Chocolate Chip Cookie Cake
Last Updated on June 8, 2022 by Annie
This delicious chocolate chip cookie cake with funfetti sprinkles is the dairy-free dessert you need at your next birthday or celebration. This one bowl wonder can quickly and easily be made in 30 minutes!
I feel like I owe each of you an apology. I have been sitting on this delicious cookie cake for well over a month. You deserved this chocolate chip, funfetti sprinkled recipe THE. DAY. it came into my life and not a moment later.
When I was tasked with making a birthday cake for my brother in law, Mark, I thought I might make a classic Yellow Cake. Until my sister requested a cookie cake. Having never made one, I thought I could simply take chocolate chip cookie dough and press it into a cookie sheet…
If you have also made this assumption you know that the edges will overcook or the center will be raw. The thing about cookie cake is that you want each bite to be strong enough to hold up on its own but soft enough that you aren’t eating a brick of cooked dough. After 3 delicious but failed attempts we finally struck the right balance of soft yet sturdy for an unbelievably delicious cookie cake!
WHY YOU WILL LOVE THIS CHOCOLATE CHIP COOKIE CAKE
Let me share with you just a few of the fabulous reasons this funfetti cookie cake needs to be added to your party menu stat.
- One Bowl Wonder. You read that right. This delicious slab of cookie cake comes together in just one bowl.
- No mixer needed. Not only are you making a delicious cookie cake in one bowl but no stand mixer or hand mixer are needed to make this decadent dessert.
- It’s a cookie AND it’s a cake. I mean, what other reason do you need to love this!?!
HOW TO MAKE CHOCOLATE CHIP COOKIE CAKE
Ingredients You’ll Need
- Plant-Based Butter: Melted and slightly cooled for the base of this cookie cake.
- Sugar: Both brown and granulated sugar sweeten this cake.
- Egg: Helps bind the cookie dough together.
- Vanilla: Boosts the delicious flavor of chocolate chip cookie in this cake.
- Dry Ingredients: A blend of baking soda, baking powder, salt, and flour give structure and rise to the cookie cake.
- Mix Ins: Dairy-free chocolate chips and funfetti sprinkles make this cake a party in every bite.
How to Make the Cake Batter
- Melt butter: In a medium microwave safe bowl melt 3/4 c. vegan butter.
- Cool butter: Next, remove melted butter from microwave and allow to cool 1 minute, while you prepare the next ingredients.
- Add sugars: In the bowl add 3/4 c. brown sugar and 1/4 cup granulated sugar. Whisk together until smooth.
- Whisk remaining wet ingredients: Then add 1 egg and 1 Tbsp vanilla, whisk until smooth.
- Fold in dry ingredients: Switch your whisk for a rubber spatula and fold in baking soda, baking powder, and salt.
- Add flour: Next gently fold in flour until just combined. Set aside and prepare the chocolate chips.
- Chop dairy-free chocolate chips to small pieces. You can manually do this with a knife and cutting board or run them through a food processor.
- Stir in mix-ins: Add the chopped chocolate chips, un-chopped chocolate chips, and funfetti sprinkles to the batter and stir until combined.
BAKE THE COOKIE CAKE
- Prepare your baking pan: If you plan to serve the cookie cake from the pan, simply grease a 9 X13 baking dish with non-stick spray or vegan butter. For a slab cake-style finish, line a 9 X 13 with parchment paper.
- Scoop the batter into the baking dish. I like to plop spoonfuls all over the baking dish instead of just pouring and spreading it out. This ensures an even amount of batter throughout the pan instead of a heavy middle and thinned out sides.
- Press the batter in: Once the batter is in the pan, press the dough with your fingers or the rubber spatula to create a smooth layer.
- Inspect the cake to make sure there are not clumps of chocolate together and move the chocolate chips as needed.
- Bake for 25-30 minutes at 350°F. I usually start with 25 and adjust as needed. You will know it’s done when the top and edges are lightly brown.
- Cool the cake: Allow cookie cake to cool completely before frosting and serving.
DAIRY-FREE CHANGES
- The Chocolate Chips– Dairy-Free chocolate chips are becoming more popular at the grocery store. Enjoy Life, Simple Truth Organic (Kroger Brand), or Great Value Free From Chocolate Chips (Walmart Brand) are some I use frequently. If you have found other dairy-free chocolate chip brands, feel free to drop a comment below to share!
- Plant-based Butter– I love using Country Crock Plant Butter in place of butter in many recipes. It works just like traditional butter making it a simple and easy swap.
Great Cakes To Bake Next
If you tried this Funfetti Cookie Cake recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Chocolate Chip Cookie Cake
Dairy-free chocolate chip cookie cake makes the perfect dessert to make for any celebration. It's quick and easy to make and sure to please!
Ingredients
- ¾ cup Vegan Butter melted
- ¾ cup Brown Sugar
- ¼ cup Sugar granulated
- 1 Egg
- 1 Tablespoon Vanilla
- ¾ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 cups Flour
- ¾ cup Chocolate Chips divided
- ¼ cup Funfetti Sprinkles
Instructions
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Preheat oven to 350°F. Grease a 9 X 13 in baking dish or line with parchment paper. Set aside.
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In a microwave safe bowl, melt ¾ cup vegan butter for 30 seconds then switch to 15 second intervals until melted.
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Whisk ¾ cup brown sugar and ¼ cup granulated sugar into the melted butter until smooth. Next whisk in 1 egg and 1 Tablespoon vanilla until smooth.
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Switch to a spatula and fold in ¾ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt.
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Next slowly fold in 2 cups flour until just combined. Set aside.
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Manually chop ½ cup of chocolate chips into small bits or pulse in a food processor.
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Add ½ cup chopped chocolate chips, ¼ cup un-chopped chocolate chips, and ¼ cup funfetti sprinkles to the batter and stir to combine.
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Plop the dough into the baking dish and spread until smooth in the baking dish. Check to make sure there are no clumps of chocolate chips together and move chocolate chips as needed.
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Bake for 25-30 minutes or until top and sides are lightly brown. Remove from oven and allow to cool before frosting.