1. Prepare the pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch sheet pan with parchment paper, leaving some overhang for easy removal.
2. Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.
3. Add the eggs and vanilla
Beat in the eggs one at a time. Add the vanilla extract and mix until smooth.
4. Combine the dry ingredients
In another bowl, whisk together the flour, baking soda, and salt.
5. Make the cookie dough
Gradually add the dry ingredients to the butter mixture. Mix just until combined—don’t overmix.
6. Add chocolate chips and sprinkles 🍫
Fold in the chocolate chips and mini colorful candies or sprinkles until evenly distributed throughout the dough.
7. Press into the pan
Transfer the dough to the prepared pan. Use your hands or a spatula to spread it evenly into a thick layer.
8. Bake
Bake for approximately 18–23 minutes, or until the edges are lightly golden and the center looks set but still slightly soft.
9. Cool completely
Allow the cookie cake to cool completely in the pan before decorating. This is important so the frosting doesn’t melt.
🍫 Make the Chocolate Frosting
10. Beat the butter
Beat the softened butter until smooth and creamy.
11. Add cocoa and powdered sugar
Gradually add the powdered sugar and cocoa powder. Mix on low speed initially to prevent a cloud of powdered sugar.
12. Add milk and vanilla
Add the vanilla and 2 tablespoons of milk or cream. Beat until the frosting becomes light and fluffy. Add a little more milk if necessary.
13. Decorate 🎂
Transfer the frosting to a piping bag fitted with a large star tip. Pipe decorative swirls around the edges of the cooled cookie cake.
14. Add sprinkles 🌈
Scatter colorful sprinkles over the frosting and cookie surface.
15. Slice and serve
Lift the cookie cake from the pan using the parchment paper. Cut into squares and serve!
⭐ Tips for the Best Cookie Cake
- Don’t overbake: The center should remain soft for that thick, chewy texture.
- Let it cool completely before frosting.
- Use room-temperature butter for a smoother dough and frosting.
- For extra chocolate flavor, use a mixture of semi-sweet and milk chocolate chips.
- Store leftovers in an airtight container for up to 4 days.
Thick, chewy, chocolatey, and covered in creamy frosting—this cookie cake is guaranteed to disappear fast! 🍪🍫🌈
See more on the next page