Does the thought of a cookie cake make you think of the mall you visited growing up or the work birthdays and events you attend these days? For me it’s both and that’s part of why I love them so much. The other thing I love about them is that they’re so easy to make and enjoy in the comfort of your own home too! Today’s chocolate chip and funfetti cookie cake is a combination of two favorite cookies.
This cookie cake recipe includes instructions to make half the dough chocolate chip and half the dough funfetti. You can swirl the two together by scooping each randomly into the pie dish. OR, you can make it half and half like you would your Friday night pizza order (a half pepperoni and half mushroom and olive in our house).
Cookie cake is basically a giant cookie that is perfect for slicing and sharing. You get the crisp edges you love in cookies along with super soft and intentionally underbaked centers. To make the cookie cake more, well, cake-y, we add a little cornstarch. It also helps with making the cake soft.
I decided to make this for our first wedding anniversary since Greg REALLY loves cookie cakes. I was going to make funfetti only but he wanted chocolate chip, so here we are with a compromise. This gives you the best of both worlds: melty semi-sweet chocolate, creamy white chocolate, and colorful sprinkles.
This is really easy to put together since you will be using the same base dough for both. Essentially you will just remove half of the dough while it is naked (aka before adding chocolates and sprinkles). You’ll add the chocolate to the remaining dough, and then swap halves and add the white chocolate and sprinkles.
Bake this chocolate and funfetti cookie cake in a cake pan or a pie dish. I like using a glass pie dish. You can add some buttercream on top for extra flair. I would recommend just a vanilla American buttercream which is made with butter, confectioners’ sugar, a little milk or cream, and vanilla extract. YUM!
Xo,
Jenna
P.s. If you are in the funfetti mood, you can also check out Confetti Broyé or a Funfetti Pie Crust. Both add a little celebration to the table. 🙂
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg and 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup rainbow sprinkles (not nonpareils)
- Buttercream frosting for decorating (optional)
Instructions
- Place a rack in the middle of your oven and preheat to 350°F. Grease or spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla and mix to combine. With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing until just combined. Remove half of the dough from the bowl and place it in the empty bowl the flour was just in while you mix the chocolate chip dough.
- Add the chocolate chips to the remaining half of dough in the stand mixer. Mix until distributed. With a spoon or cookie scoop, drop dough chunks into the prepared pie pan (randomly all over for swirled cake or keeping to one side of the pan if you want a half and half cookie cake). Don’t press the scoops down yet.
- Transfer the reserved dough to the stand mixer bowl. Add the white chocolate chips and sprinkles and mix until distributed. With a spoon or cookie scoop, drop dough chunks into the prepared pie pan (in between holes of chocolate chip dough for swirled, on the other half of the pan if doing half and half). With your hand, gently pat down the dough so there aren’t any holes.
- Bake for 25–30 minutes or until very lightly browned on the edges. Be careful not to overbake as the cookie cake is best when the center is underbaked. 🙂 It will puff up in the oven and then sink as it cools. Top with a buttercream frosting, if desired.
Notes
Adapted from Sally’s Baking Addiction
