Ingredients
Scale
- ½ cup butter (1 stick or 4 ounces), melted
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ¾ cup chocolate candies (such as a mix of Easter M&M’s and mini Cadbury eggs), divided — ½ cup to mix into the dough, ¼ cup to sprinkle on top
Instructions
- Preheat oven to 350ºF and spray a 9-inch pie plate with non-stick cooking spray.
- In a large microwave-safe bowl, melt butter. Stir in brown sugar and granulated sugar until smooth. Mix in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gently stir dry ingredients into the wet mixture with a wooden spoon until just combined, avoiding overmixing.
- Fold in ½ cup chocolate chips and ½ cup chocolate candies, reserving remaining ¼ cup candies for topping.
- Spread dough evenly into prepared pie plate and smooth the top with an offset spatula or back of a spoon.
- Bake for about 25 minutes until golden brown on top and the center is set but slightly soft. Watch closely as ovens vary.
- Immediately after removing from oven, gently press the reserved ¼ cup candies into the warm cookie cake, being careful of the hot pan.
- Let cool in the pan to warm or room temperature before slicing into eight wedges.
Notes
Total time does not include cooling time., Adjustments may be needed for high altitude baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 415
- Fat: 20g
- Carbohydrates: 55g
- Protein: 5g