These recipes are inspired by my ever so popular edible cookie dough recipes (without raw eggs or flour), check them out here!
Homemade Cookie Cakes
When I set out to create this recipe I was originally just going to go with the classic chocolate chip cake. But of course I couldn’t stop there because who doesn’t love multiple options? The chocolate chip version is chewy and buttery and tastes just like a classic chocolate chip cookie with a chocolate frosting upgrade swirling around the edges. If you are a chocolate fan the double chocolate cookie cake is for you. It’s made with rich Dutch cocoa, has a tempting fudgy texture and it’s not just made with a chocolate base. It’s also dotted with chocolate chips and finished with a decadent chocolate frosting. And if you are a chewy and sweet sugar cookie fan and love sprinkles the funfetti sugar cookie cake is the one you’ll love. These are such a fun change from the classic fluffy cake for a birthday and people of all ages will enjoy them, because who doesn’t love cookies?
Chocolate Chip Cookie Cake Ingredients
See below for recipe with print friendly option.
1 3/4 cups (246g) all-purpose flour (scoop and level to measure) 3/4 tsp baking soda 1/2 tsp salt 3/4 cup (170g) unsalted butter, at room temperature 2/3 cup packed (134g) light brown sugar 1/3 cup (66g) granulated sugar 1 large egg 1 tsp vanilla extract 3/4 cup (124g) semi-sweet chocolate chips, divided
How to Make a Chocolate Chip Cookie Cake
Recipe for the Frosting
Ingredients
1 cup (120g) powdered sugar 1/4 cup (56g) unsalted butter, at room temperature 2 Tbsp (12g) unsweetened cocoa powder or Dutch process cocoa powder (for chocolate flavored frosting, omit if making vanilla) 1 1/2 Tbsp heavy cream, then 1/2 Tbsp more if needed 1 tsp vanilla extract
Directions
Helpful Tips
I don’t recommend using dark coated cake pans as this can cause the cookie to burn on the exterior (and can also create dry edges). You can spread dough into pan with a spatula, then use greased hands coated with cooking spray to gently press even. Under-bake the cookie cakes slightly otherwise they will be dry. The residual heat will continue to “cook” it after removing from the oven. That soft texture that has enough moisture to it is what we want not a dry cookie. An electric stand mixer or electric hand mixer works for any of these recipes, including the frosting. If using a stand mixer use a paddle attachment. Scrape the bowl occasionally with a spatula as you make the dough to ensure ingredients are evenly incorporated and not stuck to the sides of the bowl. If there is a nut allergy then omit the almond extract in the sugar cookie version and replace with an additional 1 tsp vanilla extract.
Storage
These cookie cakes can be stored at room temperature up to 3 days. Keep in an airtight container. They can also be frozen for up to 3 months.
What You’ll Need for the Chocolate Version
1 1/2 cups (175g) all-purpose flour (scoop and level to measure) 6 Tbsp (36g) Dutch cocoa powder 1/4 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 3/4 cup unsalted butter, at room temperature 2/3 cup (134g) packed light brown sugar 1/3 cup (66g) granulated sugar 1 large egg 1 1/2 tsp vanilla extract 1/2 cup (85g) semi-sweet chocolate chips, divided
How to Make the Chocolate Cookie Cake Recipe
Ingredients Needed for Funfetti Version
1 3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 3/4 cup + 2 Tbsp (175g) granulated sugar 3/4 cup unsalted butter 1 large egg 1 tsp vanilla extract 1/2 tsp almond extract 1/4 cup + 1 Tbsp rainbow jimmies sprinkles, divided
How to Make Funfetti Sugar Cookie Cake
Let cool completely then frost with vanilla frosting.
More Tasty Cookie Recipes to Try
Brownie Cookies Oatmeal Cookies Peanut Butter Cookies Sugar Cookies
