Cookie Cake Recipe

This gigantic handmade Cookie Cake Recipe is the ideal blend of a cookie and a cake and is always a success! It’s soft and chewy, with gooey chocolate chunks. You’ll like how adaptable this cake is since you can decorate and alter it to meet any event! Make this for your next party or birthday.

Does a cookie cake count as one cookie when I declare I’ll just have one? This delicious yet massive chocolate chip cookie is really simple to prepare. There is no chilling period, it is simple to slice and serve, and it is quicker than rolling out hundreds of individual cookies. Even better, it’s simple to decorate if you don’t want to ice a full conventional cake. Cookie Cake Recipe!

However, you may not even need to frost your cookie because it will likely go before it cools completely! When this cake is baking, the kitchen smells extremely delicious, drawing everyone to the oven. If you’re in the mood to bake, you may also try my Double Chocolate Chip Cookies or Cookies and Cream Cookies.

What you will require to make this recipe

Baking soda — Check to see if your baking soda hasn’t expired. If you substitute baking powder, the cookie cake will taste too cakey. Cookie Cake Recipe!

Butter — When purchasing butter, buy unsalted butter rather than salted butter. Because salted butter does not contain a consistent amount of salt, you need to add your own or risk having an extremely salty cookie. Make sure the butter is soft enough that when you push your finger into it, it makes a dent. It will be difficult to beat it into a smooth consistency if it is cold.

Sugar — For this cookie cake, I use both white and brown sugar. White sugar provides sweetness and structure, while brown sugar provides a lovely caramelized flavor. Brown sugar also helps make the cake moist and chewy in the center.

Cocoa powder — I recommend using Dutch-processed cocoa powder of good grade. Dutch-processed cocoa powder is darker, less acidic, and has a more fudgy flavor. Cookie Cake Recipe!

What is a cookie cake?

  1. Sift together the flour, baking soda, and salt in a medium mixing basin.
  2. Cream butter in a large mixing basin until creamy. Add sugars and mix on medium speed for 2 minutes, or until smooth and well incorporated. Cookie Cake Recipe!
  3. Mix in the egg and vanilla extract. Scrape down the edges of the basin as needed to ensure thorough mixing.
  4. Add the flour while mixing on low speed, just until incorporated.
  5. Incorporate the chocolate chips.
  6. In the prepared cake pan, press the cookie dough into a uniform layer. If desired, top with more chocolate chips. Bake for 20 to 25 minutes, or until the cookie is gently browned and the surface seems dry. Allow cooling fully on a wire rack in the pan.
  7. In a mixing dish, cream the butter until it is creamy. Mix in the powdered sugar, cocoa powder, milk, and vanilla extract. Beat on low speed for about 2 minutes, or until mixed. Increase the speed to medium and beat for 2 minutes, or until the mixture is light and fluffy.
  8. Spoon the mixture into a piping bag equipped with a fancy tip. Pipe icing around the cookie’s edge. If desired, garnish with sprinkles.

Pro suggestions for making this recipe

  • For the tastiest cookies, make sure your brown sugar is smooth and wet. Don’t worry if your brown sugar has solidified; it’s a simple cure! I created an in-depth piece about how to soften brown sugar.
  • If you don’t have brown sugar, you may create some by following this recipe. Cookie Cake Recipe!
  • In these cookies, you can use your preferred chocolate chips, such as milk, white, or ruby chocolate. Substitute half of the chocolate chips with peanut butter chips, caramel chips, or butterscotch chips for an added twist. You can also use colored M&M’s to make the cookie cake for Valentine’s Day, Halloween, Christmas, and other holidays.
  • The egg will blend more evenly into the butter mixture if it is at room temperature. Put your egg in a dish of warm water for a few minutes. If you forget to take it out of the fridge ahead of time, this will rapidly bring it to room temperature.
  • I pipe the edge of the cookie cake using a star piping tip, but a zip-top bag with the corner cut off will work just as well if you don’t have any piping tips.
  • Before removing the cookie cake from the pan, allow it to cool fully. If you attempt to remove the cake too soon, it may shatter. When it’s firm, flip it upside-down to get it out.
  • Remove the big cookie from the oven when the top is gently browned. Because residual heat continues to cook the cookie, it may overbake if removed too late.
  • You don’t like chocolate frosting? Try my Buttercream, Cream Cheese, or Mocha Frosting.

Is this a cookie or a cake?

While referred to as a cookie cake, this is actually a big cookie topped with icing and sprinkles before being cut and served like a cake. It’s great either way! Cookie Cake Recipe!

Can I do this in advance?

This cookie cake may be made a day ahead of time and left unfrosted until ready to serve. You may also create the cookie dough 2 days ahead of time. Store it in the fridge, covered. Cookie Cake Recipe!

Can I store this?

This chocolate chip cookie cake freezes well. Skip the icing and wrap the cake in plastic wrap before wrapping it in tin foil after it has cooled. Store in the freezer for up to 2 months. When ready to serve, thaw the cake and bring it to room temperature. Raw cookie dough can also be stored in the freezer. Wrap it securely in plastic wrap and freeze it before baking. Cookie Cake Recipe!

What should I do with leftovers?

Leftover cake can be stored at room temperature for up to two days. Keep it covered. The cookie may begin to dry out after 2 days.

Is a special pan required to make this?

Don’t worry if you don’t have a cake pan. You may use a cast-iron skillet for the cake pan. Cookie Cake Recipe!

If you’ve tried this Cookie Cake recipe, please review it and let me know how you liked it in the comments section below; I love hearing from you! Cookie Cake Recipe! chocolate frosting.

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Cookie Cake Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesTotal time: 40 minutesServings:8 servingsCalories:673 kcal Best Season:Available

Description

This handmade Cookie Cake is soft, moist, and chewy, and it pulls together fast and simply. This massive cookie, made using cupboard goods, is always a favorite with the kids!

Ingredients

    Equipment

  • For the Cookie:

  • For the Frosting:

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Baking spray or butter a 9-inch round cake pan.
  3. Sift together the flour, baking soda, and salt in a medium mixing basin.
  4. Cream butter in a large mixing basin until creamy.
  5. Add sugars and mix on medium speed for 2 minutes, or until smooth and well incorporated.
  6. (Beating the dough until very light and frothy, as you would for a cake, would result in a cookie that is too crumbly and puffy.)
  7. Mix in the egg and vanilla extract. Scrape down the edges of the basin as needed to ensure thorough mixing.
  8. While mixing on low speed, add the flour and mix until just incorporated. Incorporate the chocolate chips.
  9. In the prepared cake pan, press the cookie dough into a uniform layer.
  10. If desired, top with more chocolate chips.
  11. Bake for 20 to 25 minutes, or until the cookie is gently browned and the surface seems dry. Allow cooling fully on a wire rack in the pan.
  12. For the Chocolate Frosting:

  13. In a mixing dish, cream the butter until it is creamy.
  14. Mix in the powdered sugar, cocoa powder, milk, and vanilla extract.
  15. Beat on low speed for about 2 minutes, or until mixed.
  16. Increase the speed to medium and beat for 2 minutes, or until the mixture is light and fluffy.
  17. Fill a piping bag equipped with a decorative tip with the mixture.
  18. Place the cookie on a serving platter after removing it from the pan.
  19. Pipe icing around the cookie’s edge. If desired, garnish with sprinkles.

Notes

  • For the tastiest cookies, make sure your brown sugar is smooth and wet. Don’t worry if your brown sugar has solidified; it’s a simple cure! I created an in-depth piece about how to soften brown sugar.
  • If you don’t have brown sugar, you may create some by following this recipe.
  • In these cookies, you can use your preferred chocolate chips, such as milk, white, or ruby chocolate. Substitute half of the chocolate chips with peanut butter chips, caramel chips, or butterscotch chips for an added twist. You can also use colored M&M’s to make the cookie cake for Valentine’s Day, Halloween, Christmas, and other holidays.
  • The egg will blend more evenly into the butter mixture if it is at room temperature. Put your egg in a dish of warm water for a few minutes. If you forget to take it out of the fridge ahead of time, this will rapidly bring it to room temperature.
  • I pipe the edge of the cookie cake using a star piping tip, but a zip-top bag with the corner cut off will work just as well if you don’t have any piping tips.
  • Before removing the cookie cake from the pan, allow it to cool fully. If you attempt to remove the cake too soon, it may shatter. When it’s firm, simply flip it upside-down to get it out.
  • Remove the big cookie from the oven when the top is gently browned. Because residual heat continues to cook the cookie, it may overbake if removed too late.
  • You don’t like chocolate frosting? Try my Buttercream, Cream Cheese, or Mocha Frosting.
Nutrition Facts

Servings 8


Amount Per Serving
Calories 673
% Daily Value *
Total Fat 34g53%
Saturated Fat 21g105%
Trans Fat 1g
Cholesterol 79mg27%
Sodium 272mg12%
Potassium 299mg9%
Total Carbohydrate 86g29%
Sugars 59g
Protein 6g12%

Vitamin A 674%
Calcium 59%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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