Cookie Cake

By Ellie

8 Person

25 Minutes

0 Calories

Bigger is better, especially when we're talking cookies. But how do you make a giant cookie? The easiest way is in a cake pan! We use a 9" pan but an 8" round would work, too. Pressing the dough into a pan, rather than freehand it on a baking sheet, ensures that it'll bake evenly. The key to the perfect texture is to not overbake the cookie cake. This means pulling it from the oven before you think it's ready. A toothpick will not come out perfectly clean! The edges will look golden and set but there should be some moist crumbs in the center. Everyone would still love it (and you). BUT our classic vanilla buttercream is perfect if you have the time. We promise it's very easy.

Ingredients

1 cup Vanilla frosting
1/4 cup Rainbow sprinkles (plus more for sprinkling)
2 cups Chocolate chips (plus more for sprinkling)
1/2 tsp. Kosher salt
1 tsp. Baking soda
2 2/3 cups All-purpose flour
2 tsp. Pure vanilla extract
2 Large eggs
3/4 cup Granulated sugar
3/4 cup Packed brown sugar
1 cup Butter, softened

Method

01

Preheat oven to 350℉ and line a 9" round cake pan with parchment paper. Grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
02

Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.
03

Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

Related Tags

Cookie Cake

3.5

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Cook Time 25 Mins
Total Time 25 Mins

02 Ingredients

1 cup Vanilla frosting

1/4 cup Rainbow sprinkles (plus more for sprinkling)

2 cups Chocolate chips (plus more for sprinkling)

1/2 tsp. Kosher salt

1 tsp. Baking soda

2 2/3 cups All-purpose flour

2 tsp. Pure vanilla extract

2 Large eggs

3/4 cup Granulated sugar

3/4 cup Packed brown sugar

1 cup Butter, softened

03 Method

Step 1

Preheat oven to 350℉ and line a 9" round cake pan with parchment paper. Grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.

Step 2

Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.

Step 3

Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

04 Author