Cookie Cake
A soft, chewy cookie cake loaded with chocolate chips and topped with rich frosting, perfect for any occasion.
Ingredients
For the Cookie Cake
- 3/4 cup butter, softened Ensure butter is at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 pieces eggs At room temperature
- 1 1/2 teaspoons pure vanilla extract For the cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chocolate chips
For the Frosting
- 1/4 cup butter, softened For frosting
- 2 cups powdered sugar, divided
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract For frosting
- 2 tablespoons milk For frosting
- Colored sprinkles For decoration
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer until smooth and creamy.
- Beat in the eggs one at a time, followed by the pure vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing lightly. Stir in the chocolate chips.
Baking
- Press the dough evenly into a greased 9-inch round cake pan, packing it down gently.
- Bake for about 15-20 minutes, or until the edges are golden brown.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
Frosting
- Beat the softened butter and 1 cup of powdered sugar in a bowl until smooth.
- Gradually mix in the cocoa powder, vanilla extract, and milk until creamy. Adjust with more milk for desired consistency.
Decoration
- Once the cake is completely cooled, spread the frosting evenly over the top and decorate with colorful sprinkles.
Notes
Store leftovers in an airtight container at room temperature or in the refrigerator for up to a week. You can also freeze the cookie cake for up to three months.