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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

A giant cookie cake recipe made with M&Ms, chocolate chips and sprinkles, this dessert cake recipe is the perfect party food! Baked in the oven then frosted with buttercream, this easy cookie cake is ready in just 35 minutes.
5 from 4 votes
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Course: Dessert
Cuisine: Cake, Party Food
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 (1 cup) brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 250 g (2 cups) 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 (1 ¼ cups) 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 4 (scraping down the sides occasionally) or until pale and creamy. 
  • Reduce to Speed 2 and add the egg and vanilla extract. Continue mixing for 15 seconds. Remove the butterfly. 
  • Add the plain flour, bi-carbonate soda and sea salt and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds. 
  • Add the chocolate chips and M&Ms and mix for 10 seconds, REVERSE, Speed 3, 10 (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 frosting, place the icing sugar into the TM bowl and mix for 10 seconds, Speed 9.
  • Add the butter, milk, vanilla extract and food colouring to the bowl. Mix for 30 seconds, Speed 4.
  • Pipe the frosting over the outside of the cookie cake and decorate with sprinkles (optional). 

Video

Notes

RECIPE NOTES & TIPS
Frosting - If you don't own a frosting kit, don't worry! Simply place your buttercream frosting into a sealable plastic bag, snip off a tiny section from one corner and squeeze the frosting through the hole. It's such a super cheap and easy way to frost a cake!
Add-In Substitutes - You can mix and match the add-ins with any of your favourite chocolates you like.
Storing - Store in an airtight container at room temperature for up to 5 days.
Freezing - Freeze in an airtight container for up to 3 months. Allow to defrost before consuming.

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