This Valentine's M&M Cookie Cake is buttery and delicious. Full of M&M's and topped with vanilla buttercream, this is the perfect treat to share with that special someone.
What's better than a giant cookie packed with M&M candies? Quite frankly, not much. This cookie is extra special with its Valentine's Day inspired decoration.
Garnished with homemade vanilla buttercream and heart-shaped sprinkles, this giant cookie is an adorably perfect treat to make for your valentine!
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Ingredients
For the cookie cake
- Dry - All-purpose flour, baking soda, and salt
- Sugar - Granulated and light brown sugars
- Butter - Unsalted and softened
- Large Eggs
- Pure Vanilla Extract
- Valentine's M&M's - This cookie cake can be made for any holiday, even birthdays.
For the vanilla frosting
- Butter - Unsalted and softened
- Confectioners' Sugar - Sifted
- Pure Vanilla Extract
- Milk or Water
- Sprinkles - For garnish
Instructions
For the Cookie Cake
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch cake pan, set aside.
- In the bowl of a standing mixer, cream the butter and sugars until fluffy, about 2 minutes. Add the eggs and vanilla, mixing until incorporated.
- Next, add the dry ingredients and mix until everything is combined. Stir in ¾ of the M&M candies.
- Press the dough into the prepared pan. Press the remaining M&M candies into the top of the cookie.
- Bake for 20-25 minutes, until lightly golden and set. Let the cookie cool completely before gently removing it from the pan.
For the Frosting
- In the bowl of a standing mixer, cream the butter. Add the confectioners' sugar, vanilla extract, and one tablespoon of milk/water, beating until smooth. (Add an additional tablespoon of liquid if needed.)
- Pipe the frosting along the edge of the cookie and garnish with sprinkles. (I used a 1M star tip.)
Frequently Asked Questions
Yes, you can certainly freeze this cookie cake, but do so before frosting. After cooling the cake down completely, tightly wrap it in plastic wrap and then foil. Label with its name and date. Freeze for up to 3 months.
Thaw completely before decorating with frosting.
If you have a cake stand or cake carrier, that would be best for storage. Otherwise, wrap in plastic wrap or place into a large enough air-tight container. Store at room temperature or in the refrigerator.
If placed in an airtight container or tightly wrapped in plastic wrap, this cookie cake should stay fresh for up to 5 days at room temperature, or up to 1 week in the fridge.
Tips
- Wait until the cookie cake has cooled completely before removing from the pan.
- You can substitute the M&M's with semi-sweet chocolate chips or chocolate chunks.
- Chocolate buttercream is a great addition to this recipe instead of the vanilla.
Other Recipes You'll Love
This Valentine's M&M Cookie Cake is a homemade gift from the heart that anyone would love. Reminiscent of the favorite mall treat, this recipe is perfect for a celebration or for when the sweet cravings hit.
📖 Recipe
Valentine's M&M Cookie Cake
Ingredients
For the Cookie Cake:
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup M&M's
For the Frosting:
- 4 tablespoon unsalted butter softened
- 1⅓ cups confectioners' sugar sifted
- ½ teaspoon pure vanilla extract
- 1-2 tablespoon milk or water
- sprinkles as needed
Instructions
For the Cookie Cake:
- Preheat the oven to 350° F. Lightly grease a 9-inch cake pan, set aside.
- In the bowl of a standing mixer, cream the butter and sugars until fluffy, about 2 minutes. Add the eggs and vanilla, mixing until incorporated.
- Add the dry ingredients and mix until everything is combined. Stir in ¾ of the M&M candies.
- Press the dough into the prepared pan. Press the remaining M&M candies into the top of the cookie cake.
- Bake for 20-25 minutes, until lightly golden and set. Let the cookie cool completely before gently removing it from the pan.
For the Frosting:
- In the bowl of a standing mixer, cream the butter. Add the confectioners' sugar, vanilla extract, and milk/water, beating until smooth. (Add an additional tablespoon of liquid if needed.)
- Pipe the frosting along the edge of the cookie cake and garnish with sprinkles. (I used a 1M star tip.)
Nutrition
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