This cookie cake is really simple to create. It’s a typical cookie dough packed with three types of “chips,” but not the salty sort (though, let’s be honest, that would be delicious). I used semi-sweet, peanut butter, and white chocolate chips, but the beauty of this cookie is that you can use anything you like. You may even use your favorite candy as a substitute.
Ingredients
COOKIE CAKE
- 3/4 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup white chocolate chips
CHOCOLATE FROSTING
- 1/4 cup butter
- 1/4 cup shortening
- 2 cups powdered sugar
- 1/4 cup cocoa
- 1–2 tbsp water
Instructions
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- Cream butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in egg and vanilla extract.
- With the mixer on low speed, add flour, baking soda and salt.
- Stir in chocolate, peanut butter and white chocolate chips. Dough will be thick.
- Press the dough evenly into the cake pan.
- Bake for 18-20 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
- Remove from oven and allow to cool completely in the cake pan, then transfer to serving plate.
- To make the frosting, beat the shortening and butter until smooth.
- Slowly add 1 cup of powdered sugar. Mix until combined.
- Mix in the cocoa and 1 tbsp water.
- Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
- Pipe the icing onto the edges of the cookie cake, then store in an airtight container until ready to serve.
