Cookie Cake
A delicious cookie cake that rivals even the most famous cookie cake maker out there! Super easy and fun to decorate.
Equipment
- 9" Springform Pan
- Stand Mixer (or hand mixer) is helpful but not necessary
- 2 Large Bowls
Ingredients
Cookie Cake
- ¾ cup Unsalted Butter softened
- 1 cup Brown Sugar
- 1 large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 2 tsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 ½ cup Semi-Sweet Chocolate Chips
Frosting
- 1 ¾ cup Powdered Sugar
- ½ cup Unsalted Butter softened
- 2 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- Salt to tast
Instructions
Cookie Cake
- Preheat oven to 350°F and prep your 9-inch springform pan (or pie dish) by spraying with cooking spray
- In a large bowl, using either a hand-held mixer or stand mixer, beat the butter for about a minute on medium speed.
- Once butter is smooth and creamy add in the brown sugar. Beat on medium speed for about 1 minute. Scraping down the bowl as needed. The goal is to not see any visible butter.
- Add in egg, egg yolk, and vanilla. Mix on medium-high speed until incorporated.
- Add in chocolate chips. Mix until fully dispersed.
- In a separate bowl, combine dry ingredients.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients.
- Transfer dough to prepared pan. Using clean hands or a spatula, press the dough into the pan making sure it is as even as possible.
- Cover the pan with tin foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cake is done (I like to test by sticking a toothpick into the middle of the cake, if it comes out clean then the cake is done).
- Once done, remove from the oven and set the pan on a cooling rack. After the cake has fully cooled, loosen the sides of the springform pan and transfer to a cutting board.
Frosting
- Start by sifting the powdered sugar, this will help avoid lumps.
- Using a stand mixer (or a hand mixer), beat the butter on medium/medium-high for about 2 minutes.
- Gradually, with the mixer on low, add in the powdered sugar and heavy cream, alternating between the two.
- Add in the vanilla and beat on high for about 2 minutes.
- Set aside about 1/2 cup of the frosting. This will be what we use for the laces on the football.
- Sift the cocoa powder and slowly add to the frosting still in the mixing bowl. Mix on low until incorporated and then bump up the speed. If the frosting seems too thick add a splash of heavy cream.
- Once combined, add a pinch of salt.
- Now it's time to decorate! You can do like me and decorate it like a football, or you can do any design you want, the sky is the limit.
Notes
Stays fresh up to 3 days tightly covered at room temp.
Makes 1 cookie cake.
Recipe adapted from Sally's Baking Addiction