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patriotic cookie 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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Keyword: 4th of July Cookie Cake
Servings: 16
Calories: 444kcal
Author: Lois

Equipment

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 eggs
  • 2 cups semi-sweet chocolate chips
  • ½ cup red and 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.

Notes

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.
 

Nutrition

Serving: 1g | Calories: 444kcal | Carbohydrates: 57g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 323mg | Potassium: 173mg | Fiber: 2g | Sugar: 39g | Vitamin A: 419IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 3mg