Description
This indulgent cookie cake is a delightful treat that’s richer and more satisfying than any bakery version. Featuring a soft, chewy texture with melty chocolate chips, it’s topped with a creamy buttercream frosting and optional sprinkles for a festive look. Perfect for parties, celebrations, or any time you crave a homemade dessert that’s sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (gluten-free optional)
- 1 teaspoon baking soda
- pinch of salt
Cookie Cake Batter
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar (adjust for preference)
- 3/4 cup brown sugar (coconut sugar optional)
- 1 teaspoon vanilla extract (pure extract preferred)
- 2 large eggs (or flaxseed meal alternative)
- 1 cup chocolate chips (or favorite mix-ins)
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar (sugar substitute optional)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk)
- sprinkles (optional for decoration)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line it with parchment paper to ensure easy removal of the cookie cake after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a large mixing bowl, cream together the room temperature unsalted butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the chocolate chips or your preferred mix-ins.
- Spread Dough in Pan: Evenly spread the cookie dough into the prepared cake pan, smoothing the surface for even baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The cookie cake is done when the edges turn golden and the center is set but still soft.
- Cool: Allow the cookie cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely, which is essential before frosting.
- Prepare Frosting: In a clean bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat until the frosting reaches your desired consistency, smooth and spreadable.
- Frost and Decorate: Frost the fully cooled cookie cake evenly with the buttercream frosting. Add sprinkles on top if desired for a festive touch.
- Serve: Cut the cookie cake into wedges and serve. Enjoy this delicious homemade treat with friends and family.
Notes
- You can substitute all-purpose flour with gluten-free flour to make this recipe gluten-free.
- For a vegan alternative, replace eggs with flaxseed meal and use dairy-free butter and cream substitutes.
- Adjust the amount of sugar to your taste preference or use sugar substitutes.
- Ensure the cookie cake is completely cooled before frosting to prevent the frosting from melting.
- Mix-ins can be varied: try nuts, white chocolate chips, or dried fruits.
