Loaded Soft and Chewy M&M Cookie Pie
I love M&Ms cookies.
Something about the buttery dough and the M&Ms peering out make them so hard to resist.
I have quite a collection of M&Ms recipes. These cookies being my best and favorite M&M cookies, and there’s this version which I love for springtime. There’s Loaded M&M Oreo Cookie Bars which is one of the most popular recipes on my site along with Triple Peanut Butter Cookie Pie with M&Ms.
And now there’s a giant M&M cookie baked as a pie that can be added to the list.
It’s such an easy ‘pie’ to make, but really it’s cookie dough you’re making. And it’s simple, fast, no-mixer, one-bowl dough at that.
Melt butter, stir in an egg, sugars, flour, the chocolate chips, M&Ms, assorted candy, and you’re done.
The pie was begging to be loaded with chocolate chips, mini peanut butter cups, and Rolos. The dough is sweet, buttery, and the perfect blank canvas to load with candy.
I had a smorgasboard of Valentines, pre-Easter, and assorted candy from other recipes, and in it went. Use the recipe as an excuse to clean out your pantry from random candy and half-opened bags of baking chips.
Just as I prefer my cookies, the interior of the cookie pie is slightly underbaked, squishy soft, and supremely moist while the edges are chewier with a slight crispiness.
There’s no baking powder or baking soda because I wanted the cookie pie to be dense and not at all cakey.
What I especially like about this kind of pie is that there’s no need to frost it or whip cream.
And comparing it to cookies, you don’t have to form individual mounds of dough or chill dough. Always nice.
It would be a hit at any kiddie birthday party, shower, graduation, or girls-night-in. My family loved it and I donated half of it to friends after we scarfed the first half in a sitting.
It’s a little dangerous that it’s ready from start to finish in a half hour.
Who said bigger isn’t better.
Loaded Soft and Chewy M&M Cookie Pie
If you like M&M cookies, you'll love this biggie version! It's such an easy 'pie' to make, but really it's cookie dough you're making. It's simple, fast, no-mixer, one-bowl dough. The dough is sweet, buttery, and the perfect blank canvas to load with candy. In addition to M&Ms, I used chocolate chips, peanut butter cups, and Rolos, but use what you have and like. Just as I prefer my cookies, the interior is slightly underbaked, squishy soft, and supremely moist while the edges are chewier with a slight crispiness. There’s no baking powder or baking soda because I wanted the pie to be dense and not at all cakey. It would be a hit at any kiddie birthday party, shower, graduation, or girls-night-in, and is ready in 30 minutes.
Yield: one 9-inch pie, 8 to 10 servings
Prep Time: 5 minutes
Cook Time: about 25 minutes
Total Time: about 1 hour, for cooling
1/2 cup unsalted butter (1 stick), melted
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
pinch salt, optional and to taste
1/2 cup semi-sweet chocolate chips
about 1/2 cup M&Ms, divided (I used plain original but peanut, peanut butter, dark, etc. all okay)
about 6 mini peanut butter cups
about 6 Rolo (or other mini/bite-size candy bar)
- Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don't scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
- Add the flour, optional salt, and stir until just combined; don't overmix.
- Stir in the chocolate chips.
- Add about 1/4 cup M&Ms and stir to combine; reserve remainder.
- Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.
- Evenly insert the peanut butter cups and Rolos into the batter, pushing them down so the top is almost flush with the surface of the dough.
- Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and underbaked side in the center while edges are crisper, which is how I prefer my cookies. In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.