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Fall Cookie Cake Recipe

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3.9 from 53 reviews

This Fall Cookie Cake recipe delivers a deliciously soft and chewy chocolate chip cookie baked in a springform pan, topped with a creamy, customizable buttercream frosting perfect for festive fall celebrations. Easy to prepare with a make-ahead dough option, this cookie cake combines classic flavors with colorful decorative fun.

  • Total Time: 41 minutes
  • Yield: 14 servings

Ingredients

Cookie Dough

  • ¾ cup unsalted butter (1 ½ sticks or 12 tablespoons), softened
  • ¾ cup light brown sugar (150 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups mini semi-sweet chocolate chips, plus extra for topping

Buttercream Frosting

  • ½ cup unsalted butter (1 stick), softened to room temperature
  • 1 ½ cups powdered sugar (180 grams)
  • 1-2 tablespoons heavy cream or heavy whipping cream
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • Assorted gel food coloring (optional, for colorful frosting)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line the bottom of a springform pan with parchment paper to prevent sticking.
  2. Bring ingredients to room temperature: Let the butter and egg come to room temperature. Butter is ready when it leaves a light imprint when pressed with your thumb. You can soften the butter faster by slicing it into chunks.
  3. Prepare dry ingredients: Measure the flour by weight or fluff flour then spoon into a measuring cup and level. Whisk together the flour, cornstarch, baking soda, and salt in a medium-large bowl and set aside.
  4. Cream butter and sugars: In a stand mixer fitted with the paddle attachment, cream the softened butter, light brown sugar, and granulated sugar together starting on low speed, then increasing to medium-high for about 2 minutes until smooth and fluffy.
  5. Add egg and vanilla: Beat in the room temperature egg and vanilla extract for 30–45 seconds until fully incorporated into the creamed mixture.
  6. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing to maintain a tender texture.
  7. Fold in chocolate chips: Mix in the mini semi-sweet chocolate chips on the lowest speed to evenly distribute them throughout the dough.
  8. Assemble cookie cake: Break off chunks of the dough and press them evenly into the prepared springform pan. Don’t worry if it doesn’t fill the edges completely; the dough will spread during baking. Press some extra chocolate chips on top for decoration.
  9. Bake: Place the pan on the oven’s center rack and bake at 350°F for 15–17 minutes until the cookie cake puffs up and just begins to darken slightly on the edges.
  10. Cool completely: Remove the pan and transfer it to a wire rack to cool completely to room temperature. This is essential for the cake to set properly, and requires about an hour.
  11. Prepare frosting: In a clean bowl with a stand or handheld mixer, beat the softened butter for 1–2 minutes until creamy. Gradually add powdered sugar, mixing first on low then medium speed until combined. Add heavy cream, vanilla extract, and salt; mix until smooth and pipeable.
  12. Color and decorate: Divide the frosting into portions and add gel food coloring as desired. Transfer frosting to piping bags fitted with star tips to create decorative patterns on the cooled cookie cake.
  13. Make-ahead tips: Dough can be wrapped tightly in plastic wrap or stored in an airtight container and refrigerated overnight up to 3 days before baking. Allow dough to come to room temperature for about an hour before shaping and baking. Frosting can be stored in the refrigerator up to a week or frozen for 1–3 months; bring back to room temperature and remix before using.

Notes

  • For best results, measure flour by weight or use the spoon-and-level method to avoid dense dough.
  • Softened butter should be pliable but not melted for proper creaming.
  • Cooling completely before frosting is crucial to prevent frosting from melting.
  • Leftover frosting freezes well and can be defrosted in the refrigerator before use.
  • Using mini chocolate chips helps distribute chocolate evenly without sinking.
  • Customize frosting colors with gel food coloring to match fall themes or celebrations.
  • Dough and frosting make-ahead options save time and enhance flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/fall-cookie-cake-recipe/