1/2 cup (1 stick of unsalted butter softened) 1/2 cup light brown sugar packed 1/2 cup of granulated sugar 2 large eggs 1 tsp vanilla extract 2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/2 cup semi sweet chocolate chips 1/2 cup regular m&m's Stand mixer with paddle attachment 9" pie pan sprayed with baking spray Piping bag with small star tip measuring spoons and cups For chocolate buttercream frosting 1/4 cup (half a stick of unsalted butter at room temperature) 1 1/2 cups of powder sugar plus more if needed 2 tbsp of nestle cocoa powder 1/8 tsp of salt 1 tsp vanilla extract 1 1/2 tablespoons of heavy whipping cream plus more if needed

Put your butter on the counter for 45 minutes to soften. Once softened spray your pie pan and set aside. Preheat oven to 375 f.
In your stand mixer with the paddle attachment, cream together butter, brown sugar and white granulated sugar on high for one minute.
Scrape down the bowl, add in eggs and vanilla and mix until combined. Add in the flour, baking soda and salt mix until combined . Scrape down the bowl if needed. Fold in the m&m and chocolate chips.
Press dough into pie pan and bake 18-22 minutes or until barely golden brown.

Put the butter for the buttercream on the counter and let sit for 45 minutes until room temperature. Wash the bowl and paddle attachment and dry. Next cream butter for seconds, add 1/2 cup of powdered sugar, and 1/2 tablespoon of heavy whipping cream until combined . Add the remaining powdered sugar, and heavy whipping cream until the frosting is smooth. Fill your piping bag and pipe around the cookie cake.