This post may contain affiliate links.
Soft and Chewy Loaded Candy Bar Pie — If you like M&M’s cookies, you’ll love this biggie version! Super easy and loaded with M&M’s, Rolos, PB cups, and more!
Loaded Cookie Cake Pie Recipe
I love M&M’s cookies. Something about the buttery dough and the M&M’s peering out make them so hard to resist.
I have quite a collection of M&M’s recipes. These cookies being my best and favorite M&M’s 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&M’s.
And now there’s a giant candy bar 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&M’s, 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.
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?
What’s in This Candy Bar Pie?
To make this M&M’s cookie cake pie, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Semi-sweet chocolate chips
- Mini peanut butter cups
Tip: There’s no baking powder or baking soda because I wanted the cookie pie to be dense and not at all cakey.
How to Make a Candy Bar Pie
Never made a candy bar pie before? It’s easy! This recipe is basically a giant cookie pie, loaded with various types of candy bars.
- Melt the butter, then whisk in the egg, sugars, and vanilla.
- Add the flour, salt, and chocolate chips in next.
- Then, gently fold in half of the M&M’s.
- Turn the cookie dough into a greased 9-inch pie dish and sprinkle the rest of the M&M’s on top. Gently press the peanut butter cups and Rolos into the top of the cookie pie as well.
- Bake the M&M’s cookie pie until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.
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.
What Type of M&M’s Should I Use?
I used regular M&M’s, but you’re welcome to use any kind you’d like. Peanut, peanut butter, dark, and so forth will all work nicely here.
Can I Add Other Candy to This Candy Bar Pie?
Yes! I had a smorgasbord of Valentine’s, pre-Easter, and assorted candy from other recipes, and in it went. Use this cookie cake pie recipe as an excuse to clean out your pantry from random candy and half-opened bags of baking chips.
Can I Make This in a Square Baking Dish?
If you don’t have a pie plate on hand, you can likely make this recipe as M&M’s cookie bars. You’d likely need to use a 9×9-inch baking dish or an 8×8-inch baking dish. The bake time may vary slightly, but I can’t say for certain.
Can I Freeze Candy Bar Pie?
Yes! You can freeze this cookie cake pie whole or freeze individual slices. Just note that the color may leech from the M&M’s if you freeze it (it’ll still taste fantastic though!).
Tips for Making a Candy Bar Pie
Bake time: Note that this cookie cake pie is meant to be on the soft and under baked side in the center while the edges are crisper, which is how I prefer my cookies. In general, if you prefer more well-done cookies, bake the pie a few minutes longer.
M&M’s: You can make this loaded M&M’s pie suitable for any holiday or event simply by using different colors of M&M’s!
Baking chips: You’re welcome to use different kinds of baking chips. I prefer using semi-sweet chocolate chips, but white chocolate chips, milk chocolate chips, butterscotch chips, and so forth will all work.
- 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
- 1/2 cup M&M’s, divided (I used plain original but peanut, peanut butter, dark, etc. all okay)
- 6 mini peanut butter cups
- 6 Rolos (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&M’s 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&M’s 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).
- Adapted from Triple Peanut Butter Cookie Pie and Peanut Butter Cup Cookie Dough Crumble Bars.
Amount Per Serving:
Calories: 345Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 47mgCarbohydrates: 48gFiber: 1gSugar: 33gProtein: 4g
More Cookie Cake Pies:
Triple Peanut Butter Cookie Pie — The peanut butter flavor is bold and pronounced because peanut butter is incorporated 3 ways!
Copycat Toll House Pie (aka Chocolate Chip Pie) — The filling tastes like the center of an underbaked chocolate chip COOKIE!! Gooey perfection! Easy, rich, decadent, extremely CHOCOLATY and you can use a frozen pie crust!!
Gooey Chocolate Chip and Marshmallow Cookie Pie – The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!
Samoas Cookie Pie — This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!
Peanut Butter S’mores Cookie Pie — Underneath a layer of lightly toasted marshmallows and melted chocolate chips is a graham cracker crumb-peanut butter cookie!
Originally posted April 5, 2014 and reposted with updated text April 8, 2022.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.