Funfetti Cookie Cake

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.

Course Dessert

Cuisine American

Keyword Funfetti Cookie Cake, Sprinkle Cookie Cake

Prep Time 20

Cook Time 30

Cooling 1

Total Time 1 50

Servings slices

Calories 484kcal

Author Fiona Dowling

Equipment

9-inch springform pan or 9-inch pie plate

Ingredients

Cookie Cake

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

Vanilla Frosting

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
sprinkles

Instructions

Cookie Cake

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.

Frosting

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.

Notes

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.

Nutrition