Cookie Cake Recipe
User Reviews
5
Cookie Cake Recipe
Description
This Cookie Cake starts with a dough made from brown and white sugar, softened unsalted butter, vegetable oil, egg, and vanilla extract. Leavening is achieved through baking soda and baking powder along with a pinch of salt. Flour is folded in along with a cup of milk chocolate chips, maintaining the chocolate chip cookie profile.
The dough is spread into a greased cake pan and baked until the edges turn light brown, giving a cake with a soft crumb and chewy, cookie-like texture. After cooling completely, a cocoa buttercream frosting is prepared using butter, cocoa powder, powdered sugar, vanilla, and milk, beaten to a fluffy consistency and then piped on top in decorative dollops. Sprinkles add color and festivity.
This cake style merges the texture and flavor of traditional chocolate chip cookies with the size and look of a cake, making it an approachable choice for events requiring both.
The cookie cake should be stored in an airtight container to maintain freshness for up to three days. Both the cake and frosting can be frozen separately for longer storage, with freezing times of up to three months for the cake and one to three months for the frosting. Thaw the cake before frosting and serving.
Ingredients
For the Cookie Cake:
- ½ cup brown sugar
- ½ cup sugar
- ¼ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1½ cups all-purpose flour
- 1 cup milk chocolate chips
For the Frosting:
- 4 tablespoons butter unsalted
- 2 tablespoons cocoa powder
- 1¼ cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
- Sprinkles
Instructions
Cookie Cake
- Preheat the oven to 350°F. Grease an 8 or 9-inch cake pan and set aside.
- In a medium bowl, cream brown sugar, sugar, butter and vegetable oil. Add the egg and vanilla, and beat until light and fluffy.
- Add baking soda, salt, and baking powder. Add flour, and mix until just combined. Fold in chocolate chips.
- Spread the cookie dough in the prepared cake pan. Bake 22-25 minutes, until lightly browned around the edges. Remove from the oven and let cool completely.
Frosting
- Beat butter, cocoa powder, and powdered sugar. Add the vanilla and milk, and beat until smooth.
- Add additional tablespoons of milk as needed to make a fluffy and smooth frosting.
- Pipe dollops of chocolate frosting on the top of the cookie using a large open star tip. Sprinkle with colorful sprinkles!
Notes
- Store the cookie cake in an airtight container to maintain freshness for up to three days, though it remains edible beyond that.
- Freeze the cooled cookie cake wrapped tightly in plastic and foil, labeling it for up to three months.
- Frosting can be stored separately in the refrigerator for up to 12 days or frozen for up to three months.
- Allow the cake to cool completely before frosting to prevent melting or sliding of the buttercream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 54mg | 18% |
| Sodium | 344mg | 14% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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