Description
A delightful twist on traditional cookies, this Cookie Cake combines the chewy texture of cookies with the decadence of cake, topped with luscious buttercream.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 1-2 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- Optional toppings: sprinkles, chopped nuts, mini M&Ms, or a dusting of cinnamon.
Instructions
- Preheat to 350°F (175°C).
- Line a 9-inch round cake pan with parchment paper.
- Whisk together the flour, baking soda, and sea salt.
- Cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the pure vanilla extract.
- Combine the dry ingredients into the wet mixture, mixing until just incorporated.
- Fold in the chocolate chips, saving a few to press on top.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan before transferring to a wire rack.
- Beat softened butter until smooth.
- Add powdered sugar, then vanilla and milk, beating until light.
- Spread buttercream over the cooled cake and decorate as desired.
Notes
Consider using sugar substitutes for a diabetic-friendly option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg