Chocolate Cookie Cake

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I am not a big fan of cake. So when my birthday rolls around, I make myself a giant cookie cake, because cookies are my favorite dessert. This year I wanted a rich, chocolatey cookie full of M&M’s. You can add chocolate chips or any other candy that you like though! The M&M’s just look festive….like they are ready for a party
from kellylynnssweetsandtreats.com

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Ingredients

  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup white granulated sugar (I used Imperial Sugar)
  • 1/2 cup light brown sugar, packed (I used Imperial Sugar)
  • 1/4 cup egg substitute (or 1 egg)
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon butter extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • pinch of salt
  • 1 teaspoon baking soda
  • 1/2 cup mini M&M's

Preparation

Step 1



Preheat oven to 350-degrees. Line the bottom of a pie dish or 10-inch round cake pan, with parchment paper and spray the sides of the pan with baking spray. Set aside.
2

In the bowl of your stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until pale. Add the white sugar and brown sugar to the butter and mix until light and fluffy. Scrape down the sides of the bowl and add the egg, water, vanilla extract and butter extract to the butter-sugar mixture. Mix until incorporated and smooth.
3

Change the mixer speed to low, and slowly add the flour, cocoa powder, salt and baking soda to the wet ingredients. Mix until just incorporated. Remove the bowl from the mixer and fold in the M&M's.
4

Dump the dough into the prepared pan and wet your fingers to push the sticky cookie dough evenly into the pan. Option to sprinkle a few more M&M's on top to make the cookie look pretty and then place pan in 350-degree oven to bake for 15-17-minutes.
5

Remove cookie cake from the oven and let set on the counter until cool. Once cooled, cut into desired sized slices and serve.
Notes

Store cookie cake at room temperature, covered with plastic wrap (if in the pan) or in an airtight container.

Serves: 14-16

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