Boo-tterscotch M&M Chocolate Chip Cookie Cake

Have you heard of these new Boo-tterscotch M&M’s?  Or rather Butterscotch M&M’s?  (Boo-tterscotch relating to the Fall & Halloween season.)  

Well, they are quite spectacular and should I daresay…wayyyy better than actual butterscotch chips and they are absolutely wonderfully delicious in this fall inspired Boo-tterscotch M&M Chocolate Chip Cookie Cake — that you should not live without!  

They are amazing, creamy white chocolate butterscotch candy coated treats that pack a powerful punch of intense butterscotch flavor.  

Boo!  They are ‘scary’ good!  I got these at the nearest Target near me or you can order them on Amazon.  

Some of the other fall M&M flavors, that have came out include these scrumptious Autumn Pecan Pie M&M Blondies using Pecan Pie M&Ms and the year before these Candy Corn Double Chocolate Cookies using Candy Corn M&Ms.  BTW..Those Candy Corn M&M’s are super addicting!  Watch out!

If you are a total M&M lover of sorts, you really need to check out 23 Ways M&M’s Will Melt Your Heart {and Not Melt In Your Hands}.  

More M&M Delish Cookies!

OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies

Soft JUMBO Peanut Butter Cookies {PB M&Ms, Milk Chocolate Chips & Reese Cups Allowed!}

JUMBO ‘Soft Batch’ M&M Cookies

  So, who wouldn’t want one of these cookie cakes for a party, birthday or as most of us prefer…any time?  Do we really need an excuse?  It’s easy to make and bakes in 25 to 30  minutes and once it’s cooled, it’s optional for some frosting swirls or confetti. 

Boo-tterscotch M&M Chocolate Chip Cookie Cake

Kim Lange

This Chocolate Chip Cookie Cake is filled with amazing, creamy white chocolate Boo-terscotch M&M candy coated treats that pack a powerful punch of intense butterscotch flavor! It's 'scary' good!

0 from 0 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 23 mins

Servings 12

Ingredients

  

1x2x3x

COOKIE CAKE

• 2 and ¼ cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup unsalted butter 1 and ½ sticks, melted
• 1 cup firmly packed brown sugar light or dark
• ¼ cup granulated sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 3/4 cup semi sweet chocolate chips
• 3/4 cup Boo-tterscotch M&M's

CHOCOLATE FUDGE FROSTING

• 2 ounces unsweetened baking chocolate coarsely chopped
• 4 Tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3-4 Tablespoons milk or cream
• 2 cups powdered sugar
• pinch of salt

Instructions

 

CHOCOLATE CHIP COOKIE CAKE

• Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray*. Set aside.
• In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
• In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth.
• Whisk in the egg, egg yolk, and vanilla extract until completely combined.
• Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain.
• Fold in the chocolate chips and m&ms and press the cookie dough evenly into the prepared pan.
• Bake for 23-25 minutes until edges begin to brown.
• Remove from oven and allow to cool on a wire rack completely before decorating with frosting.

CHOCOLATE FUDGE FROSTING

• 1 tub of Chocolate Fudge Frosting or make it home-made.
• In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
• Using a mixer, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream in a bowl.
• Turn the mixer onto low and slowly add the powdered sugar.
• Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
• Remove cooled cookie cake from springform pan and place on serving platter.
• Fill a piping bag with the frosting and decorate the cookie cake.
• If using, add sprinkles before frosting sets.
• Cookie cake remains fresh covered tightly at room temperature for up to 4 days.
• Undecorated cookie cake may be frozen, up to 2 months.
• Thaw in refrigerator overnight and allow to come to room temperature before decorating.

Notes

You may cover the cake with foil to prevent browning, if preferred while baking.

Tried this recipe?Let us know how it was!