Description
A scrumptious Fall Cookie Cake recipe that combines the flavors of traditional cookies with the texture of cake—perfect for autumn gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chocolate chips or seasonal candies
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2–4 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Mix together the all-purpose flour, baking soda, and salt in a bowl. Set aside.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs and vanilla; mix until well combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips or seasonal candies.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat butter until creamy, then gradually add powdered sugar, milk, and vanilla until smooth.
- Frost the cooled cookie cake as desired and serve.
Notes
Store leftover cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg