Use our fantastic chocolate chip cookie cake recipe, or buy pre-made mix from the store...either way it will be equally yummy!
Cookie cakes are so quick and easy to make, and you can save yourself a lot of money by avoiding the bakery and baking one yourself.
When I make cookie cakes, I usually "cheat" and buy the cookie mix from the cake aisle at the grocery store (the packs that you only have to add butter and egg to). However, I have made them from scratch, which is also great. In my opinion, they both taste the same, so your method of creating the dough is completely up to you.
If you decide that you want to make the dough from scratch, here is the delicious chocolate chip cookie cake recipe that I use:
INGREDIENTS FOR CHOCOLATE CHIP COOKIE CAKE RECIPE:
1 cup butter, softened (not melted)
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi sweet chocolate chips
1 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to the batter along with the salt. Stir in flour, chocolate chips, and nuts (optional). Drop by large spoonfuls onto ungreased cookie sheet.
3. Bake for about 10 minutes in the preheated oven, or until the edges are slightly browned.
The secret to making a good cookie cake is using parchment paper (in the same aisle as the cling wrap and aluminum foil). Parchement paper keeps the dough from spreading and doesn't allow the dough to stick to the pan.
Cut the parchment paper to fit the cookie sheet or baking stone (I prefer to use a baking stone for more even heating, but any type of baking pan will do).
After you've put the parchment paper on the stone or pan, use a spatula to evenly spread the cookie dough into whatever shape you desire (circle, heart, square, etc.).
Place the cookie sheet or baking stone into the preheated oven, and follow the directions for cooking time. Cookie cakes can take a little longer to bake, so make sure to check the cookie frequently.
Once the edges are slighly browned, remove the cookie from the oven. Slide the cookie and parchment paper from the cookie sheet, and let it cool completely before frosting it.
I used store bought cookie frosting with decorator tips to decorate this cake. If you want to make your own cookie icing, this is a great recipe to use:
ICING FOR CHOCOLATE CHIP COOKIE CAKE RECIPE:
4 cups confectioners' sugar
1/2 cup shortening
5 TBSP. milk
1 tsp. vanilla extract
food coloring (optional)
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff (about 5 minutes). Color with food coloring if desired.
Be adventerous, and don't only stick to the above chocolate chip cookie cake recipe. You can make cookie cakes with any type of cookie dough--sugar, peanut butter...whatever your favorite is.
How should you wrap your cookie cake? Some craft stores have boxes that you can fold to put it in. Otherwise, get creative...use a platter or cover a clean pizza box in paper.