Boo-tterscotch M&M Cookie Cake
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This Boo-tterscotch M&M 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 and perfect for fall season fun and parties!
So on with more party fun? You betcha with these 20 Spooktacular Halloween Desserts, 10 Halloween Party Desserts and these National Chocolate Chip Day Cookie Recipes!
About Boo-terscotch M&M’s
Have you heard of these new Boo-tterscotch M&M’s? Or rather Butterscotch M&M’s? (Boo-tterscotch
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 or Walmart 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! These are seasonal m&m’s, so some of the links may change.
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}, M&M Cookie Bars, M&M Marshmallow Bars and these Thick & Chewy Chocolate M&M Cookies!
Ingredients for Boo-terscotch Cookie Pie with M&M’s
COOKIE CAKE
- all-purpose flour
- cornstarch
- baking soda
- salt
- unsalted butter, melted
- light or dark brown sugar
- granulated sugar
- eggs
- vanilla extract
- semi sweet chocolate chips
- Boo-tterscotch M&M’s, these are seasonal
CHOCOLATE FUDGE FROSTING
- unsweetened baking chocolate
- unsalted butter
- vanilla extract
- milk or cream
- powdered sugar
- pinch of salt
How to Make Boo-tterscotch M&M Cookie Cake
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.
Special Notes When Baking Cookie Pie
- You may cover the cake with foil to prevent browning, if preferred while baking.
- Don’t overbake the cookie cake, so it stays moist and chewy!
So, who wouldn’t want this Boo-tterscotch M&M Cookie Cake for a party, birthday or as most of us prefer…any time? Do we really need an excuse for butterscotch cookie pie with m&ms? It’s easy to make and you will bake it in 25 to 30 minutes. Once it’s cooled, it’s optional for some frosting swirls or confetti.
More Delish Cookies!
- OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies
- Leftover Candy Cookie Pie
- Birthday Confetti Frosted Sugar Cookie Bars
- Soft JUMBO Peanut Butter Cookies
- ‘Confetti’ Party Blast Cookie Pie
- M&M Cookie Dough Bars
- JUMBO ‘Soft Batch’ M&M Cookies
Boo-tterscotch M&M Chocolate Chip Cookie Cake
Ingredients
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
- ¾ cup semi sweet chocolate chips
- ¾ 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
Sorry, Kim, same time as the chocolate chips! I will update! Thank you and enjoy!
Where do you use the M&Ms in recipe? The chips are used in step 6, but not the M&Ms?
Thank you Kelly! Those cookies sounds amazing…I’m going to have to check those out on your blog for sure! 🙂
I didn’t know about them either until I went shopping last weekend with my sister and mom! I was O yea! 🙂 Let me know who wins the battle! LOL
Ok apparently I can’t spell my name right. Hahaha sorry. Above comment was from me ?
This looks amazing! I found these M&M’s at Target too and just used them to make Boo-tterscotch M&M pudding cookies! I love how thick your cookie cake looks….I want to sink my teeth into it! Yum ?
My husband, son and I would fight over the last piece of this cookie cake! I did not know about those M&M’s, so plan to look for them at my local Target.