Birthday Cookie Cake made with a buttery chocolate chip cookies dough topped with buttercream, M&M candies & festive sprinkles!

This birthday cookie is a perfectly sweet, soft and delicious treat to surprise your family or friends with. A cookie cake is a fantastic alternative dessert that tastes incredible and is easy to serve too!

M&M Birthday Cookie Cake

A cookie cake is a great dessert to bring to your next family or friend birthday celebration. I love making this unique treat because it is just a bit simpler than individual cookies or a standard cake. There is no scooping or rolling required and you can still enjoy the fun of slicing a cake!

The M&M’s in the cookie dough provide a wonderful and sweet crunch throughout the cake. You can also have fun with the candy colors and create a special color theme for the birthday party of even make them for a holiday event. Have fun with this cookie cake and see for yourself how amazing it tastes!

WHY YOU’LL LOVE THIS COOKIE CAKE RECIPE

1. It is EASY. No fussing with cake layers! The ease in which you can make this birthday cookie cake is amazing. Most of the ingredients are probably in your kitchen too, making it a simple recipe to whip up!
2. Adapt to suit your tastes. For the delicious candy addition, use milk, dark or even peanut butter M&M’s. You can also use white, milk or dark chocolate chips depending on your preference.
3. No chilling is required. Patience while waiting for dessert to be ready can be difficult, but this recipe does not require any chilling of the dough. You can mix and bake in a matter of minutes!

Homemade Birthday Cookie Cake Ingredients

Butter: You will need 12 tbsp of butter, softened, to create a wonderfully rich tasting cookie base.

Brown sugar: Adding in 1 cup of brown sugar will give this cookie cake a nice depth of flavor.

Sugar: Use ¼ cup of sugar to make this cookie perfectly sweet and chewy.

Egg: Add in 1 whole egg + 1 egg yolk to help bind the ingredients together well.

Vanilla extract: Using 2 tsp of vanilla extract will help enhance all the amazing flavors in this dough.

Flour: For the structural base of this cookie dough, use 1 ¾ cup of flour.

Cornstarch: Use 1 tsp of cornstarch to make the perfect cookie cake texture.

Baking soda: You will need 1 tsp of baking soda to help the dough to rise as it bakes.

Chocolate chips: Adding in ½ cup of chocolate chips, milk, dark or white, will give this cookie cake even more amazing flavor.

M&M candy: To give this treat more great taste and a pop of color, use ½ cup of M&M candies in the dough.

Frosting

Butter: For a lovely rich cake frosting, use ½ cup of butter, softened.

Powdered sugar: Add in 2 cups of powdered sugar to make the frosting perfectly sweet.

Vanilla extract: You need 1 tsp of vanilla extract to flavor the frosting nicely.

Sprinkles: Use your choice of festive sprinkles to give this cookie cake a beautiful and fun appearance!

How to make Birthday Cookie Cake

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Birthday Cookie Cake Recipe

Birthday Cookie Cake that's a delightful dessert for your birthday! Soft, chewy birthday chocolate chip M&M cookie cake topped with buttercream frosting & sprinkles!

Course Cookies, Dessert

Cuisine American

Keyword Birthday Cookie Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 591kcal

Author Jessica & Nellie

Ingredients

• 12 TBSP butter softened
• 1 cup brown sugar
• ¼ cup sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 ¾ cup flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ cup chocolate chips
• ½ cup M&M candies

Frosting

• ½ cup butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• festive sprinkles

Instructions

• Prep: Start by preheating the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and set aside.
• Batter: Next, in a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
• Proceed to stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.
• Bake: Spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top. Bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.
• Frosting: Prepare the icing by combining the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.
• Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve and enjoy!

Notes

Store leftovers in an airtight container on the countertop.

Cookie cake can be frozen in an airtight container for up to 2 months. 

Nutrition

Calories: 591kcal | Carbohydrates: 81g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 318mg | Potassium: 70mg | Fiber: 1g | Sugar: 62g | Vitamin A: 797IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

How long are cookie cakes good for?

This cookie cake can be kept stored in an airtight container for up to 3-5 days. To keep the cookie nice and chewy I recommend keeping it stored in the fridge.

Can I freeze this frosted cookie cake?

Yes, you can freeze this cookie cake. It will last up to 3 months if store properly. To freeze, place your frosted cookie cake onto a baking sheet and freeze for about 2 hours until the frosting is solid. Then transfer to an airtight container and it should last up to 3 months.

WHAT TYPE OF VANILLA EXTRACT SHOULD I USE?

A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!

Birthday Cookie Cake an incredible and delectable treat for your special celebration. Make birthday sugar cookies easily thanks to the basic kitchen ingredients that this recipe calls for.

The post BIRTHDAY COOKIE CAKE appeared first on Family Cookie Recipes.

Halloween Cookie Cake is a delightful dessert topped with festive candies & colors! Soft, chewy chocolate chip M&M cookie cake decorated with candy eyeballs for a perfect Halloween treat!

The rich flavors and easy preparation make this Halloween Cookie a go-to recipe when craving something festive and fun! From trick-or-treaters to Halloween-themed parties, this festive dessert brings seasonal cheer, satisfying both the sweet tooth and the holiday spirit.

Halloween Cookie Cake: A Festive Treat for Your Fall Celebrations

Halloween is a time for fun treats and festive flavors, and nothing captures that spirit quite like a Halloween Cookie Cake. This delicious dessert combines the rich taste of cookie dough with the celebration of candy, making it a perfect addition to any Halloween gathering. 

With its combination of rich flavors, appealing texture, and festive presentation, this Halloween Cookie Cake stands out as a beloved treat. It is perfect for gatherings, parties, and festive celebrations.

Why you’ll love this Halloween Cookie Cake

• Rich Ingredients: The use of brown sugar and butter creates a deep, satisfying flavor. Each bite offers a perfect balance of sweetness and texture.
• Festive Appearance: Topping the cookie cake with Halloween M&M candies and colorful sprinkles makes it visually appealing. This festive decoration enhances any Halloween celebration.
• Easy Preparation: The straightforward recipe makes preparation a breeze. Even those new to baking can achieve impressive results.

Ingredients for Halloween Cookie Cake

Butter: For a rich tasting cookie, use 12 TBSP of butter, softened, in this recipe.

Brown sugar: Adding 1 cup of brown sugar gives the cookie a wonderful depth of flavor.

Sugar: You need ¼ cup of sugar for added sweetness and to help make the cookie soft and chewy.

Egg: Bind the ingredients by adding 1 egg to the dough.

Egg yolk: You also need 1 egg yolk only to make the cookie cake slightly dense, but tender too.

Vanilla extract: Enhance the incredible flavors in this treat by using 2 tsp of vanilla extract.

Flour: for the structural base of this dough, you need 1 ¾ cup of flour.

Cornstarch: Make this dough super soft by adding 1 tsp of cornstarch.

Baking soda: Help the dough rise as it bakes with 1 tsp of baking soda.

Chocolate chips: You will need ½ cup of chocolate chips to incorporate into the cookie dough.

M&M candies: As well as ½ cup of Halloween M&M candies to decorate the top of the cookie cake with.

Frosting

Butter: Use ½ cup of butter, softened, for a rich and flavorful topping.

Powder sugar: Add 2 cups of powdered sugar to make the frosting perfectly sweet.

Vanilla extract: Bring out the flavors in this frosting by adding 1 tsp of vanilla extract.

Food coloring & festive sprinkles: You need purple and orange food coloring, as well as some festive Halloween sprinkles.

How to make a Festive Halloween Cookie Cake

Prep

Start by preheating the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and then set aside.

Batter 

Next, in a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.

Stir in the flour, cornstarch, and baking soda; mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.

Bake 

Proceed to spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top.

Place the pan in the preheated oven and bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.

Frosting 

Prepare the icing by combining the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.

Then divide the frosting between 3 bowls, continue to add purple and orange color to two bowls, leaving the remaining bowl white. Transfer the frostings to individual piping bags, pipe the frosting around the edges of the cake, and top with sprinkles.

Slice into wedges, serve and enjoy!

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Halloween Cookie Cake

Halloween Cookie Cake that's a fun holiday dessert topped with festive candies & colors! Soft, chewy chocolate chip M&M cookie cake decorated with candy eyeballs for a perfect Halloween treat!

Course Cookie Pizza, Cookies, Dessert

Cuisine American

Keyword Halloween Cookie Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 slices

Calories 591kcal

Author Jessica & Nellie

Ingredients

• 12 TBSP butter softened
• 1 cup brown sugar
• ¼ cup sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 ¾ cup flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ cup chocolate chips
• ½ cup Halloween M&M candies

Frosting

• ½ cup butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• food coloring & festive sprinkles

Instructions

• Prep: Preheat the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and set aside.
• Batter: In a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. Add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
• Stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.
• Bake: Spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top. Bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.
• Frosting: Combine the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.
• Divide frosting between 3 bowls, then add purple and orange color to two bowls. Leave the remaining bowl white. Transfer frostings to individual piping bags. Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve and enjoy!

Notes

Store leftovers in an airtight container on the countertop and it will last 2-3 days. 

Cookie cake can be frozen in an airtight container for up to 2 months.

Nutrition

Calories: 591kcal | Carbohydrates: 81g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 318mg | Potassium: 70mg | Fiber: 1g | Sugar: 62g | Vitamin A: 797IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

How long is leftover cookie cake good for?

Store leftovers in an airtight container on the countertop and the treat will last 2-3 days.

Cookie cake can also be frozen in an airtight container and will be good for up to 2 months. Thaw at room temperature before adding the frosting and sprinkles.

What substitutions can be made for butter in this recipe?

Margarine or vegan butter can serve as effective replacements for butter in the recipe. For a dairy-free option, consider using coconut oil or applesauce, though these may slightly alter the flavor and texture.

Is there an alternative to using brown sugar for creating depth of flavor?

Coconut sugar or a mix of white sugar and molasses can replicate the depth of flavor provided by brown sugar. Maple syrup or honey may also introduce a distinct sweetness, but will require adjustments in liquid ingredients.

How can the moisture and chewiness of the cookie be maintained without using sugar?

Using alternative sweeteners like agave syrup or erythritol can still provide moisture. Adding a bit more butter or using applesauce can also help maintain the desired chewiness.

Can flaxseed or chia seed be used as a binder instead of eggs?

Yes, both flaxseed meal and chia seeds can act as effective egg replacements. Mixing 1 tablespoon of either seed with 2.5 tablespoons of water creates a gel-like substance that serves as a binder.

Are there gluten-free alternatives for all-purpose flour in making a Halloween cookie cake?

Almond flour, coconut flour, or a gluten-free all-purpose flour blend can replace traditional flour. It is important to note that adjustments in moisture may be necessary when switching to these alternatives.

Try more of our festive Halloween treat recipes here:

• HALLOWEEN CAKE MIX SPRINKLE COOKIES
• HALLOWEEN SUGAR COOKIE BARS
• HALLOWEEN BROWNIE COOKIES
• EASY HALLOWEEN SNACK MIX
• M&M HALLOWEEN COOKIES
• HALLOWEEN COBWEB COOKIES
• HALLOWEEN FUNFETTI COOKIES
• HALLOWEEN SKELETON COOKIES
• HALLOWEEN CAT COOKIES
• MONSTER STUFFED S’MORES COOKIES
• HALLOWEEN SPRINKLE COOKIES
• HALLOWEEN NO-BAKE CHEWY CARAMEL COOKIES
• HALLOWEEN PEANUT BUTTER COOKIE PIZZA
• BAKED MONSTER HALLOWEEN DONUTS

Halloween Cookie Cake is made easily with simple ingredients, to create a wonderfully soft, delicious treat. This chocolate chip M&M cookie cake is great for Halloween-themed parties and festive gatherings, it is sure to bring a smile to everyone’s face.

The post HALLOWEEN COOKIE CAKE appeared first on Family Cookie Recipes.

​​Nutella Cookie Cake is a classic stuffed cookie made with Nutella & baked into a cake that’s perfect for any celebration! This stuffed cookie pie is rich, buttery & bursting with lovely Nutella flavor!

Making this easy cookie cake recipe with Nutella is a straightforward process. The rich combination of butter, sugar, and hazelnut chocolate creates a delightful dessert.

Nutella Cookie Pie: A Delectable Dessert

Our recipe for this Nutella Cookie Cake combines rich flavors and a satisfying texture, making it a perfect treat for any occasion. The secret to its irresistible taste lies in the perfect balance of ingredients, including salted butter, brown sugar, and a generous amount of Nutella that infuses the cake with creamy goodness.

This dessert is not only about flavor but also simplicity in preparation. By following basic steps, anyone can create a stunning and delicious treat that is sure to impress family and friends. This cookie cake offers a simple way to enjoy Nutella in a warm, indulgent treat!

Why you’ll love this Nutella Stuffed Cookie Pie Recipe

• Amazing taste & texture: This cookie cake combines rich flavors and a soft, chewy texture. The balance of Nutella and chocolate chips creates an indulgent experience.
• Easy to make: Cookie cakes are easy to make and require only a few ingredients. You don’t need any special equipment or skills to make them, and they come together quickly.
• Perfect for sharing: This cookie cake is a crowd-pleaser and is perfect for sharing with friends and family. They are great for bake sales, potlucks, and parties. Just mix the dough, shape, bake, and slice!

Ingredients for Chocolate Chip Nutella Cookie Cake

Butter: You will need 1 cup of salted butter to give the cookie base a nice rich taste.

Brown sugar: Adding 1 cup of light brown sugar adds a lovely depth of flavor to the cookie dough.

Sugar: Make the cookie cake soft and sweet by using ½ cup of white granulated sugar.

Eggs: Bind the ingredients together well by adding 3 large eggs to the dough.

Vanilla extract: Enhance all the incredible flavors with 1 teaspoon of vanilla extract. 

Baking powder: Use 1 teaspoon of baking powder to help the cookie cake rise properly as it bakes.

Baking soda: You need ½ teaspoon of baking soda to make the cake a fluffy texture.

Flour: Use 3 cups of all-purpose flour for the structural base of this cookie dough.

Chocolate chips: Add 1 ½ cups of semi-sweet chocolate chips for chocolatey goodness in every bite.

Nutella: Spread 2 cups of Nutella for the amazing filling in this cookie cake.  

How to make Nutella Cookie Cake

Prep

Start by preheating your oven to 350°F. Then spray a 9″ springform pan with nonstick spray and set aside.

Dough

Next use an electric hand mixer to cream the butter and sugar together for 3 minutes, until smooth and creamy. 

Then add in the eggs and vanilla extract to your mixing bowl. Beat these ingredients together for another 2-3 minutes, or until fluffy and light in color. 

Gently whisk in the baking soda, baking powder, and flour until just combined. 

After that fold in the chocolate chips with a large spatula, ensuring they are evenly distributed throughout the cookie dough. 

Spread about half of the cookie dough out in a 9-inch springform pan. Then spread the Nutella over the cookie dough and then top it with the remaining cookie dough. 

Bake

Place the cookie cake in the preheated oven and bake for 20 minutes, or until the top is golden brown.

Let your cookie cake cool on the counter for 30 minutes before slicing. Serve and enjoy!

Variations for Nutella Cookie Cake

Adding additional mix-ins can enhance the Nutella Cookie Cake experience. Here are some suggestions:

• Nut Mix: Incorporate ½ cup of chopped nuts like walnuts or hazelnuts for added crunch.
• Herbs and Spices: A touch of sea salt on top before baking can balance the sweetness. Also consider adding cinnamon for a warm and cozy taste.
• Salted Caramel: Drizzle ½ cup of salted caramel over the Nutella for a rich contrast.
• Stuffed Centers: Instead of just Nutella, try a combination of peanut butter and Nutella for a unique taste sensation.

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​​Nutella Chocolate Chip Cookie Cake

Nutella Chocolate Chip Cookie Cake is a classic cookie stuffed with Nutella and baked into a cake that's perfect for any celebration. This cookie cake is rich, buttery & bursting with lovely chocolate Nutella flavor!

Course Cookies, Dessert

Cuisine American

Keyword Nutella Cookie Cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 768kcal

Author Jessica & Nellie

Ingredients

• 1 cup salted butter
• 1 cup light brown sugar
• ½ cup white granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 3 cups all-purpose flour
• 1 ½ cups semi-sweet chocolate chips
• 2 cups Nutella

Instructions

• Prep: Preheat your oven to 350°F. Grease a 9" springform pan with non stick spray and set aside.
• Dough: Use an electric hand mixer to cream the butter and sugar together for 3 minutes, or until smooth and creamy.
• Add the eggs and vanilla to your mixing bowl. Beat the creamed sugar, eggs, and vanilla for another 2-3 minutes, or until fluffy and light in color.
• Gently whisk in the baking soda, baking powder, and flour until just combined.
• Fold in the chocolate chips with a large spatula, ensuring they are evenly distributed throughout the cookie dough.
• Spread about half of the cookie dough out in a 9-inch springform pan. Spread the Nutella over the cookie dough and then top it with the remaining cookie dough.
• Bake: Place the cookie cake in the preheated oven and bake for 20 minutes, or until the top is golden brown.
• Let your cookie cake cool on the counter for 30 minutes before slicing. Serve and enjoy!

Notes

Leftover cookie cake can last for about 3-5 days when stored in an airtight container at room temperature. Refrigeration can extend its lifespan to about a week, but may alter the texture slightly.

Nutrition

Calories: 768kcal | Carbohydrates: 93g | Protein: 9g | Fat: 40g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 212mg | Potassium: 443mg | Fiber: 5g | Sugar: 62g | Vitamin A: 545IU | Calcium: 113mg | Iron: 5mg

How long is this Nutella cookie cake good for?

To store your cookie cake, cover the pan with plastic wrap and keep it on the counter or in the fridge. When covered tightly, you can store this dessert for up to 3-5 days. Refrigeration can extend its lifespan to about a week, but be aware the refrigeration may alter the cake texture.

Reheat a slice of your cookie cake in the microwave for 20-40 seconds, or until warm. 

How much Nutella is typically used in a cookie filling?

For a rich and flavorful filling, 2 cups of Nutella is commonly used. This amount allows for a generous spread in the center of the cake, ensuring each bite is full of Nutella goodness.

How can I modify this recipe to use pre-made cookie dough?

To adapt the recipe for pre-made cookie dough, simply flatten the dough in a baking pan. Create an indention in the center, then spread Nutella before adding more dough on top. Bake as instructed on the dough package to achieve a delicious result.

What are some tips for creating the perfect soft and chewy cookie cake texture?

To achieve a soft and chewy texture, consider using both brown sugar and white sugar. Ensure not to overmix the batter, and slightly underbake the cake for a fudgier center. Additionally, letting it cool completely in the pan can help maintain moisture.

Tips & Tricks for making a Nutella Stuffed Cookie Pie

Here are just a few tips for ensuring your cookie cake comes out perfectly every time!

• It is important to let your cookie cake cool when it comes out of the oven. This makes it much much easier to slice without making a mess. 
• Serve this cookie cake on its own or topped with your favorite flavor of ice cream. 
• Because the Nutella is going to add so much sweetness to this dessert, I like to use light rather than dark brown sugar. 
• Switching up what kind of chocolate chips you use is an easy way to customize this recipe. Try using dark chocolate, milk chocolate, white chocolate, or peanut butter chips!

Try more unique Chocolate Chip Cookies recipes here:

• 10 CUP COOKIES
• MONSTER STUFFED S’MORES COOKIES
• ZUCCHINI CHOCOLATE CHIP COOKIES
• COPYCAT GRAND FLORIDIAN CHOCOLATE CHIP COOKIES
• OATMEAL CHOCOLATE CHIP COOKIES
• PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
• REESE’S PEANUT BUTTER PUDDING COOKIES
• CHOCOLATE CHIP RANGER COOKIES
• TOASTED PISTACHIO CHOCOLATE CHIP COOKIES
• CAST IRON SKILLET COOKIE
• OATMEAL SKILLET COOKIE
• RASPBERRY CHOCOLATE CHIP COOKIES
• EASY VEGAN CHOCOLATE CHIP COOKIES
• FIVE CHIP PEANUT BUTTER OATMEAL COOKIES
• BAKERY STYLE CHOCOLATE CHIP COOKIES
• RICE KRISPIE CHOCOLATE CHIP COOKIES

​​Nutella Chocolate Chip Cookie Cake is a traditional cookie recipe baked in a cake pan & stuffed with tasty hazelnut chocolate filling. This cookie cake is so easy to make and makes a perfect treat to share with family and friends.

The post NUTELLA COOKIE CAKE appeared first on Family Cookie Recipes.

Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!

A cookie cake is a great dessert to bring to your next fall party. I love making this unique treat because it is just a bit simpler than individual cookies or a standard cake. There is no scooping or rolling required and you can still enjoy the fun of slicing a cake!

PUMPKIN S’MORES COOKIE CAKE

This cookie cake begins with a simple pumpkin cookie recipe. Add chocolate chips, mini marshmallows, and graham crackers to make a delicious dessert that tastes like s’mores…with a bit of a pumpkin twist! Press the dough into a pie pan and add more chocolate chips, mini marshmallows, and graham crackers on top if you’d like. Bake, then slice and serve!

Ingredients in Pumpkin S’mores Cookie Cake

Butter – You’ll need 1 cup of butter (2 sticks), softened to room temperature. For best results, use real butter.

Sugars – You will need granulated sugar and brown sugar. Make sure the brown sugar is fresh and soft.

Pumpkin – You will need 1/2 cup of pumpkin to add to the cookie dough. You can use the kind from a can, or you can use a homemade pumpkin puree if you prefer.

Egg – The recipe calls for 1 large egg to bind everything together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best in these cookies. You can use a gluten-free substitute if needed.

Baking soda – This is the leavening agent in the cookies so make sure your baking soda isn’t old or expired.

Cinnamon – A teaspoon of cinnamon adds an extra burst of flavor to the cookie dough. You could swap this out with pumpkin pie spice if you want a variety of flavors.

Salt – Just a little bit of salt helps to intensify all of the other flavors in the cookie dough.

Chocolate chips – You can’t make cookies or s’mores without chocolate! You can use semi-sweet or milk chocolate chips, or you can break up pieces of Hershey bars if you want more of an authentic s’mores taste.

Marshmallows – Mini marshmallows work best, but you can cut up large marshmallows if needed.

Graham crackers – Graham crackers are an important part of s’mores and they taste great in these cookies. Break them into small pieces before adding to the dough. You can use cinnamon graham crackers if you’d like!

How to make Pumpkin S’mores Cookie Cake

Preheat the oven to 350° and line a 9 inch pie pan with parchment paper and set aside.

Add the butter, brown sugar, and sugar to a large bowl and beat using a hand mixer till it becomes fluffy (about 2-3 minutes). 

Add the pumpkin, vanilla, and egg and beat for 2-3 minutes. If you want to make the dough more orange, you can add orange food coloring at this point.  

In a separate bowl add the flour, baking soda, salt, and cinnamon and lightly stir until everything is mixed together.

Add the dry ingredients to the wet ingredients and mix just until combined.

Fold in the chocolate chips, marshmallows, and graham cracker bits with a wooden spoon.

Add the dough to the pie pan and spread out evenly. If you’d like, you can top it with extra chocolate chips, marshmallows, and graham crackers before baking. 

Bake for about 20-25 minutes. The edges should be golden brown and the marshmallows should be a nice golden brown as well. Once done, let cool for 15-20 minutes, then lift the parchment paper up to get the cookie cake out of the pan, then slice, serve, and enjoy!

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Pumpkin S’mores Cookie Cake

Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!

Course Cookies, Dessert

Cuisine American

Keyword Pumpkin S’mores Cookie Cake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 9 servings

Calories 503kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• ¾ cup brown sugar
• ¼ cup sugar
• ½ cup canned pumpkin puree
• 1 egg
• 2 tsp vanilla extract
• 2 ¼ cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup chocolate chips
• ½ cup mini marshmallows
• 6-7 graham crackers broken into small bits

Instructions

• Preheat the oven to 350° and line a 9 inch pie pan with parchment paper and set aside.
• Add the butter, brown sugar, and sugar to a large bowl and beat using a hand mixer till it becomes fluffy (about 2-3 minutes).
• Add the pumpkin, vanilla, and egg and beat for 2-3 minutes. If you want to make the dough more orange, you can add orange food coloring at this point.
• In a separate bowl add the flour, baking soda, salt, and cinnamon and lightly stir until everything is mixed together. Add the dry ingredients to the wet ingredients and mix just until combined.
• Fold in the chocolate chips, marshmallows, and graham cracker bits with a wooden spoon.
• Add the dough to the pie pan and spread out evenly. If you’d like, you can top it with extra chocolate chips, marshmallows, and graham crackers before baking.
• Bake for about 20-25 minutes. The edges should be golden brown and the marshmallows should be a nice golden brown as well. Once done, let cool for 15-20 minutes, then lift the parchment paper up to get the cookie cake out of the pan, then slice, serve, and enjoy!

Nutrition

Calories: 503kcal | Carbohydrates: 66g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 241mg | Potassium: 146mg | Fiber: 2g | Sugar: 34g | Vitamin A: 2776IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

WHY YOU’LL ABSOLUTELY LOVE THIS COOKIE CAKE RECIPE

1. It is EASY. No fussing with cake layers or scooping out separate cookies. Most of the ingredients are probably in your kitchen too, making it a simple recipe to whip up!
2. Adapt to suit your tastes. Swap out the chocolate chips with chopped Hershey bars, or add other types of candy if you’d like. Pretty much any type of candy bar is delicious. You can add white chocolate chips or leave out the graham crackers or marshmallows. Make the cookie cake however you’d like.
3. No chilling is required. Patience while waiting for dessert to be ready can be difficult, but this recipe does not require any chilling of the dough. You can mix and bake in a matter of minutes!

How to store a cookie cake?

This cookie cake can be stored in an airtight container for up to 3-5 days. To keep the cookie nice and chewy I recommend keeping it stored in the fridge.

Can I freeze a cookie cake?

Yes, you can freeze this cookie cake. It will last up to 3 months if stored properly. To freeze, place the cookie cake onto a baking sheet and freeze for about 2 hours until the frosting is solid. Then transfer to an airtight container and it should last up to 3 months.

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

More delicious pumpkin cookie recipes to try:

• CARAMEL STUFFED PUMPKIN SNICKERDOODLES
• GLAZED PUMPKIN OATMEAL COOKIES
• NO-BAKE PUMPKIN COOKIES
• WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES
• FROSTED PUMPKIN GINGER COOKIES
• ORANGE PUMPKIN COOKIES
• SPICED PUMPKIN CHOCOLATE CHIP COOKIES
• PUMPKIN GINGERSNAP COOKIES
• PUMPKIN SNICKERDOODLE COOKIE BARS
• PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
• ICED PUMPKIN COOKIES
• APPLE PUMPKIN OATMEAL COOKIES
• GLAZED PUMPKIN COOKIES

Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!

The post PUMPKIN S’MORES COOKIE CAKE appeared first on Family Cookie Recipes.

Fun, festive red, white & blue Patriotic Cookie Cake perfect for the 4th of July! Perfectly sweet, chewy M&M cookie dough baked & topped with buttercream frosting & sprinkles everyone loves!

This cookie cake is made of a layer of cookie dough to create a large, delicious treat that is then decorated with red, white, and blue candy and colorful sprinkles. These chocolate chip bars can be made in a variety of shapes and sizes, making it a versatile dessert that can be adapted to fit any celebration.

Festive 4th of July Dessert

Whether you are celebrating the Fourth of July or any other patriotic holiday, the Patriotic Cookie Cake is a delicious and festive dessert that is sure to be a hit with everyone. With its layer of cookie dough and colorful decorations, this cookie cake is a fun and unique way to show your love for your country and enjoy a sweet treat at the same time. This Cookie Cake is a delicious and visually stunning dessert that is perfect for many occasions. From hosting a party to celebrating your love for the country, this dessert is sure to be a hit!

Why You Will Love This Cookie Bar Recipe

• Easy to Make: The recipe is simple and straightforward, making it easy for anyone to prepare. Even if you are not an experienced baker, you can still create a beautiful and tasty dessert with this recipe.
• Versatile: The recipe can be customized to suit your preferences. You can use your favorite cookie dough recipe, and you can choose any red, white, and blue toppings that you like. This makes it a versatile dessert that can be adapted to any occasion.
• Crowd-Pleaser: This dessert is sure to impress your guests and satisfy their sweet tooth. It is a fun and unique dessert that will have everyone talking and asking for the recipe.

Festive Cookie Cake Ingredients

Butter: You will need 12 TBSP of butter. softened, to make the dough rich and moist.

Brown sugar: Add in 1 cup of brown sugar for a wonderful and delicious depth of flavor in the dough.

Sugar: Using ¼ cup of granulated white sugar helps make the cookie bars perfectly sweet and chewy.

Egg: For great cookie dough texture, you need 1 whole egg and 1 egg yolk only.

Vanilla extract: To help enhance the amazing flavors in this recipe, add 2 tsp of vanilla extract.

Flour: The structural base of this cookie dough is 1 ¾ cups of flour.

Cornstarch: Adding in 1 tsp of cornstarch to this cookie dough will create incredible texture.

Baking soda: Use1 tsp of baking soda to help the cookie bars rise nicely as they bake.

Chocolate chips: You will want to add in ½ cup of chocolate chips for sweet chunks of deliciousness in every bite.

M&M candies: Using ½ cup of red, white & blue M&M candies will give these cookie bars a fantastic and festive appearance.

Frosting

Butter: For amazing flavor and texture, you will need ½ cup of butter, softened.

Powder sugar: Use 2 cups of powdered sugar for the perfect sweet base of this frosting recipe.

Vanilla extract: You need 1 tsp of vanilla extract to give the frosting a nice subtle taste.

Festive sprinkles: Using any type of colorful and festive sprinkles is a great way to top off these amazing cookie bars.

How to make Patriotic Cookie Cake

Prep

Start by preheating the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and set aside.

Batter

Next, in a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.

Proceed to stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.

Bake

Continue to spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top. Bake for 20-25 minutes, until golden brown. 

Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.

Frosting

Prepare the icing by combining the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.

Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve and enjoy!

Creating Beautiful Decorations

Decorating a patriotic cookie cake can be a fun and creative process. Here are some tips for creating beautiful decorations:

• Use a variety of colors: Red, white, and blue are the classic colors for a patriotic cookie cake, but don’t be afraid to mix it up with different shades and hues. Consider using pastels or metallics for a unique twist.
• Use different textures: Experiment with different frosting techniques to create texture and depth. For example, try using a star tip to pipe small stars all over the cake or use a spatula to create smooth, sweeping lines.
• Add toppings: Adding toppings like sprinkles, edible glitter, or fresh fruit can take your patriotic cookie cake to the next level. Just make sure to add them right before serving to prevent them from getting soggy.

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Patriotic Cookie Cake

Fun, festive red, white & blue Patriotic Cookie Cake perfect for the 4th of July! Perfectly sweet, chewy M&M cookie dough baked & topped with buttercream frosting & sprinkles everyone loves!

Course Cookies, Dessert, Dessert, treat

Cuisine American

Keyword Patriotic Cookie Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 591kcal

Author Jessica & Nellie

Ingredients

• 12 TBSP butter softened
• 1 cup brown sugar
• ¼ cup sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 ¾ cup flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ cup chocolate chips
• ½ cup red, white & blue M&M candies

Frosting

• ½ cup butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• festive sprinkles

Instructions

• Prep: Start by preheating the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and set aside.
• Batter:  Next, in a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
• Proceed to stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.
• Bake: Spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top. Bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.
• Frosting: Prepare the icing by combining the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.
• Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve and enjoy!

Notes

Store leftovers in an airtight container, at room temperature or in the fridge, for up to 5 days. 

Cookie cake can be frozen in an airtight container for up to 2 months. 

Nutrition

Calories: 591kcal | Carbohydrates: 81g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 318mg | Potassium: 70mg | Fiber: 1g | Sugar: 62g | Vitamin A: 797IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

How long are these frosted cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

Can I use premade dough for a sugar cookie cake?

Yes, you can use premade dough for a sugar cookie cake. However, keep in mind that the taste and texture of the cake may differ from scratch-made dough. If you decide to use premade dough, make sure to follow the instructions on the package for baking times and temperatures.

It’s important to note that using premade dough may also affect the overall presentation of the cake. Scratch-made dough can be rolled out to a specific thickness, while premade dough may be thinner or thicker than desired. Additionally, scratch-made dough can be shaped and molded to create specific designs, while premade dough may not be as pliable.

Variations of Cookie Cakes to try:

• Chocolate Chip Patriotic Cookie Cake. For those who love chocolate, the Chocolate Chip Patriotic Cookie Cake is a must-try. To make this variation, simply follow the recipe for the Patriotic Cookie Cake, but substitute chocolate chip cookie dough for the sugar cookie dough. Mix in red, white, and blue M&Ms before baking, and decorate the top of the cookie cake with more M&Ms in patriotic colors.
• Sugar Cookie Patriotic Cake: For a classic take on the Patriotic Cookie Cake, the Sugar Cookie Patriotic Cake is a great option. To make this variation, follow the recipe for the Patriotic Cookie Cake, but substitute sugar cookie dough for the chocolate chip cookie dough. Mix in red, white, and blue sprinkles before baking, and top the cookie cake with a layer of vanilla frosting and more sprinkles in patriotic colors.
• Oatmeal Raisin Patriotic Cookie Cake: For those who prefer a heartier cookie, the Oatmeal Raisin Patriotic Cookie Cake is a delicious option. To make this variation, follow the recipe for the Patriotic Cookie Cake, but substitute oatmeal raisin cookie dough for the sugar cookie dough. Mix in dried cranberries and white chocolate chips before baking, and decorate the top of the cookie cake with more cranberries and white chocolate chips in patriotic colors.

Try more incredible red, white & blue Patriotic cookie recipes:

• KRISPY M&M 4TH OF JULY COOKIES
• SWIRLED PATRIOTIC COOKIE BARS
• RED, WHITE & BLUE POPSICLE COOKIES
• RED VELVET 4TH OF JULY COOKIES
• EASY 4TH OF JULY COOKIES
• CREAM CHEESE RED VELVET COOKIES
• EASY RASPBERRY CHEESECAKE COOKIES
• PATRIOTIC JELLO SUGAR COOKIES
• PATRIOTIC CHOCOLATE CHUNK COOKIE BARS

Festive & delicious Patriotic Cookie Cake that is perfect for your next 4th of July get together. Delightfully sweet cookie dough baked & topped with a rich buttercream frosting, M&M candies and sprinkles!

The post PATRIOTIC COOKIE CAKE appeared first on Family Cookie Recipes.

Chocolate Chip Cookie Pizza is a fabulous fruit-topped dessert pizza that’s so simple to make! Chocolate Chip cookie crust topped with cream cheese frosting & fresh berries that everyone loves!

Make this chocolate chip pizza cookie easily, with some basic prep work and less than 15 minutes of baking, you can enjoy this dessert in no time. The cream cheese frosting for fruit pizza is a smooth, creamy and delightful frosting that is simply divine.

Chocolate Chip Cookie Pizza with Fruit

I wanted to make a special treat for my kids today but didn’t want to do anything too involved, so I whipped up this fun cookie pizza, and we all enjoyed it! I mean, triple chocolate chip cookie crust, cream cheese frosting, and fresh fruit- all drizzled with hot fudge. What’s not to love?! This fruit pizza is made easily with the help of a packaged cookie mix. Top it off with a homemade cream cheese frosting, fresh fruit and it is so delicious. This is definitely one of our favorite family treats and one the kids look forward to every chance they get.

Why You’ll Love This Cookie Pizza Recipe

1. It’s simple. We love recipes when they are simplified and this one is about as easy as it gets. From the 3 ingredient cookie dough crust, to the basic cream cheese frosting, this recipe uses less than a dozen or so ingredients to make.
2. It’s customizable. Use any of your favorite fruits and berries or make a fun picture with the toppings. You can really make this pizza look incredible and feel unique every time.
3. You can make your own cookie dough. If you don’t want to use packaged cookie dough mix, feel free to use our chocolate chip cookie recipe here.

Chocolate Chip Cookie Pizza Ingredients

Cookie crust

Cookie mix– You will need a 16-ounce package of Chocolate Chip Cookie mix. You are welcome to use this chocolate chip cookie recipe as well. Halve it for this cookie pizza recipe, or just use half the dough for the pizza and make cookies with the remaining dough.

Butter– Use 1 stick of softened butter to make the cookie dough nice and rich in taste.

Egg– Add in 1 egg to bind the dough together well, so it holds up to the weight of the pizza.

Cream Cheese Frosting

Cream cheese– You will need 4 ounces of softened cream cheese for the base of this frosting mixture.

Butter– Using 2 tablespoons of softened butter will give the frosting wonderful flavor.

Powdered sugar– Make the frosting smooth and sweet by adding in 2 cups of powdered sugar.

Milk– You will need 2-3 tablespoons of milk to get the frosting to the right consistency.

Vanilla extract– Use 1 teaspoon of vanilla extract to enhance all the wonderful flavors well.

Toppings

Berries & fruit: You’ll top the cookie pizza with about 2-3 cups fresh or canned fruit and berries. Strawberries, blueberries, mandarin oranges, raspberries, banana, kiwi and cherries are all good choices.

Hot fudge– You’ll definitely want to take this pizza to the next level by drizzling some hot fudge over the top.

How to make a Fruit Cookie Pizza

Get started by preheating the oven to 350 degrees F. Then, line a cookie sheet with parchment paper and set aside.

Cookie crust

In a medium size bowl, combine the cookie mix, butter, and egg. Stir ingredients together until a dough forms. Then transfer the dough to the prepared cookie sheet.

Push down on the dough using a rubber scraper to spread out into a large circle that is about 1/2 to 1/2 inch thick. I like to place my hand in a sandwich baggie that’s been sprayed with nonstick cooking spray to help with this process. My uncooked pizza was about 11 inches in diameter.

Bake

Place the cookie in the preheated oven and bake for 11-12 minutes. Let the cookie cool completely before assembling the pizza.

Frosting

While the cookie is cooling, get the frosting made. In a mixing bowl, using an electric mixer, cream together the cream cheese and butter until smooth. Then add in the milk and powdered sugar, adding the sugar 1 cup at a time, until it is creamy and smooth.

Assemble

Proceed to spread the frosting over the top of the cooled cookie.

Next, wash and slice the chosen fruit topping, then arrange the fresh fruit on top of the frosted cookie.

If desired, drizzle the whole cookie pizza with hot fudge as the ultimate and final topping.

Slice the pizza into triangles, serve and enjoy!

What is the best fruit to put on a cookie pizza?

A wide variety of fresh and canned fruits are perfect on a cookie pizza! We used sliced strawberries, blueberries, raspberries, sliced kiwi and mandarin oranges. You can also top the pizza with blackberries, sliced banana, cherries, and even thinly sliced apple.

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Chocolate Chip Cookie Pizza

Chocolate Chip Cookie Pizza is a fabulous fruit-topped dessert pizza that’s so simple to make! Chocolate Chip cookie crust topped with cream cheese frosting & fresh berries that everyone loves!

Course Cookie Pizza

Cuisine American

Keyword Chocolate Chip Cookie Pizza with Fruit

Prep Time 15 minutes minutes

12 minutes minutes

Total Time 27 minutes minutes

Servings 12

Calories 225kcal

Author Jessica & Nellie

Ingredients

Chocolate Chip Cookie Crust

• 16 oz Chocolate Chip Cookie Mix
• ½ cup butter softened 1 stick
• 1 egg

Cream Cheese frosting:

• 4 oz cream cheese softened
• 2 TBSP butter softened
• 2 cups powdered sugar
• 2-3 TBSP milk
• 1 tsp vanilla extract

Toppings

• 1 banana sliced
• ½ cup strawberries sliced
• ½ cup blueberries
• ¼ cup hot fudge to drizzle on top
• 11 oz mandarin oranges
• 1 kiwi peeled, halved & sliced

Instructions

• Preheat the oven to 350 degrees F. Then, line a cookie sheet with parchment paper and set aside.
• Cookie crust: In a medium size bowl, combine the cookie mix, butter, and egg. Stir ingredients together until a dough forms. Then transfer the dough to the prepared cookie sheet. Push down on the dough using a rubber scraper to spread out into a large circle that is about 1/3 to 1/2 inch thick. I like to place my hand in a sandwich baggie that's been sprayed with nonstick cooking spray to help with this process. My uncooked pizza was about 11 inches in diameter.
• Place the cookie in the preheated oven and bake for 11-12 minutes. Let the cookie cool completely before assembling the pizza.
• Frosting: While the cookie is cooling, get the frosting made. In a mixing bowl, using an electric mixer, cream together the cream cheese and butter until smooth. Then add in the milk and powdered sugar, adding the sugar 1 cup at a time, until it is creamy and smooth.
• Assemble: Proceed to spread the frosting over the top of the cooled cookie. Next, wash and slice the chosen fruit topping, then arrange the fresh fruit on top of the frosted cookie. If desired, drizzle the whole cookie pizza with hot fudge as the ultimate and final topping. Slice the pizza into triangles, serve and enjoy!

Nutrition

Calories: 225kcal | Carbohydrates: 32g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 105mg | Potassium: 138mg | Fiber: 1g | Sugar: 27g | Vitamin A: 513IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 0.3mg

Can You Make Chocolate Chip Cookie Pizza with Fruit Ahead of Time?

You can make the recipe in advance and assemble just before serving. To do this, make the cooked pizza crust and have it cooled and stored well covered. You can even make the frosting in advance and keep it in an air-tight container in the fridge until ready to use. Another great time saver for prepping is to slice the fruits so they’re ready to go and keep them in the fridge. Now all you have to do is put everything together and serve.

How do I store leftover fruit pizza?

Fruit pizza is best enjoyed the day that it is assembled because that is when it is the freshest. After a time the crust will soften and become soggy thanks to the moisture in the frosting and berries. That said, you can keep it covered in plastic wrap and stored in the fridge for up to 2 days.

We awoke the first day of Spring break to find THIS! HA! Happy Spring everyone. Hope the snow melts soon.

Cookie cakes, pizzas and more:

• BIRTHDAY COOKIE CAKE
• ST. PATRICK’S DAY COOKIE CAKE
• EASTER COOKIE CAKE
• BIRTHDAY CAKE COOKIES
• CHEESECAKE STUFFED FUNFETTI COOKIES
• CANDY BAR COOKIES
• COSMIC BROWNIE COOKIES

Chocolate Chip Cookie Pizza is a fabulous dessert pizza that’s so simple to make & topped with fresh berries & drizzled with chocolate!

The post CHOCOLATE CHIP COOKIE PIZZA WITH FRUIT appeared first on Family Cookie Recipes.

Festive Easter Cookie Cake made with butter, brown sugar & chocolate chips for a soft, chewy cookie. Vanilla buttercream frosting rings the edges with chocolate eggs for a perfect Easter dessert! 

Celebrate Easter with a delicious treat, this amazing chocolate chip cookie cake that will be the highlight of your festivities! For the perfect cake topping, our simple buttercream recipe is made with powdered sugar and vanilla extract that adds a fun pop of color. This Easter dessert recipe captures the spirit of the holiday and is sure to impress your family and friends!

Highlights of this Festive Easter Cookie Cake

• Our chewy chocolate chip cookie cake has great flavor and texture! Using real butter and cornstarch in the dough helps with flavor and getting the perfect cookie.
• My favorite Easter candy are mini Cadbury eggs, so I put them both in the dough and topping the cake!
• Multi-colored buttercream frosting piped in dollops around the perimeter of the cake for a simple but effective Easter touch.

Easter Cookie Cake Ingredients

Butter: Adding softened butter creates a rich cookie base.

Brown & granulated sugar: Use 1 cup of brown sugar and ¼ cup of sugar to make the cookie cake soft and chewy.

Egg & yolk: You need 1 whole egg and 1 egg yolk only, to give the dough wonderful texture.

Vanilla extract: To enhance the wonderful flavors add in some vanilla extract.

Flour: You need 1 ¾ cup of flour for the structural base of this cookie recipe.

Cornstarch: The secret to an amazing thick cookie is adding cornstarch to the dough.

Baking soda: Using 1 tsp of baking soda will help this cookie cake rise as it bakes.

Chocolate chips: For amazing flavor and chocolatey goodness, you will want to add chocolate chips.

Mini Cadbury eggs: Use ¾ cups of mini-Cadbury chocolate eggs, for cookie cake toppings.

Buttercream Icing

Butter: For a rich and delicious frosting, use 1 cup of butter, softened.

Sugar: The base of this frosting is 4 cups of powdered sugar.

Vanilla extract: You need 1 tsp of vanilla extract to give the icing a nice, subtle flavor.

Pastel food coloring: To make this cookie cake extra festive, you will need pink, blue, and yellow food coloring. If you do not have pastel colors, only add a few drops to the frosting to make it a lighter shade of each color.

Important Steps for Making a Cookie Cake

1. Preheat the oven! This step is crucial in baking, it ensures the treat is cooked evenly and proper rising of the baked good.
2. Fully cream the butter and sugar together for improved texture of your cookie cake. 
3. Use an electric mixer to make the buttercream frosting. It efficiently creams the butter, incorporates air evenly, and creates a smooth and fluffy texture that is hard to achieve with a whisk. A mixer saves time and effort while ensuring a high-quality frosting.
4. Add pops of color with buttercream icing and Easter candies! Once your cookie cake has fully cooled, create a border using the buttercream frosting, adding the mini eggs for a festive, colorful flair!

HOW LONG IS EASTER COOKIE CAKE GOOD FOR?

This delicious cookie cake will last up to 3-5 days, if kept stored in an airtight container. I recommend keeping any leftovers stored in the fridge once frosted, but they will be fine at room temperature too.

Piping Frosting: Tips & Tricks for Best Results

• Choose the Right Tip: Different piping tips create various designs. A round tip is great for writing and simple dots. Using a star tip works well for swirls and rosettes.
• Consistency is Key: Make sure your frosting has the right consistency. It should be smooth and hold its shape. If it’s too thick, add a splash of milk. If too runny, mix in more powdered sugar!
• Improvise: What do you do if you do not have a piping bag or associated tips? You can use a Ziploc bag with the corner snipped off instead! Even without a tip, you can still achieve a nice look with just a baggie.
• Practice First: Before piping directly onto your cake, practice on parchment paper. This helps you get a feel for pressure and speed.

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Easter Cookie Cake Recipe

Festive Easter Cookie Cake made with rich butter, brown sugar, and chocolate chips that come together to form a soft, chewy base. A vanilla buttercream frosting rings the edges with chocolate eggs, a perfect dessert for Easter! 

Course Cookies, Dessert, Desserts, treat

Cuisine American

Keyword Easter Cookie Cake

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 690kcal

Author Jessica & Nellie

Ingredients

• 12 TBSP butter softened
• 1 cup brown sugar
• ¼ cup sugar
• 1 whole egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 ¾ cup flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ¾ cups chocolate chips
• ¾ cups mini Cadbury chocolate eggs more for topping

Frosting

• 1 cup butter softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pastel food coloring pink, blue & yellow

Instructions

• Prep: Preheat the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and set aside.
• Batter: In a large mixing bowl, use an electric mixer to beat the butter, brown sugar, and sugar until light and creamy. Add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
• Stir in the flour, cornstarch, and baking soda and mix again until combined. Then fold in the chocolate chips and Cadbury eggs until just combined, be careful not to overmix.
• Bake: Spread the cookie dough into the prepared springform cake pan and place in the preheated oven to bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan. 
• Frosting: Combine the butter, vanilla extract, and powdered sugar, mixing with an electric mixer until it's light and fluffy. Then separate the frosting into 4 bowls and continue to dye one bowl pink, blue and yellow, while keeping one bowl white.
• Pipe the frosting in alternating colors and top each frosting dollop with the corresponding Cadbury egg color. Slice into wedges, serve, and enjoy!

Notes

Left over Easter cookie cake will last up to 3-5 days, if kept stored in an airtight container. I recommend keeping any leftovers stored in the fridge once frosted, but they will be fine at room temperature too.

Nutrition

Calories: 690kcal | Carbohydrates: 93g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 334mg | Potassium: 61mg | Fiber: 1g | Sugar: 77g | Vitamin A: 927IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

What are the best chocolatey add-ins for an Easter Cookie Cake?

For a deliciously decadent addition, mix in semisweet chocolate chips for rich flavor. You can also try using milk chocolate chips for a sweeter taste.

If you’re feeling adventurous, consider adding white chocolate chips or chunks for a nice contrast. Peanut butter chips can add a unique twist too!

What’s the secret to getting the perfect pastel-colored icing?

To achieve pastel colors for your icing, start with white buttercream. Gradually add a few drops of pink, blue, and yellow food coloring.

Mix well until you reach your desired shade. Remember to start with small amounts, as it’s easier to darken than to lighten!

CAN I FREEZE FROSTED COOKIES?

This cookie cake is great for freezing for later, but I recommend waiting to frost it until after the cookie has thawed. If you frost the cookie before freezing the storage becomes harder with layers of baking paper to prevent sticking and the icing may melt or sweat as it thaws, looking less appetizing in the process.

Check out more great Easter cookie recipes here!

• These festive Easter egg sugar cookies are such a fun way to add more color to your dessert table!
• Make a batch of these Easter sprinkle cookies with simple ingredients that you most likely already have in your kitchen. The results are sweet, buttery treats!
• Use up more of the chocolate eggs with this Cadbury mini egg cookies. These are a twist on traditional chocolate chip cookies, with an Easter flair!
• You can’t go wrong with this recipe for cake mix carrot cookies. They are the flavors of Easter in cookie form!

Festive Easter Cookie Cake is a chewy, soft and chocolatey treat! Top it with a thick buttercream frosting and more chocolate eggs for a delicious treat that is perfect for Easter! 

The post EASTER COOKIE CAKE appeared first on Family Cookie Recipes.

Festive St. Patrick’s Day Cookie Cake that’s soft, chewy, and loaded with chocolate chips and green M&M’s! A ring of green buttercream frosting around the edges makes this cookie cake extra special—perfect for all your little leprechauns.

The vibrant frosting turns this dessert into a standout treat for St. Patrick’s Day. Make it for a fun and delicious way to celebrate with friends and family!

Cookie Cake for St. Patrick’s Day

This tasty treat is the perfect combination of cookie and cake, bringing together two delicious favorites that everyone will love! The base is a soft, buttery cookie dough, topped with rich, fluffy buttercream and sprinkled with festive colors for a fun, flavorful touch. Both the cookie and frosting are made from scratch using simple ingredients you likely already have in your kitchen. The result is an incredibly soft, chewy, and buttery cookie cake with sweet, creamy frosting—truly a heavenly treat!

Recipe Highlights

• One slice is all you need. While it’s often hard to stop at “just one” cookie, this cookie cake is rich and heavenly—one slice is enough to satisfy your sweet tooth.
• No rolling pin, no hassle. This dough comes together quickly and requires minimal equipment. No need to roll out or cut shapes—just press it into a cake pan and bake. So simple!
• Made with everyday ingredients. Aside from green food coloring or St. Patrick’s Day sprinkles, you probably have everything you need in your kitchen. It’s an easy, fun, and festive treat you can whip up with what you already have.

St. Patrick’s Day Cookie Cake Ingredients

Butter (12 TBSP) adds rich flavor and helps create a soft, chewy texture in the cookie cake.

Brown sugar (1 cup) contributes depth of flavor and moisture, making the cookie tender and slightly caramelized.

Sugar (¼ cup) balances sweetness and helps achieve the perfect chewiness.

Egg (1 whole) binds the dough together and provides structure.

Egg yolk (1) adds extra richness and helps create a soft, tender crumb.

Vanilla extract (2 tsp) enhances all the flavors in the cookie and frosting.

Flour (1 ¾ cups) forms the base of the dough, giving the cookie cake its structure.

Cornstarch (1 tsp) makes the cookie cake thick and soft by tenderizing the flour.

Baking soda (1 tsp) helps the cookie rise slightly while keeping it soft and chewy.

Chocolate chips (¾ cup) add bursts of sweet, melty chocolate in every bite.

Green M&M candies (½ cup) provide festive color, crunch, and extra chocolate flavor.

Icing Ingredients

Butter (½ cup) creates a rich, creamy base for the green buttercream frosting.

Powdered sugar (2 cups) sweetens and thickens the frosting for piping.

Vanilla extract (1 tsp) adds flavor depth to the frosting.

Green food coloring (2–4 drops) makes the frosting vibrant and festive for St. Patrick’s Day.

St. Patrick’s Day sprinkles add fun decoration and a playful crunch on top of the frosting.

Tips for making this Festive Cookie Cake

Full instructions in the recipe card below, but here are a few tips for the baking process!

1. Don’t overmix after adding flour and mix-ins. Once you fold in the flour, chocolate chips, and M&M’s, stop mixing—overworking the dough can make the cookie cake dense instead of soft and chewy.
2. Use a springform pan for even baking. Pressing the dough into an 8-inch springform pan ensures the cookie cake bakes evenly and is easy to remove without breaking.
3. Distribute mix-ins carefully. Spread chocolate chips and M&M’s evenly through the dough and lightly press a few on top—this makes every slice festive and ensures no bites are mix-in-free.
4. Let it cool slightly before frosting. Waiting 20 minutes before adding the buttercream prevents the frosting from melting and sliding off, keeping your green frosting crisp and vibrant.

How long is this Chocolate Chip Cookie Cake good for?

This cookie cake will stay fresh for 3–5 days when stored in an airtight container. Once frosted, it’s best kept in the fridge, though it will also be fine at room temperature for a day or two.

It freezes well for later, but wait to frost it until after it’s thawed. Frosting before freezing can make storage tricky, as layers of parchment are needed to prevent sticking, and the icing may melt or sweat as it thaws, affecting its appearance.

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St. Patrick’s Day Cookie Cake

Festive St. Patrick’s Day Cookie Cake that’s soft, chewy, and loaded with chocolate chips and green M&M’s! A ring of green buttercream frosting around the edges makes this cookie cake extra special—perfect for all your little leprechauns.

Course Cookies, Dessert

Cuisine American

Keyword St. Patrick’s Day cookie cake

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 370kcal

Author Jessica & Nellie

Ingredients

• 12 TBSP butter softened
• 1 cup brown sugar
• ¼ cup sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 ¾ cup flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ cup chocolate chips
• ½ cup green M&M candies

Frosting

• ½ cup butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• green food coloring
• St. Patrick’s day sprinkles

Instructions

• Start by getting the oven preheating to 350°F. Then, spray an 8-inch springform pan with nonstick spray and set aside.
• In a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or Kitchen Aid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
• Stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips and M&M candies until just combined, be careful not to overmix.
• Spread the cookie dough into the prepared springform cake pan and place in the preheated oven to bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan. 
• Prepare the icing by combining the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step. Add in 2-4 drops green food coloring and stir well until no white streaks are seen.
• Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve, and enjoy!

Notes

This cookie cake stays fresh 3–5 days in an airtight container. Once frosted, refrigerate for best results, though it’s fine at room temperature for a day or two.

It freezes well unfrosted—add the frosting after thawing to avoid melting or sticking.

Nutrition

Calories: 370kcal | Carbohydrates: 51g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 199mg | Potassium: 44mg | Fiber: 1g | Sugar: 39g | Vitamin A: 498IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg

Can I make this cookie cake ahead of time?

Yes! You can prepare the cookie cake a day in advance and store it in an airtight container. Frost it just before serving for the freshest look and flavor.

Can I use regular M&M’s instead of green ones?

Absolutely! You can swap in any color or type of chocolate candy you like—just be aware it will change the festive look.

Do I have to use a springform pan?

A springform pan makes it easiest to remove the cookie cake without breaking, but an 8-inch round cake pan lined with parchment paper will also work.

Piping Frosting Tips & Tricks

• If you have a piping bag and tips, transfer the frosting into the bag and pipe a swirl around the top of the cookie. Use any tip to create the pattern you like.
• Don’t have a piping bag? No problem! A Ziploc bag with the corner snipped off works perfectly—you can still achieve a beautiful look without a specialized tip.
• Piping adds a clean, decorative finish, but spreading the frosting works just as well. Use a butter knife, small rubber scraper, or even the back of a spoon to create a smooth, even layer of frosting on your cookie.

Try even more great St. Patrick’s Day recipes here:

• Chocolate + mint + Oreos = cookie perfection! These Mint Oreo Cookies are loaded with crushed mint Oreos and chocolate chips for a soft, chewy, irresistible treat.
• These St. Patrick’s Day Sprinkle Cookies get an extra boost of flavor and chew from vanilla pudding mix and are rolled in green sprinkles for the perfect holiday treat.
• Buttery chocolate cookies meet silky green white chocolate ganache! These Shamrock Linzer Cookies are crisp, decadent, and perfect for St. Patrick’s Day.
• Mint Chocolate Chip Cookie Bars are easy to make and perfect for any mint chocolate lover. Soft, chewy, and packed with chocolatey minty goodness!
• Our Lucky Charms Sugar Cookies are loaded with creamy buttercream and topped with colorful cereal for the ultimate St. Patrick’s Day treat.
• Light, minty, and just a little crunchy! These Mint Chocolate Chip Meringue Cookies are airy, chocolatey, and totally irresistible.

Chewy, soft, and full of chocolatey fun! This St. Patrick’s Day Cookie Cake is loaded with chocolate chips, green candies, and topped with thick buttercream and festive sprinkles!

The post ST. PATRICK’S DAY COOKIE CAKE appeared first on Family Cookie Recipes.

Christmas Reindeer Cookie Cake made with soft, buttery cookie dough, sweet frosting, and adorable pretzel “antlers” for a festive treat. Topped with candy eyes and a bright nose, each slice turns simple ingredients into a whimsical holiday dessert.

This reindeer cookie craft is a delicious, hands-on treat that brings holiday creativity and family time together. Using an oversized chocolate chip cookie as the base, get your family to join in decorating with pretzels, M&Ms, and candy eyes to create eight adorable reindeer. It’s festive, fun, and perfect for making sweet memories in the kitchen! Once sliced, each person gets their own reindeer-topped piece—ideal for sharing, celebrating, and enjoying the magic of the season.

Reindeer Cookie Ingredients

Butter: 1 cup of softened butter adds richness and helps create a soft, chewy cookie texture.

Sugars: Use ¾ cup of each brown sugar and granulated sugar, for a chewy cookies with a nice depth of flavor.

Eggs: You need a couple large eggs to bind the dough together and add structure.

Extract: Enhance and round out the overall flavor by adding vanilla extract.

Leavening agents: Combine 2 ⅔ cups all-purpose flour with 1 tsp of baking soda for the base of this cookie dough and to help the cookie puff up as it bakes.

Salt: Use a pinch of salt to enhance the flavors in this cookie dough.

Chocolate: Adds pockets of melty chocolate and texture.

Frosting: You’ll need 1 stick of butter, 4 cups of powdered sugar, and 1 tsp of vanilla extract to make a simple homemade buttercream frosting.

Toppings: Use 16 mini pretzels, 16 candy eyes, 7 brown M&Ms, and 1 red M&M (plus sprinkles, if desired), to decorate each slice of this cookie cake.

Helpful tips for making your Reindeer Cookie Cake:

Even Layer: Press the dough evenly into the pan to ensure it bakes uniformly and doesn’t dome in the center.

Don’t Overbake: Check the cookie at 35 minutes—the edges should be golden while the center is just set, so it stays soft and chewy.

Cool Completely: Let the cookie cake cool fully before frosting to prevent the buttercream from melting.

Frosting Consistency: If your frosting is too thick for piping, add a small splash of milk or cream gradually until it’s smooth but still holds its shape.

Team Effort: Let each family member decorate their own slice—assign pretzels for antlers, candy eyes, and M&Ms so everyone gets creative.

How long is this Chocolate Chip Cookie Cake good for?

If stored well-covered in the fridge, these cookie wedges can last up to a week, but they’re best enjoyed within a day or two. Over time, the frosting and moisture in the fridge can make the pretzels lose their crunch and become soft.

Can you freeze this Reindeer Cookie Cake?

You can also freeze this Reindeer Cookie Cake, but it’s best to do so before adding frosting or toppings. Wrap the undecorated cookie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2–3 months.

When you’re ready to enjoy it, thaw the cookie cake in the fridge overnight and then decorate with frosting, pretzels, candy eyes, and M&Ms just before serving. Keep in mind that freezing after decorating may cause the pretzels and candy to lose their crunch, so it’s best to add those fresh.

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Reindeer Cookie Cake

Christmas Reindeer Cookie Cake made with soft, buttery cookie dough, sweet frosting, and adorable pretzel “antlers” for a festive treat. Topped with candy eyes and a bright nose, each slice turns simple ingredients into a whimsical holiday dessert.

Course Cookies, Dessert

Cuisine American

Keyword Reindeer Cookie Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 1107kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 ⅔ cup flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 cups chocolate chips

Toppings

• ½ cup butter softened, 1 stick
• 4 cups powdered sugar
• 1 tsp pure vanilla extract
• 16 mini pretzels
• 16 candy eyes
• 7 brown m&ms
• 1 red m&m
• Sprinkles if desired

Instructions

• Preheat oven to 350 degrees. Spray the bottom and sides of a 9 inch springform, set it aside.
• In a large bowl using a hand mixer or stand mixer, beat the butter and both sugars until light and fluffy. Add eggs, one at a time and mix in vanilla extract.
• Next add the flour, baking soda, and salt and mix on low until just combined. Gently stir in the chocolate chips.
• Press the cookie dough into an even layer in the prepared pan.
• Bake until the cookie is golden, about 35 to 40 minutes. You want the cookie to just be set in the middle. Let cool in pan for 15 minutes then remove the rim and transfer cake to a cooling rack to cool completely.
• Make your buttercream by whipping the butter with an electric mixer until fluffy. Add vanilla extract and powdered sugar. Beat until fluffy. If the buttercream is too thick add a splash of milk.
• Once the cookie cake is completely cooled you can decorate. Start by slicing the cake into 8 pieces.
• Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Stick 2 pretzels into each slice as antlers. Using a touch of frosting place the eyes and nose on each cookie wedge. Serve & enjoy!

Notes

Store covered in the fridge for up to 1 week, best enjoyed within a day or two. The frosting and moisture in the fridge can make the pretzels lose their crunch and become soft.

Nutrition

Calories: 1107kcal | Carbohydrates: 165g | Protein: 9g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 639mg | Potassium: 111mg | Fiber: 2g | Sugar: 127g | Vitamin A: 1226IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 3mg

Can I make this cookie cake in a different pan size?

Yes! You can use a 8 or 9-inch round pan, but baking time may need to be adjusted slightly. Keep an eye on the cookie—it should be golden around the edges and just set in the center.

Can I use store-bought frosting instead of making my own?

Absolutely! Store-bought buttercream works well and can save time. Just make sure it’s thick enough to hold the pretzels and candy decorations in place.

How many reindeer does Santa have?

Santa has 8 reindeer, not including Rudolph so this cake is missing someone, but who? To make the cake more traditionally you can omit the red nose and add an extra brown to make sure the regular crew of reindeer is all included in this dessert.

Check out more festive cookies to put you in the Christmas spirit!

• Mint Christmas Cookies are buttery shortbread treats dipped in chocolate and sprinkled with festive holiday decorations. Their bright green color and minty flavor make them perfect for cookie exchanges and gift plates!
• Bring holiday cheer to your cookie plate with these festive Christmas Jello Sugar Cookies! Made with red and green Jello in both the cookies and the frosting, they’re bursting with bright flavor and color.
• These Holiday Snickerdoodles are soft, chewy, and rolled in a warm blend of cinnamon, ginger, and nutmeg sugar. With a festive gingerbread twist, they’re the perfect cookies for Christmas baking and sharing!
• Santa’s Whiskers Cookies are buttery shortbread treats loaded with sweet cherries and crunchy pecans, then rolled in coconut for a festive, snowy look. Perfect for slice-and-bake fun, these cookies bring a classic holiday twist to your Christmas baking!
• The Grinch may have tried to steal Christmas, but these Grinch Thumbprint Cookies will steal your heart! Filled with green chocolate and topped with a red heart sprinkle, they’re a fun and festive treat for the holidays.
• Gingerbread Cookies with Maple Icing are soft, warmly spiced treats finished with a smooth, sweet maple glaze. They’re the perfect cozy cookie for celebrating the holidays!

This reindeer cookie cake is a large dessert to share with friends and family. Made with a chocolate chip cookie base and adorned with 8 tiny reindeer this cookie really takes the cake!

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