Cakes and Cupcakes · cookies · Desserts

Mrs. Field’s Copycat Chocolate Chip Cookie Cake

Mrs. Fields Copycat Chocolate Chip Cookie CakeMove 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.

Mrs. Fields Copycat Chocolate Chip Cookie Cake

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.

Mrs. Fields Copycat Chocolate Chip Cookie Cake

This is the perfect birthday dessert for those weirdos who don’t like cake or pie. 😉

Mrs. Fields Copycat Chocolate Chip Cookie Cake

It’s exactly like a perfect, chewy chocolate chip cookie, but oh so much cuter!

Mrs. Fields Copycat Chocolate Chip Cookie Cake

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:

  1. Preheat oven to 350 degrees F and grease a 9 inch pie plate or cake pan. A springform pan works really great for this.
  2. Cream the butter and sugars together for 2 minutes and then mix in the egg, egg yolk, and vanilla.
  3. 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.
  4. 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:

  1. Beat all the frosting ingredients together until smooth, adding milk as needed. Place into a piping bag fitted with a 1M tip.
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