This funfetti cookie cake is a big, chewy cookie that’s filled with white chocolate chips and tons of sprinkles. Decorated with vanilla frosting – this funfetti cookie cake is the perfect dessert for anyone who loves sprinkles.
One Big, Chewy Funfetti Cookie Cake
I love this funfetti cookie cake because of its delicious buttery vanilla flavor, extremely chewy texture, and sweet white chocolate chips. The addition of sprinkles and vanilla frosting makes it perfect for birthdays and celebrations. Better yet, the recipe is much simpler than making a classic funfetti layer cake. It’s also perfect if you’re more team cookie than team cake.
It’s sweet, buttery and extra chewy.
Making the cookie cake is really the same as most cookie recipes. You’ll beat together the butter, granulated sugar and brown sugar. Then mix in the egg, additional egg yolk and vanilla extract. The dry ingredients get mixed in, and last but not least, you’ll stir in the sprinkles and white chocolate chips.
The cookie cake is baked either in a 9-inch springform pan or a 9-inch pie plate. I typically use the springform pan because I find the cookie cake bakes flatter instead of having a lip around the edges. But either will work well.
Baking Tips & Tricks
- Measure the flour carefully – always whisk first, then scoop into a dry measuring cup and level off the top. For the best results, use a scale and measure in grams. Inaccurate measuring of the flour can lead to a dry cookie cake.
- For this recipe we’re using 1 large egg plus 1 additional egg yolk. You’ll discard the egg white of the second egg. Do not use 2 full eggs. The extra egg yolk adds tenderness and chewiness to the cookie cake.
- For your sprinkles, I recommend using jimmies (the cylindrical sprinkles) as opposed to nonpareils (the little round balls – AKA 100s of 1000s). Jimmies are less likely to blead color throughout the battter.
- Bake times vary depending on what type of pan you’re using, your oven and how gooey you like your cookie cake. It will typically bake for about 30-35 minutes or until the top looks set and an inserted toothpick comes out without anything gooey attached to it.
- The cookie cake should be fully cooled before decorating with frosting, otherwise the frosting will melt.
Soft and chewy – this funfetti cookie cake has the perfect buttery flavor with tons of white chocolate chips and sprinkles. It’s the perfect easy sprinkle recipe for birthdays and celebrations. And if you love sprinkles, then be sure to try:
Funfetti Cookie Cake
- 9-inch springform pan or 9-inch pie plate
- 1 ¾ cup all-purpose flour (219 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter (168 grams) softened but not starting to melt
- ¾ cup granulated sugar (150 grams)
- ¼ cup brown sugar (50 grams)
- 1 large egg
- 1 large egg yolk
- ¾ cup white chocolate chips (135 grams) or your favorite variety
- ¼ cup sprinkles
- ⅓ cup unsalted butter (75 grams) softened but not starting to melt
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1-2 cups powdered sugar (110-220 grams) sifted
- 1-2 tablespoons whipping cream or milk
- food coloring optional
- Preheat the oven to 350F (180C). Lightly grease the pan on the bottom and sides. If using a springform pan, you may want to wrap the outside in aluminum foil in case the the seal isn't tight.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, beat together the butter, granulated sugar and brown sugar until fluffy.
- Beat the egg, egg yolk and vanilla into the butter mixture until combined.
- Turn the mixer off and scrape down the sides and bottom of the bowl. With the mixer on a low speed, slowly beat in flour mixture into the butter mixture until combined.
- Turn off the mixer and stir in the chocolate chips and sprinkles.
- Spoon the batter into the prepared pan and smooth into an even layer. The dough is sticky, so it can be helpful to use a piece of wax paper to press the dough down. (Just remove the wax paper before cooking)
- Bake in the middle of the oven for 30-35 minutes or until the top looks set and an inserted toothpick comes out without any doughy batter - a few cookie crumbs are OK.
- Ensure the cookie cake is fully cooled. In a large bowl beat the butter until soft.
- Turn off the mixer and add in 1 cup powdered sugar, the salt and vanilla. Slowly start to beat together, starting with the mixer on a low speed.
- Beat in the rest of the powdered sugar about ½ cup at a time alternating with 1 tablespoon of whipping cream until the desired sweetness and thickness is reached.
- Optionally, beat in a few drops of food coloring.
- Transfer the frosting to a piping bag and pipe rosettes around the edges of the fully cooled cookie cake.
- Room Temperature Ingredients: For best results, the butter, egg and egg yolk should all be at room temperature before getting started.
- Make Ahead Tips: I typically make the cookie the day before I plan to serve, let it cool fully, and store covered at room temperature overnight. Then I'll make the frosting and decorate the day I plan to serve.
- Storage: With any baking, fresh is always better. Store frosted cookie cake covered at room temperature for up to 24 hours, or in the fridge for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming the cookie cake is sliced into 10 equal pieces.