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Kathryn Stoudemire
By Kathryn Stoudemire

Classic Cookie Cake

13 steps
Prep:1hCook:30min
This cookie cake combines a super classic buttercream frosting with a chewy and delicious cookie, for the perfect, nostalgic bite. The frosting is made without milk in order to keep it shelf-stable.
Updated at: Wed, 16 Aug 2023 20:29:41 GMT

Nutrition balance score

Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
60
High

Nutrition per serving

Calories582.6 kcal (29%)
Total Fat24.2 g (35%)
Carbs88 g (34%)
Sugars68.9 g (77%)
Protein3.4 g (7%)
Sodium146.4 mg (7%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet

Instructions

Cookie

Step 1
Combine melted butter with sugars and mix until just combined
Step 2
Add in egg and whisk until fully combined
Step 3
Add in splash of vanilla
Step 4
Add dry ingredients, flour, baking soda, salt and stir until just combined
Step 5
Add in chocolate chips
Step 6
Place cookie dough in a 9in springform pan, and leave one inch around the edges
Step 7
Refrigerate for at least one hour in the pan (can refrigerate up to 48 hours)
Step 8
Preheat oven to 350 degrees and bake for 25-40 minutes. The time can vary widely on the pan and oven. Check for doneness at 25 minutes by sticking in a toothpick and cover with foil if it darkens too much before it’s done baking
Step 9
Let it cool fully before frosting

Frosting

Step 10
Mix the butter until it’s whitened in color and becomes fluffy (about 5 minutes)
Step 11
Add a splash of vanilla
Step 12
Add the powdered sugar all at once and mix until the mixture has the texture of wet sand
Step 13
Add water, one teaspoon at a time, and mix until you get the perfect consistency

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