Cookie cake takes you back to the ’90s
For anyone who grew up frequenting their local shopping mall, the concept of a giant chocolate chip cookie cake is not unfamiliar. The oversize cookies decorated with festive frosting and rainbow sprinkles were a Mrs. Field’s staple, and the centerpiece of many ’90s birthday parties.
Since we’re spending more time indoors, it’s a great time to re-create this nostalgic favorite in the comfort of your kitchen. Turn it into a baking project with the kids or use it as a blank canvas to express your feelings. “Happy Birthday” isn’t the only sentiment that can be piped on with icing! You could even meal prep it over the weekend, then enjoy an after-dinner slice all week long.
Baking the cookie cake couldn’t be easier. Homemade chocolate chip cookie dough is pressed into the bottom of a cake pan, then baked until crisp on the outside and gooey in the center. Decorating it is where the fun comes in.
This recipe makes enough chocolate frosting to pipe a border around the perimeter of the cookie cake, with a little extra to add some additional decorations if desired. We like to use a star piping tip to create the border, although a zip-top bag with the corner cut off would work just fine. If you want to pipe letters in the center of the cake, a small straight piping tip works best (such as Wilton’s No. 2 tip).
We finished the cake with a flourish of rainbow sprinkles for an extra pop of fun, but you can decorate it with just about anything, from candy to edible glitter. The thing that makes this cookie cake so great is the playfulness of it all, so don’t be too precious about the decorations — it’s meant to be fun.
Makes:
For the cookie base: tablespoons (1 stick) unsalted butter cup granulated sugar teaspoons vanilla extract teaspoon baking soda
For the frosting and assembly: tablespoon plus 1 teaspoon milk cup powdered sugar 1. Make 2. Arrange 3. Add