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Perfect Halloween M&M Cookie Cake: Easy 30-Min Recipe

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A thick, soft, and chewy cookie cake studded with Halloween M&Ms and chocolate chips, ready in under 30 minutes. Perfect for parties and festive gatherings without the fuss of individual cookies.

Ingredients

Scale
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (about 180g) Halloween M&Ms
  • ¼ cup (45g) mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together on medium speed for about 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg and vanilla extract on low speed until just combined. The mixture might look slightly curdled—that’s normal.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Stop as soon as you no longer see streaks of flour.
  6. Using a rubber spatula, gently fold in ¾ cup of the Halloween M&Ms and the mini chocolate chips. Reserve the remaining ¼ cup of M&Ms for the top.
  7. Transfer the dough to your prepared pan. Using slightly damp fingers, press it into an even layer.
  8. Take the reserved M&Ms and gently press them into the top of the dough.
  9. Bake for 18-22 minutes, until the edges are golden brown and the center looks slightly underdone—soft and puffy. A toothpick inserted near the center should come out with a few moist crumbs.
  10. Let the cookie cake cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a cooling rack. Let it cool completely—about 30-40 minutes—before slicing.

Notes

For extra-crispy edges, let the cookie cake cool in the pan for the full time. Use room temperature ingredients for best results. Do not overbake—the center should look slightly underdone when you pull it out. For clean slices, chill the cookie cake in the refrigerator for 30 minutes before slicing.

Nutrition

Keywords: Halloween cookie cake, M&M cookie cake, easy cookie cake, 30-minute dessert, Halloween dessert, cream cheese cookie cake

Find it online: https://spoonluma.com/perfect-halloween-m-and-m-cookie-cake-easy-30-min-recipe/