M&M Chocolate Chip Pie (Gooey Candy-Loaded Cookie Recipe)

M&M Chocolate Chip Pie delivers a gooey, candy-loaded giant cookie that bakes up soft in the center with crisp edges, packed with melty chocolate chips and crunchy M&Ms. This one-bowl dessert serves 8-10 in just 35 minutes total, perfect for birthdays, potlucks, or movie nights when you crave shareable indulgence without fuss.

Pair it warm with vanilla ice cream for melty bliss, or enjoy room temperature as a festive treat that kids and adults devour alike. Customize with holiday M&Ms or add-ins like Rolos for extra chew.

Why This Recipe Wins

Picture a buttery dough studded with colorful candies that burst in every bite, far more exciting than plain cookies. It stays gooey for days if stored right, freezes beautifully for last-minute gatherings, and uses pantry staples for stress-free baking.

Readers love how it scales easily, swaps for dietary needs, and wows crowds without advanced skills.

Feature	This Pie	Regular Cookies
Prep Time	10 minutes	20 minutes
Servings	8-10	24 small
Gooey Center	High	Low
Candy per Bite	Heavy	Light
Make-Ahead	Yes, 3 months	Limited

Ingredients

Wet Ingredients:

• 1/2 cup unsalted butter, melted (1 stick)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 2 teaspoons vanilla extract

Dry Ingredients:

• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Mix-Ins:

• 1/2 cup semi-sweet chocolate chips
• 3/4 cup M&Ms (plus 1/4 cup for topping; use holiday colors if desired)
• Optional: 1/2 cup chopped Rolos or peanut butter cups for extra indulgence

Nutrition (per slice, 10 servings): 350 calories, 18g fat (10g saturated), 48g carbs (3g fiber, 32g sugar), 4g protein. (Calculated via standard recipe tools; varies by add-ins.)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or springform pan with butter or non-stick spray. Line with parchment for easy release if desired.
2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and glossy, about 1 minute.
3. Add egg and vanilla; whisk vigorously until fully combined and creamy.
4. Stir in flour, baking soda, and salt with a spatula or wooden spoon until just mixed. Avoid overmixing for tenderness.
5. Fold in chocolate chips and 3/4 cup M&Ms. Dough will be thick like cookie dough.
6. Transfer to prepared pan. Spread evenly with damp fingers or offset spatula, pressing to 3/4-inch thickness in center.
7. Scatter remaining 1/4 cup M&Ms and optional add-ins on top; press gently to embed.
8. Bake 24-28 minutes until edges are golden and center is set but soft (toothpick should have moist crumbs, not wet batter). Rotate pan halfway for even baking. Cool in pan 15 minutes, then fully on wire rack.
9. Slice warm or at room temperature. Store airtight up to 5 days or freeze slices up to 3 months.

Expert Baking Tips

• For maximum gooeyness, underbake by 2 minutes and chill dough 10 minutes before baking if your oven runs hot.
• High altitude? Add 2 tablespoons extra flour and bake at 340°F.
• Gluten-free swap: Use 1:1 gluten-free flour blend; add 1/4 teaspoon xanthan gum if not included.
• No springform? A deep cake pan works; grease well.
• Prevent M&M color bleed: Freeze candies 10 minutes before folding in.

Delicious Variations

Press a Nutella swirl into the top before baking for chocolate-hazelnut decadence.
Make it s’mores-style with mini marshmallows and graham cracker chunks.
Vegan version: Swap butter for plant-based, egg for flax (1 tbsp ground flax + 3 tbsp water), and dairy-free chips.
Double the batch in a 9×13 pan for cookie bars; bake 28-32 minutes.

Serving Ideas

Serve warm wedges with a scoop of vanilla ice cream and chocolate drizzle for instant wow.
Top with whipped cream and sea salt for grown-up flair.
Pairs perfectly with cold milk, coffee, or as a sundae base.
Great for game day, holidays, or bake sales; cut into squares for grab-and-go.

Frequently Asked Questions

Can I bake in a skillet?
Yes, a 10-inch cast iron works great for rustic edges; reduce bake time to 22 minutes.

Why no baking powder?
Baking soda alone creates the signature dense, chewy texture without cake-like rise.

How do I freeze it?
Cool fully, wrap tightly in plastic and foil. Thaw overnight; reheat at 300°F for 10 minutes.

Dairy-free options?
Use vegan butter, coconut oil, or margarine; dairy-free chocolate chips and M&Ms.

Can I add nuts?
Fold in 1/3 cup chopped pecans or walnuts with mix-ins for crunch.

Make ahead tips?
Assemble dough up to 24 hours ahead, chill covered, then bake straight from fridge (add 3 minutes).

Why is my center raw?
Oven temps vary; cover edges with foil if browning too fast and bake extra 3-5 minutes.

This M&M Chocolate Chip Pie brings cookie magic to any table, with its playful colors and unbeatable chew. Pin your baked beauty, drop a 5-star rating below, or share your favorite tweak in comments. Bake it soon and watch it disappear!

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