Mini Chocolate Chip Cookie Cakes
Who doesn't love a cookie cake? These nifty individual treats are great for any special occasion, holiday or anytime your sweet tooth starts a whining. For this recipe we’ve chosen a 4th of July theme with red, white, and blue icing and sprinkles. It’s easy to change up the color theme and sprinkles to coordinate with any occasion or mood. And, you could always go with chocolate icing and chocolate sprinkles for the ultimate chocolate-explosion. Say it with me, game on!
There's not much to this recipe and the prep work and prep time are minimal. The decorating is made simpler if you have a pastry bag. Believe me this comes in handy more than you know. Don’t just think desserts, pastry bags can help out with the cooking too! Think twice-baked potatoes, deviled eggs, shepherd’s pie, and creative plate presentations.
This recipe is built around a moist chocolate chip cookie dough that 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 round cookie cutter, then piped with a little buttercream, and topped with a little sprinkle action. Simple and simply delicious.
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. Using a heart-shaped cutter would work perfectly, as well.
Of course, we have strong opinions on all things bakeware, and decided to give a couple of the pans we carry a run for their money. We love the USA Pan Quarter Sheet Pan measuring a large 13” x 18”. It gets 2 thumbs up for how heavy-duty this pan is and how easily the cookie cakes slid off the surface. We did use a little non-stick spray (of course), but I love an easy clean-up. The USA Sheet Pan is highly recommended if you're in the market for a new sheet pan.
Next up we tested the Chicago Metallic Nonstick Set. It comes with two durable and sturdy nonstick 13" x 17.75” sheet pans and a cooling rack. Having a cooling rack that perfectly fits the shape of your pan is especially useful, as is having a second sheet pan for those cookie baking marathons! It's another baking item that doesn't shy away from dinner time. With or without the nested cooling rack this Chicago Metallic Sheet Pan Set can handle roasting, oven frying, bacon and much more.
Ok, now back to the cookie cakes. The cookies stay 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 (or maple syrup) is a humectant - a hygroscopic substance that attracts and keeps moisture from the environment. Honey is another such substance. In the case of our cookies, this is a WONDERFUL thing. It helps extend the lifespan of the cookie and keeps them soft and delicious.
Mini Chocolate Chip Cookie Cakes dressed for the 4th of July
Yield: 8-10 mini cookie cakes
For the Cookie Cakes:
- 1 cup Unsalted Butter, softened
- 1 ½ cups Dark Brown Sugar
- ½ cup White Sugar
- ¼ cup Corn Syrup, Maple Syrup or Agave
- 2 Eggs
- 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
- Pinch Salt
- Red & Blue Food Coloring, as needed
- Red, White & Blue Sprinkles, as needed
Make the Cookies: Note: After you put the cake in the oven make the frosting while waiting for it to bake.
- Preheat oven to 350F. Grease a quarter (approx. 13" x 18") sheet pan or 9" x 13" pan. The smaller the pan the thicker the cookie cakes, which may need slightly more baking time. Check with a cake tester or a thin clean knife inserted into the middle of the cake, if it pulls out clean it's done.
- 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.
- 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.
- Spread mixture evenly in prepared pan. Bake 30-35 minutes until light golden. Remove and let cool completely.
- Invert onto a large cutting board and cut into 3-inch circles with a cookie or biscuit cutter.
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.
- 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. (Gel Food Coloring Set.)
Assemble the cookie cakes:
- Use a Pastry Bag to decorate each cookie round with red, white, and blue frosting. Top with sprinkles if desired and watch them fly off the plate!
—Happy 4th of July everyone!
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