Description
This Cake Mix Cookie Cake is a quick and easy dessert that combines the simplicity of cake mix with the deliciousness of a cookie. With melted butter, eggs, and vanilla extract mixed into a thick dough, studded with chocolate chips, and optionally decorated with sprinkles and frosting, this cookie cake is perfect for parties or any sweet craving. Baked in just 25 minutes and ready to decorate, it offers a delightful treat with minimal effort.
Ingredients
Scale
Cookie Cake Base
- 1 box yellow cake mix
- 2 large eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chocolate chips
- 1/4 cup sprinkles (optional)
Decoration (Optional)
- 1/2 cup frosting (optional, for decorating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Ingredients: In a large bowl, combine the yellow cake mix, melted butter, eggs, and vanilla extract. Stir until a thick dough forms, ensuring all ingredients are well incorporated.
- Add Mix-ins: Gently fold in the chocolate chips and sprinkles if you are using them, distributing evenly throughout the dough.
- Prepare for Baking: Press the dough evenly into the prepared cake pan, spreading it out flat with your hands or a spatula to create an even layer.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter. The edges should be golden brown.
- Cool: Allow the cookie cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely.
- Decorate and Serve: Once fully cooled, decorate the edges with frosting and additional sprinkles if desired. Slice into wedges and serve.
Notes
- Using parchment paper makes removing the cookie cake easier and provides a cleaner edge.
- For a different flavor, you can substitute chocolate chips with other mix-ins such as white chocolate chips, nuts, or dried fruits.
- If frosting, use a thick frosting like buttercream for easier decorating.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can also double the recipe for a larger pan, adjusting baking time accordingly.
