Cookie Cake

How to Make Cookie Cake

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Grease a 30 cm pizza tray or a 25 cm round cake tin and line the base with baking parchment.

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2. Whisk the melted butter with both sugars in a large bowl until smooth. Beat in the eggs one at a time, then the vanilla.

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3. Stir in the flour, bicarbonate of soda and salt until just combined. Fold in the chocolate chips.

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4. Press the dough into the tin in an even layer, leaving a 1 cm border if using a tray. Bake for 22 to 25 minutes, until the edges are golden and the centre looks just set.

   Mark done Start 22 min timer

5. Cool in the tin for 30 minutes, then lift out onto a plate or board.

   Mark done Start 30 min timer

6. For the buttercream, beat the softened butter until pale, then beat in the icing sugar, milk and vanilla until smooth and fluffy. Pipe a border, or write a message on the cooled cake.

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Tips for Making Cookie Cake

• Take it out when the middle still looks a little soft. It keeps cooking in the hot tin, and an overbaked cookie cake turns hard and dry.
• Use melted butter and mix by hand. Melted butter gives a chewier, denser cookie than the creamed kind.
• Do not decorate a warm cake. Buttercream slides off warm dough, so wait until it is completely cool.

What to Serve with Cookie Cake

• Vanilla ice cream
• Cold milk
• Hot chocolate

Storing & Reheating Cookie Cake

Keeps in an airtight container at room temperature for 3 days. The undecorated cake freezes for 2 months, wrapped tightly.

Cookie Cake FAQ: Common Questions

Cookie Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.