Red, White and Blue Cookie Cake

Red White and Blue Cookie Cake is the perfect patriotic dessert for July 4th, Memorial Day, and BBQs and parties. Soft, chewy, festive, loved by everyone and easy to make.

Prep Time10

Cook Time15

Cool Time15

Total Time40

Servings:

Calories: 409kcal

Author: Karin and Ken

Ingredients

Cookie Cake

2 cups all-purpose flour or 250 grams
1 teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar or 200 grams, plus more for rolling
½ cup unsalted butter or 1 stick, softened
1 large egg room temperature
½ tablespoon pure vanilla extract
1 cup M&Ms or 8 oz
½ cup chocolate candy melts or 4 oz, chopped, optional

Frosting

1 cup icing sugar about 130 grams
½ cup salted butter or 1 stick, softened
1-2 teaspoon whole milk

Decoration

sprinkles optional

Instructions

Preheat the oven to 350°F and grease a 9-inch tart pan with nonstick cooking spray. A springform pan can be used if needed.
In a medium bowl, whisk together the flour, sea salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed for about 2 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
Add the egg and vanilla extract and mix for about 30 seconds. Gradually add the dry ingredients and mix on low speed until just combined.
If using chocolate chips or chopped chocolate, mix them in now until evenly distributed. Gently fold in the M&Ms with a spatula, reserving a few for the top if desired.
Transfer the dough to the prepared pan and spread it into an even layer using an offset spatula or your hands. Press additional M&Ms onto the surface for decoration, if desired.
Bake for about 15 minutes, or until the edges are lightly golden brown. Allow the cookie cake to cool completely before removing it from the pan.
To make the frosting, combine all frosting ingredients in a mixing bowl and beat with a hand mixer until smooth. Add a small amount of milk if needed to reach your desired piping consistency.
Pipe the frosting around the edges of the cooled cookie cake and decorate with sprinkles, if desired. Slice and serve.

Notes

Do not overbake: The cookie cake continues setting as it cools, so pulling it slightly early keeps it chewy.
Cool completely first: Frosting melts instantly on warm cookie cake.
Use room temperature butter: This creams better for ideal cookie texture.
Decorate close to serving: Frosting and sprinkles stay freshest this way.
Use a piping bag: Even beginner decorators get prettier results.
Press extra chips on top before baking: Makes the finished dessert look bakery-style.
Slice with a sharp knife: Let the cookie cake cool completely or chill briefly if frosted, and use a sharp knife wiped clean between cuts for the neatest presentation.

Nutrition