Bigger is better, especially when we’re talking cookies.
Cookie cakes are a popular American treat eaten anytime of the year. If you’re not a chocolate layer cake lover but enjoy a pile of warm gooey cookies then this is it! No one will judge you at your own birthday party, promise.
How do you make a giant cookie?
The easiest way is in a cake pan! We use a 9″ pan but an 8″ round would work, too. Pressing the dough into a pan, rather than freehand it on a baking sheet.
How does the cookie cake stay soft and moist?
The key to the perfect texture is to not overbake the cookie cake. This means pulling it from the oven before you think it’s ready. A toothpick will not come out perfectly clean! The edges will look golden and set but there should be some moist crumbs in the center.
Ingredients
- 1/2 c.(1 stick) butter, softened
- 3/4 c.packed brown sugar
- 1/4 c.granulated sugar
- 1large egg
- 2 tsp.pure vanilla extract
- 1 1/2 c.all-purpose flour
- 1 tsp.baking soda
- 1/2 tsp.kosher salt
- 1 c.semi- sweet chocolate chips (plus more for sprinkling)
- 1/4 c.rainbow sprinkles (plus more for sprinkling)
- 1 c.vanilla frosting
Directions
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- Step 1
Preheat oven to 350° and line a 9″ round cake pan with parchment paper. Grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. Add the egg, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda, and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
- Step 2Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 to 30 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.
- Step 3Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.
- Step 1