Homemade Cookie Cake

This easy recipe for chocolate chip cookie cake with vanilla icing is perfect for a birthday or special event. Make this recipe with einkorn flour or any all-purpose flour.

Course Dessert

Cuisine American, Birthday

Keyword Chocolate Chip Cookie Cake, Cookie Cake, Cookie Cake Recipe, Copycat Great American Cookie Co, Great American Cookie Cake, Homemade Cookie Cake

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 322kcal

Cost $10

Ingredients

Cookie Cake

1/2 cup butter melted
3/4 cup panela sugar (or light brown sugar)
1 egg
1 1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups all-purpose flour (180g) (we use einkorn flour)
1 cup dark chocolate chips (chop 1/2 a cup into smaller pieces and leave 1/2 a cup whole)

Vanilla Buttercream Frosting

2 tbsp butter room temperature
1 cup powdered sugar
1/2 tsp vanilla extract
1-2 tbsp milk (adjust amount used according to how thick you want the icing)

Instructions

Set your oven to 350°F while you prep the dough.
Using a rolling pin and a plastic bag (or food procesor) crush half of the chocolate chips and set the rest aside. Heat the butter until it's just melted.
Don't use a mixer for this step! Combine sugar, egg, vanilla, baking soda, baking powder, and salt in a bowl. Add melted butter and mix until combined. Add in the all-purpose flour and mix until smooth. Finally, add the crushed and whole chocolate chips.
After mixing the dough, allow it to rest for about 3-5 minutes so it is easier to work with.
Place the dough onto a piece of parchment paper and press into a circle using your hands. Try to keep the thickness even. Press the edges in to keep a rounded edge.
Rip a piece of aluminum foil that is 40 inches long. Fold 4 times, with the shiny side out, and add it around the edge of the cookie dough. Press in slightly to ensure a good connection with the dough. (This helps keep the dough from spreading!)
Carefully transfer the parchment paper with the rolled-out cookie dough onto a baking tray. Bake at 350 degrees for 12-14 minutes, ensuring not to overbake.
Allow the cookie cake to cool completely before decorating.
Prepare the vanilla buttercream frosting by whipping the butter for 2-3 minutes and then adding the powdered sugar and vanilla and whipping again. Use the milk to adjust the thickness of the icing until you reach the desired texture.
Use a large star piping tip to pipe frosting around the edges.
Personalize (optional): Consider doubling the frosting recipe for more decorative possibilities or use a cake topper kit for a special message.
Cut and serve your homemade cookie cake to delight your friends and family!

Notes

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter but remember to increase the amount of added salt in the recipe slightly to maintain the right balance of flavors.

What can I use as a substitute for panela (or light brown sugar)?

You can use regular brown sugar as a substitute for panela in this recipe. It will provide a similar sweetness and caramel undertone.

Can I make this cookie cake without eggs?

Yes, you can make this recipe egg-free by substituting one egg with 1/4 cup of unsweetened applesauce. This will help bind the ingredients and maintain moisture.

Are there alternatives to vanilla extract for flavoring?

Certainly! You can experiment with other flavor extracts like almond, maple, or even citrus extracts to add unique flavors to your cookie cake.

Can I add more than chocolate chips to this cookie cake recipe?

You can, however, I would recommend keeping the TOTAL amount of mix-ins to just 1 cup. Half chopped and half whole. This will allow the dough to fully stick without pockets of mix-ins getting in the way.

Can I make this cookie cake gluten-free?

Yes, you can make this cookie cake gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure that the blend is suitable for baking.

Can I freeze the cookie cake?

While freezing may affect the texture, you can freeze the baked, unfrosted cookie cake by wrapping it in plastic wrap. Thaw it to room temperature before frosting and serving.

Can I double this recipe for a larger cookie cake?

Yes, you can double the recipe, but you'll need a larger pan to ensure the dough is not too thick. Keep in mind that thicker dough may require longer baking times.

How can I prevent the chocolate chips from clumping together in the dough?

Before adding the chopped chocolate chips to the dough, make sure to separate any chips that are stuck together. This will help evenly disperse the chocolate throughout the cake and prevent clumps.

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