I’ve got birthdays on the brain this month because where there is a birthday, there is a party, and there is bound to be an epic cake. That’s my great hope for your birthday celebrations, at least. Cake is casually my life’s work… so, no pressure. I’ve decided that this start to the new year is also a fresh start to new birthday cake inspiration here. We’re starting mellow (and yellow) with a cookie cake recipe that’s as delicious as Dad’s famous (around these parts) chocolate chip cookies.
This cake is just a giant cookie. Let me try that again. THIS CAKE IS A GIANT COOKIE! I see stacks of these store-bought cookie cakes housed in plastic containers next to the bakery department at my grocery store. I’m always tempted to pile at least a few in my shopping cart but I know I can do better (and eat this cookie warm out of the oven). The secret, which isn’t even a secret anymore, is browned butter. You know what’s good, let’s get cake baking.
Here’s what you’ll need for this easy cookie cake recipe:
• unsalted butter, divided. We’ll brown a few tablespoons of the unsalted butter just for extra credit (and deliciousness)
• all-purpose flour or a gluten-free flour blend
• brown sugar and granulated sugar (here’s how to make your own brown sugar if you’re out!)
• large eggs
• baking soda
• kosher salt
• pure vanilla extract
• semi-sweet chocolate chips or any sweetness of chocolate chip you prefer
• powdered sugar and more unsalted butter for a quick buttercream frosting
• You’ll also need a 9-inch cake pan, parchment paper, nonstick cooking spray, sprinkles, a piping bag and tip, and a candle if it’s that kind of party.
We’ll start this cookie cake recipe by whipping together room temperature butter, browned butter, and sugars in a large bowl. I used electric hand beaters though a stand mixer is always an option. You can also cream the ingredients together by hand. There’s no rule that chocolate chip cookies must be made with beaters.
Add two large eggs to the butter and sugar mixture, beating the eggs in one at a time until the batter is pale and fluffy.
Add the dry ingredients on top of the butter, sugar, and egg mixture. On low speed, whip flour, baking soda, and salt into a soft dough.
Stir chocolate chips into the dough, reserving a small handful to top the cookie dough once it’s in the pan.
Set the beaters aside at this point. Use a wooden spoon or rubber spatula to fold the chocolate chips into the cookie dough.
Can you freeze this cookie cake recipe?
Sure thing! Scrape the dough onto a piece of plastic wrap and freeze. Thaw dough in the refrigerator before you’re ready to bake. Press in the pan and continue on as the recipe indicates.
Prepare a 9-inch round cake pan by greasing it lightly with cooking spray (or a smear of butter), then line the bottom with a 9-inch round cut out of parchment paper. Lightly grease the parchment too. The paper will ensure that the cookie cake comes out of the pan easily after it’s baked. Don’t skip this step.
Press the cookie dough and the remaining chocolate chips to the edges of the prepared pan and bake in the oven until it’s golden brown and your kitchen smells like fresh baked cookies (because yea… it’s happening).
While the cookie cake bakes, whip together a quick buttercream. In a medium bowl on medium speed, combine softened butter, powdered sugar and a splash of milk. Add any food coloring you’d like to tint the frosting.
Cool the baked cookie on a wire rack before transferring to serving platter to decorate.
Use either a piping bag or freezer ziplock bag along with piping tips and sprinkles to decorate.
I used Wilton piping tip 4B.
Slice into wedges and serve up sweetly.
I like this cookie best the day it’s made, but the plain cookie can be double wrapped and left at room temperature overnight. Wrap any leftover for late night snacking.
Here’s to a year full of birthdays, friends! Happy Baking!Print
A classic chocolate chip cookie baked into a 9-inch cake, lined with yellow buttercream and rainbow sprinkles.
For the Cookie Cake:
- 8 tablespoons unsalted butter, softened to room temperature and divided
- 1/2 cup (100 grams) lightly packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1 heaping cup chocolate chips
For the Frosting:
- 4 tablespoons unsalted butter, softened to room temperature
- 1 cup (130 grams) powdered sugar
- About 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Yellow food coloring
- Rainbow sprinkles
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9-inch round cake pan, line the bottom of the pan with parchment paper and lightly grease the parchment paper too.
- Melt and brown 2 of the 8 tablespoons of butter from the cookie cake ingredients in a small saucepan over medium heat. Melt until foamy and brown bits emerge. Remove from the pan and place in a small bowl.
- In a medium bowl combine softened butter from the cookie cake ingredients, with the sugars, and browned butter. Beat with electric hand beaters until pale and fluffy. Add the eggs and beat one at a time, until each is well incorporated. Beat in the vanilla extract.
- Add the flour, salt, and baking soda to the bowl and beat until well combined. Remove the beaters and stir in the chocolate chips, reserving few tablespoons for the top of the cookie cake.
- Press the dough into the prepared pan into an even layer. Top with the remaining chocolate chips.
- Bake for 20 to 24 minutes until cooked through and golden across the top. Remove from the oven and allow to cool.
- While the cake cools, make the frosting. In a medium bowl with electric hand beaters cream together butter, powdered sugar, and milk. Add vanilla and a few drops of yellow food coloring and beat until smooth.
- To assemble the cake, remove the cooled cookie from the pan and place on a serving plate. Spoon the frosting into a piping bag or freezer ziplock bag with a small star tip (Wilton 4B) attached to the end. Pipe stars across the top border of the cake. Sprinkle with rainbow sprinkles and serve.
- Cake is best served the day it is made but leftovers can be wrapped and stored at room temperature for a few days.