Cookie Cake
User Reviews
5.0
6 reviews
Excellent
Cookie Cake
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You'll love this Cookie Cake recipe with a soft and chewy cookie base and homemade chocolate frosting on top. It's easy, affordable to make at home and bound to steal the spotlight!
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Ingredients
- 12 Tablespoons (170 grams) melted butter , cooled until warm (3/4 cup)
- 1 cup (200 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups + 2 Tablespoons (265 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (225 grams) semi-sweet chocolate chips , (I use half semi sweet and milk chocolate)
Chocolate Frosting:
- 4 Tablespoons (57 grams) butter , room temp
- 1 cup (120 grams) powdered sugar
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1 1/2 teaspoons milk , or more if needed plus more as needed
- 1 plash vanilla extract
- Rainbow sprinkles
Instructions
- Preheat oven to 350 degrees F.
- Melt Butter: Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
- Make cookie dough: Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended. Add the egg, egg yolk, and vanilla and mix until combined. Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
- Bake: Press the cookie dough into a 9'' springform pan or lined round cake pan.
- Bake for 35-40 minutes. (Cover with a tent of aluminum foil if the top is browning too much). Allow to cool for at least 15 minutes before removing from pan. Cool completely before frosting.
- Frosting: In a medium bowl, use an electric hand mixer to mix butter for 30 seconds. Add remaining ingredients and mix for a few minutes, until well-combined and fluffy. Add more milk, to thin, or powdered sugar to thicken, as needed, for a good frosting consistency.
- Decorate: Pipe large chocolate swirls around the top outer edge of the cookie (I like the Wilton 1M or 2D piping tips). Add sprinkles.
Equipments used:
Notes
- Make Ahead Instructions: The cookie dough can be made in advance then stored in the refrigerator for 1-2 days before baking.
- Freezing Instructions: Place cookie dough in a freezer safe container and freeze for 2-3 months. Thaw overnight in the fridge, then press into pan and bake as directed.
Nutrition Information
Show Details
Calories
574kcal
(29%)
Carbohydrates
81g
(27%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
278mg
(12%)
Potassium
238mg
(7%)
Fiber
4g
(16%)
Sugar
44g
(88%)
Vitamin A
521IU
(10%)
Calcium
47mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 278mg | 12% |
| Potassium | 238mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 44g | 88% |
| Vitamin A | 521IU | 10% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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