why make this recipe
Cookie cake is a delightful treat that combines the chewy goodness of a cookie with the fun presentation of a cake. It’s perfect for celebrations or just a cozy night in. This recipe yields a thick, soft cookie cake that everyone will love. Plus, it’s easy to make and can be customized with your favorite toppings and add-ins!
how to make Cookie Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- Chocolate frosting
- Rainbow sprinkles
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients until combined.
- Fold in the chocolate chips.
- Spread the cookie dough evenly in the prepared baking pan.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let the cookie cake cool completely in the pan.
- Once cooled, frost the top with chocolate frosting and sprinkle with rainbow sprinkles before serving.
how to serve Cookie Cake
Slice the cookie cake into squares or rectangles. You can serve it warm or at room temperature. It pairs well with a glass of milk or a scoop of ice cream on the side for an extra special treat.
how to store Cookie Cake
To keep your cookie cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze slices for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer bag.
tips to make Cookie Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the dough once you add the dry ingredients. This keeps the cake from becoming tough.
- Feel free to add nuts, sprinkles, or other chocolate types if you like!
- Let the cake cool completely before frosting for the best results.
variation
You can switch up the chocolate chips with white chocolate or butterscotch chips for a different flavor. Adding dried fruits, like cranberries or cherries, can also add a fun twist to the cookie cake.
FAQs
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, but the flavor and texture may differ slightly.
Q: Is it possible to make this cookie cake gluten-free?
A: Absolutely! Just substitute all-purpose flour with a gluten-free flour blend.
Q: Can I add other toppings?
A: Yes! Try adding crushed cookies, nuts, or any other toppings you love on your cookie cake.
Cookie Cake
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1.5 cups brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins and Toppings
- 2 cups chocolate chips Feel free to vary the type of chocolate used.
- 1 cup chocolate frosting For frosting the cake.
- 0.25 cup rainbow sprinkles For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients until combined.
- Fold in the chocolate chips.
- Spread the cookie dough evenly in the prepared baking pan.
Baking
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let the cookie cake cool completely in the pan.
Frosting and Serving
- Once cooled, frost the top with chocolate frosting and sprinkle with rainbow sprinkles before serving.