Thanksgiving cookie cake
A festive and delicious Thanksgiving cookie cake made with a soft chocolate chip cookie base, loaded with mini M&Ms and topped with creamy vanilla frosting. Perfect for sharing at your holiday dessert table!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.75 cup butter flavored Crisco
- 2 tablespoon milk
- 1 tablespoon vanilla extract
- 1.25 cup brown sugar
- 1 egg
- 1.75 cup all purpose flour
- 1 teaspoon kosher salt
- 0.75 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg pinch
- 12 ounce milk chocolate chips 1 bag
- 1 cup mini M&Ms
Frosting
- 0.5 cup unsalted butter softened
- 2.75 cup powdered sugar
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1 tablespoon meringue powder
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a 15-inch round baking sheet with parchment paper and set aside.
- In a stand mixer, beat Crisco, milk, 1 tablespoon vanilla extract, and brown sugar until creamy. Add the egg and mix well. Gradually blend in flour, salt, baking soda, cinnamon, and nutmeg until combined. Fold in chocolate chips and mini M&Ms.
- Press the cookie dough evenly onto the prepared baking sheet, leaving at least 1.5 inches from the edge. Bake for 20 to 24 minutes, or until lightly golden around the edges. Remove from oven and let cool completely before frosting.
- For the frosting: In a stand mixer, beat softened butter, powdered sugar, water, 1 teaspoon vanilla extract, and meringue powder on high speed for 3 to 5 minutes until light and fluffy. Divide frosting into small bowls and tint with gel food coloring as desired. Transfer to piping bags and decorate the cooled cookie cake. Top with extra mini M&Ms if desired. Slice and enjoy!
Notes
Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Let come to room temperature before serving for best texture.