Wednesday, April 22, 2020

Cookie Cake

Mason requested cookie cake with white icing for his birthday and I was excited because I had never made one before!  I decided to give  this recipe a go and am so glad I did because it was SO EASY and super delicious.

Here's what I used to make the cookie cake...

- 3/4 cup room temperature, unsalted butter
- 1 cup packed brown sugar
- 1 large egg plus 1 yolk
- 2 teaspoons vanilla extract
- 2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips

Step 1 - Beat the butter for about a minute on medium until it's all smooth and creamy.  Add the brown sugar and beat again.  Mix in the egg, egg yolk and vanilla on medium-high until it's all combined scraping down the sides and bottom of the bowl as necessary.

Step 2 - In a separate bowl combine the flour, cornstarch, baking soda and salt.  Slowly mix the dry ingredients into the wet until it's all combined.  The dough will be REALLY thick.  Add 1 1/4 cups of chocolate chips and stir until evenly distributed. 

Step 3 - Spray a pie dish with cooking spray and bake it at 350 for 15 minutes.  After the 15 minutes, place a piece of foil over the cake (you don't have to seal it or anything) to cover it and bake for 10 more minutes or so.  You'll want to use a toothpick to test it before you take it out.

Step 4- Once it has cooled completely in the pan, run a knife around the sides and then flip it onto your serving dish.

Mason requested white icing and I took no pictures of any of that process, but here's how I make buttercream frosting...

I put 1 stick of room temperature unsalted butter into my stand mixer with the whisk attachment on it.  I whipped it up REALLY GOOD (probably 3-4 mins on high) and then started slowly mixing in powdered sugar.  I added about 3 cups and then poured in about a teaspoon of vanilla extract and about 2 tablespoons of heavy whipping cream.  I don't really measure and just keep adding sugar or cream until I get the consistency that I want.  

Once the consistency is good I put it into a ziplock bag, snip the corner and pipe it on.  Sidenote - this method works REALLY well for me for cupcakes but I feel like my icing job on this cookie cake was a fail!  You better believe that after quarantine I'll go grab some decorator tips but until then I'll work on it :)  My dad's birthday is this weekend and his dessert of choice was also cookie cake (that should tell you how good this one was!) and I'm already brainstorming how I can make it look better.

I loved this recipe 1) because it was SO YUMMY and 2) because it required no chilling of the dough.  It was quick and simple and would be great with a big scoop of ice cream and some chocolate sauce as well.

Happy Wednesday, friends!!! 


  1. I don't even like cookie cake, and yet I'm wondering if I can put in a request for this next year for my birthday. That's how good it looks! xoxo

  2. Here's a variation of cookie pizza cake that we love: Use your favorite peanut butter cookie recipe and bake in a pizza pan until about 5 minutes short of being done, sprinkle the top with mini marshmallows and any type of chopped up candy bars or your favorite choc/butterscotch/white chips and bake about 5 more minutes. Slice like a pizza to serve.

  3. This sounds so good! Def. going to be making this during quarantine! Thanks for sharing!

  4. This looks fantastic! My kids will love this, and I think your icing job is just fine. Thanks for sharing!

  5. Ooh, I can't wait to make this for my kids. They love cookie cakes!
    Also, odd question...where did you get the glass container for your flour? Does it seal?

  6. I love the way the icing looks!!!


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