The ultimate giant 4th of July Cookie Cake decorated red, white and blue makes the perfect patriotic 4th of July food to serve all summer long.
Let's start a new tradition this year and bake something easy that will "wow" your guests. Put the cookie trays away and let me show you how easy this extra large cookie is to bake!
This is my favorite chocolate chip cookie recipe. It's also pretty similar to my chocolate chip skillet cookie recipe only this time I'm using a springform cake pan which helps give it more of a cake-like texture.
It's the perfect 4th of July Cookie Cake and is one of my July 4th Menu Ideas. I love the vibrant colors of the red and blue candy pieces against the white buttercream frosting, don't you?
Looking for MORE July 4th Desserts? Try my 4th of July Cupcakes with FREE cupcake toppers and wrappers. My Red Velvet 4th of July Cake is decorated with homemade cream cheese frosting, strawberries and blueberries and is also a great addition to the summer holiday.
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Butter
- Sugar - you'll need both light brown sugar and granulate sugar for this recipe.
- Eggs
- Pure Vanilla Extract
- Baking Soda
- Salt
- All-Purpose Flour
- Semi-Sweet Chocolate Chips
- Red and Blue Candy M&Ms
- Buttercream Frosting - a combination of butter, powdered sugar, vanilla extract and heavy cream; recipe below!
- Red and Blue Sprinkles
Baking Tip: To bring eggs to room temperature quickly, place the eggs in a bowl of warm water for about five minutes.
Step-by-Step Directions
Step 1: Prepare the Cookie Dough
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Stir in the chocolate chips.
Step 2: Add the Dough to the Springform Pan
- Cut a piece of parchment paper to fit in the bottom of the springform pan.
- Press the dough into the skillet using either a rubber spatula or wooden spoon.
Step 3: Baking Instructions
- Bake in a 350 degree preheated oven for about 10 minutes.
- Remove the pan from the oven and add ½ cup to ¾ cups of mini M&M candy pieces.
- Press them gently into the top of the pre-baked cake being careful not to fully submerge them in under the cookie dough. You want to see the candy pieces.
Step 4 | Cooling Instructions
- Then return the cake to the oven to bake for another 15 to 20 minutes or until the edges are crisp and the cookie is golden and cooked through.
- Remove from oven and allow it to cool completely.
- Allow the 4th of July cookie cake to cool completely before removing it from the springform pan.
How to Decorate Cookie Cake
- To decorate this cookie in all its patriotic glory, I needed to add some white to complete my red, white and blue theme. I decided to pipe a border around the cookie with a buttercream frosting.
- I used a disposable piping bag with a star tip. Then sprinkled red and blue sprinkles on top and the cake was done!
- This recipe makes enough frosting to pipe a border around the perimeter of the cookie cake with a little extra to add some additional decorations if desired.
Tips for Baking Giant Cookies
- Room Temperature Eggs - set the eggs out about an hour before you start baking. They blend into the butter and sugar mixture much better when they're not cold.
- Choose the Right Pan - I like using a cheesecake or springform pan because it helps to release the cake easily. If you choose a traditional cake pan, make sure you spray it well with non-stick baking spray or consider lining the pan with parchment paper.
- Let it Cool Completely before Decorating - if you add the buttercream frosting too soon, it will melt on top of the cake making a huge mess. So be patient and wait. Also, if you remove the cake too soon from the pan it might break.
Tried this recipe? Let me know in the comments and don't forget to rate it!
FREQUENTLY ASKED RECIPE QUESTION
Stick a toothpick or cake tester into the center of the cake after it's baked according to the directions. If either one comes out clean, with no batter, the cake is cooked. However, if there is some batter attached, continue baking for an additional 5 minutes and test again. You can also gently tap your finger on the top of the cake and it should feel firm and a little springy at the same time, it's done.
Ready for more great recipes?
- Flag Fruit Sugar Cookie Pizza - I love this recipe!
- Patriotic Cake Pops
- Chocolate Chip Bar Cookies from a Cake Mix
- Patriotic Poke Cake
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4th of July Cookie Cake
4th of July Cookie Cake - the ultimate giant chocolate chip cookie baked into a cake and decorated red, white and blue makes the perfect patriotic dessert to serve all summer long!
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter; softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- ½ cup mini red, blue candy pieces
For the Buttercream Frosting:
- 4 tablespoons butter; softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 2 teaspoons half and half
To Decorate the Cake:
- Red and blue sprinkles
Instructions
For the Cake:
- Combine flour, baking soda and salt in small bowl and set aside.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in the chocolate chips.
- Press the dough into the bottom of a 9 inch springform pan that's been lined with a piece of parchment paper cut into a circle to fit the bottom of the pan.
- Bake in a 350 degree preheated oven for 10 minutes. Remove from oven and gently press the ½ cup of red and blue candy pieces into the surface of the cookie cake being careful not to completely submerge the candy pieces.
- Return the cake to the oven and continue to bake for an additional 18 minutes or until the edges are crisp and the cookie is golden and cooked through.
- Remove from oven and let cool completely before decorating.
For the Buttercream Frosting:
- Beat the butter until light and fluffy.
- Add the powdered sugar, vanilla, half and half. Beat until smooth adding more half and half if needed.
- Add the frosting into a decorating bag fitted with a star tip.
- Pipe the frosting around the edges of the cake.
- Decorate with red and blue sprinkles.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 405Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 335mgCarbohydrates: 59gFiber: 2gSugar: 39gProtein: 4g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Donna @ Modern on Monticello says
I just know this is delicious! I am planning a roundup post of 4th of July recipes from the weekly parties and would love to feature this one - and any other one you would like to include. Thanks for sharing all your yummy recipes every week. #HomeMattersParty