Giant M&M Chocolate Chip Cookie Cake - Soft Baked Sheet Pan
This oversized cookie cake combines the best of both worlds with a soft, chewy texture studded with chocolate chips and colorful M&M candies. Baked at a lower temperature on a pizza pan, it creates a dessert perfect for birthdays, parties, or sharing with a crowd. The combination of butter and shortening gives it an ideal tender crumb, while the decorative M&M topping makes it as visually appealing as it is delicious. Cut into wedges like a pizza for easy serving.
Ingredients
- 2 ½ cups all-purpose flour, bleachedgluten-free flour blend1:1note:may affect texturegluten-free
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- ½ teaspoon baking soda
- 1 teaspoon salt
- 4 ounces butter, preferably unsalted
- ½ cup shortening
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 bag semi sweet chocolate chips, regular or miniature size
- 1 regular size bag plain M&Ms, about 1.5 ozchocolate chips1:1
note:loses decorative appeal
Instructions
- 1
Preheat oven and line a large round pizza pan with parchment or non-stick foil
- 2
Mix flour, baking soda and salt together and set aside
- 3
Cream butter, shortening and both sugars by hand or with electric mixer
- 4
Beat in eggs and vanilla until well mixed
- 5
Add flour mixture and stir until blended
- 6
Fold in chocolate chips
- 7
Press all batter into pan forming a large circle, stopping about 1 1/2 to 2 inches from rim
- 8
Press M&Ms decoratively into top
- 9
Bake on center rack until cookie is golden around edges and appears set
Tips
Use bleached flour for a softer texture in the final cookie cake
Press the dough evenly but don't compact too much to maintain the soft, chewy texture
Let cool completely before cutting to prevent crumbling and ensure clean slices
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered at room temperature
Cut into wedges like pizza and serve at room temperature
Common Mistakes
Don't overbake or the cookie will become hard and crunchy instead of soft
Don't press dough too close to pan edges or it may spread and become thin
Substitutions
Gluten-Free Swaps
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General Alternatives
FAQ
Can I use a different size pan?
You can use a large cookie sheet, but a 14-inch round pizza pan gives the best shape and even cooking for this recipe.
How do I know when it's done baking?
The edges should be golden brown and the center should look set but still slightly soft. It will firm up as it cools.
Can I freeze this cookie cake?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.