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Boo-tterscotch M&M Chocolate Chip Cookie Cake

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!
Prep Time10 mins
Cook Time23 mins
Servings: 12
Author: Kim Lange



  • 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


  • 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



  • 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.


  • 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.


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