Holiday Chip Cookie Cake

  • Preparation time:
  • 30 min
  • Total time:
  • 1 hour 15 min
  • Plus time:
  • 1 hour cooling time
  • Makes:
  • 1 6-layer cooking cake
Holiday Chip Cookie Cake

( 30 ratings )

Holiday Chip Cookie Cake

Forgo a traditional cake in favour of this festive cookie cake!

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter , at room temperature
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup holiday chips , or chocolate chip

White Chocolate Icing

  • 1 cup white chocolate chips
  • 1 cup unsalted butter , at room temperature
  • 3 cups icing sugar

Directions

  • Preheat oven to 350F. Line 2 baking sheets with parchment paper. Draw a 6-in. circle on each piece of parchment, then flip sheets over.
  • Stir flour with baking powder and salt in a medium bowl.
  • Beat butter with sugar, using an electric mixer on medium-high, in a large bowl until fluffy, 2 to 3 min. Beat in eggs and vanilla. Gradually beat in flour mixture until combined. Stir in holiday chips.
  • Scoop 1/2 cup batter onto each circle. Using a spatula, spread batter to the edge of the circle, keeping the top as smooth as possible. Cookies will spread slightly as they bake.
  • Bake in centre of oven until just golden around the edges, 10 to 12 min. Transfer to a rack to cool on baking sheet for 10 min. Remove cookies to a rack to cool completely, about 1 hour. Repeat with remaining dough.
  • Melt 1/2 cup of the white chocolate in a medium bowl in a microwave, 1 min. Remove and stir in remaining chocolate until smooth, 2 to 3 min. Beat in butter. Gradually beat in icing sugar until stiff peaks form.
  • Scoop about 1 tbsp icing onto the middle of a cake stand. Place 1 cookie on cake stand (the icing will help it stay in place). Spread cookie with 2/3 cup icing, right to the edge. Top with another cookie layer, then another 2/3 cup icing. Repeat with remaining cookies and icing. Sprinkle with extra holiday chips, if desired.

Originally published in the Today’s Parent November 2015 issue. Photo: Tony Lanz.

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