Funfetti Cookie Cake
This funfetti cookie cake is a chewy and buttery giant cookie loaded with white chocolate chips, sprinkles, and topped with a vanilla buttercream. The perfect way to celebrate just about anything!
Ingredients
Cookie Cake
- 10 tablespoon butter room temp
- ⅔ cup (134 g) granulated sugar
- ⅓ cup (73.33 g) brown sugar
- 1 large egg room temp
- 1 large egg yolk room temp
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) cake batter extract can sub with almond or more vanilla
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon cornstarch
- 1½ cups (210 g) all-purpose flour
- ¾ cup (135 g) white chocolate chips
- ½ cup (80 g) rainbow jimmie sprinkles
Vanilla Buttercream (optional)
- ½ cup (113.5 g) butter room temp
- 1½ cups (180 g) powdered sugar
- 2 tablespoon milk or cream
- 1 tsp (1 teaspoon) vanilla extract
- sprinkle of salt
Instructions
- Preheat oven to 350 F. Spray a 9" spring form pan or pie plate with cooking spray. Set aside.
To make the cookie cake
- In a bowl, whisk together the cornstarch, flour, baking powder, baking soda, and salt. Set aside.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- Add egg, yolk, vanilla and cake batter extract and mix on low until smooth, about 30 seconds.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in white chocolate chips and sprinkles.
- Spread cookie dough evenly into baking pan.
- Bake for 25-30 minutes or until very lightly browned on top. I like to cover mine with tinfoil at about 15 minutes to keep the top from over browning. You want the cookie cake to be extra soft in the center, so be careful not to over bake. Allow the cookie cake to cool completely before frosting and cutting.
To make the buttercream
- In a large mixing bowl, beat the butter until light and creamy. Add powdered sugar, milk, vanilla and a sprinkle of salt. Beat on high for 2-3 minutes. Pipe the buttercream using a piping tip or you can even just cut a small corner on a ziplock bag and do little dots. Sprinkle with extra jimmie sprinkles.
Notes
Jimmie sprinkles are the best for baking because the colors won't bleed.
The center of the cookie will sink slightly after cooling, but that is totally normal.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 435kcalCarbohydrates: 57gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 79mgSodium: 315mgPotassium: 71mgFiber: 0.4gSugar: 45gVitamin A: 574IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!