Cookie Cake Recipe

This Cookie Cake is the ultimate treat, blending the best of cookies and cake into one irresistible dessert. With a golden, chewy edge and a soft, gooey center, every bite is a perfect balance of textures. Rich buttery flavors mingle with sweet, indulgent notes, making it a crowd-pleaser for any occasion. Ready in just 45 minutes, it’s surprisingly simple to whip up yet feels like a special celebration.

Each slice is a decadent delight, packed with warm, comforting flavors that melt in your mouth. Whether you’re sharing with friends or savoring solo, this dessert is guaranteed to bring smiles. The generous size means plenty to go around, and the heavenly aroma as it bakes will have everyone eagerly waiting. Perfect for birthdays, gatherings, or just because, this Cookie Cake is a dessert you’ll want to make again and again.

Ingredients for Cookie Cake

• ¾ cup (170 g) unsalted butter, softened (to room temperature)
• ¾ cup (150 g) light or dark brown sugar, tightly packed
• ⅔ cup (135 g) granulated sugar
• 1 large egg + 1 egg yolk (room temperature for best results)
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 ½ teaspoons cornstarch
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup (170 g) semisweet chocolate chips
• 2 Tablespoons sprinkles (optional, for fun!)

Chocolate Frosting

• ½ cup (113 g) salted butter, softened to room temperature
• 1 ½ cups (188 g) powdered sugar
• ¼ cup (25 g) cocoa powder
• ½ teaspoon vanilla extract
• 1-2 Tablespoons milk or heavy cream (adjust for desired consistency)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Prepare a 10-inch round pan by lining the bottom with parchment paper or lightly greasing it. Set aside.
2. In a large bowl, combine softened butter, brown sugar, and granulated sugar. Use an electric mixer to beat until light and fluffy, about 2-3 minutes.
3. Add the egg, egg yolk, and vanilla extract. Mix until fully combined.
4. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and sprinkles.
6. Spread the batter evenly into the prepared pan. Bake for 30 minutes, or until the edges are lightly golden brown.
7. Let the cookie cake cool completely in the pan before frosting.

Chocolate Frosting

1. In a bowl, beat the softened butter with an electric mixer until smooth and creamy.
2. Gradually add the powdered sugar, mixing until fully incorporated.
3. Stir in the cocoa powder and vanilla extract. Scrape down the sides of the bowl as needed.
4. Add milk or heavy cream, starting with 1 tablespoon, and beat until the frosting is smooth and creamy. Add more milk if needed for desired consistency.
5. Transfer the frosting to a piping bag fitted with a tip (or use a ziploc bag with a corner snipped off). Pipe the frosting around the rim of the cooled cookie cake.
6. Slice, serve, and enjoy!

Creative Toppings & Decorating Ideas

Take your cookie cake to the next level with fun toppings! Try drizzling melted white or dark chocolate over the frosting, or add a sprinkle of crushed nuts for a crunchy twist. For a festive touch, use colorful M&M’s, mini marshmallows, or even edible glitter. Pro tip: Let the frosting set slightly before adding toppings to keep them in place.

Perfect Pairings for Serving

This cookie cake is a crowd-pleaser on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy treat, serve it alongside a glass of cold milk or a warm cup of coffee. Bonus: Add fresh berries on the side for a refreshing contrast to the rich chocolate flavor.

Storage Tips for Freshness

Store your cookie cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Tip: Slice the cake before freezing for easy single servings. Thaw at room temperature or warm in the microwave for a gooey treat.

Quick & Easy Recipe Variations

Switch up the flavors by using peanut butter chips, butterscotch chips, or chopped nuts instead of chocolate chips. For a seasonal twist, add a teaspoon of cinnamon or pumpkin spice to the batter. Feeling adventurous? Swap the chocolate frosting for a cream cheese or caramel drizzle for a completely new experience.

Time-Saving Hacks for Busy Bakers

To save time, prepare the frosting while the cookie cake is baking. Use a stand mixer for both the batter and frosting to minimize cleanup. Short on time? Skip the piping bag and spread the frosting with a spatula for a rustic look. Pre-measure your ingredients the night before to streamline the process even further.

Cookie Cake

Rahat

This Cookie Cake is the ultimate treat, blending the best of cookies and cake into one irresistible dessert. Ready in just 45 minutes, it’s surprisingly simple to whip up yet feels like a special celebration.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Servings 10 slices

Calories 606 kcal

Ingredients

  

1x2x3x

• 3/4 cup unsalted butter softened
• 3/4 cup light or dark brown sugar tightly packed
• 2/3 cup sugar
• 1 egg + 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoon corn starch
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 2 Tablespoons sprinkles

Chocolate Frosting

• 1/2 cup salted butter softened to room temperature
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 1-2 Tablespoons milk or heavy cream

Instructions

 

• Preheat oven to 350F (175C) and prepare a 10″ round pan by lining the bottom with parchment paper or by lightly greasing. Set aside.
• Combine softened butter and sugars in a large bowl and use an electric mixer to beat well until light and fluffy.¾ cup (170 g) unsalted butter, ¾ cup (150 g) light or dark brown sugar, ⅔ cup (135 g) sugar
• Add egg, egg yolk, and vanilla extract and stir well.1 egg + 1 egg yolk, 1 teaspoon vanilla extract
• In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.2 cups (250 g) all-purpose, 1 ½ teaspoon corn starch, ½ teaspoon baking powder, ¾ teaspoon salt
• Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips and sprinkles.1 cup (170 g) semisweet chocolate chips, 2 Tablespoons sprinkles
• Spread batter evenly into prepared pan. Bake on 350F (175C) for 30 minutes or until edges just begin to turn golden brown.
• Prepare chocolate frosting while the cookie cake cools.
• Chocolate FrostingBeat butter with an electric mixer until smooth and creamy.½ cup (113 g) 1 stick salted butter, softened to room temperature
• Gradually add sugar until completely combined1 ½ cups (188 g) powdered sugar
• Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.¼ cup (25 g) cocoa powder, ½ teaspoon vanilla extract
• Add milk (start with just a splash, if consistency is still too stiff add more as needed until you have a smooth creamy consistency) and beat well1-2 Tablespoons milk
• Pipe icing around the rim of your cooled cookie cake — I used a piping bag fitted with a Wilton 2D tip, but in a pinch you can simply transfer your frosting to a ziploc bag, snip off a small corner, and pipe that way.
• Slice and enjoy!

Nutrition

Calories: 606kcalCarbohydrates: 80gProtein: 5gFat: 31gSaturated Fat: 19gCholesterol: 79mgSodium: 392mgPotassium: 214mgFiber: 3gSugar: 56gVitamin A: 742IUCalcium: 49mgIron: 3mg

Keyword baking, cake, cookies, sweet

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