Chocolate Chip Cookie Cake (Print Version)
# Ingredients:
→ For the Cookie Cake
01 -
2 sticks (1 cup) unsalted butter, at room temperature
02 -
1 cup packed brown sugar
03 -
½ cup granulated sugar
04 -
2 large eggs
05 -
2 tsp vanilla extract
06 -
2 cups plus 2 tbsp all-purpose flour
07 -
1 tsp baking soda
08 -
½ tsp salt
→ For Mix-ins and Topping
09 -
2 cups semi-sweet chocolate discs or chocolate chips
10 -
1¼ cups M&Ms, divided (½ cup for dough, ¾ cup for decorating)
→ Optional Decoration
11 -
Chocolate frosting for piping (homemade or canned)
12 -
Mini M&Ms for garnish
# Instructions:
01 -
Turn your oven to 375 degrees. Line a 14-inch deep round pizza pan with parchment paper, then grease the entire pan including the paper. This helps the cookie cake release easily.
02 -
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2 to 3 minutes with a mixer.
03 -
Add the eggs one at a time, mixing well after each one. Then add the vanilla and mix until everything is combined.
04 -
Add the flour, baking soda, and salt to the bowl. Stir just until the dry ingredients are incorporated. Don't overmix or the cookie will be tough.
05 -
Stir in the chocolate discs and half a cup of the M&Ms. Save the remaining three-quarters cup of M&Ms for decorating the top later.
06 -
Spread the cookie dough evenly in your prepared pan. Use your hands or a spatula to get it nice and even all the way to the edges.
07 -
Bake for 20 to 25 minutes until the edges are golden brown and the center is set but still slightly soft. It'll firm up as it cools.
08 -
As soon as the cookie cake comes out of the oven, press the reserved M&Ms into the top while it's still warm. They'll stick better and look prettier this way.
09 -
Let the cookie cake cool completely in the pan. You can remove it to a serving platter if you want, or slice it right in the pan. Cut into wedges like a pizza and serve.
# Notes:
01 -
This tastes just like those cookie cakes from the grocery store bakery, but homemade!
02 -
Make sure your butter is truly at room temperature so it creams properly with the sugars.
03 -
Chocolate discs work better than chips because they create bigger pockets of chocolate.
04 -
Don't overbake - the center should still look slightly underdone when you take it out. It firms up as it cools.
05 -
You can pipe chocolate frosting around the edge for that classic bakery look.
06 -
This is perfect for birthdays, celebrations, or just because you want a giant cookie.
07 -
Store covered at room temperature for up to 3 days, or freeze slices for up to 3 months.