Cookie Cake Recipe
This Cookie Cake Recipe blends classic chocolate chip cookies with festive buttercream frosting to create an easy, homemade dessert perfect for birthdays, celebrations, or casual family gatherings.
Ingredients
- 1½ cups all-purpose flour (or swap half for whole-wheat pastry flour)
- 1 teaspoon baking soda
- 1⁄1 teaspoon fine sea salt
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs room temperature (for consistent mixing)
- 2 teaspoons pure vanilla extract (quality really matters)
- 1½ cups semi-sweet chocolate chips (or mix dark and milk chocolate)
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1-2 tablespoons whole milk or heavy cream (adjust as needed)
- 1 teaspoon vanilla extract
- Optional toppings: sprinkles, chopped nuts, mini M&M’s, or a dusting of cinnamon
Instructions
- Preheat to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, leaving an overhang for easy removal—no sticking drama here.
- Gently fold in the chips, saving a few to press on top for a picture-perfect finish.
- Beat softened butter until smooth. Gradually add powdered sugar, then vanilla and milk (start with 1 tablespoon). Beat until light, adding more milk to reach your ideal spreadable texture.
- Spread buttercream over the cooled cookie cake with an offset spatula. Go wild with sprinkles, piping, or a simple “Happy Birthday”—it’s your celebration!
Notes
Always let the cookie cake cool completely before frosting to prevent melting buttercream. If your kitchen is warm, give the frosted cake a 5-minute chill to set the icing. Underbaking by a minute or two yields that coveted chewy center—don’t worry if it looks soft fresh from the oven. Whole-wheat flour adds fiber but can dry the cake; add an extra tablespoon of milk if you try the swap. An offset spatula makes frosting a breeze—a simple tool that makes a big difference in finish.
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