Cookie Cake
A delightful cookie cake that combines the comfort of a cookie with the festive vibes of a cake, perfect for celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1-2 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- Optional toppings: sprinkles, chopped nuts, mini M&M’s, or a dusting of cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, allowing for some overhang.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Beat the softened butter in a large bowl until smooth. Gradually add the granulated and brown sugars, mixing well.
- Add the eggs and vanilla extract to the butter mixture, beating until well combined.
- Mix in the dry ingredients slowly until just combined.
- Fold in the chocolate chips, keeping some to press on top.
- Spread the cookie dough evenly in the prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes or until golden brown. Let it cool completely.
- Beat the softened butter for the frosting until smooth. Gradually add the sifted powdered sugar, followed by the vanilla extract and milk. Adjust the milk to reach your desired consistency.
- Spread the buttercream over the cooled cookie cake and decorate with your desired toppings.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Find it online: https://www.zaynkitchen.com/cookie-cake-recipe/