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–+ servings
Cookie Cake

Deliciously Soft Cookie Cake Perfect for Cozy Fall Nights

This Cookie Cake is a soft, chewy dessert filled with chocolate chips, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Cake Ingredients
  • 1 cup Unsalted Butter Ensure it's at room temperature
  • 1 cup Light Brown Sugar Provides sweetness and slight chewiness
  • 1 cup Granulated Sugar Essential for balancing sweetness
  • 1 large Egg Helps bind ingredients together
  • 1 teaspoon Pure Vanilla Extract Opt for pure extract for best flavor
  • 2 cups All-Purpose Flour Look for a gluten-free substitute if needed
  • 1 teaspoon Cornstarch Can be omitted for a denser feel
  • 1 teaspoon Baking Soda Acts as a leavening agent
  • 1 pinch Salt Elevates flavor
  • 1 cup Mini Semi-Sweet Chocolate Chips Swap with dark or white chips if preferred
Frosting Ingredients
  • 4 cups Powdered Sugar Essential for frosting
  • 1 cup Heavy Cream/Whipping Cream Adjusts icing consistency
  • 1 teaspoon Vanilla Extract Enhances flavor of the frosting
  • 1 pinch Salt Balances sweetness
  • 2-4 tablespoons Heavy Cream Adjust to achieve desired thickness

Equipment

  • mixing bowl
  • Springform pan
  • Whisk
  • spatula

Method
 

Step-By-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line an 11-inch springform pan with parchment paper.
  2. In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Incorporate the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add to the creamed mixture until just combined. Fold in the chocolate chips.
  4. Spoon the dough into the prepared pan, pressing it evenly. Bake for 15-17 minutes until the edges are golden brown and the center is soft. Allow it to cool completely on a wire rack.
  5. Prepare the frosting by beating the butter until smooth. Gradually add the powdered sugar, followed by heavy cream, vanilla extract, and salt, mixing until fluffy.
  6. Once the cookie cake is cool, frost with the vanilla buttercream. Decorate as desired using piping bags and seasonal decorations.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 350IUCalcium: 30mgIron: 1mg

Notes

Ensure ingredients like butter and eggs are at room temperature for easier mixing. Avoid overmixing the batter to maintain a tender texture.

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