Valentine M&M Cookie Cake

4.50 from 2 votes

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 makes this a perfect Valentine treat.

Prep Time10

Cook Time23

Total Time33

Course: Dessert

Cuisine: American

Servings:

Calories: 570kcal

Author: Abbey McDermott

Equipment

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

To substitute cake flour: Cake flour can be substituted with a mixture of all-purpose flour and cornstarch. For each cup of cake flour, start with 1 cup of all-purpose flour. Remove 2 tablespoons flour and replace with 2 tablespoons cornstarch. Whisk together.

Cake pan options: A 9x13 cake pan or 2 8-inch round or square pans can also be used. If using a 9x13 cake pan, allow a few extra minutes of baking time.

Frosting: For lighter, more fluffy frosting, whip the store-bought frosting using a stand mixer fitted with a whisk attachment (or hand-held mixer). Tint with food coloring gel if desired. Homemade buttercream frosting can also be used.

Nutrition