Chocolate Chip Cookie Cake – YUM! I use the recipe on the back of Nestle Chocolate Chips when I make from scratch. But lately I’ve been using the Betty Crocker Chocolate Chip cookie mix in a bag. So your tips today are based on the Betty Crocker mix in a bag.
BIG cookie cake – like the ones you see in the grocery store: Use a pizza pan (I have old pizza pans for use with deep dish pizza. You’ll need that one inch thickness for the cake since it rises.) and spray it with Pam. For one pan, use 2 pouches of mix, 2 sticks of butter and 4 eggs. Mix fully. Spread the entire amount into one pan. Bake for 23 minutes in a 350 degree oven. Cool completely in the pan. Frost as you desire. If you are feeding a classroom of children, double this recipe (and use two pans). Use a pizza cutter to cut. Each pan yields about 16 good size servings. You could eek out 20 if you have a small class (and don’t feed the teachers!).
For a large rectangular cake, use a rectangular cookie sheet (again, with at least a one inch lip for the cake to rise). Same recipe as above, but bake for 20 minutes at 350 degrees. You could make this a double decker, but be careful!
For a round double decker cake : Use two round pans (9 inch) or two square pans (9 inch) with the same recipe above (2 pouches of mix, 2 sticks butter and 4 eggs. Split the batter between the two pans). Cook both pans in the same oven for 16 minutes at 350 degrees. (for ONE cake, half the recipe, but the same time)
For single serving specialty pans. I have a six up heart pan. I make single serving cookie cakes in them. Spray with Pam. And I cheat, I use prepackaged dough from the grocery store. Cook at 350 degrees. Fill them 1/4 full cook for 11 minutes. 1/2 full cook for 16 minutes.
Frosting. I am not a fan of frosting – can you believe it? Everyone else in my family loves frosting, so I do frost. But with the single serving heart cakes as well as the round (or square) smaller cake sometimes I ice it. Simply use confectionery sugar and wisk in either water or milk to make a thick glaze. Glaze to your hearts delight – yum.
Hi, got to you site by accident. I do hope you were blessed at the cove.
I was reading recipes and wondered about the heart cake (small ) You mentioned using dough, do you mean the refrigerator cookie dough? If so, how do you know how much to put in pan, do you just scoop a blob in or what.
tx,fayeson
Fayeson,
Great to hear from you! For the heart cookies I use 1.5 cookie squares (Lowes sell them in squares – one square for a regular cookie). If you are using the roll of dough bought at the store, I usually fill the little heart up about 1/2 of the way – it’ll rise. If you are using dough that you made, same thing, fill to 1/2 full. Check every one in a while since your tin is probably a different size and all ovens are a different temperature. And make sure you press the dough down to fill the heart – don’t leave it in a blob in the center.
Does that help?? Yes, I enjoyed the Cove tremendously!! Heidi
I will be trying this for my son’s birthday party this weekend. Thank you for posting the directions for turning a cookie mix pouch into a cookie cake. I knew it was possible!!
Grace,
I’m glad you stopped by: this cookie cake recipe is a keeper and I do hope it works for you!!!