Get ready to experience the most decadent, mind-blowing dessert that will make your taste buds dance with joy! This Loaded Chocolate Chip MM Cookie Cake is not just a dessert—it's a celebration of pure indulgence that transforms the classic chocolate chip cookie into an epic cake-sized treat. Imagine a giant, soft cookie packed with melty chocolate chips and colorful M&M's, baked to golden perfection and perfect for sharing (or not!). Whether you're looking to impress guests, satisfy a sweet craving, or create a show-stopping dessert, this recipe is your ultimate ticket to dessert heaven.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup M&M's candies
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch round cake pan by greasing it thoroughly with butter or cooking spray and lining the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add vanilla extract and eggs one at a time to the butter-sugar mixture, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in 1 1/2 cups of chocolate chips and 3/4 cup of M&M's candies using a spatula, distributing them evenly throughout the dough.
- Transfer the cookie dough to the prepared cake pan, spreading it evenly and smoothing the top with a spatula.
- Sprinkle the remaining chocolate chips and M&M's on top of the dough, pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from the oven and let the cookie cake cool in the pan for 15 minutes. Then carefully transfer to a wire rack to cool completely.
- Once cooled, slice into wedges and serve. Optional: Drizzle with melted chocolate or add a scoop of vanilla ice cream for extra indulgence.
Tips
- Make sure your butter is softened but not melted to ensure the perfect cookie cake texture.
- Don't overmix the dough—this can lead to a tough, dense cake instead of a soft, chewy delight.
- Use parchment paper for easy removal and clean slicing.
- For extra richness, use high-quality chocolate chips and name-brand M&M's.
- Check the cake around the 25-minute mark to prevent over-baking—you want it slightly soft in the center.
- Let the cake cool completely before slicing to help it set and maintain its shape.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent experience.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
