Ingredients

The following ingredients have 9 Servings
  • 3/4 cup unsalted Challenge Butter (softened)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 cups all purpose flour
  • 1 cup M&Ms (Use patriotic M&Ms for the 4th of July)
  • 1/2 cup “jimmie” sprinkles (use red and white for the 4th of July)
  • 3 tablespoons unsalted butter (softened)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons heavy whipping cream or milk
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Instruction

  • Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
  • Make the cookie cake: Beat butter and sugar with a hand or a stand mixer until creamy. Beat in egg and vanilla, then mix in baking soda, salt, and cream of tartar. Slowly mix in flour. Stir in M&Ms and sprinkles.
  • Press batter into prepared pan, pressing more M&Ms onto the top as desired. Bake for 19-22 minutes or until the edges are just turning a light golden brown. It’s better to under bake this dough than over bake it. The cake will continue cooking a bit as it cools so err on the side of underdone for the best tasting cookie. Let it cool completely before frosting.
  • Make the frosting: beat butter until smooth, then slowly beat in powdered sugar until crumbly. Add salt and vanilla, then add 1 tablespoon of heavy whipping cream. Beat until smooth, adding more a teaspoon at a time to get a spreadable texture.
  • To frost: use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
  • Store loosely covered for up to 2 days.