Say hello to a giant cookie cake that is chocked with candy and chocolate. It’s as simple as that. Buttery cookie dough? Check. Dozens of M&M’s? Check. Handfuls of chocolate chips? Check. This is a delicious spin-off of my colourful M&M Candy Cookies. I think its the best thing I have ever eaten.
I did a reshoot of my M&M Cookies last weekend and fell in love with them all over again. What is it about M&M’s that go so well in baked goods? I just can’t get enough! So I decided to do it again this weekend but take it up a notch and make a giant cookie as big as my face.
I also thought it was worth while throwing in a few extra pieces of chocolate – boy was that the right decision. I really love this cookie cake and I know you will too.
This cookie pie is so easy to make and really quick too, since there is no chilling the dough or rolling out the dough into balls. Plus you don’t have to worry about the cookies spreading too thin - you are just guaranteed a beautiful huge cookie.
Just be careful not to overcook it as you still want that soft and chewy centre. Seriously, you need to try this recipe. Just looking at the photos makes me want to sneak my third piece. Quality control right?
M&M Candy Cookie Pie
Makes one 9 inch cookie pie
115 grams (1 stick) unsalted butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 and 1/4 cup plain flour
1/2 teaspoon baking soda
1 teaspoon cornflour
1/2 cup plain M&M's + extra for decorating
1/2 cup chocolate chips
Preheat the oven to 180 (360 F). Grease and line a round cake tin. In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add the vanilla extract and egg and continue to beat until soft and creamy. Sift in the flour, baking soda and cornflour. Gently fold until dough starts to come together.
Throw in the M&M's and chocolate chips and fold through. Place all the dough into your prepared tin and spread out as even as possible. Press a few extra M&M's and chocolate chips into the top. Place in the oven for 18 - 20 minutes or until golden brown. Try not to overcook as you want it soft and gooey in the middle. Leave to cool before slicing and serving.