Cookie Cake



1/2 cup butter, softened 

2/3 cup light brown sugar

1/3 cup white sugar

1 egg

2 tsp vanilla extract 

1 heaping cup flour (approx 1 cup + 2 tbs)

1 tsp cornstarch 

3/4 tsp baking soda

1/2 tsp kosher salt

1 cup semi sweet chocolate chips


1/2 cup butter, at room temperature

2 cups icing sugar, sifted

1/4 tsp kosher salt

1/2 tsp vanilla extract

1-2 tsp heavy cream

Gel food coloring



  1. In a large bowl or electric mixer fitted with the paddle attachment, cream together the butter and and sugars until well combined. 
  2. Add the egg and vanilla extract, and mix to incorporate, scraping down the sides of the bowl using a rubber spatula as needed. 
  3. Add the flour, cornstarch, baking soda, and kosher salt and mix until just combined. 
  4. Add the chocolate chips and mix. 
  5. Spread the dough into a parchment lined 9″ cake tin and bake at 350 for 18-20 minutes or until golden brown. 
  6. Allow the cake to cool in the tin for about 20 minutes, then transfer it to a wire rack to cool completely. 
  7. To make the buttercream, start by creaming the butter on high speed in an electric mixer fitted with the whisk attachment for 5 minutes. Once the butter has lightened in color, add the powdered sugar, and mix slowly until the sugar is incorporated. Then increase the mixer speed to hight, and beat for 5 minutes or until it’s thick and creamy. Add the salt, vanilla, and mix to combine. If the frosting is too thick, add the heavy cream in 1/2 teaspoon increments until you reach your desired consistency. Add the food coloring and mix.  
  8. Once the cake has cooled, frost the perimeter of the cookie using a star piping tip (I used the wilton 2D tip). 


February 18, 2021

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