Mini Cookie Cake Recipe
Mini Cookie Cake Recipe creates a small, chewy cookie baked like a cake, filled with chocolate chips and topped with creamy frosting and sprinkles. Easy to prepare and bake, this dessert combines rich flavors and a fun presentation. It’s great for sharing, bringing homemade sweetness and joy to any gathering or special treat at home.
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
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!