Cookie Cake Recipes

COOKIE CAKE

Steps:

• Preheat oven to 350°. Line the bottom of a 9-in. springform pan with parchment. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, egg yolk and vanilla. In another bowl, whisk flour, cornstarch, baking soda and salt; gradually beat into creamed mixture. Stir in chips. Press onto the bottom of prepared pan. , Bake until golden brown, 20-25 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Carefully remove cookie cake from bottom pan; transfer to serving platter., In a large bowl, beat butter, confectioners' sugar, vanilla and enough milk to reach piping consistency. If desired, beat in food coloring. Pipe around edge of cookie cake. If desired, garnish with sprinkles.

HOMEMADE COOKIE CAKE

Steps:

• Beat brown sugar, unsalted butter, and white sugar together in a bowl using an electric mixer until light and fluffy, 3 to 4 minutes. Mix in egg and 2 teaspoons vanilla extract until smooth. With the mixer on low speed, add flour, baking soda, and salt and blend until batter is just mixed. Fold chocolate chips into batter. Batter will be thick. Chill in refrigerator at least 30 minutes to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper.
• Spread batter into the prepared cake pan.
• Bake in th preheated oven until edges are golden brown, about 20 minutes. Slightly cool cake in the pan before transferring to a wire rack to cool completely, about 30 minutes.
• Beat shortening and butter together in a bowl using an electric mixer until smooth. Slowly beat in 3 cups confectioners' sugar until smooth. Mix water and 1 teaspoon vanilla extract into confectioners' sugar mixture; add remaining confectioners' sugar and mix until buttercream is smooth. Add more water to thin, if needed.
• Spread buttercream onto cookie cake.

OREO® COOKIE CAKE

Steps:

• Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
• Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
• Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

GIANT COOKIE CAKE

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.
• Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated - it will be quite thick. Add the chocolate chips and mix until evenly distributed.
• Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.

CHOCOLATE CHIP COOKIE CAKE

Steps:

• Beat butter and sugars together.
• Add eggs and vanilla.
• Mix flour, salt, baking soda, and cream of tartar.
• Add dry ingredients to the batter and mix until well blended.
• Stir in chocolate chips.
• Spread dough into a 15 1/2 inch round pan.
• Bake for 20 minutes at 350 degrees.

THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

M&M'S COOKIE CAKE

Steps:

• Preheat the oven to 350˚ F. Butter a 9-inch springform pan and line the bottom with parchment paper; butter the paper. Whisk the flour, baking soda and salt in a medium bowl. Roughly chop 1 cup of the M&M'S.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Add the flour mixture and beat until just combined. Add the chopped M&M'S and chocolate chips and stir with a wooden spoon or rubber spatula. Scrape the dough evenly into the pan and smooth the top.
• Transfer to the oven and bake 10 minutes, then remove from the oven and press the remaining 1/4 cup whole M&M'S into the top, evenly spacing them out. Return to the oven and bake until golden, 12 to 14 more minutes. Let cool 20 minutes in the pan, then remove the springform ring and let cool completely. Transfer the cookie to a rack set over a baking sheet.
• Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a small bowl; thin with 1 more tablespoon milk, 1 teaspoon at a time, until the glaze has a glue-like consistency. Drizzle over the cookie and let set before slicing.

BIG BIRTHDAY COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 16-inch round pizza pan with cooking spray.
• Mix hot water and baking soda together in a small bowl; set aside.
• Cream margarine, brown sugar, and white sugar together. Add pudding mix, eggs, and baking soda mixture; mix until well combined. Slowly mix in flour until smooth. Blend in chocolate chips. Spread in the prepared pizza pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.