A giant cookie cake recipe made with M&Ms, chocolate chips and sprinkles, baked in the oven and then frosted with buttercream. The perfect party food!
Can’t decide whether to make a cake or a batch of cookies?? Well now there’s no need to choose because you can have both… in our GIANT COOKIE CAKE!!!
What is a cookie cake?
You know how eating one little cookie is just never enough? Well a cookie cake is the answer to that problem. It’s exactly like a cookie, only it’s:
- HUGE – yep, this bad boy is baked in the oven in a 20cm round cake tin
- crunchy on the top, soft and chewy on the inside – the size of a cookie cake means that you get the best of both worlds!
- baked as one whole ‘cake’ so you don’t need to worry about rolling separate cookies
- able to be decorated just like a real cake (this one has a yummy buttercream on top!)
- fun, fun fun! Add chocolate chips, M&Ms, sprinkles… anything you like!
The ingredients you need to make a cookie cake
Luckily, the ingredients needed for our cookie cake recipe are super basic (you probably already have them in your pantry and fridge!):
- butter
- brown sugar
- egg
- vanilla extract
- plain flour
- bi-carb soda
- sea salt
- chocolate chips
- M&Ms
One bowl, beaters (or a stand-mixer) and 10 minutes
It couldn’t be any easier to make a giant cookie cake… just a few minutes and 1 bowl is all you need. You can use hand-held beaters, a stand-mixer or a Thermomix… whatever you like!
- Simply cream the butter and sugar together until pale and fluffy. Add the egg and vanilla extract and continue to beat.
- Turn the speed down to low and add the plain flour, bi-carbonate soda and sea salt and mix until just combined.
- Use a spoon to stir through the chocolate chips and M&Ms.
How to make buttercream frosting for a cookie cake
The best part about a cookie cake is that you can decorate just like a normal cake! In our giant cookie cake recipe, we used a basic buttercream frosting recipe with pink food colouring.
Making homemade buttercream is so easy – and you only need 5 ingredients!
- butter
- icing sugar mixture
- milk
- vanilla extract
- food colouring
To make the buttercream frosting, beat the butter in a bowl until pale and fluffy (approximately 5 minutes). Slowly add the icing sugar mixture, milk, vanilla extract and food colouring and continue to beat until smooth and creamy.
A cheats tip: using a sealable plastic bag (or glad bag) to add frosting
If you don’t own a frosting kit, don’t worry! Simply place your buttercream frosting into a sealable plastic bag, snip off a tiny section from one corner and squeeze the frosting through the hole. It’s such a super cheap and easy way to frost a cake!
And of course, once your cookie cake is baked and decorated… it’s all about adding some pretty little sprinkles on top!
Giant Cookie Cake Recipe
Ingredients
- 175 g butter
- 200 g brown sugar
- 1 egg
- 2 tsp vanilla extract
- 250 g plain flour
- 1 tsp bi-carbonate soda (baking soda)
- pinch of sea salt
- 100 g chocolate chips
- 100 g M&Ms
- sprinkles
For the buttercream frosting
- 185 g butter, softened
- 300 g icing sugar mixture
- 2 tbs milk
- 1 tsp vanilla extract
- 2 drops pink food colouring
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper and set aside.
- Cream the butter and brown sugar on high speed with hand-held beaters or a stand mixer in a large mixing bowl until pale and creamy.
- Add the egg and vanilla extract and beat well.
- Sift over the plain flour, bi-carbonate soda and sea salt and beat on low speed until just combined.
- Stir through the chocolate chip and M&Ms.
- Bake for 25 minutes or until just golden. Remove from the oven and allow to cool in the tin before transferring to a wire rack to cool completely before frosting.
- To make the frosting, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
- Slowly add the icing sugar mixture, milk, vanilla extract and food colouring and continue to beat until smooth and creamy.
- Pipe the frosting over the outside of the cookie cake and decorate with sprinkles (optional).
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper and set aside.
- Insert the butterfly into the Thermomix bowl. Add the softened butter and brown sugar and cream for 1 minute, Speed 6 (scraping down the sides occasionally) or until pale and creamy.
- Reduce to Speed 2 and add the egg and vanilla extract. Remove the butterfly.
- Add the plain flour, bi-carbonate soda and sea salt and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Add the chocolate chips and M&Ms and mix on Reverse, Speed 3, 10 seconds (using the spatula to help mix).
- Bake for 25 minutes or until just golden. Remove from the oven and allow to cool in the tin before transferring to a wire rack to cool completely before frosting.
- To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.
- Add the butter, milk, vanilla extract and food colouring to the bowl. Mix for 30 seconds on Speed 4.
- Pipe the frosting over the outside of the cookie cake and decorate with sprinkles (optional).
Nutrition
Hi I was just wondering if I could sub the egg in this recipe for something else at all?
Hi Amy, I personally haven’t used anything other than egg – but you could try googling ‘egg substitutes’ and see if you like nay of them! xx