Giant M&M Cookie Cake
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An easy and delicious recipe for Giant M&M Cookie Cake is best served warm with a scoop of ice cream. Crisp edges and a chewy, gooey center are what make this extra-large cookie recipe the best! It’s perfect to share with friends and family on any occasion.
This giant cookie cake is such a festive treat for birthdays or any celebration! It’s packed with chocolate chips and M&Ms and topped with decorative decorator frosting.
Grab a glass of milk and enjoy a slice of this perfect Giant M&M Cookie! As well, you may hear this referred to as a Pizookie, which is a combination of the words ‘pizza’ and ‘cookie’.
I made this Giant M&M Cookie for Lincoln’s birthday. It’s what he requested instead of a cake. It turned out beautiful and delicious! It rivals the best store-bought skillet cookie.
Another birthday favorite is Chocolate Marshmallow Fudge.
GIANT M&M COOKIE
There are really no special ingredients in this large cookie. In fact, you can make individual cookies with the dough if you choose. However, one large cookie is quicker to make instead of scooping out individual cookies. Not to mention baking the in 3 or 4 different batches.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 1 cup butter
- 2/3 cup brown sugar
- 2/3 cup sugar
- 1 large egg
- 1 and1/2 teaspoon vanilla extract
- 2 cups flour
- 1 and 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 and 3/4 cups M&M’s Milk Chocolate Candies
Method and Tips for your Giant Cookie
After mixing the dough, you press it into a greased cookie sheet. It needs to be flat or even slightly lower in the middle. You can also bake in a large skillet. I used a 12-inch pizza pan. If your pan is smaller it’ll need to cook longer so watch it closely.
Furthermore, don’t press your cookie dough closer than 1-inch to the edge of the pan. It will expand and cookie over causing a mess in your oven. (I know from personal experience.)
As well, you can use any candy you want. Try M&Ms, chocolate chips, nuts, or chopped candy bars.
Once baked, you can decorate the large cookie any way you want. I enjoy it warm with vanilla ice cream, but kids tend to dig into a large wedge plain and straight from the pan.
If you have leftovers you can store them in an airtight container on the counter.
MORE COOKIE RECIPES YOU’LL LOVE
- Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
- Loaded Butterfinger Chocolate Chip Toffee Cookies
- Blue Ribbon Chewy Molasses Ginger Cookies
- Ranger Cookies with Chex
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Soft Peanut Butter Oatmeal Cookie Recipe
- Pretzel Oatmeal Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Copycat PayDay Bars
- Dark Chocolate Brown Sugar Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Cream Cheese Snickerdoodles
- Original Quaker Oatmeal Raisin Cookies
- Old Fashioned No-Bake Oatmeal Cookies
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
Giant M&M Cookie
Ingredients
- 1 cup butter
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 large eggs
- 1 and1/2 teaspoon pure vanilla extract
- 2 cups flour
- 1 and 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 and 3/4 cups M&M’s Milk Chocolate Candies
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix to combine.
- In a separate bowl, sift the four, baking soda and salt together. Slowly add these ingredients into the butter mixture and stir until combined.
- Fold in the M&M's and chill the dough for 1 hour or overnight.
- *Drop dough by rounded tablespoons onto a lightly greased tray about 2 inches apart.
- Bake for 8 to 10 minutes for chewy cookies or 12 to 14 for crispy cookies.
- *For a large cookie, spray a 12-inch pizza pan with non-stick spray. Turn dough onto the pan, using floured hands, pressed the dough to the edges until dough is even and as smooth as possible.
- Bake 27 minutes or until edges are browned and the center is set.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
We love our cookies around here and this one’s sooo good. Thank you for sharing!
Love this recipe. It takes away the effort of having to scoop our individual cookie sized dough on a cookie sheet.