It’s the second week of January and I guess I’m a little behind the rest of y’all in settling back into a routine. December is chaotic for me with parties, baking, shopping, Christmas, and all of the birthdays (2 out of our family of 4 are December babies).
So as tempting as it might have been to just throw some candles on one of the leftover Christmas pies, I just couldn’t do it. Lucky for me my husband is easily pleased and his birthday dessert request was chocolate chip cookies. To me, chocolate chip cookies aren’t much of a special birthday treat so I wanted to make his day a little more special by doing something unexpected.
What could make the modest chocolate chip cookie more birthday appropriate than to turn it into a chocolate chip cookie cake? While I would otherwise make my homemade chocolate chip cookie recipe, I decided to cut corners with this one and go with refrigerated cookie dough. This cookie cake was so moist and delicious there’s no way I would have known it wasn’t homemade if I hadn’t made it myself.
Obviously the idea for a cookie cake isn’t entirely original since there are businesses specializing in the cookie cake at almost every mall across the country. But not wanting to pay the hefty price tag or fight the post-Christmas shopping/exchanging crowds I decided to try out my own version and it was an overwhelming success!
While it’s pretty straight forward, I never would have know it would be successful until I tried it myself. Sometimes a different perspective and an updated presentation is all you need to really need to take chocolate chip cookies to a new level.
Chocolate Chip Cookie Cake Recipe
1 large roll refrigerated cookie dough
1 can chocolate frosting
1 can white frosting
1. Preheat oven according to cookie dough package or recipe.
2. Firmly press cookie dough into 9-inch cake pan.
3. Using the prepared cookie dough, my cookie cake took approximately 12 minutes until it was completely perfect – browned but still soft and chewy.
4. Wait until cooled completely and then using a piping bag and tip (I used a Wilton #18 tip) and alternate frosting colors to replicate the look of those big cookie companies.
5. Cut with a pizza cutter, serve, and enjoy!