Move over, Mrs. Fields! I have a cookie cake recipe that is better than the Mrs. Fields one and super easy to make. We’re talking I had this ready for the oven before it was even preheated.
My 5 year old son tried it and loved it and asked me to make it for his kindergarten class when we celebrate his birthday. This is a perfect treat for a class, because it’s handheld and not very messy, way easier to make than cookies, and it’s much more affordable than the $39 variety from Mrs. Fields.
This is the perfect birthday dessert for those weirdos who don’t like cake or pie. 😉
It’s exactly like a perfect, chewy chocolate chip cookie, but oh so much cuter!
Enjoy!
Recipe from Garnish and Glaze
Ingredients:
For the Cookie:
- 10 tablespoons butter
- 2/3 cups brown sugar
- 1/3 cup white sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 1 2/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
For the Frosting:
- 4 tablespoons butter
- 2 tablespoons cocoa powder
- 1 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- Sprinkles
Directions:
For the Cookie:
-
Preheat oven to 350 degrees F and grease a 9 inch pie plate or cake pan. A springform pan works really great for this.
-
Cream the butter and sugars together for 2 minutes and then mix in the egg, egg yolk, and vanilla.
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Add the dry ingredients and mix until combined. Use a wooden spoon to mix in all but 2 tablespoons of chocolate chips and then press the cookie dough into the pie plate. Sprinkle the remaining 2 tablespoons chocolate chips on top and press them down slightly.
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Bake for 22-25 minutes. Let the cookie cool completely and then run a sharp knife along the edge to loosen and then use a large spatula (or 2) to transfer to a platter. (this is where a springform pan comes in really handy if you have one.) Pipe on frosting along the edges and add the sprinkles.
For the Frosting:
-
Beat all the frosting ingredients together until smooth, adding milk as needed. Place into a piping bag fitted with a 1M tip.
Rumbly in my Tumbly 
If I want vanilla icing instead of chocolate and leave the cocoa powder out, will it mess the ratio up to where the icing will fail. Should I add something else in its place?
I know I was wondering the same thing
Good recipe kids loved it!
How far in advance can you make this and do you store at room temp or fridge?
3 days, keep it in the fridge. 🙂
Thank you! Do I need to cover with Saran or plastic holder so it won’t dry out?
Have you made it in a bigger pan before? I want to make a pizza size one. 14 inch.