A rich, chocolate cookie that’s baked in a pie dish or cake pan, to make one GIANT cookie! A cookie so big I am calling it a cake, because this was the birthday “cake” I made myself this year. I used the smallest amount of butter I could get away with in this recipe, to lighten it up just a tad. But don’t worry…you can’t tell! So full of chocolate and M&M’s. Perfect for any celebration.
It worked out perfectly that my birthday was the week before the start of #Choctoberfest 2017, because I already knew I was going to make myself a chocolate cookie cake for my birthday. So now I get to share it with you guys during our super fun week that is filled with everything chocolate! How can a week full of chocolate not be the best week ever?? And click HERE to enter our #Choctoberfest giveaway worth $450! You can enter every day 🙂
This post is sponsored by Imperial Sugar and I received product from Imperial Sugar as compensation for writing this post. Imperial Sugar is a gold sponsor of #Choctoberfest and they sent me 88-pounds of SUGAR to to bake with! How sweet is that?! White granulated sugar, light brown sugar and powdered sugar. I was so excited to get baking!
Chocolate Cookie CakePrint Recipe
- 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
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.
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.
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.
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.
Remove cookie cake from the oven and let set on the counter until cool. Once cooled, cut into desired sized slices and serve.
Store cookie cake at room temperature, covered with plastic wrap (if in the pan) or in an airtight container.
I love how easy this cookie cake was to make and bake! If you are a cookie lover like me, then you definitely need to make this. You could add frosting or whipped cream to your cookie cake too. I decided to keep my cookie plain, without any frosting. This cookie has so much flavor, you don’t really need frosting!
What’s your favorite birthday cake? Have you ever made a cookie cake before??
Sweet things happen when families are together in the kitchen. Since 1843, Imperial Sugar has been at the heart of family traditions and celebrations. This holiday season, create some lifelong memories when you bake with love and Imperial Sugar!
And don’t forget to check out all the other fabulous chocolate recipes below, from all the bloggers participating in #Choctoberfest this year!