4th of July Cookie Cake
User Reviews
5
4th of July Cookie Cake
Description
The 4th of July Cookie Cake starts with a butter and sugar creamed dough mixed with vanilla, eggs, and a combination of all-purpose flour, baking soda, cornstarch, and salt to achieve its structure. Mini chocolate chips are folded into the dough to add bursts of sweetness throughout. The batter is spread onto a parchment-lined sheet pan and baked just until the edges turn golden, while the middle remains soft and slightly underbaked. Cooling and chilling the cookie cake solidifies the gooey center to a sliceable consistency. The cake is topped with a fluffy white frosting, enhancing its sweetness and celebratory look. This cookie cake can be shaped into a round form using cake pans if preferred, and cut into triangle slices like pizza for an easy serving experience.
Ingredients
- 2 ticks butter chilled, unsalted
- 1 cup light brown sugar
- ½ cup white sugar
- 1 tsp vanilla extract
- 2 egg
- 2 ½ cups all-purpose flour
- 1 tsp corn starch
- 1 tsp baking sofa
- ½ tsp salt
- 1 bag mini chocolate chips 10 oz
- 1 can frosting Betty Crocker Fluffy White brand
Instructions
- Preheat the oven to 350°F. Then line a baking sheet with parchment paper and grease it with cooking spray.
- In a KitchenAid stand mixer, beat together butter and sugar until creamed completely (roughly 3-5 minutes).
- Add in vanilla extract and eggs and mix together again.
- Add all of the dry ingredients into the bowl: flour, baking soda, cornstarch, and salt. Mix together until dough forms and all of the flour is absorbed.
- Pour in mini chocolate chips and stir briefly until they’re combined.
- Pour the batter into the greased, parchment lined baking sheet and spread so it’s an even thickness all the way to the edges.
- Bake for 11-14 minutes or until the edges turn golden brown. Do not over bake. Due to the sheer size of the cookie cake, the middle should still be a little gooey and underdone. We want it this way.
- Allow the cookie to cool. It needs to chill up in order for the center to harden prior to serving. Break out that willpower sistaa, this one’s worth waiting for (30 minutes longer).
- Add food coloring dye to white frosting if desired. Once your cookie cake is completely cooled, add frosting to a piping bag, ziplock with the corner cut off (DIY piping bag) or frost with a knife in any fashion you see fit.
- Enjoy!
Notes
- Spray your hands with cooking spray to help press the thick batter evenly into the pan without sticking.
- To form a round cookie cake, bake the batter in two 9-inch round cake pans.
- Cut the cooled cookie cake into triangular slices similar to pizza for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 451kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 135mg | 6% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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