Cookie Cake with Sprinkles
Ingredients
The cookie cake
-
10
tablespoons
butter, softened
-
⅔
cup
light brown sugar
-
⅓
cup
granulated sugar
-
1
large
egg
-
1
large
egg yolk
-
¾
teaspoon
vanilla extract
-
1⅔
cups
all-purpose flour
-
¾
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
corn starch
-
1½
cups
semisweet chocolate chips
-
½
cup
sprinkles
-
as needed
spray
cooking spray
The frosting
-
2
cups
powdered sugar
-
¼
cup
cocoa powder, sifted
-
8
tablespoons
butter, softened
-
2
tablespoons
milk
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a 9-inch cake pan with cooking spray and parchment paper.
- In a stand mixer, beat the softened butter until light and fluffy, then add the sugars and mix well.
- Incorporate the egg, egg yolk, and vanilla extract into the butter mixture.
- In a separate bowl, combine the dry ingredients and then mix them into the wet mixture until just combined.
- Stir in 1 cup of chocolate chips and press the dough into the prepared pan, topping with the remaining chocolate chips.
- Bake for 22-24 minutes until golden brown, then cool for 5 minutes before inverting onto a plate.
- For the frosting, beat softened butter until creamy, then add cocoa powder and powdered sugar, mixing until combined.
- Add milk and vanilla to the frosting and beat until smooth.
- Pipe the frosting onto the cooled cookie cake and decorate with sprinkles.
Nutrition Facts (estimated)
Servings
12
Calories
595
Total fat
30g
Total carbohydrates
76g
Total protein
4g
Sodium
389mg
Cholesterol
79mg
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