Homemade Cookie Cake
This easy and comforting homemade cookie cake brings warmth to any occasion with its buttery sweetness and rich chocolate, making it perfect for weeknight desserts or special celebrations.
Ingredients
For the Cookie Cake
- 1/2 cup butter, melted adds moisture and richness
- 3/4 cup panela sugar (or light brown sugar) contributes to a deep, caramel flavor
- 1 whole egg provides binding and moisture
- 1 1/2 teaspoons vanilla extract enhances sweetness and flavor
- 1/2 teaspoon baking soda helps with leavening
- 1/4 teaspoon baking powder adds additional lift
- 1/4 teaspoon salt balances sweetness
- 1 1/2 cups all-purpose flour gives structure
- 1 cup dark chocolate chips chop 1/2 a cup into smaller pieces and leave 1/2 a cup whole, adds richness and texture
For the Vanilla Buttercream Frosting
- 2 tablespoons butter, room temperature provides creaminess
- 1 cup powdered sugar for sweetness and structure
- 1/2 teaspoon vanilla extract for flavor
- 1-2 tablespoons milk adjust according to desired frosting thickness
Instructions
Preparation
- Preheat your oven to 350°F.
- Crush half of the chocolate chips and set the remainder aside.
- In a bowl, mix together the sugar, egg, vanilla, baking soda, baking powder, and salt. Add melted butter and mix until incorporated, then stir in all-purpose flour until smooth.
- Fold in both the crushed and whole chocolate chips.
- Allow the dough to rest for 3-5 minutes.
- Transfer the dough onto parchment paper and shape it into a circle.
- Wrap the edges of the cookie dough with aluminum foil.
Baking
- Bake in the preheated oven for 12-14 minutes, until just lightly golden.
- Allow the cookie cake to cool completely before frosting.
Frosting
- Whip the room-temperature butter until light and fluffy. Gradually add powdered sugar and vanilla, mixing until combined.
- Adjust thickness with 1-2 tablespoons of milk.
- Once the cookie cake is cooled, pipe the frosting around the edges.
Serving
- Cut and serve your cookie cake.
Notes
Storage: Keep at room temperature in an airtight container for up to two days; refrigerate for up to a week; freeze for up to three months. Thaw before serving.