Who doesn't love a cookie cake? Make this simple treat for a tasty Fourth of July dessert.
There's not much to this one you guys! A moist chocolate chip cookie dough is spread across the base of a sheet pan and then baked until golden and delicious. Rounds of cookie are then cut out with a cookie cutter, piped with a little buttercream and topped with a little sprinkle action.
Alternatively, to avoid waste and odd-shaped scraps, you could also cut into squares for little square shaped cookie cakes - or even leave whole and decorate straight in the pan.
Of course we have strong opinions on all things bakeware, and decided to test out the USA Pan Quarter Sheet Pan with Cooling Rack set. Having a cooling rack that perfectly fits the shape of your pan is definitely a nice selling point. However I'm actually giving 2 thumbs up for how heavy-duty this pan is and how easily the cookie slid off the surface. We did use a little non-stick spray (of course), but I love an easy clean-up. Highly recommend if you're in the market for a new sheet pan (I always am, but my obsessive collection of baking sheets might speak otherwise, what can I say). You can check it out here - USA Pan Quarter Sheet Pan & Baking Rack Set.
These cookies stay pretty soft for several days and part of this miracle is the addition of corn syrup (you could also use maple syrup). This works because corn syrup is a humectant - a hygroscopic substance that attracts and retains moisture from the environment. Honey is another such substance. In the case of our cookies, this is a GREAT thing. It helps extend the lifespan of the cookie and keeps them soft and delicious.
Mini Chocolate Chip Cookie Cakes for Independence Day
Yield: 8-10 mini cookie cakes
FOR THE COOKIE LAYERS
1 cup Unsalted Butter, softened
1 ½ cups Dark Brown Sugar
½ cup White Sugar
¼ cup Corn Syrup, Maple Syrup or Agave
1 teaspoon Vanilla
3 ½ cups All-Purpose Flour
1 teaspoon Salt
1 ½ teaspoons Baking Soda
2 cups Chocolate Chips
FOR THE FROSTING
½ cup Unsalted Butter, softened
2 cups Powdered Sugar
1 tablespoon Cream
½ teaspoon Vanilla
Red & Blue Food Coloring, as needed
Red, White & Blue Sprinkles, as needed
1. Make the cookies: Preheat oven to 350F. Grease a quarter sheet pan or 9x13 pan.
2. In the bowl of a stand mixer, whip together the butter and sugars until light and fluffy on medium-high speed, about 2 minutes. Decrease speed to medium and add the corn syrup. Add the eggs one at a time, mixing until just incorporated in between each addition. Add the vanilla.
3. In a medium bowl, whisk together the flour, baking soda and salt. Add to the butter mixture on low speed and mix just until all flour is incorporated. Add the chocolate chips and mix just until evenly dispersed, being careful not to crush the candy.
4. Spread mixture evenly in prepared pan. Bake 30-35 minutes until light golden. Remove and cool completely. Invert onto a large cutting board and cut into 3-inch circles with a cookie or biscuit cutter.
5. Make the frosting: In the bowl of a stand mixer, whip together the butter, powdered sugar and cream on medium-high speed until light and fluffy (increase speed gradually to avoid powdered sugar from flinging everywhere), about 4-5 minutes. Add the vanilla and salt.
6. Divide into 3 bowls, add red food color to one bowl and mix. Add blue food color to the second bowl and mix. Leave the last bowl white.
7. Assemble the cookie cakes: Decorate each cookie round with red, white and blue frosting. Top with sprinkles if desired.