Cookie Cake
User Reviews
4.5
Cookie Cake
Description
The Cookie Cake recipe calls for creaming butter with brown and granulated sugar, adding eggs and vanilla, then mixing in flour, baking soda, and salt to form a cookie dough. Chocolate chips are folded in, pressed into a greased pan, and baked until edges are set and the center remains soft. The top receives extra chocolate chips before baking for texture and appearance.
After cooling completely, the cake is frosted with a chocolate frosting made from butter, cocoa powder, powdered sugar, vanilla, and milk, giving it a creamy, chocolatey layer that complements the cookie base. Sprinkles provide a festive touch and color contrast.
This dessert serves well as a centerpiece for birthday parties or gatherings. It can be served warm if unfrosted, though frosting requires the cake to be cool to prevent melting. The recipe notes include tips to adjust frosting consistency by adding milk or powdered sugar to achieve the desired thickness.
Ingredients
Cookie Cake
- 10 tablespoons butter
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 ⅔ cups flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup chocolate chips
Chocolate Frosting
- 4 tablespoons butter
- 2 tablespoons cocoa powder unsweetened
- 1 ¼ cups powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon milk
- Sprinkles
Instructions
Cookie Cake
- Preheat oven to 350 degrees F and grease an 8-inch or 9-inch pie plate or cake pan with non-stick cooking spray.
- In a large mixing bowl, beat together butter, brown sugar, and granulated sugar for 2 minutes. Then add the egg, egg yolk, and vanilla and mix until smooth.
- Add flour, baking soda, and salt to a medium bowl. Mix to combined. Add dry ingredients to wet ingredients and beat until cookie dough forms.
- Use a wooden spoon to mix in all but 2 tablespoons of chocolate chips. Press the cookie dough into your prepared pan. Sprinkle the remaining 2 tablespoons chocolate chips on top and press them down slightly.
- Bake for 22-25 minutes. Let the cookie cool completely in the pan. If it's not cool the frosting will melt. (If you're not frosting the cake, you can serve it warm after letting it cool for 10 to 15 minutes.)
- To remove your cake from the pan, run a sharp knife along the edge to loosen. Use a large spatula (or two!) to transfer the cookie cake to a platter.
Chocolate Frosting
- Beat the butter, cocoa powder, powdered sugar, vanilla, and milk together in a mixing bowl until smooth. (see note)
- Place frosting into a piping bag fitted with a 1M tip. Add sprinkles on top of the cake. Pipe on frosting along the edges of the cake in rosettes. Add a chocolate chip onto each rosette, if desired.
Notes
- To thin the frosting, add 1 teaspoon of milk and stir; repeat as needed.
- To thicken the frosting, add 1 tablespoon of powdered sugar and stir; repeat as necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 101mg | 34% |
| Sodium | 527mg | 22% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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