Cookie Cake
You'll love this Cookie Cake recipe with a soft and chewy cookie base and homemade chocolate frosting on top. It's easy, affordable to make at home and bound to steal the spotlight!
Servings: 12 servings
Calories: 574kcal
Cost: $8
Equipment
- Wilton 1M Piping Tip or Wilton 2D Piping Tip
Ingredients
- 12 Tablespoons melted butter , cooled until warm (3/4 cup) (170g)
- 1 cup light brown sugar (200g)
- 1/2 cup granulated sugar (100g)
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract (10 ml)
- 2 cups + 2 Tablespoons all-purpose flour (265g)
- 1/2 teaspoon baking soda (2.5g)
- 1/2 teaspoon salt (2.5g)
- 1 1/2 cups semi-sweet chocolate chips , (I use half semi-sweet and milk chocolate)(225g)
Chocolate Frosting:
- 4 Tablespoons butter , room temp (57 grams)
- 1 cup powdered sugar (120 grams)
- 1/4 cup unsweetened cocoa powder (20 grams)
- 1 1/2 teaspoons milk , or more if needed plus more as needed (7.5 ml)
- 1 splash vanilla extract
- rainbow sprinkles
Instructions
- Preheat oven to 350 degrees F.
- Melt Butter: Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
- Make cookie dough: Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended. Add the egg, egg yolk, and vanilla and mix until combined. Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
- Bake: Press the cookie dough into a 9'' springform pan or lined round cake pan.
- Bake for 35-40 minutes. (Cover with a tent of aluminum foil if the top is browning too much). Allow to cool for at least 15 minutes before removing from pan. Cool completely before frosting.
- Frosting: In a medium bowl, use an electric hand mixer to mix butter for 30 seconds. Add remaining ingredients and mix for a few minutes, until well-combined and fluffy. Add more milk, to thin, or powdered sugar to thicken, as needed, for a good frosting consistency.
- Decorate: Pipe large chocolate swirls around the top outer edge of the cookie (I like the Wilton 1M or 2D piping tips). Add sprinkles.
Video
Notes
Make Ahead Instructions: The cookie dough can be made in advance then stored in the refrigerator for 1-2 days before baking.
Freezing Instructions: Place cookie dough in a freezer safe container and freeze for 2-3 months. Thaw overnight in the fridge, then press into pan and bake as directed.
Nutrition
Calories: 574kcal | Carbohydrates: 81g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 278mg | Potassium: 238mg | Fiber: 4g | Sugar: 44g | Vitamin A: 521IU | Calcium: 47mg | Iron: 4mg
Recipe Link
Recipe Video
