4th of July Cookie Cake

This patriotic 4th of July Cookie Cake is packed with Red, White, and Blue M&M's and chocolate chips to make it the perfect dessert for the 4th of July and Memorial Day!

No matter how you celebrate Memorial Day or the 4th of July, this patriotic 4th of July Cookie Cake is the perfect party dessert! Packed with chocolate chips, red, white, and blue M&M's, and patriotic sprinkles, this decadent cookie cake is always a crowd pleaser and always disappears fast! Not only is it simple enough to make that the kids can help, but the cookie dough can be frozen ahead of time if you are in a time crunch!

This 4th of July Cookie Cake is a sweet and simple patriotic dessert to share with your family and friends this Memorial Day or 4th of July. Here's what you'll need:

(Specific measurements and full recipe instructions are found below)

butter - I use unsalted, but you can use salted if you'd like. No need to wait for softened butter in this recipe - we are using melted butter!

brown sugar - you can use light or dark brown sugar.

granulated sugar

eggs - for best results, allow eggs to come to room temperature before preparing the recipe.

vanilla extract

all-purpose flour

baking soda

salt - omit salt if using salted butter

chocolate chips - you can use semi-sweet, milk, or dark chocolate chips

red, white, and blue M&Ms - you can use any variety of red, white, and blue M&Ms

patriotic sprinkles - change the patriotic sprinkles out for other varieties to celebrate different holidays!

For the buttercream:

powdered sugar: unlike granulated sugar, this is the right consistency to blend with the milk and, of course, sweetens the icing.
salted butter: for best results, the butter should be room temperature.
milk: any dairy milk or heavy cream will work to make the frosting creamy and smooth.

vanilla extract: using a good quality vanilla is always recommended for a rich and pronounced flavor.

You will also need a hand/stand mixer, mixing bowls, 10" springform pan, parchment paper, piping bag, and 1M star tip.

Combine all of the cookie cake ingredients in a mixing bowl using a hand mixer or stand mixer. Next, add the chocolate chips and red, white, and blue M&M's to pack the bars with chocolate! For extra color, you can mix patriotic sprinkles into the dough at this point.

Press the cookie dough into a 10" springform pan lined with parchment paper and spread it out evenly. Top the dough with more M&M's and sprinkles (optional). Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. For a soft and chewy cookie, do not over-bake.

Set the pan on a wire rack to cool completely. The cookie cake will be very soft right out of the oven, so allow it to cool for at least 1 hour at room temperature. This will give the cookie time to firm up and set so it won't break apart.

While the cookie cake cools, prepare the vanilla buttercream frosting. Once mixed, fill a piping bag fitted with a 1M star decorating tip.

Pipe frosting all around the edge of the cookie cake with as much frosting as you'd like.

*IMPORTANT: the cookie cake MUST be completely cooled before adding frosting, otherwise it will melt and run off the cookie cake.

Immediately top the frosting with patriotic sprinkles for a festive finish. To serve, cut the cookie cake into 8-10 triangles (like a pizza).

4th of July Cookie Cake

Servings: 8-10

Prep Time: 15 minutes

Cook Time: 25 minutes

Cookie Cake Ingredients:

½ cup butter, softened
⅔ cup brown sugar
⅓ cup granulated sugar
2 eggs
1 ½ teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
½ cup semi sweet chocolate chips
½ cup red, white, and blue M&Ms
patriotic sprinkles

Cookie Cake Directions:

Preheat the oven to 350º F.
Line a 10-inch springform pan with parchment paper. Set aside.
In a medium bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
Add in liquid ingredients and combine well for about 2 minutes until smooth.
Divide the batter evenly among the cupcake liners, filling approximately ⅔ - ¾ full.
Bake 14-16 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before decorating.

Buttercream Frosting Ingredients:

¼ cup butter, room temp
2 cups powdered sugar
½ teaspoon vanilla
2 Tablespoons milk

Buttercream Frosting Directions:

Add the butter to a large mixing bowl and mix on high speed until creamy.
Add the powdered sugar, vanilla, and milk and beat until fluffy.

Cupcake Decorating Directions:

Fill a piping bag fitted with a 1M star tip with frosting.
Pipe stars around the entire edge of the cookie cake.

Tips:

Storage: store cookie cake in an airtight container at room temperature for 2-3 days, or refrigerated for 4-5 days.
Freeze: Cut unfrosted cookie cake into slices. Wrap in plastic wrap and place in a freezer bag. The cookie cake slices can be frozen for 1-2 months. Before serving, thaw overnight in the fridge and bring to room temperature before frosting.

Not only is this 4th of July Cookie Cake delicious, but it's really easy to make and is the perfect patriotic party dessert. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

Looking for more 4th of July inspiration?

Check out this collection of OVER 100 creative 4th of July crafts and recipes!!

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