A soft and chewy cookie cake topped with creamy frosting and pastel M&M candies. This festive, sliceable treat brings the fun of cookies to your Easter celebrations in cake form.
Author:Mari
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 slices 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
1cup unsalted butter, softened
1cup granulated sugar
1/2cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1cup pastel-colored M&M candies (plus extra for topping)
1/2cup unsalted butter, softened (for frosting)
2cups powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Additional M&M candies for decorating
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake or tart pan and line the bottom with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
Fold in 1 cup of pastel M&M candies.
Spread the dough evenly into the prepared pan and smooth the top with a spatula.
Bake for 20–25 minutes, or until the edges are golden and the center is set. Let cool completely in the pan.
To make the frosting, beat softened butter until creamy. Add powdered sugar, milk, vanilla, and salt. Beat until light and fluffy.
Frost the cooled cookie cake and decorate with additional M&M candies.
Slice and serve!
Notes
For easier removal, line the pan with both parchment and a light coating of cooking spray.
Customize toppings with sprinkles or colored frosting for a festive touch.
Use gel food coloring to tint the frosting for themed variations.
Store leftovers in an airtight container at room temperature for up to 3 days.