When I was a kid, my mom, sister and I would occasionally visit an outlet mall in Grove City, PA during the summer and holidays to find good deals. Now, I hated shopping as a kid and I still don’t enjoy it, so the highlight of these outings for me was stopping at Rocky Mountain Chocolate Factory before the drive home. My mom and sister always split a caramel apple, and I always got an m&m cookie the size of my face.
I’ve talked about my love for m&ms on my post about normal-sized m&m cookies. I present to you now, one GIANT m&m cookie. More specifically, an m&m cookie cake. If you have experience with cookie cakes, you probably got it from Mrs. Fields at a mall or you found it in your local grocery store. No disrespect to store bought cookie cakes (they’re delicious), but this cookie cake means BUSINESS. It’s about 8 times thicker than the average store-bought cookie cake and it’s richer than rich. Think deep dish pizza, but as a cookie. Did I mention it’s the easiest thing to bake?
Make and bake cookies (my fancy made-up term for cookies you can put in the oven right after the dough is made—think chocolate chip) are already super simple to make because the only steps are make the dough, scoop dough onto cookie sheets and bake. With this cookie cake, you make the dough, put ALL of the dough in one giant piece into a pan and bake it. It doesn’t get any easier than that.
This recipe is NOT my own. I used this recipe from Sally’s Baking Addiction, AKA, my #1 baking blog obsession. Sally is the ultimate baking queen. I’ve made so many of her treats and they are all outstanding. You MUST check out her site if you’re ever in a bind for a recipe—she’s got it all covered!
There are a few things to keep an eye out for with this recipe. First, your skillet obviously must be oven safe. Second, baking time can vary greatly depending on the pan you’re using. Sally’s recipe says to bake for 40 minutes. My cookie took about an hour to cook through. If, at 40 minutes, you go to remove your cookie and the center is still wobbly like mine was, give it more time in the oven. The outer edges will cook faster than the center, and they will likely be brown while the center looks raw. Don’t worry! I left my cookie in the oven for an extra 25 minutes and my edges didn’t burn or become too crispy.
I wanted to decorate my cookie cake for Easter, but icing the cookie isn’t necessary. As you can see on Sally’s page, she chose to serve hers with ice cream and chocolate syrup (um yes please, I will be trying that next time). To make a decoration similar to mine, you’ll need about ¼ cup of butter at room temperature, 1 ½ to 2 cups of powdered sugar, a tablespoon of milk and food coloring of your choice. Once the icing was made, I prepped two piping bags. On the first, I used a wide tip attachment to create a simple, boring border around the edge of the cookies. On the second, I attached a Wilton #133 grass tip. After the wide border was piped, I simply went around the edges and added green “grass” on top of the icing border. It would take WAY too long to make the entire border from the grass tip and your hands would be killing you if you did. Adding the plain border and then covering up will save you tons of time and patience!
Have you ever made a skillet cookie or cookie cake? Do you prefer icing or ice cream as your topping?