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A super chocolatey two-layer M&M cookie cake made out of two giant cookies with vanilla buttercream frosting!

The other week I posted my M&M Cookie Bars recipe and they were such a massive hit – Like, so many of you had made them on the same day I posted the recipe, and this continues to happen every single day.

However, when it was one of my closest friends birthdays recently, I knew I had to make her something AMAZING and delicious that would be a little ‘next level’… Hello Giant M&M Cookie Cake.

Cookie Dough 

I used the recipe for my M&M Cookie Bars as it was just such a success and was just SO delicious I couldn’t actually cope. Cookie dough generally stays the same whether its as a NYC Cookie, cookie bar or cookie cake. 

You want the dough to be quite chocolatey, so I use cocoa powder to flavour it – but if you want a plain cookie, you can take out the cocoa powder, and add in 100g more of the flour. 

Or, you can flavour the cookie dough with flavourings such as peppermint extract, orange extract, coffee extract and so on. 

Chocolate Chips

I added in some milk chocolate chips and white chocolate chips to make it even more chocolatey and delicious. However, the main feature here is of course the M&Ms.

I used the regular chocolate M&Ms, but you can use any type of M&Ms you fancy. You can also switch to other chocolates, but I do sometimes find chocolates such as smarties can fade more during baking. 

Some people may say that the chocolate chips are not necessary, but I like the difference between the normal chocolate chips and the M&M’s. They create a different texture and flavour and just make it heavenly.

Cookie Cakes

As it was my friends birthday, I wanted to make the treat look like a cake so I simply doubled the M&M Cookie Bars recipe, and split between two 8″/20cm tins and baked for a bit longer.

They can end up sinking a little in the middle, but its because its such a large cookie that that is often the case, and it ended up being the perfect little area for the buttercream to be on the bottom layer, and just looked delicious on the top.

Like seriously, just look at all those bright and colourful M&Ms just there in the cookie… YUMMY. It’s best to use 8″ tins so the cookie bakes correctly and you don’t have a raw middle. If you want to use 6″ tins, you need to use 2/3 of the recipe. 

I seriously hope you guys love this beauty as much as I and the birthday girl did… enjoy!

M&M Cookie Cake!

A super chocolatey two-layer M&M cookie cake made out of two giant cookies with vanilla buttercream frosting!
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Category: Cake
Type: Cookies
Keyword: Cookies, Triple Chocolate
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & Decorating Time: 2 hours 20 minutes
Total Time: 3 hours 10 minutes
Servings: 15 People
Author: Jane's Patisserie


Giant Cookies

  • 400 g Plain Flour
  • 100 g Cocoa Powder
  • 2 tsp Bicarbonate of Soda
  • 1 tsp Salt
  • 2 tbsp Cornflour
  • 230 g Unsalted Butter/Stork
  • 110 g Granulated Sugar
  • 270 g Light Brown Sugar
  • 2 Medium Eggs
  • 1 tsp Vanilla Extract
  • 150 g Milk Chocolate Chips
  • 150 g White Chocolate Chips
  • 300 g Chocolate M&Ms


  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 1 tsp Vanilla Extract


  • Preheat your oven to 190C/170C Fan and line Two 8″ Circle Cake Tins with parchment paper, and leave to the side for now.
  • Whisk/Mix the Plain Flour, Cocoa Powder, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth.
  • Add in the Dry Ingredients, the two different chocolate chips, the M&M’s, and mix with a spatula till a thick cookie dough is formed.
  • Press the mixture into the bottom of the two different tins – I weighed it out so they were the same as it made baking them easier and more even.
  • Bake in the oven for 25 minutes, until the top of the cookie bake looks ‘dry’ and a skewer comes out basically clean, bar a few crumbs. (Can take up to 30-35 minutes depending on your oven and the mix)
  • Leave the cookies to cool in their tins for about 10 minutes, then leave to cool fully on a wire rack.
  • In a stand mixer, beat your butter for a couple of minutes till really smooth and supple. Add in the Icing sugar 1/2 at a time and fully beat in before you add the other half.
  • Add in the Vanilla Extract and beat the buttercream for about 4-5 minutes until smooth and fluffy. If you think its still a little stiff, add in a couple of tbsps of whole milk, or boiling water and beat till you have the texture you want.
  • On top of your favourite cookie, pipe little ‘stars’ of buttercream frosting around the edge and sprinkle on some cute sprinkles (like you can see in the pictures).
  • Spread or pipe the rest of the frosting on top of the other cookie. Put the better cookie with the frosting stars on top and you’re done! Enjoy!


  • This delicious recipe is based on a recipe by Crunchy Creamy Sweetwhich I have adapted to grams, and swapped up slightly from my M&M Cookie Bars post to create a double layer cookie cake.
  • I used oodles of Chocolate M&Ms in this recipe, and the colour on them stayed perfect even after baking, but I’m sure it would work with the Crunchy M&M’s, the Peanut M&M’s, or even smarties for example, and you could just use all chocolate chips, or all M&Ms if you wish – but as I explained earlier on, I liked the mixture.
  • This amazing Cookie Cake will last for 3 days after baking, but I won’t be surprised if it lasts less than a day.


Find my other Cookie, Chocolate & Cake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Chitra Ganesan on July 16, 2022 at 11:25 am

    5 stars
    I recently made this for my work gang. It was extremely popular. There were scrambles for the crumbs. It’s a wonderful recipe to work with.

  2. Louise on January 1, 2022 at 6:36 pm

    Would it be OK to put actual cookies in Instead of the m&m’s?

  3. Toby on May 13, 2021 at 9:18 pm

    Could I use one 8″ tin twice or do the cookies need to be baked at the same time?

    Also, would mini eggs work instead of M&Ms?

    • Jane's Patisserie on May 15, 2021 at 10:46 am

      Hiya! If you only have one tin you can bake them separately and yes you can xx

  4. Romey on March 18, 2021 at 12:07 pm

    5 stars
    Hi this recipe looks great, I am just wondering if you can use stork instead of unsalted butter for the cookie?

  5. Sam on February 12, 2021 at 9:13 pm

    Can i also use snickerspieces instead of m&ms? Help meee please i would love to make this

  6. Keeley on January 28, 2021 at 8:37 pm

    Would I be able to swap the cocoa powder for plain flour to make it a vanilla cookie instead of chocolate?

    • Jane's Patisserie on January 29, 2021 at 9:59 pm

      Yes (have a look at my mini egg cookie cake as that’s plain)

  7. Ellie on January 14, 2021 at 6:49 pm

    Hello! Do you think I would be able to put caramel in the middle of each cookie (like a stuffed cookie)? Would this affect the baking time?

    • Jane's Patisserie on January 15, 2021 at 8:31 pm

      Unfortunately caramel is extremely hard to do this with so it may not work, or the cookies may not bake properly as they are large! It would most likely affect the timings x

  8. Amanda on November 26, 2020 at 11:32 am

    Hi Jane, I was wondering how you would make this into a chocolate buttercream rather than vanilla please?

    • Jane's Patisserie on November 26, 2020 at 3:29 pm

      Substitute 25g of the icing sugar for cocoa powder!

  9. Molly on August 7, 2020 at 8:37 am

    How do you recommend storing this after it’s baked. Tried it before but it got eaten the day I made it.

    • Jane's Patisserie on August 7, 2020 at 9:43 am

      Just room temperature in a cake tin or something like that! xx

  10. Maria on June 19, 2020 at 9:01 am

    Giving this a go for fathers day on sunday! May be a silly question – would times differ if i cooked each layer seperately? I only have one tin haha!

    • Jane's Patisserie on June 19, 2020 at 7:37 pm

      It should be the same – however, I don’t recommend letting the mix sit for more than a few minutes generally, but especially because of the melted chocolate. You’ll want to only mix in the chocolate just before baking so it doesn’t solidify x

  11. Sophie on April 24, 2020 at 5:45 pm

    Amazing! I made this for my birthday and everyone including myself genuinely think it is better than Millie’s cookie. I’ve now been requested to make it for my brother’s birthday! Thank you xx

  12. Jodie on March 6, 2019 at 4:39 pm

    Do you know if it is freezable prior to the frosting stage of course?

  13. Jen Lamb on November 6, 2018 at 9:44 am

    Hi Jane,
    This looks amazing and im making this for my sisters birthday tomorrow…she’ll be 23 but loves cookies, so thought this would be a fun cake for her to have!!! She doesnt know im making her a cake, so it will be a lovely surprise for her! You’re recipes are amazing and so lovely, thank you for sharing them with us!

    Love, Jen xx

  14. Nikki Huxley on April 26, 2018 at 9:27 pm

    made this for my son’s birthday..it went down a treat. Thank you. x

  15. Ann on October 3, 2016 at 10:04 pm

    This looks amazing. It’s my daughter’s birthday soon and she doesn’t like sponge cake so this will be just perfect!

    • Jane's Patisserie on October 4, 2016 at 8:44 am

      Haha yes! It’s the perfect alternative to actual cake!

  16. silvia on October 3, 2016 at 5:57 pm

    This looks perfect for my daughter’s next birthday party!!! Mmmmm can’t wait to give it a try!

    • Jane's Patisserie on October 4, 2016 at 8:43 am

      Awh yes!! I hope you and she love it!

  17. daydreamer254 on October 3, 2016 at 8:38 am


    This looks SO YUMMY!!!!!

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