Cookie Cake
A thick, chewy chocolate chip cookie baked into a cake, topped with swirls of frosting and rainbow sprinkles. Perfect for birthdays or just because!
Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- 1/4 cup rainbow sprinkles
- 1 cup frosting (store-bought or homemade)
- Extra sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
- Cream butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla, mixing well.
- Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips and sprinkles.
- Press dough evenly into the prepared pan and smooth the top.
- Bake for 20–25 minutes until edges are golden and center is just set. Cool completely.
- Pipe frosting along the edge and top with extra sprinkles.
- Slice and serve with a glass of milk or your favorite ice cream.
Notes
- Let the cookie cake cool fully before decorating to avoid melting the frosting.
- Don’t overmix the dough — stop once combined for a soft texture.
- Use themed sprinkles to match holidays or party colors.
Find it online: https://dishmio.com/cookie-cake/