Mini Cookie Cake Recipe is a small, thick, soft baked cookie shaped like a cake, often topped with frosting and sprinkles.
This delicious treat offers a rich, sweet flavour that everyone enjoys. Inspired by seeing similar desserts made at celebrations and bakeries, I wanted to recreate it at home.
I will now guide through each step to make this delightful Mini Cookie Cake Recipe from start to finish.
Why You’ll Love Mini Cookie Cake Recipe?
You’ll love Mini Cookie Cake Recipe because it combines the soft, chewy texture of a cookie with the fun presentation of a cake.
Each bite is packed with rich chocolate flavour and a hint of vanilla. The creamy frosting on top adds a smooth, sweet finish.
It’s an easy recipe to prepare and brings a homemade touch to any dessert table. This treat brings joy to both kids and adults and stands out at gatherings or as a special weekend bake.
How To Prepare Mini Cookie Cake Recipe?
Recipe Overview
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Course: Dessert / Snack
Difficulty: Easy
Cuisine: American
Yield: 1 mini cookie cake
Main Kitchen Utensils
- 6-7 inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Small mixing bowl for frosting
Ingredients
For The Cookie Cake:
- 1 cup all purpose flour
- ½ cup unsalted butter, softened
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup mini chocolate chips (or regular, chopped if preferred)
For The Frosting (Optional But Recommended):
- ½ cup cream cheese, room temperature
- 2 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk or cream (to adjust consistency)
- 3 tablespoons cocoa powder
- Sprinkles (for decoration)
How To Make Mini Cookie Cake Recipe?
1. Get The Oven Ready
Start by preheating your oven to 350°F (175°C). Lightly grease a 6- or 7-inch round cake pan, then line the bottom with parchment paper. This makes it way easier to get the cake out later without breaking it.
2. Mix Your Dry Ingredients
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set that aside for now you’ll need it in a bit.
3. Cream The Butter And Sugars
In a bigger mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture looks fluffy and pale. This usually takes about 2 to 3 minutes with a hand mixer (or a stand mixer if you’ve got one).
4. Add The Egg And Vanilla
Crack in the egg and pour in the vanilla extract. Mix until everything is nicely blended.
5. Combine Dry And Wet
Slowly add the dry ingredients into the bowl with the wet ones. Mix until everything is just combined don’t overdo it. You’re aiming for a soft dough, not a tough one.
6. Fold In The Chocolate Chips
Gently stir in the mini chocolate chips using a spatula or wooden spoon. You want them evenly spread throughout the dough.
7. Fill The Pan
Scoop the cookie dough into your prepared cake pan and press it in evenly. Smooth out the top with the back of a spoon or a spatula.
8. Bake It
Slide the pan into the oven and bake for about 18 to 22 minutes. Keep an eye on it the edges should be golden, and the center should look set. A toothpick in the middle should come out mostly clean (a few crumbs are fine).
9. Let It Cool
Take the cake out and let it cool in the pan for around 10 minutes. Then gently remove it and let it finish cooling on a wire rack.
10. (Optional) Make Some Frosting
If you want to frost it, beat together cream cheese and butter until smooth. Add powdered sugar, a bit of cocoa powder, a splash of milk or cream, and a little vanilla extract. Beat until it’s light and fluffy. If it’s too thick, add a bit more milk.
11. Decorate And Serve
Once the cookie cake is totally cool, spread or pipe the frosting around the edges (or all over up to you). Add sprinkles if you like, slice it up, and enjoy!
Note
This Mini Cookie Cake is a delightful, easy to make treat perfect for any occasion. Soft, chewy, and loaded with chocolate chips, it’s topped with creamy cocoa frosting and sprinkles. Quick to prepare, it’s sure to impress family and friends with every delicious bite!
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 220 |
| Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 27g |
| Sugars | 18g |
| Protein | 2g |
| Fiber | 1g |
| Sodium | 110mg |
Mini Cookie Cake Recipe
The Mini Cookie Cake Recipe is a delightful twist on traditional cookies, offering thick, soft, and chewy mini cakes packed with chocolate chips.
Baked in small pans, these cookie cakes are perfect individual-sized treats. The optional cream cheese cocoa frosting adds a rich, creamy layer, making them even more indulgent.
The main speciality of this recipe is its unique combination of a cookie’s chewy texture with the look and feel of a mini cake, making it perfect for celebrations or everyday snacking. Easy to make and irresistibly tasty!
Expert Tips For Mini Cookie Cake Recipe
➣ Always use room temperature butter and eggs to ensure the dough mixes evenly and bakes with a consistent texture.
➣ Chill the cookie dough for 15–20 minutes before baking if you want thicker, bakery style mini cookie cakes.
➣ Use a cookie scoop or spoon to evenly portion dough into pans for uniform size and even baking.
➣ Don’t over mix the dough after adding dry ingredients, as this can make the cakes dense instead of soft.
➣ Let the cookie cakes cool completely before frosting so the frosting doesn’t melt or slide off.
Ways To Use It
1. Serve as party favours individually wrapped in cute boxes or bags.
2. Stack and layer them to create a mini cookie cake tower.
3. Add themed sprinkles or frosting colours for holidays or birthdays.
4. Pack them in lunchboxes for a fun dessert surprise.
5. Gift them in decorative tins during festive seasons or celebrations.
How To Make Mini Cookie Cake Recipe Tastier?
To make Mini Cookie Cake Recipe tastier, use high quality butter and pure vanilla extract for richer flavour. Slightly underbake the cookie cake for a softer, chewier center.
Mix in chopped chocolate chunks for pockets of melty goodness. Add a pinch of sea salt on top after baking to enhance the sweetness.
Use fresh, room temperature ingredients to ensure smooth blending. For frosting, beat cream cheese and cocoa until fluffy and smooth. Let the cookie cake cool fully before decorating for best texture.
Storage & Make Ahead Mini Cookie Cake Recipe
Store Mini Cookie Cake Recipe in an airtight container at room temperature for up to three days to keep it soft and fresh.
For longer storage, refrigerate for up to one week or freeze for up to two months. Let it come to room temperature before serving for the best texture and flavour.
To make ahead, prepare the cookie dough and refrigerate for up to 48 hours. Bake and frost closer to serving time to maintain a freshly made taste.
Frequently Asked Questions
Can I Use Regular Sized Chocolate Chips Instead Of Mini Ones?
Yes, you can use regular chocolate chips or chop them into smaller pieces for more even distribution.
Can I Skip The Frosting?
Absolutely. They’re delicious on their own, but the frosting adds a fun and rich finishing touch.
What Size Pan Should I Use?
6-7 inch round cake pan work well.
Why Did My Cookie Cakes Turn Out Dry?
Over baking is the most common reason. Remove them once the edges are golden and the centers are just set.
Conclusion
I hope you enjoyed this easy and delicious Mini Cookie Cake Recipe as much as I did! It’s a simple way to create a fun, tasty treat that’s perfect for any occasion.
I’m sure once you try making it, you’ll be inspired by how effortless and rewarding it is. Give it a go soon, and don’t forget to tell me how delicious your mini cookie cakes turned out! Can’t wait to hear your success!
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Mini Cookie Cake Recipe
Equipment
- 6-7 inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Small mixing bowl for frosting
Ingredients
For The Cookie Cake:
- 1 cup all purpose flour
- ½ cup unsalted butter softened
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup mini chocolate chips or regular, chopped if preferred
For The Frosting (Optional But Recommended):
- ½ cup cream cheese room temperature
- 2 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 –2 teaspoons milk or cream to adjust consistency
- 3 tablespoons cocoa powder
- Sprinkles for decoration
Instructions
Get The Oven Ready
- Start by preheating your oven to 350°F (175°C). Lightly grease a 6- or 7-inch round cake pan, then line the bottom with parchment paper. This makes it way easier to get the cake out later without breaking it.
Mix Your Dry Ingredients
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set that aside for now you’ll need it in a bit.
Cream The Butter And Sugars
- In a bigger mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture looks fluffy and pale. This usually takes about 2 to 3 minutes with a hand mixer (or a stand mixer if you’ve got one).
Add The Egg And Vanilla
- Crack in the egg and pour in the vanilla extract. Mix until everything is nicely blended.
Combine Dry And Wet
- Slowly add the dry ingredients into the bowl with the wet ones. Mix until everything is just combined don’t overdo it. You’re aiming for a soft dough, not a tough one.
Fold In The Chocolate Chips
- Gently stir in the mini chocolate chips using a spatula or wooden spoon. You want them evenly spread throughout the dough.
Fill The Pan
- Scoop the cookie dough into your prepared cake pan and press it in evenly. Smooth out the top with the back of a spoon or a spatula.
Bake It
- Slide the pan into the oven and bake for about 18 to 22 minutes. Keep an eye on it the edges should be golden, and the center should look set. A toothpick in the middle should come out mostly clean (a few crumbs are fine).
Let It Cool
- Take the cake out and let it cool in the pan for around 10 minutes. Then gently remove it and let it finish cooling on a wire rack.
(Optional) Make Some Frosting
- If you want to frost it, beat together cream cheese and butter until smooth. Add powdered sugar, a bit of cocoa powder, a splash of milk or cream, and a little vanilla extract. Beat until it’s light and fluffy. If it’s too thick, add a bit more milk.
Decorate And Serve
- Once the cookie cake is totally cool, spread or pipe the frosting around the edges (or all over up to you). Add sprinkles if you like, slice it up, and enjoy!
Notes
Nutrition Facts
Calories: 220 | Fat: 12g | Saturated Fat: 7g | Carbohydrates: 27g | Sugars: 18g | Protein: 2g | Fiber: 1g | Sodium: 110mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”