This cookie cake is everything you love about M&M-studded cookies in cake form. Crispy edges with a soft, chewy center. A festive cake pan and a piped frosting border make this a perfect Valentine's treat.
Save this recipe!
This post was originally published in February 2019 and has been updated.
Meet your new favorite dessert! This cookie cake comes together so easily, and you don't need to stand by the oven baking batch after batch of cookies. Just mix, bake, and cool. Then, decorate however you wish. I love adding frosting to give this cookie cake celebratory status.
Jump to:
Why you will love this recipe
- Perfect way to treat your special someone on Valentine's Day.
- Everyone loves blondie-style cookie bars... especially when they're packed with M&Ms.
- Chilling the dough is not required!
- Customize for any holiday with seasonal M&Ms and any shape pan.
For more Valentine's inspired treats, try Valentine Rolo Pretzels and Maraschino Cherry Milkshakes.
Ingredients
- Cake flour provides a softer, more tender crumb. If you don't have cake flour, you can use all-purpose flour mixed with cornstarch. (See tips below).
- Brown sugar - Both light and dark sugars can be used.
- Unsalted butter - I always use unsalted so I can control the amount of salt in the recipe.
- Cupid Mix M&M's add a festive Valentine's vibe. You can substitute any variety of M&M's for any occasion.
Do I need to use heart-shaped cake pans?
Heart-shaped pans are fun for Valentine's Day, but any shape pan will work. Use a 9x13 cake pan or two 8-inch square or round pans. Allow a few extra minutes of baking time for a 9x13 pan.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 350 degrees. Coat the pans with baking spray. Set aside.
- In a bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set aside.
- Add the butter and sugars to the bowl of a stand mixer. Blend until well combined and creamy, approx. 2 minutes. Add the eggs and vanilla extract. Blend until fully combined, about 2 minutes.
- Add the flour mixture and blend until just combined. Fold in the chocolate chips and M&M's (reserving some M&M's for the top).
- Divide the dough evenly between the two pans. Press the dough into an even layer and top with the reserved M&M candies. Bake for 18-23 minutes or until a toothpick comes out clean when inserted in the center of the cookie cake.
- Cool completely in the pan. Run a knife or spatula around the edge of the pan to loosen, if necessary. Remove the cookie cakes from the pans.
- Pipe the frosting on the cookies and decorate with extra M&M's. Slice and serve.
- Store in an airtight container at room temperature for up to 5 days.
Expert Tips
- Spray pans with cooking spray so the cookie cakes can be removed easily. I like using baking spray with flour. Alternatively, coat the pans with softened butter, add some flour, and shake to coat the buttered surface.
- If you don't have cake flour, you can make your own. For each cup of cake flour called for in the recipe, start with 1 cup of all-purpose flour. Then remove two tablespoons of the flour and replace it with 2 tablespoons of cornstarch. Whisk together.
- Reserve some M&M's to press into the top of the dough before baking. This makes for a pretty presentation.
- Cool completely before removing the cookie cakes from the pan and decorating them with frosting.
- The frosting is optional but is absolutely recommended! It adds another layer of deliciousness! I used store-bought frosting for ease and convenience and tinted half of it pink.
- For extra fluffy frosting, whip the store-bought frosting with a hand-held mixer or in a stand mixer fitted with a whisk attachment. This lightens up the frosting and gives it a wonderful piping and spreading consistency.
Craving more? Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Valentine M&M Cookie Cake
Ingredients
- 2 ½ cups cake flour (see notes)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup light (or dark) brown sugar (lightly packed)
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 10 ounces Cupid mix M&M's (1 bag plus extra for decorating)
- ¾ cup dark chocolate morsels
- 24 ounces store-bought frosting (1 ½ tubs)
- pink food coloring gel (optional)
Instructions
- Preheat the oven to 350℉. Spray two heart-shaped cake pans with baking spray with flour. Set aside. (See notes)
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, combine the butter and sugars. Blend until well combined, approx. 2 minutes. Add the eggs and vanilla and blend for another 2 minutes until well combined.
- Add the flour mixture and blend until just combined. Fold in the chocolate chips and M&M's. Evenly spread one-half of the dough into each cake pan. Bake for 18-23 minutes until a cake tester comes out clean.
- Cool completely in the pans. Remove from pans and place on a wire rack to decorate. Pipe the frosting around the border and decorate with extra M&M's. (See notes).
- Leave whole for presentation or cut into squares or wedges. Store in an airtight container for up to 5 days.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments