Cookie Cake

Bigger is better, especially when we're talking cookies. Cookie cakes are a popular American treat enjoyed anytime of the year. If you’re not a chocolate cake lover but enjoy a pile of warm gooey cookies, then this is the dessert for you. No one will judge you at your own birthday party, promise. More than anything, cookie cake reminds me of childhood. It seems like every year I begged for a cookie cake for my birthday, and could never understand why anyone would want a classic birthday cake. It’s a giant cookie—what could be better than that?

How To Make A Cookie Cake

INGREDIENTS

• Butter: I firmly believe that every dessert needs butter. Certainly here, butter is a genuine necessity. It is going to give that rich buttery flavor to the cookie cake while also helping provide necessary texture and structure.
• Brown Sugar & Granulated Sugar: I am using a combination of brown and white sugar here for flavor and texture. Brown sugar is denser and has a little more moisture and loads more of that delicious molasses flavor than granulated sugar, while granulated sugar has a smaller, lighter crystal and that classic sweet sugar flavor. Together they create a perfect balance of sweetness and flavor that works very well in a chocolate chip cookie.
• Egg: Adding an egg is going to do several things here. For one, it is going to add needed moisture, to make sure our cookie cake doesn’t turn out too dry. And second, it is going to bind the ingredients and provide that little bit of lift we are looking for, so that the cookie doesn’t turn out flat and spread out.
• Pure Vanilla Extract: I am using vanilla extract here to provide both flavor and moisture to my cookie cake. The light vanilla notes go hand-in-hand with chocolate chip cookies, and tie in especially nicely with the vanilla frosting.
• All-Purpose Flour & Baking Soda: Flour and baking soda is the classic cookie combination. Using baking soda is going to give us the classic cookie texture, not too dense but not lifted and airy, while also helping to ensure a nice brown crust.
• Kosher Salt: A little salt goes a long way. I love a salty-sweet combo, and add a little bit of salt to all of my baking recipes.
• Semi-Sweet Chocolate Chips: Chocolate chip cookies are a beloved classic for a reason. I am using semi-sweet chips here as opposed to dark and milk chocolate because they balance the best with the added sweetness of the cookie and the frosting.
• Rainbow Sprinkles: Let’s be honest, rainbow sprinkles aren’t really going to change the flavor of the cookie cake, but they just look so cute! Feel free to experiment with any sprinkles that you desire—you want your cookie cake to appeal best to you.
• Vanilla Frosting: I am using our homemade buttercream frosting recipe here, but you can opt for canned frosting and everyone would still love it (and you). BUT our classic vanilla buttercream is perfect if you have the time. We promise it's very easy. Either way, allowing the dough to cool before decorating is important so the icing doesn’t melt. Use a piping bag or sturdy zip lock bag and star tip to pipe the frosting around the cookie. If you prefer a different border, change up the pastry tips

STEP-BY-STEP INSTRUCTIONS

Begin by preheating the oven to 350°. While it heats, line a 9” round cake pan with parchment paper, and grease the paper with cooking spray. This will both help the paper to form to the cake pan and make sure that the edges of the cookie get that classic crispy golden glow without sticking to the sides. Then, in a large bowl using a hand mixer, beat the softened butter and sugars until light and fluffy. Add in the egg and beat the mixture until it is properly incorporated.

Stir in the vanilla to add extra flavor and moisture, and then add flour, baking soda, and salt and mix on low until the dry ingredients are just combined. Once the dough has come together, add in the chocolate chips and rainbow sprinkles and fold them to incorporate. We’re looking for an even spread throughout the dough.

Transfer the cookie dough from the bowl into the prepared cake pan and lightly press it down into an even layer, then top with extra chocolate chips and sprinkles, should you desire. Once the cookie cake is pressed to shape and topped, place it in the heated oven and bake until the cookie is golden—this should take about 25 to 30 minutes. Remove the cake from the oven and allow it to cool in the pan for 15 minutes, before transferring it out of the pan and onto a cooling rack to cool completely. It is important that the cake is allowed to cool all the way before the frosting is added to make sure the frosting doesn’t melt.

Scoop either the homemade or canned vanilla frosting into a piping or ziplock bag, fitted with a large star, or other design, tip. Pipe the frosted around the edges to your desired design and optionally sprinkle with even more sprinkles. Slice the cookie cake as you would any other cake and serve!

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How do you make a giant cookie? The easiest way is in a cake pan! We use a 9" pan but an 8" round would work, too. Pressing the dough into a pan, rather than freehand it on a baking sheet, ensures that it'll bake evenly.

• How does the cookie cake stay soft and moist? The key to the perfect texture is to not over-bake the cookie cake. This means pulling it from the oven before you think it's ready. A toothpick will not come out perfectly clean! The edges will look golden and set but there should be some moist crumbs in the center.

• Should you chill the dough before baking? I didn’t chill our dough before baking it so this is up to you. Usually when chilling the dough the butterfat will solidify and help the cookie maintain its shape while baking. This means the cookie won’t spread as much in the oven. But, because our cookie is baked in a cake pan the dough can’t really go too far!

Storage

If you use canned frosting, you can store it at room temperature, covered in plastic wrap for a day or two. If you make your own buttercream with heavy cream, you'll want to store it in the refrigerator (well covered so it doesn't dry out!) overnight. If you have any cookie cake leftovers, store it covered in plastic wrap at room temperature for 3-5 days.