Description

This festive 4th of July Cookie Cake is soft, chewy, and packed with red, white, and blue sprinkles and M&M’s. It’s the perfect patriotic dessert for your Independence Day celebration—easy to make, fun to decorate, and guaranteed to be a crowd-pleaser!

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup red, white, and blue M&M’s
1/2 cup red, white, and blue sprinkles
1/2 cup mini chocolate chips (optional)
Buttercream frosting (for decorating)
Additional M&M’s and sprinkles for topping

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Instructions

Preheat your oven to 350°F (175°C). Grease a 12-inch round pizza pan or line with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add in the eggs and vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the M&M’s, sprinkles, and mini chocolate chips if using.
Press the cookie dough evenly into the prepared pan.
Bake for 20–25 minutes, or until the edges are golden and the center is set.
Let the cookie cake cool completely in the pan.
Once cooled, decorate with buttercream frosting, extra M&M’s, and sprinkles.

Slice and serve!

Notes

You can use a store-bought frosting or make your own buttercream.
To prevent the M&M’s from cracking, gently press them into the top of the dough before baking instead of mixing them all in.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 410
Sugar: 31g
Sodium: 210mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg