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Triple Chocolate Cookie Cake slice on wax paper

Triple Chocolate Cookie Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This incredible Triple Chocolate Cookie Cake is made with a fudgy chocolate cookie base filled with M&M’s and topped with rich chocolate buttercream! It’s a chocoholic’s greatest weakness!



  • 3/4 cup (168g) salted butter, room temperature
  • 1/2 cup (72g) dark brown sugar, lightly packed
  • 1/2 cup (104g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups (163g) all purpose flour
  • 1/2 cup (57g) cocoa (I use Hershey’s Special Dark)
  • 1 tsp baking soda
  • 1/23/4 cup of chocolate chunks
  • 1/2 cup M&Ms


  • 1/4 cup (56g) butter
  • 1/4 cup (48g) shortening
  • 1/4 cup (29g) cocoa
  • 2 cups (230g) powdered sugar
  • 23 tbsp (30-45ml) water



1. Cream butter and both sugars together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. Add flour, cocoa and baking soda and mix until combined.
4. Stir in chocolate chunks and M&MS. Dough will be thick and sticky.
5. Chill for at least 3 hours or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place a parchment circle in the bottom of a 9 inch cake pan to help the cookie not stick. Grease the sides.
8. Spread the dough out into the cake pan. Bake for 18-20 minutes.
9. Remove from oven and allow to cool completely in the pan, then carefully transfer to a serving plate.


1. Beat the shortening and butter until smooth.
2. Slowly add cocoa and half of powdered sugar. Mix until combined.
3. Add 1-2 tbsp water.
4. Add the rest of the powdered sugar and mix until smooth. Add water to get the right consistency.


  • Serving Size: 1 Slice
  • Calories: 405
  • Sugar: 37.9 g
  • Sodium: 181.2 mg
  • Fat: 22.9 g
  • Carbohydrates: 50.8 g
  • Protein: 3.8 g
  • Cholesterol: 49.2 mg

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