I mean, we’re talking THICK and CHOCOLATEY. A cookie cake is the perfect way to use up leftover Halloween candy. Or it’s the perfect excuse to buy Halloween candy? This cookie cake is all of my chocolate dreams come true and then some. There’s something you should know. I always underbake. On purpose. Because underbaking is like eating cookie dough and cookies at the same time. Which is the perfect way to have your cake and eat it too. It’s probably on the list of top 5 best things on the planet. Speaking of which, this cookie cake is probably on that list too. It’s absolutely perfectly browned with crisp edges and the center is soft and chewy and just barely underbaked. Mmm. I can’t even concentrate with this cookie cake staring back at me. It’s hard to string together sentences when chocolate and cookies and cake and all of that combined is staring at you. Thankfully this cookie cake is already out of my apartment. We took it over to a friends place for a birthday lunch this past weekend. Otherwise, you already know i’d be going back for slice #2,#3, and #4. Lucky for all of us (but probably not our pants) this cookie cake is ridiculously dangerously easy to make. We’re making a quick cookie dough and studding it with our favorite Halloween chocolate. I used chocolate chips, mini M&Ms (I prefer them to the regular ones), and chopped up Crunch chocolate. You can use whatever you like. Butterfingers, Twix, Snickers, and even Reeses! The possibilities are endless. A soft baked center, crunchy-chewy edges, and studs of chocolate everywhere. Do you remember when we made that Deep Dish Chocolate Chip Skillet Cookie stuffed with Nutella? Remember how it was the perfect cookie cake with studs of chocolate chips and a thick, chocolatey layer of Nutella in the center? Well this is it’s twin cousin – The M&M loaded cookie cake. Today’s cookie cake recipe uses enough cookie dough to bake, oh i’d say, about 2 dozen cookies. So, I don’t suggest eating the entire cake on your own. Although, it’s kind of hard to resist. (I’m talking major, major self control here.) I can almost smell this cookie cake as i’m writing this post. The smell of freshly baked chocolate chip cookies tortured us all of Saturday. I made the cookie dough for this cake on Friday and flattened it into the pie pan and refrigerated it overnight. Saturday was a busy day for us and I knew I wouldn’t have time to make the batter and bake it. Luckily, this cookie cake dough is perfectly okay to make ahead of time and bake when needed. I just left the cookie cake on the counter for 8 minutes while I preheated the oven to help it come back to room temperature. We enjoyed this cookie cake on Sunday for lunch and it was still super fresh and tasted like it was fresh out of the oven. But let me mention that the dough chilling time is not mandatory! It’s an option for when you have too much going on, say, the day of a big birthday party? Bake and serve up this cookie cake immediately or refrigerate and bake later, it’s totally up to you. Feel free to top with a simple chocolate buttercream frosting or even a meringue frosting, like the one used here. I served my simple without any of the frills. We’ve stuffed chocolate and cookies into a cake. Can there be a more perfect dessert? Oh and I like my cookie cake with just a tall glass of ice cold milk. Just a little serving suggestion 😉
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The kind of chocolate you use is completely up to you. I used mini m&ms and chopped up Crunch candy Bars. Feel free to use Snickers, Twix, Cookies n’ Cream bars, Milky Ways, or even Reese’s Peanut Butter Cups.Cookie cake batter can be made 24 hours in advance and kept in the refrigerator until ready to bake. Allow the cookie cake mixture to sit on the counter for 10 minutes prior to baking.Cookie cake can be topped with chocolate buttercream or a vanilla meringue frosting if desired.
