Easy Homemade Cookie Cake Recipe

Ingredients

• 0.75 cup brown sugar
• 0.75 cup unsalted butter, at room temperature
• 0.25 cup white sugar
• 1 egg egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 0.5 cup shortening
• 0.5 cup butter, softened
• 4 cups confectioners' sugar, divided
• 1 tablespoon water, or more as needed
• 1 teaspoon vanilla extract

Instructions

1. In a mixing bowl, cream together the brown sugar, unsalted butter, and white sugar with an electric mixer until light and fluffy (about 3-4 minutes). Beat in the egg and 2 teaspoons of vanilla extract until well combined. Gradually add the flour, baking soda, and salt on low speed until just combined. Fold in the chocolate chips. The batter will be thick, so chill it in the refrigerator for at least 30 minutes, or even overnight.
2. Preheat your oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper to prevent sticking.
3. Evenly spread the cookie batter into the prepared cake pan.
4. Bake in the preheated oven until the edges are golden brown, approximately 20 minutes. Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely (about 30 minutes).
5. In a separate bowl, beat the shortening and butter together until smooth. Gradually add 3 cups of confectioners' sugar, mixing until smooth. Combine water and 1 teaspoon of vanilla extract, then add to the sugar mixture. Add the remaining confectioners' sugar and mix until the buttercream is smooth and creamy. Add a little more water if needed to reach desired consistency.
6. Generously spread or pipe the vanilla buttercream frosting onto the cooled cookie cake. Enjoy!

Nutrition

• Calories: 758 kcal
• Fat Content: 39 g
• Fiber Content: 2 g
• Sugar Content: 80 g
• Sodium Content: 322 mg
• Protein Content: 5 g
• Cholesterol Content: 80 mg
• Carbohydrate Content: 101 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g