Meet your new favorite dessert: a thick, chewy, colorful chocolate chip cookie the size of a cake. Need we say more? Skip the hassle of hand rolling individual cookies and bake a giant one instead! We stuffed and decorated this cookie cake with rainbow sprinkles and our Rainbow Sprinkles Pretzels for a pop of color and delicious flavor. Not only is this cake super easy to make, it comes out of the oven (almost) too pretty to eat.
You’ll notice this recipe is made with only brown sugar instead of white sugar. The brown sugar gives it the softest texture, with a hint of molasses flavor. We really wanted the chewiest of the chewy here. You won’t be able to resist this cake, it’s that good. Just try not to eat the entire cake in one sitting.
Recipe adapted from Sally's Baking Addiction
Rainbow Chocolate Chip Cookie Cake Recipe Ingredients
-¾ cup unsalted butter, softened to room temperature
-1 cup packed light or dark brown sugar
-1 large egg + 1 egg yolk
-2 teaspoons vanilla extract
-2 cups all-purpose flour
-2 teaspoons cornstarch
-1 teaspoon baking soda
-½ teaspoon salt
-1 and ½ cup semi-sweet chocolate chips
-Fatty Sundays Rainbow Sprinkles Pretzels, broken into pieces
Rainbow Chocolate Chip Cookie Cake Recipe Directions
-Preheat oven to 350°F. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
-In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
-In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and ¼ cups chocolate chips and a handful of rainbow sprinkles, and mix for about 5 seconds until evenly dispersed.
-Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown. Use a toothpick to test for doneness. Remove from the oven and while still hot, decorate the cookie cake with remaining ¼ cup chocolate chips, rainbow sprinkles, and Fatty Sundays Rainbow Sprinkles broken pretzel pieces. Set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish.
You really can’t go wrong with this recipe. Every bite is bursting with chocolate-y goodness that just simply melts in your mouth. Everyone will love it!
Move over, birthday cake and individual cookies. It’s time to change up the way you celebrate a birthday, or any #fattysundays! What are you waiting for? Get baking this gourmet cookie cake, and make sure to have a glass of milk or scoop of vanilla ice cream ready! Enjoy!