The Ultimate Chewy M&M Cookie Cake: Easy Homemade Recipe for Any Celebration
This Chewy M&M Cookie Cake is the ultimate crowd-pleaser and the perfect centerpiece for birthdays, holidays, or any special occasion! Forget dry, bland store-bought versions; this recipe is incredibly quick to whip up, boasts an irresistibly soft and chewy texture, and costs less than $10 to make. You’ll never go back to bakery cookies again!
Looking for more delicious cookie cake variations? Don’t miss my highly-rated homemade cookie cake recipe – a true fan favorite!
Why This is the BEST M&M Cookie Cake Recipe You’ll Ever Make
When it comes to homemade cookie cakes, this M&M version truly stands out from the crowd. Here’s what makes it an absolute winner:
- Unbeatable Chewy, Soft Texture: This isn’t just a cookie, it’s a *chewy* cookie cake! Our secret involves using melted butter and a specific mixing technique that prevents excess air from being incorporated, resulting in a dense, pliable, and supremely soft cookie that holds its shape beautifully. Plus, there’s no need to chill the dough, meaning you can have this amazing dessert ready in under 30 minutes! It’s the perfect balance of melt-in-your-mouth tenderness and satisfying chewiness, making every bite a delight.
- Incredibly Budget-Friendly: Why spend a fortune on a mediocre store-bought cookie cake when you can make a superior one for less? This homemade M&M cookie cake costs less than $10 to prepare, significantly cheaper than the $25+ options you’ll find at bakeries or grocery stores like Great American Cookie. You’ll save money without sacrificing quality – in fact, you’ll be making something even better!
- No Special Equipment Required: Don’t own a dedicated cookie cake pan? No problem at all! We provide a simple DIY pan hack below, or you can easily bake this dough into my equally delicious Chewy M&M Cookie Bars using a standard 9×13-inch pan. This recipe is designed to be accessible to everyone, regardless of their kitchen gadget collection.
Craving other flavors? Be sure to explore my extensive cookie cake recipe library, where you’ll find a delightful variety to suit every taste!
Expert Tips for Crafting the Perfect M&M Cookie Cake
Achieving cookie cake perfection is easier than you think with these expert tips:
- Embrace Melted Butter & Hand Mixing: The foundation of this cookie cake’s incredible texture lies in using melted butter. Unlike creaming butter and sugar (which incorporates air for a fluffy texture), using melted butter and mixing by hand creates a denser, chewier dough. This not only yields that signature sturdy-yet-soft cookie cake consistency but also makes the dough much easier to press evenly into your pan without it becoming overly sticky. This method is key to preventing a cakey texture and ensuring a truly chewy result.
- Choose the Right Pan Size for Optimal Thickness: The ideal thickness for a chewy cookie cake is approximately ½ inch. We recommend a 10.5″ metal round pan for this specific recipe, as it allows the dough to spread perfectly. If your pan is too small, the dough will be too thick, requiring longer baking times and potentially leading to a drier cookie. Conversely, a pan that’s too large will spread the dough too thin, resulting in a crispy, rather than chewy, cookie. If you don’t have a specific cookie cake pan, consider baking it in a 9×13 metal pan for bars or try our ingenious DIY foil cookie cake pan hack!
- The Golden Rule: Do Not Overbake! This is the most critical step to achieving that coveted soft, chewy M&M cookie cake. You want to remove the cookie cake from the oven when the edges are lightly golden brown, but the center still appears slightly underbaked and soft. My oven typically bakes a perfect 10.5″ cookie cake in about 12 minutes, but oven temperatures can vary. Keep a very close eye on it! Overbaking will lead to a hard, crunchy cookie cake, and nobody wants that!
- Allow to FULLY Cool Before Handling: Patience is a virtue, especially when it comes to removing your cookie cake from the pan. It’s crucial to let it cool completely on a wire rack. Once fully cooled, gently loosen the edges with a knife. Place a flat platter or baking sheet (larger than your cake) on top, then confidently flip the pan over to release the cookie. If you used parchment paper, this process will be even smoother. Flip it back onto your final serving plate or platter (I adore these cute paper serving platters – the largest one perfectly fits a 10.5″ cookie cake!) before decorating. This ensures the cake maintains its perfect shape and doesn’t break.
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This kit is ideal for this Chewy M&M Cookie Cake Recipe, my classic Homemade Cookie Cake Recipe, or any of my other delightful cookie cake flavors!
Essential Ingredients for Your M&M Cookie Cake
Gathering the right ingredients is the first step to a flawless giant chocolate chip cookie cake. Here’s what you’ll need:
- For the Chewy M&M Cookie Cake:
- Unsalted Butter: Melted butter is crucial for that signature chewy texture.
- White & Brown Sugar: A blend of both creates the perfect sweetness and contributes to the chewiness and moisture.
- Large Egg: Binds the ingredients and adds richness.
- Vanilla Extract: Essential for classic cookie flavor.
- Baking Soda & Baking Powder: The perfect leavening duo for a soft, slightly risen cookie.
- All-Purpose Flour: The structural base of our delicious cookie.
- M&M’s & Semi-Sweet Chocolate Chips: The stars of the show, providing bursts of color and melty chocolate goodness.
- For the Silky Homemade Frosting (optional, but highly recommended!):
- Unsalted Butter (softened): The base for a rich, creamy buttercream.
- Powdered Sugar: For a smooth, lump-free frosting.
- Vanilla Extract: To infuse that lovely vanilla flavor.
- Pinch of Salt: Balances the sweetness.
- Milk: To achieve the perfect spreadable or pipeable consistency.
- Equipment You’ll Need:
- A 10.5″ Round Cookie Cake Pan (Don’t have one? Scroll down for amazing alternatives & detailed instructions!)
- A Large Star Piping Tip (if you plan to decorate with a festive border).
- Extra M&M’s for decorating the top!
Step-by-Step Guide: How to Make This Irresistible M&M Birthday Cake
Follow these simple steps to create a show-stopping M&M cookie cake that will impress everyone!
Step 1: Melt Butter & Combine Ingredients
Begin by melting your unsalted butter in a small microwave-safe bowl. Heat for just 20-30 seconds until it’s *just* melted and liquid, but not boiling hot. This warm, liquid butter is crucial for our chewy texture.
Transfer the melted butter to a larger mixing bowl. Add in both white granulated sugar and brown sugar. Using a sturdy spatula (resist the urge to grab a stand mixer for this recipe, as we want a dense dough, not an aerated one!), stir by hand until the sugars are fully incorporated and the mixture is smooth. Next, beat in the large egg and vanilla extract until well combined. This is where the rich base of your cookie cake truly comes to life. Follow with the baking soda, baking powder, and a pinch of salt, mixing thoroughly to ensure even distribution of the leavening agents. Finally, gradually add the all-purpose flour, mixing just until all the dry streaks disappear into the dough. Overmixing can lead to a tough cookie, so stop as soon as it’s combined. The very last additions are the semi-sweet chocolate chips and colorful M&M’s – gently fold them in until they are evenly dispersed throughout the dough.
Step 2: Press the Dough Evenly Into the Pan
- Prepare Your Pan: Grease a 10.5″ metal cookie cake pan thoroughly. For extra peace of mind, especially if you’re new to cookie cakes or concerned about sticking, line the bottom and sides with parchment paper. This will guarantee a super smooth release.
- Strategically Drop the Dough: Instead of dumping the entire blob of dough into the center, use a spoon or your clean hands to drop small, evenly spaced chunks of dough across the pan. This technique is a game-changer as it helps distribute the dough, chocolate chips, and M&M’s more evenly from the start, making the next step much simpler.
- Achieve an Even Layer: Once all the dough is in the pan, use a spatula or the palm of your hands to gently but firmly press the dough down into a smooth, uniform layer. Ensure you extend the dough fully into all the corners and edges of the pan, aiming for that consistent ½-inch thickness. This method is truly the best way to guarantee your cookie cake bakes evenly and has a consistent texture throughout.
Pro Tip: As you’re pressing the dough, if you notice any clusters of 2-3 chocolate chips or M&M’s stuck together, gently separate them. This ensures that the chocolatey goodness is uniformly distributed, preventing any giant chocolate clumps that could make the cake prone to breaking when sliced. Each bite should be a perfect balance!
No round 10.5″ cookie cake pan on hand? Don’t fret! You can easily create a makeshift round pan using aluminum foil with our detailed DIY cookie cake pan method. Or, simply bake the dough in a 9×13-inch pan for delicious M&M cookie bars!
Step 3: Bake to Perfection (But Don’t Overbake!)
Preheat your oven to 350°F (175°C) and bake your M&M cookie cake for approximately 12-14 minutes. Remember the golden rule: **do NOT overbake!** This is paramount for achieving that signature soft and chewy texture. Overbaked cookie cakes will turn crunchy and dry, losing their appeal.
How to tell when your cookie cake is perfectly done: The top should appear lightly golden brown around the edges, and the center should look set but still quite soft – it might even seem *slightly* underbaked. This underbaked appearance is exactly what you’re looking for to guarantee a super soft, chewy cookie. For my oven and 10.5″ pan, 12 minutes is usually perfect. As soon as it reaches this stage, remove it from the oven and place the entire pan on a wire cooling rack. It is absolutely crucial to allow the cookie cake to cool completely in the pan before attempting to remove it. This cooling period allows the cake to firm up and prevents it from breaking apart.
To remove your cooled cookie cake from the pan: Once completely cool, run a thin knife gently around the edges of the pan to loosen the cookie. Place a flat plate or serving platter (ensure it’s larger than the cookie cake and has a flat surface) on top of the pan. With a confident motion, flip the pan over, allowing the cookie cake to invert onto the platter. If you used parchment paper, it should slide out with ease. Then, flip it back over onto your final decorating or serving plate. Only proceed to frosting once the cake is entirely cool, as warm frosting will melt and create a mess.
Step 4: Decorate with Delicious Frosting
Now for the fun part – frosting! You can use the detailed instructions in the recipe card below to create my luscious homemade vanilla buttercream (it tastes just like your favorite ice cream!). Alternatively, if you’re short on time, a good quality canned frosting can work in a pinch, but the homemade version truly elevates this cookie cake.
Using a large star piping tip (or your favorite decorative tip), pipe a beautiful border around the edges of your cooled cookie cake. Immediately after piping, adorn the top with extra M&M’s or colorful sprinkles! The frosting will begin to set quickly, so swift action ensures your decorations adhere perfectly. If you’re feeling particularly artistic, you can thin the frosting slightly with a tiny bit more milk and pipe a personalized message like “Happy Birthday” or “Congratulations” on top for an extra special touch.
Step 5: Slice & Enjoy Every Chewy Bite!
Once your masterpiece is decorated, it’s time to slice and serve! For clean cuts, use a sharp, large knife. Depending on your serving needs, you can cut the cookie cake into traditional triangular wedges or smaller, square portions – both are equally delicious and perfect for sharing. Watch faces light up as you present this vibrant and utterly delicious homemade M&M cookie cake!
Frequently Asked Questions About M&M Cookie Cakes
Absolutely! You can prepare this cookie cake in advance, but I highly recommend waiting to decorate it until the day you plan to serve it. The vibrant colors from the M&M’s on top can sometimes bleed into white frosting if left to sit for an extended period. For optimal freshness and appearance, bake the cookie cake, allow it to cool completely, then wrap it tightly in plastic wrap and store at room temperature. Frost and decorate on the day of your event. This cookie cake is at its absolute best when enjoyed within 2-3 days. While it can technically last longer, the texture may start to become a bit drier over time.
If you decide to make and frost it ahead: Due to the high sugar content in the frosting, refrigeration isn’t strictly necessary if you plan to enjoy the cookie cake within 24 hours. However, if storing for longer than a day, gently cover the frosted cake (once the frosting has set) and place it in the refrigerator. Just be aware that chilling can sometimes alter the cookie’s softness slightly.
Yes, you absolutely can! A layered M&M cookie cake makes for an even more impressive and indulgent dessert. To achieve this, simply make two separate 10.5″ cookie cakes using this recipe. Then, double the frosting recipe to ensure you have enough. Spread half of the luscious vanilla buttercream frosting generously between the two cooled cookie layers, and use the remaining frosting to pipe a decorative border and any desired message on top. With the added richness of the double layers and extra frosting, you can often cut this into smaller squares or wedges, as each piece will be more substantial.
For an even thicker, more decadent option, be sure to check out my dedicated double layer cookie cake recipe!
You certainly can double the recipe, but there’s a crucial consideration: you must still ensure the dough is spread to approximately ½” thick in your pan. This means you will need a significantly larger pan than a 10.5″ round. For example, a standard half-sheet pan would work well, but you might need to adjust baking times. Be aware that thicker dough layers will naturally require longer baking times and may not yield the exact same traditional, supremely chewy texture you’d expect from a thinner cookie cake. While still delicious, it might lean slightly more towards a cakey consistency.
If you’re specifically looking to feed a large gathering, my sheet pan cookie cake recipe is designed precisely for that purpose and is a fantastic option for parties and events!
The cost savings are significant! A basic store-bought cookie cake will typically set you back around $20, and if you opt for a specialty bakery like Mrs. Fields or Great American Cookies, those prices can easily climb upwards of $40 for a similar size. However, if you already have common pantry staples like sugar, flour, and eggs on hand (which most bakers do), then this homemade M&M cookie cake costs an amazing less than $10 to make! It’s a delicious and economical choice for any celebration.
For years, I was on a mission to replicate the iconic chewy texture of popular store-bought cookie cakes. While I wouldn’t claim this is an *exact* copy (each brand has its proprietary blend!), I can confidently say that this homemade version comes pretty darn close – and in many ways, it’s even better! The superior flavor comes from fresh ingredients and, most notably, the creamy, rich homemade vanilla buttercream frosting which lacks the artificial taste often found in commercial frostings. To be honest, I now prefer this homemade M&M cookie cake over any store-bought variety, which is something I never thought I’d say!
Storage & Freezing Instructions for Your Cookie Cake
Proper storage ensures your homemade M&M cookie cake stays delicious for as long as possible:
- Storage & Refrigerating: This cookie cake, particularly if frosted with our homemade buttercream, has a high sugar content which acts as a natural preservative. You don’t *have* to refrigerate it if you plan to enjoy it within one day. For unfrosted cookie cakes, simply wrap them tightly in plastic wrap or store in an airtight container at room temperature for 2-3 days. However, I generally find that chilling cookie cakes can cause them to dry out slightly and lose some of their signature chewiness. For the freshest flavor and best texture, I recommend making this cookie cake no more than a day or two before you plan to serve it. If you must store it longer or if your kitchen is particularly warm, you can gently cover the frosted cookie cake (after the frosting has set) and place it in the refrigerator, but let it come to room temperature before serving for the best experience.
- Freezing: If you’re looking to extend the life of your cookie cake, freezing is an option, but I highly recommend doing so *before* frosting. Freezing a frosted cake risks the frosting getting smashed or the M&M colors bleeding. To freeze the baked (and completely cooled!) cookie cake, carefully remove it from the pan, then wrap it securely in several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw the wrapped cookie cake at room temperature for several hours or overnight, then frost and decorate as desired. Please note that while freezing is convenient, cookies can naturally become a bit drier over time in the freezer and may absorb freezer odors. For the best quality, aim to consume it within about a month.
No Cookie Cake Pan? Absolutely No Problem!
Don’t let the lack of a specialized cookie cake pan stop you from enjoying this amazing dessert! You have fantastic alternatives:
- M&M Cookie Cake Bars: Simply press the dough into a standard 9×13-inch light-colored metal pan. The cookie bars will be slightly thinner than a traditional round cookie cake, so you might need to reduce the baking time by a couple of minutes – keep a close eye on them! These are excellent for serving a crowd and easy to slice into squares.
- DIY Cookie Cake Pan: Get creative and make your own! This super easy method involves using a large mixing bowl (approximately 10.5 inches in diameter) and aluminum foil to create a makeshift round pan. Visit my dedicated DIY cookie cake pan guide for step-by-step instructions. Keep in mind that foil pans don’t conduct heat as efficiently as metal, so your baking time might increase by 4-6 minutes.
Delightful Occasions for Your Homemade M&M Cookie Cake
This versatile homemade M&M cookie cake isn’t just for birthdays; it’s perfect for a wide array of celebrations throughout the year! Its customizable nature makes it a fantastic canvas for your creative decorating ideas:
- Birthday Cookie Cake: This is its quintessential role! Frost with your favorite buttercream, generously top with M&M’s and festive sprinkles, and then pipe a joyful “Happy Birthday” message. For an extra special birthday treat, consider making a double batch and creating a show-stopping layered cookie cake!
- Valentine’s Day Cookie Cake: Spread the love! Line a baking sheet with parchment paper and shape the dough into a large heart, or use a heart-shaped pan for ease. Incorporate a Valentine’s-themed M&M mix (think reds, pinks, and whites). Pipe romantic red or pink frosting along the edges and scatter some heart-shaped sprinkles for a sweet declaration.
- Easter Cookie Cake: Bring springtime cheer to your dessert table! On a parchment-lined baking sheet, shape the dough into a large egg. Use pastel or Easter-themed M&M’s in the dough and for decorating. Spread a smooth layer of frosting over the top and then pipe squiggly lines or polka dots in various pastel colors to transform it into a beautifully decorated Easter egg.
- Graduation Parties: Celebrate academic achievements by using M&M’s in school colors and piping “Congrats Grad!” on top.
- Game Day Gatherings: Match your team’s colors with M&M’s for a spirited and delicious game day treat.
- Baby Showers: Use pink, blue, or yellow M&M’s and subtle pastel frosting for a charming baby-themed cookie cake.
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Chewy M&M Cookie Cake
Print
Rate
22 minutes
12
slices
Melissa Rose
Ingredients
Cookie Cake Recipe
- ½ cup unsalted butter You will be melting this
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup semi-sweet chocolate chips
- ½ cup M&M candies (plus more for topping, see below)
Vanilla Buttercream Frosting
- ¼ cup unsalted butter softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoons vanilla extract
- Pinch of Salt
- 1-2 tablespoons milk
Topping
- ¼ – ½ cup M&M’s for decorating (optional)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
-
Preheat oven to 350℉.
-
In a small microwave-safe bowl, melt unsalted butter (½ cup, i.e. 1 stick) for 20-30 seconds until JUST melted.
-
Add brown sugar (½ cup) and granulated sugar (¼ cup) and use a spatula to stir until combined (* do not use a mixer!). Add in egg (1 large) and vanilla extract (1 ½ teaspoons), then mix.
-
Next, add in baking soda (½ teaspoon), baking powder (¼ teaspoon), and salt (¼ teaspoon) and mix again. Add in all-purpose flour (1 ½ cups) and mix until all the flour disappears into the dough.
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Add chocolate chips (½ cup) and M&M’s (½ cup) into the dough and mix. Immediately proceed to pressing into the greased pan (you don’t want the dough sitting out or it will set too much with the melted butter).
-
Grease a 10.5″metalcookie cake pan (don’t have one? See notes section.) Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).
Tip: If you notice 2-3 chocolate chips or M&M’s are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).
-
Bake at 350℉ degrees for 12-14 minutes. Do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 12 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing.
Tip: To remove from pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter. Allow cake to fully cool before frosting.
To Make Frosting:
-
Beat the softened butter (¼ cup, i.e. ½ stick) on medium-high speed for 2-minutes until smooth. Turn the mixer to low speed then slowly add the powdered sugar (1 ¼ cups). You may need to stop and scrape down sides. Add vanilla extract (1 teaspoon) and pinch of salt and turn mixer to medium speed.
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One tablespoon at a time, add milk (1-2 tablespoons total). Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
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This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!
Decorating:
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Using a large star piping tip, pipe around the edges then immediately add M&M’s or sprinkles on top (the frosting will start hardening quick, so add sprinkles right away!).
If you’re feeling fancy, you can double the frosting recipe to have enough to pipe phrases like “Happy Birthday” on the top. You may need to add a little more milk to so that the frosting is more fluid to write with.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Don’t have a round 10.5″ metal pan?
- You can bake this recipe in a 9×13-inch pan to make cookie bars. They will be a bit thinner, so adjust your baking time by reducing it by a couple of minutes.
- Alternatively, create a DIY cookie cake pan using a large mixing bowl (around 10.5″ in diameter) and aluminum foil. Check the FAQ section above or the linked post for full instructions. Since foil doesn’t conduct heat as well as metal, these typically require an extra 4-6 minutes of baking time.
Frosting Tips: This homemade buttercream frosting will develop a slight crust as it sits, making it ideal for preparing a day in advance. Thanks to its sugar content, you won’t need to refrigerate a frosted cookie cake if you plan to enjoy it within one day. If you’re making it further ahead, I suggest waiting to frost until the day of serving, or gently wrap the frosted cookie (once the frosting has set) and store it in the fridge. Allow it to come to room temperature before serving for the best texture.
Freezing/Make Ahead Tip: I generally prefer not to freeze chocolate chip cookies as they can lose their chewiness and become somewhat dry in the freezer, sometimes even absorbing a “freezer burn” taste. However, if you need to prepare this in advance, you can bake the cookie cake, let it cool completely, and then wrap the unfrosted cake tightly in plastic wrap and aluminum foil. When ready to serve, thaw it to room temperature and then apply the frosting. For optimal quality, I’d recommend freezing for no longer than about a month.
Can I double this recipe? Yes, you can. However, it’s crucial to maintain the dough’s ½” thickness when spread in the pan. This will necessitate a pan larger than 10 inches. Be aware that a thicker dough will require a longer baking time and may result in a texture that is less like the traditional, chewy cookie cake you’re used to and potentially a bit more cake-like.
Nutrition information is an estimate based on 12 servings.
Nutrition
Serving:
1
g
|
Calories:
375
kcal
|
Carbohydrates:
51
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
114
mg
|
Potassium:
91
mg
|
Fiber:
1
g
|
Sugar:
36
g
|
Vitamin A:
409
IU
|
Vitamin C:
1
mg
|
Calcium:
40
mg
|
Iron:
2
mg
Loved this recipe? Be sure to try my other incredible chocolate chip variations below for more delicious treats:
- Chewy M&M Cookie Bars
- Copycat Panera Chocolate Chip Cookies
- Two Giant Chocolate Chip Cookies
- S’more Cookie Bars