Cookie Cake
A soft Cookie Cake decorated with buttercream frosting! If you’re not a fan of cake but love cookies, this dessert is for you!
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CHOCOLATE CHIP COOKIE CAKE RECIPE
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My son turned 6 last weekend. I spent the weekend eating like a 6-year-old: Cheetos, pizza, cake, and more cake. Unlike my son, calories seem to actually count for me so I spent this week repenting.
My husband and I always joke that our son is the mailman’s kid because he really came out looking nothing like either of us.
We both have dark brown hair (don’t let the bleach fool you) and I have green eyes and my husband brown.
So when this blond haired and blue eyed kid was born, we both wondered where in the heck he came from. No really.
It doesn’t help that immediately after birth he was whisked away and we didn’t see him for four hours. Who knows what happened in that amount of time? And it’s Florida. Crazy stuff happens here.
But as he grew older I saw my eyes in his. I saw him grow up to be a tan mini version of my older brother.
And he really loves chocolate. He could eat it as a meal and be just fine. That’s when I really knew he was mine.
For his birthday a giant cookie cake was in order. Although I love my Chocolate Chip Cookies, I knew they would be too gooey for this type of cake. I needed a recipe that was a little bit sturdier but still soft inside.
In high school I always got the little cookie cups filled with frosting at our local mall and this tasted just like it with a simple buttercream on top. The key to making frosting look fancy is to use the biggest star or flower tip you can find. I like Wilton’s 2D or 1M tip.
I like to make it more of a birthday cookie cake by adding sprinkles. I like serving this at room temperature.
OTHER COOKIE RECIPES
- Chocolate Chip Cookie Dough Cheesecake
- Peanut Butter Cup Cookies
- Salty Browned Butter Chocolate Chip Cookies
- Monster Cookies
- Chewy Coconut Lime Cookies
- Chocolate Crinkle Cookies
- S’mores Cookies
- Sugar Cookies
- No-Bake Cookies
- Peanut Butter Cookies
Cookie Cake
Ingredients
- ¾ cup unsalted butter, melted
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1½ cups semi-sweet chocolate chips
FROSTING:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk for thinning
Instructions
- Preheat oven to 350 degrees and grease a 9" round cake pan or springform pan.
- In a large bowl cream the butter and sugars together on medium speed until fluffy and light in color. Mix in eggs and vanilla until combined.
- Add the flour, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips.
- Press dough into prepared pan and bake for 18-23 minutes or until the edges just start to turn brown and center is set but still soft. Let cookie cool completely in pan.
FOR THE FROSTING:
- In a large bowl, cream together the butter, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, 1 tablespoon at a time until desired consistency is met (you might not need it all). Continue mixing until light and fluffy. Keep icing covered until ready to decorate. Using a large star tip decorate the cooled cookie cake. Add sprinkles and extra chocolate chips if desired. Store and serve at room temperature.
