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Cookie Cake

This oversized cookie cake recipe is so easy and quick that I just might make it instead of traditional cookies from now on. I don't miss portioning out dough or shuffling pans in and out of the oven. Store leftovers in an airtight container for up to a week. —Lisa Kaminski, Wauwatosa, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg plus 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 5 to 6 tablespoons 2% milk
  • Optional: Food coloring and sprinkles

Directions

  • Preheat oven to 350°. Line the bottom of a 9-in. springform pan with parchment. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, egg yolk and vanilla. In another bowl, whisk flour, cornstarch, baking soda and salt; gradually beat into creamed mixture. Stir in chips. Press onto the bottom of prepared pan.
  • Bake until golden brown, 20-25 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Carefully remove cookie cake from bottom pan; transfer to serving platter.
  • In a large bowl, beat confectioners’ sugar, butter, vanilla and enough milk to reach piping consistency. If desired, beat in food coloring. Pipe around edge of cookie cake. If desired, garnish with sprinkles.
Nutrition Facts
1 piece: 861 calories, 37g fat (23g saturated fat), 123mg cholesterol, 482mg sodium, 132g carbohydrate (104g sugars, 2g fiber), 6g protein.

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