When it comes to birthday desserts, cakes are the go-to. But let’s be real, sometimes you crave a different classic, like a good chocolate chip cookie. Cookies alone, though, don’t quite have that celebratory punch—unless you turn that cookie into a cake a la Mrs. Fields.
Learning how to make a cookie cake is, well, a piece of cake. Here’s how to do it.
How to Make a Cookie Cake
What makes this treat so great is that you probably have all the ingredients in your pantry and fridge already. Here’s what you’ll need:
For the cookie cake:
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg and 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
For the buttercream frosting:
- 1/2 cup butter, softened
- 4-1/2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
- Food coloring
While I’d recommend a classic buttercream here, you can use your favorite homemade frosting recipes. If you’re in a rush, try our staffers’ favorite canned vanilla frosting and chocolate frosting.
Step 1: Make a Basic Cookie Dough
Making a cookie cake is very simple. You make the dough for this bake just like you would with any other chocolate chip cookie recipe. That means starting by creaming together the softened butter and sugars. Then add in the egg, egg yolk and vanilla, and mix until nice and creamy.
Next, add in your dry ingredients—flour, cornstarch, baking soda and salt—and mix until just combined. Then, mix in a whole cup of chocolate chips.
Once the dough is together, you can go straight to the oven, but I prefer to let it chill for a bit in the fridge first (just an hour or so). Letting the dough hang out for a minute can really help the flavors develop—it’s the secret to great shortbread. If you’re tight on time, though, you can go right into baking.
Step 2: Bake the Cookie Cake
Baking this cookie cake is a real cinch. Line the bottom of a nine-inch springform pan with a bit of parchment paper. Then, press the cookie dough evenly into the bottom of the pan. Pop this into a 350ºF oven for 20 to 25 minutes, until the cookie is nice and golden brown. You’ll know it’s done baking when it has that nice browned color around the edges of the pan. Cool on a wire rack for about 15 minutes before releasing the pan’s shell. Then, let this cool completely before decorating.
Editor’s tip: If you don’t have a nine-inch springform pan, you can use a standard 10-inch option. The cookie will be thinner, so keep an eye on its progress in the oven after about 15 minutes. You can also use a regular nine-inch cake pan lined with parchment, though removing the cookie will be a bit more difficult.
Step 3: Whip Up a Great Buttercream Frosting
Making a great American buttercream frosting is easy. Start with softened butter, then use a stand or hand mixer to whip together powdered sugar, vanilla extract and milk to get a nice creamy frosting. If you find your frosting is a bit thick, you can add in extra milk a teaspoon or two at a time. Once you have the right consistency, you can add some food coloring.
Step 4: Decorate the Cookie Cake
To decorate this cookie cake, you don’t need to get too fancy. I just grabbed a pastry bag and a single piping tip and piped dollops of frosting around the edge of the mega cookie. This flower piping tip is my favorite to use because it makes perfect bakery-style daubs. Finish it off with some sprinkles around the perimeter. I can’t resist a good rainbow sprinkle!
Slicing into This Cookie Creation
This oversized treat is a cinch to slice and reveals a gooey, chocolatey inside. As for the flavor, this cookie cake tastes, unsurprisingly, like your favorite chewy chocolate chip cookie or blondie bar. The bit of buttercream on top is just perfect. It’s sweet, but since it’s used sparingly, it doesn’t overwhelm.
Topped with frosting and sprinkles, this cake is ready for a party. However, making this oversized cookie was so easy and quick that I just might make it instead of traditional cookies. No portioning out individual cookies, no shuffling pans in and out of the oven. Make one of these cookies plain and serve it up with ice cream for a simple dessert that’s just as tasty as a classic chocolate chipper.
Cookie Cake Tips and Tricks
This recipe is simple and sweet, but there are a few tricks to making this cake and keeping it fresh.
How Do You Keep a Cookie Cake Moist?
Pay attention, chewy cookie lovers! Ensure that this cake stays moist by not overbaking it. After 20-25 minutes, this cookie should come out of the oven. It may look a little soft in the middle, but it will continue to bake for a few minutes after being removed from the oven thanks to the carryover heat.
How Long Is a Cookie Cake Good For?
Looking to serve this cookie up at a celebration? You can bake it a day in advance and frost the day of. Once you slice into this cake, try to eat it within a week for the freshest results.
How Do You Store a Cookie Cake?
Just like most cookies, this giant cookie cake is best stored in a large, air-tight container. The whole cake can be kept in a cake or pie keeper or even put under glass in a cake dome. Individual slices can be put in smaller containers or even zip-top bags.
If you can’t finish the cake within a few days, you can stash extra slices (or even the whole cake) in the freezer for up to a year. This treat is easier to store without the frosting, but buttercream can last in the freezer for up to two months.
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O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.—Scarlett Elrod, Newnan, GeorgiaThe post How to Make a Cookie Cake—the Dessert That’s the Best of Both Worlds appeared first on Taste of Home.
Lisa Kaminski