skip!
- Piping tips: I used three different tips to create this look. Truthfully you could easily use one (the grass tip would be cute all over!) But the three I used were 4B star, #233 and the 1M tip.
Cookie cake is truly one of my favorite desserts. If you end up trying this recipe please leave a rating and comment below! 🙂 Looking for more cookie desserts? Try these cookies, cookie bars or cookie cakes!
Monster M&M Cookie Cake
This Monster M&M Cookie Cake is so easy, cute and most importantly delicious! The cookie is soft on the inside, crispy on the edges and packed with M&Ms, chocolate chips and sprinkles!
Ingredients
For the cookie cake:
- ¾ cup salted butter melted
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 2 cups all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chip I prefer milk chocolate or semi-sweet but you can use whatever you like!
- ¾ cup M&Ms
- ½ cup sprinkles
For the frosting:
- ¾ cup salted butter room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 3-5 tbsp heavy cream room temperature
- ½ tsp salt
- food dye I use purple, green and orange
- candy eyes
Instructions
For the cookie cake:
- Preheat the oven to 350° and grease and line the base of a 10 inch springform pan with parchment paper. In the bowl of a stand mixer combine melted butter, light brown sugar, granulated sugar, vanilla extract and eggs. Mix on medium speed for 30 seconds until combined.
- With the mixer on low add in the flour, corn starch, baking soda and salt. Mix on low until incorporated. Remove the bowl from the stand and fold in the chocolate chips, M&Ms and sprinkles with a spatula. Spread the cookie dough in the prepared pan and bake for 25-30 minutes or until the cookie is lightly browned and looks dry on the surface. Allow to cool completely before frosting.
For the frosting:
- In the bowl of a stand mixer beat together the butter and powdered sugar for 2-3 minutes until combined and smooth. Add in the vanilla, salt and 2 tablespoons of heavy cream and beat until smooth. Add in additional heavy cream to get the consistency you prefer. Once smooth, divide the frosting into 3 separate bowls. Add in 1-2 drops of coloring in each bowl, one purple, one orange and one green. Prepare 3 piping bags with different tips tip (I used a large Wilton #8B, one Wilton #233, and one Wilton #4B) and pipe alternating colors along the edges. Top with additional candy eyes and slice and serve!
This is so cute! Thinking about doing this as a fundraiser for a group. Do you think it would work in a mini disposable pan? I know you used a springform pan but thinking for handling purposes. Can’t wait to try it!!