Old School Birthday Cookie Cake
Remember those giant chocolate chip cookies that they had at the mall back in the day? I always wanted the one decorated like Cookie Monster because we have something in common, we both really love cookies. I haven’t thought about the old school birthday cookie cake in quite some time, that is until a few days ago. A former guest that stayed at our B&B earlier this Summer reached out wanting the name of a bakery that could make her a cookie cake for her daughter’s birthday.
Her daughter started a new job in Yellowstone and she is coming back to town to visit her. Unfortunately, we don’t have a bakery here in Cody that could provide a cookie cake, so I offered to make one for her. Nothing smells better than a giant chocolate chip cookie baking in the oven! So many memories came flooding back to me. Memories of me, my mom and my sister spending the afternoon at the mall, eating Mrs. Fields cookies and trying to convince mom to buy us everything in the Hello Kitty store. (spoiler, it worked)
Making this special treat ended up be a treat for me too, a fun walk down memory lane.
This cookie cake is great for birthdays but would also be a fun back to school treat. Surprise your kids with one when they get home from their first day of school…you’ll be a hero!
- 1 3/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1/4 cup mini semi-sweet chocolate chips
For the buttercream frosting:
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoon whole milk
- 1 teaspoon vanilla
Preheat the oven to 350F
Grease a 9-inch cake pan and set aside
Whisk the dry ingredients together in a medium bowl.
in the bowl of an electric mixer fitted with a paddle attachment, beat the sugars and butter together until smooth.
add the eggs and vanilla and beat until incorporated, scraping down the sides of the bowl as needed.
Add the dry ingredients in two batches and mix until fully incorporated.
Fold in the chocolate chips.
Press the dough into the cake pan and bake for 22-28 minutes or until slightly golden on top with a little bit of wiggle in the center.
Cool completely, then run a butter knife around the edges and turn the cookie out on a platter.
While the cookie is baking, make the buttercream. Place the butter, powdered sugar, milk and vanilla and a bowl and beat until smooth. Pipe the frosting on the cookie cake once cooled, and decorate with sprinkles.
Slice and enjoy!