Homemade Cookie Cake

Recipe View 4 mins In a large bowl, cream together the brown sugar, softened unsalted butter, and granulated sugar using an electric mixer until the mixture is light and fluffy (3-4 minutes). Blend in the egg and 2 teaspoons of vanilla extract until smooth.

Recipe View 30 mins With the mixer on low speed, gradually add the flour, baking soda, and salt, mixing until just combined. Gently fold in the chocolate chips. The batter will be thick. Cover and chill in the refrigerator for at least 30 minutes, or up to overnight.

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch round cake pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.

Recipe View 20 mins Spread the chilled cookie dough evenly into the prepared cake pan.

Recipe View 30 mins Bake in the preheated oven until the edges are golden brown and the center is set (approximately 20 minutes). Let the cookie cake cool slightly in the pan before transferring it to a wire rack to cool completely (about 30 minutes).

Recipe View 5 mins For the buttercream frosting, beat the shortening and softened butter together in a bowl until smooth using an electric mixer. Gradually beat in 3 cups of the confectioners' sugar until smooth and creamy.

Recipe View 3 mins Mix in the water and remaining 1 teaspoon vanilla extract. Slowly add the remaining confectioners' sugar, mixing until the buttercream reaches a smooth and spreadable consistency. Add more water, a teaspoon at a time, if needed to achieve desired consistency.

Recipe View 5 mins Once the cookie cake is completely cool, generously spread or pipe the buttercream frosting over the top. Get creative with your decorating!