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.
10ouncesCupid mix M&M's(1 bag plus extra for decorating)
¾cupdark chocolate morsels
24ouncesstore-bought frosting(1 ½ tubs)
pink food coloring gel(optional)
Preheat the oven to 350 degrees. Spray two heart-shaped cake pans with baking spray with flour. (Note 2) Set aside.
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. (Note 3)
Leave whole for presentation or cut into squares or wedges. Store in an airtight container for up to 5 days.
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.
You can also a 9x13 cake pan or 2 8-inch round or square pans. If using a 9x13 cake pan, allow a few extra minutes of baking time.
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.