Description
This easy and delicious cookie cake recipe will give you a soft, chewy dessert that’s perfect for birthdays, celebrations, or just a sweet treat. Follow our tips and tricks for the best results every time!
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
- Cream the butter and sugar: In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 cup of brown sugar and ½ cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Add mix-ins (optional): Fold in 1 cup of chocolate chips, nuts, or any other desired mix-ins.
- Bake the cookie cake: Spread the dough evenly in the prepared pan. Bake for 20-25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool and decorate: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, decorate with frosting, sprinkles, or any toppings of your choice.
Notes
- For a thicker cookie cake, use a smaller pan, such as a 8-inch round pan, and bake a bit longer.
- You can add frosting to the top of the cookie cake or cut it into wedges and serve it as is.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Chill the dough for 30 minutes for a thicker, less spread-out cookie cake.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 290kcal
- Sugar: 21g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg