If you’ve been looking for a non-cake idea for special occasions, birthdays, or just a special after school treat, this is the recipe you need. This easy cookie cake is hands down my favorite way to make any day special and it’s a fun gift to friends or family celebrating their own special days.
It makes two cookie cakes – which is perfect because these cookie cakes don’t last long in our house!
Best Easy Cookie Cake
Makes TWO 9-inch round cookie cakes
1 cup (2 sticks) butter, softened
1/2 cup white sugar
1 3/4 cups packed brown sugar
2 eggs
1 tablespoon vanilla
3 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Directions
Heat oven to 350°F. Grease two 9-inch round cake pans with nonstick cooking spray or butter. Set aside.
In the bowl of an electric mixer, beat butter until smooth and creamy. Add in the sugars and beat for two minutes or until light and fluffy. Add in the eggs, one at a time, until just combined.
In a separate bowl, combine the flour, baking soda and salt. Add flour mixture to butter mixture and beat until just combined. Mix in the chocolate chips.
Divide dough into two pans and press into an even layer in each pan. Bake 17 to 20 minutes or until edges are deep golden brown. Cool 10 minutes in pan on wire cooling rack. Use a knife to loosen edges and turn cookie out onto cooling rack to cool completely.
Buttercream
I never actually measure when I make my buttercream! I go by feel. I used one stick of butter, softened, and beat until creamy, then added in a few cups of powdered sugar, a teaspoon of vanilla and a hefty glug of milk. Beat until creamy, adding more powdered sugar or milk as necessary to reach desired consistency to pipe onto cookies.