Do you like chocolate chip cookies? How about cookie dough? Frosting?
Well, here’s a new treat for you!
It’s really just a giant chocolate chip cookie. I made 3 six-inch round cakes– 2 for friends’ birthdays, and one for a friend who got a new job. The 6-inch cakes fit perfectly in a square box that holds 4 cupcakes. I have a bunch of those, so it was the perfect way to be able to give the cakes!
Any cookie recipe will work for this. I made a the batter for chocolate chip oreo cookies. mmmmmmmmmmmm
You can make them any size you want too! 8 inch cake pan, square pan, rectangular pan…really, anything! You can also make more like a cookie pizza than a cookie cake in a 12-14 inch pizza pan (with sides). If I’m doing it that way, I use the foil pans and give the whole “pizza” in the pan.
The pizza version is good, but I LOVE how thick this is as a cake!
You should just cake this, trust me. Here’s how:
Chocolate Chip Oreo Cookies Cakes!
Makes three 6-inch round cakes, two 8 or 9 inch cakes, one 13×9 inch cake, or 24 “mini” cakes (made in a muffin tin).
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter, room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 tsp vanilla extract
12oz semi sweet chocolate chips
1 cup crushed oreo cookies
1. Preheat the oven to 250 degrees. Spray the pan(s) with non-stick baking spray. I made three 6-inch round cakes. Set aside.
2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Add in the 2 eggs and vanilla, mixing well.
4. Slowly add in the flour mixture. Then when only a few flour streaks remain, add in the chocolate chips and oreos. Switch to a wooden spoon to finish mixing if that’s easier.
5. Now, divide the batter between the 3 pans, spreading evenly. Place all 3 pans on a large baking sheet. I do this so that I can easily pull them all out at the same time– I find it difficult to grab the individual pans with the oven mit on.
6. Bake in the preheated oven for 20-30 minutes, or until they are set. and a toothpick inserted in the middle comes out clean. Personally…my advice would be to take it out of the oven a little under-cooked. It’ll cook more in the pan anyway.
7. Allow to cool in the pans on a wire cooling rack for about 10 minutes. Then, run a knife around the edges of the pan, and turn the cookie cakes out of the pans and onto the wire cooling racks. Allow them to cool completely.
8. Next, I placed mine on 6-inch cake boards. (Bought those here.) You can be done now, or you can add some frosting! I used a swirl of vanilla buttercream frosting and chocolate buttercream frosting.
9. Finally, I put a birthday-topped toothpick into the two cakes that were for friends’ birthdays. Looks pretty good, no?
I love cookies, and these somehow are EVEN better than just regular cookies.
What kind of cookie cake would you want for your birthday?!