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Cookie Cake Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 10 slices
Calories 606 kcal

Ingredients
  

  • 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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