Can I use store-bought cookie dough?

Absolutely! A 16-oz tube of sugar cookie dough works in a pinch—just press it into your pan and add extra M&Ms. But trust me, homemade tastes SO much better with that buttery richness.

How far ahead can I make this?

Bake it up to 2 days before your party! Store it airtight at room temp, then refresh it in a 300°F oven for 5 minutes before serving. The M&Ms stay vibrant, and the edges get crisp again.

Why did my cookie cake turn out cakey instead of chewy?

You probably overmixed the dough or used too much flour. Next time, spoon & level your flour (no packing!) and mix just until combined—some lumps are okay!

Can I make this in a sheet pan?

Yes! Use a 9x13" pan and bake for 18-20 minutes. You’ll get thinner slices perfect for big crowds. Double the recipe if you want that classic thick cookie cake texture.

Help—my M&Ms melted into colorful blobs!

That’s part of the charm! But if you want defined colors, use candy-coated chocolates labeled "baking bits"—they hold their shape better. Or add sprinkles after baking while the cake’s still warm.

Irresistible 4th of July Cookie Cake Recipe for 20 Minutes

4th of July Cookie Cake

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A festive and delicious cookie cake perfect for celebrating Independence Day.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups red, white, and blue M&Ms or sprinkles

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Instructions

Preheat your oven to 350°F (175°C). Grease a round cake pan.
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, beat butter and sugars until creamy. Add eggs and vanilla, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the M&Ms or sprinkles.
Spread the dough evenly in the prepared pan.
Bake for 20-25 minutes or until golden brown.
Let cool before slicing and serving.

Notes

Store leftovers in an airtight container for up to 3 days.
For extra festivity, add whipped cream and berries on top.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Find it online: https://kitchenuser.net/4th-of-july-cookie-cake-recipe/