No need to decide between cookies and cake today – let’s get to work on this Valentine’s Day Cookie Cake!
If you’re thinking that this is just a giant cookie, welllll you’re mostly right. But this isn’t your run-of-the-mill chocolate chip cookie.The extra egg yolk and the light brown sugar lends a beautiful tenderness to the cookie, so what you’re getting here is a larger-than-life thick and chewy (Team Chewy Cookie!) chocolate chip cookie, loaded with white chocolate chips/M&M’s/sprinkles, topped with a smooth chocolate frosting. Phew.
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter (softened)
1 large egg and 1 egg yolk
2 teaspoons vanilla extract
1/2 cup white chocolate chips
1/2 cup M&M’s
1/3 cup sprinkles
1 can Betty Crocker frosting of your choice
INSTRUCTIONS
Preheat oven to 350F and spray the pan with nonstick cooking spray.
In a medium bowl, whisk the flour, salt, and baking soda together.
In a large bowl, combine the sugars and butter and beat until light and fluffy, about 1-2 minutes. Beat in the egg, egg yolk, and vanilla extract until combined.
Slowly add the flour mixture and mix at medium speed until combined. Add the chocolate chips, M&M’s, and sprinkles and mix until just combined.
Transfer the cookie dough to the greased cookie pan and use your hands or a silicon spatula to flatten & distribute the dough evenly across the pan.
Bake the cookie cake for 20-25 minutes, until the edges are set and are just beginning to brown. Allow the cookies to finish baking/cool in the pan for 20 minutes, then transfer to a wire rack and let cool completely.
Using a Wilton 1M piping tip, pipe your frosting around the edges of the cake. Half a can of store-bought frosting allows you to frost one thin layer around the cake; for a thicker layer of frosting (like the one depicted in my photos), use the whole can.
Enjoy!
