A giant cookie cake recipe made with M&Ms, chocolate chips and sprinkles, baked in the oven and then frosted with buttercream. The perfect party food!

Giant Cookie Cake Recipe

A giant cookie cake recipe made with M&Ms, chocolate chips and sprinkles, baked in the oven and then frosted with buttercream. The perfect party food!
5 from 1 vote
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Course: Dessert, sweets
Cuisine: Cake, cookies, Party Food
Keyword: cookie cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 serves
Calories: 413kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 175 g butter
  • 200 g brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp bi-carbonate soda (baking soda)
  • pinch of sea salt
  • 100 g chocolate chips
  • 100 g M&Ms
  • sprinkles

For the buttercream frosting

  • 185 g butter, softened
  • 300 g icing sugar mixture
  • 2 tbs milk
  • 1 tsp vanilla extract
  • 2 drops pink food colouring

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper and set aside. 
  • Cream the butter and brown sugar on high speed with hand-held beaters or a stand mixer in a large mixing bowl until pale and creamy. 
  • Add the egg and vanilla extract and beat well. 
  • Sift over the plain flour, bi-carbonate soda and sea salt and beat on low speed until just combined. 
  • Stir through the chocolate chip and M&Ms. 
  • Bake for 25 minutes or until just golden. Remove from the oven and allow to cool in the tin before transferring to a wire rack to cool completely before frosting. 
  • To make the frosting, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
  • Slowly add the icing sugar mixture, milk, vanilla extract and food colouring and continue to beat until smooth and creamy.
  • Pipe the frosting over the outside of the cookie cake and decorate with sprinkles (optional). 

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper and set aside. 
  • Insert the butterfly into the Thermomix bowl. Add the softened butter and brown sugar and cream for 1 minute, Speed 6 (scraping down the sides occasionally) or until pale and creamy. 
  • Reduce to Speed 2 and add the egg and vanilla extract. Remove the butterfly. 
  • Add the plain flour, bi-carbonate soda and sea salt and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds. 
  • Add the chocolate chips and M&Ms and mix on Reverse, Speed 3, 10 seconds (using the spatula to help mix). 
  • Bake for 25 minutes or until just golden. Remove from the oven and allow to cool in the tin before transferring to a wire rack to cool completely before frosting. 
  • To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.
  • Add the butter, milk, vanilla extract and food colouring to the bowl. Mix for 30 seconds on Speed 4.
  • Pipe the frosting over the outside of the cookie cake and decorate with sprinkles (optional). 

Nutrition

Calories: 413kcal | Carbohydrates: 50g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 253mg | Potassium: 80mg | Fiber: 1g | Sugar: 36g | Vitamin A: 590IU | Calcium: 33mg | Iron: 1.3mg