cookie cake recipe

Combine your two favorite desserts—cookies and ice cream—with this easy, supersized chocolate chip cookie cake recipe. 

Chocolate Chip Cookie Cake

c. all-purpose flour,

cornstarch

baking soda

kosher salt

c. (3 sticks) unsalted butter, melted and slightly cooled

c. dark brown sugar

c. sugar

eggs, egg

pure vanilla extract

c. bittersweet chocolate chips

pt. vanilla-chocolate chip ice cream, softened

pt. mint chip ice cream, softened

pt. chocolate-chocolate chip ice cream, softened

Chocolate sauce,

This Frosted Animal Cookie Cheesecake has frosted circus animal cookies in the crust and throughout the cheesecake! It's thick, creamy, yummy and so fun!

Frosted Animal Cookie Cheesecake

(302 grams) frosted animal cookie crumbs

tbsp (28 grams) salted butter, melted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

(208 grams) chopped frosted animal cookies, divided

oz (169 grams) white chocolate chips

(60 milliliters) heavy whipping cream

Pink gel icing color

Sprinkles

(120 milliliters) heavy whipping cream, cold

tbsp (29 grams) powdered sugar

tsp vanilla extract

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3.

Bake the crust for 10 minutes, then set aside to cool.
4.

Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

&#8220;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. In a

large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add

he sour cream and vanilla extract, mixing on low speed until well combined.
8. Add

he eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Stir

in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
10. Pour

small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
11. Pour

he remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
12. Place

springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
13. Bake

ff heat and leave cheesecake in oven with door closed for 30 minutes.
15. Crack

oven door and leave the cheesecake in the oven for about 30 minutes.
16.Remove

cheesecake from oven and chill until firm, 5-6 hours or overnight.
TO FINISH OFF THE CHEESECAKE

truction-step-18&#8243;>17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
18. To ma

e the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
19. Micro

ave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
20. Color t

e ganache with a little pink gel coloring, if desired.
21. Pour th

ganache onto the cheesecake and spread into an even layer.
22. To make

the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe do

lops of the whipped cream on top of the white chocolate ganache.
24. Top the

cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

https://content.jwplatform.com/videos/7MyJnVOs.mp4

This Frosted Animal Cookie Cheesecake has frosted animal cookies in the crust and throughout the cheesecake! Such a fun and delicious treat!

This Oatmeal Chocolate Chip Cookie Ice Cream Cake is full of sweet chocolate chips and buttery oatmeal cookies. There's no better combo than ice cream and cookies, and this cake has both!

Oatmeal Chocolate Chip Cookie Ice Cream Cake

(84 grams) unsalted butter, room temperature

(113 grams) packed light brown sugar

(52 grams) sugar

(86 grams) sour cream

vanilla extract

(163 grams) all purpose flour

baking powder

salt

(90 milliliters) milk

(30 milliliters) water

cream cheese, softened

(112 grams) packed brown sugar

milk

cinnamon

(86 grams) powdered sugar

(115 grams) mini chocolate chips

oatmeal

(115 grams) powdered sugar

(54 grams) packed brown sugar

mini chocolate chips

Oatmeal Chocolate Chip Cookies

NOTE: 8×3-inch springform pans are great for building this cake so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your cake pan with clear wrap before adding your parchment paper and cake board. You can use the clear wrap to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that the cake layers fit in the final pan you use for layering. In lieu of using a cake pan to build the cake, you could also use cake collars, which are easiest.
TO MAKE THE CAKE LAYERS:

instruction-step-2&#8243;>1. Prepare two 8 inch springform or cake pans with a parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. In a

arge mixing bowl, cream the butter and sugars together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add s

ur cream and vanilla extract and mix until well combined.
4. Add e

g whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combi

e dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add h

lf of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Pour

he batter evenly into the cake pan and bake for about 18-20 minutes, or until a toothpick comes out with a few crumbs.
8. Remov

the cake from the oven and allow to cool for about 2-3 minutes, then remove to a cooling rack to cool completely.
TO MAKE THE ICE CREAM:

struction-step-10&#8243;>9. In a large mixer bowl, combine the cream cheese and brown sugar and mix until smooth.
10. Add

he milk, vanilla extract and cinnamon and milk until well combined and smooth. Set aside.
11. In a

other mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
12. Gent

y fold the whipped cream into the cream cheese mixture until well combined.
13. Gent

y fold in the mini chocolate chips and oatmeal cookie pieces until combined throughout.
ASSEMBLY:

struction-step-15&#8243;>14. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan (see example). If you want to, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. If using a clear cake collar, wrap it around the bottom layer of the cake and secure in place with tape.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
15. Cut th

dome off of the tops of the cake layers. Place the first cake layer into the bottom of the pan.
16. Spread

half of the ice cream mixture evenly over the cake layer.
17. Top th

ice cream with the other layer of cake, then add the remaining ice cream.
18. Freeze

cake until firm, 6-8 hours or overnight. Once frozen, remove from springform pan and remove parchment paper from sides, or remove the clear cake collar.
19. To mak

the whipped cream frosting, whip the heavy whipping cream, powdered sugar, brown sugar and vanilla extract on high speed until stiff peaks form.
20. Frost

he outside of the cake with the whipped cream, then pipe swirls around the top edge.
21. To fin

sh off the cake, press mini chocolate chips onto the sides of the cake and top it with oatmeal chocolate chip cookies, if desired.
22. Freeze

the cake until ready to serve. Allow to thaw for 45 minutes to an hour before serving.

This Monster Cookie Cheesecake Pie is sinfully delicious. A soft and delicious monster cookie is stuffed with a creamy peanut butter cheesecake!

Monster Cookie Cheesecake Pie

butter

brown sugar

sugar

peanut butter

eggs

quick oats

flour

tsp baking soda

tsp baking powder

M&Ms

chocolate chips

oz cream cheese

tbsp milk

water

chocolate sauce,

1. Grease a 9 inch pie pan and preheat oven to 350 degrees.

2. To make cookie dough, cream butter and sugars together until light and fluffy, about 3-4 minutes.

3. Mix in peanut butter, eggs and vanilla extract.

4. Add oats, flour, baking soda and making powder and mix until combined.

5. Stir in M&amp;Ms and chocolate chips. Set cookie dough aside.

6. To make cheesecake, beat cream cheese, brown sugar and peanut butter until smooth.

7. Add egg and milk and beat until combined.

8. Press about 3/4 of cookie dough evenly into the pie pan and up the sides.

9. Spread cheesecake mixture evenly over cookie dough.

10. Spread remaining cookie dough on top by dropping spoonfuls of cookie dough on top of cheesecake.

12. Bake for 20-25 minutes, then refrigerate until firm.

13. To make icing, cream butter until smooth.

14. Add peanut butter and mix until smooth.

15. Add powdered sugar and mix until smooth.

16. Add water or milk as needed to get the right consistency for the icing.

17. Pipe icing around the edges of the pie.

18. Serve with chocolate sauce, if desired.

This Oreo Cookie Cake is rich, chewy, and so delicious. A giant cookie stuffed with Oreos and topped with an Oreo buttercream that will knock your socks off!

Oreo Cookie Cake

all purpose flour

unsalted butter (1 1/2 sticks, at room temperature)

white granulated sugar

Oreos

unsalted butter (2 sticks, at room temperature)

heavy cream

Oreos (frosting from centers removed and crumbled to a fine crumb)

Preheat oven

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round springform pan with parchment paper that has been cut in a circle to fit. Spray the sides of the pan with non-stick cooking spray.

Mix dry ingredients

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl until combined.

Cream butter and sugars together

In a separate large bowl, beat 3/4 cup room temperature butter until smooth using an electric mixer. Add the brown sugar and granulated white sugar and beat until light and fluffy, about 3 minutes.

Combine

Beat in the eggs and 1 teaspoon vanilla extract. Gradually add the dry ingredients, beating over low speed, until just combined.

Bake

Stir in the 2 cups of crushed Oreos then press the dough into the prepared pan. Press some crumbled Oreo bits on top. Bake for 20-25 minutes, or until the top is golden brown and the center is set.

Make Oreo buttercream frosting

To make the Oreo buttercream frosting, beat 1 cup of room temperature butter in a large bowl with an electric mixer. Pour in the heavy cream and 1 teaspoon vanilla extract and beat again until smooth. Gradually add the powdered sugar, then stir in the Oreo crumbs.

Decorate

Let the cookie cake cool for at least 1 hour before spreading the buttercream on top or piping into a design. I used a Wilton 1M star piping tip to pipe the design onto the cake. Crumble 2-3 more Oreos around the top of the cake for garnish, if desired.

A thick chocolate chip cookie cake is the perfect party dessert. Leave it plain or decorate with frosting and sprinkles, everyone loves a cookie cake!

Cookie Cake Recipe

(1 Cup) Unalted Butter,

Grams (1/2 Cup) Granulated/ Caster Sugar

200 Grams (1 Cup) Light Brown Sugar

Large Egg + 1 Large Egg Yolk

Tablespoon Pure Vanilla Extract

375 Grams (3 Cups) All-Purpose Flour

Teaspoon Baking Soda

Salt

Tablespoon Cornstarch/ Cornflour

Cups Chocolate Chips

Whipped Cream

Chocolate Swiss Meringue Buttercream or Brown Butter Cream Cheese Frosting

Preheat oven to 350F/180C and lightly grease an 8 or 9 inch springform pan or a cake pan with removable bottom.

In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.

In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.

Stir in vanilla, egg, and egg yolk, making sure to mix until fully combined. Scrape down the sides of the bowl to ensure everything is evenly combined. 

Gently fold in dry ingredients then stir in the chocolate chips until just combined.

Pour cookie dough into prepared pan and gently press into an even layer.

Bake the cookie cake for 20-30 minutes depending on what size pan you use. For a thick cookie cake as pictured I used an 8-inch cake pan and baked the cake for 30-35 minutes, insert a toothpick into the center to check for any wet batter. For a thinner cake bake in a 9-inch cake pan or pie plate, and bake for 20-25 minutes until lightly golden brown and fully set. Make sure to rotate the cookie cake halfway-thru, if the cookie is browning too much then cover with foil for the remaining bake time 

Let the cookie cake cool in the cake pan on a wire rack for at least 30 minutes. Using a springform pan or cake pan with removable bottom makes it much easier to remove the cookie cake in one piece. 

Once removed from the pan let the cookie cool for at least two hours.

Decorate cake with whipped cream, buttercream, sprinkles and/ or ice cream.  Store at room temperature in an air-tight container.

I made this for my best friend's birthday! Wayyyyyyy better than Ms Fields!

Super Easy! Super Delicious! Thank you for the recipe!!!

Turned out the recipe can still be thick enough for a 10 inch pan. This will now be my go to cookie cake recipe. My co-workers loved it, Happy me! Thank you!

This is the ultimate chocolate chip cookie cake! It's thick, dense, rich, buttery, and loaded with creamy chocolate chips. Topped with chocolate frosting and rainbow sprinkles, it's the perfect cookie cake fit for any celebration.

(210 grams) dark brown sugar, packed

(50 grams) granulated sugar

egg egg yolk

(265 grams) all purpose flour

tsp kosher salt

chocolate

(120 grams) powdered sugar

tbsp unsweetened cocoa powder (regular

Rainbow sprinkles for decorating

Preheat the oven to 350F and grease the inside of a 9&#8243; springform pan. Line the bottom with a sheet of parchment paper and set aside.

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The most viewed cookie cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed cookie cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine