5 from 1 vote
Chocolate Chip Funfetti Cookie Cake
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
This Chocolate Chip Funfetti Cookie Cake is such an easy Valentine’s Day dessert! A white and semi-sweet chocolate chip cookie cake meets a funfetti sugar cookie cake and when topped with homemade vanilla buttercream, this dessert is practically perfect.
Course: Dessert
Cuisine: American
Keyword: Funfetti Chocolate Chip Cookie Cake
Servings: 10 slices
Author: Michelle
Ingredients
Chocolate Chip Funfetti Cookie Cake
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, large
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cup all purpose flour
  • 1 Tbsp corn starch
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup sprinkles
Vanilla Buttercream
  • 1/2 cup butter, softened
  • 2-3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 Tbsp heavy cream
  • salt, to taste
Instructions
Chocolate Chip Funfetti Cookie Cake
  1. Preheat oven to 350 degrees and grease a 9” circular cake pan. Set aside.
  2. With a mixer, beat butter until light and fluffy. Add in brown sugar and granulated sugar, and beat the mixture until well combined.
  3. Add in the egg, and beat well until combined.
  4. Add in baking soda, salt and vanilla extract. Mix until combined.
  5. Add in all purpose flour and corn starch, and mix until just combined.
  6. Lastly, add in chocolate chips, white chocolate chips and sprinkles. Mix until all are combined.
  7. Spread the cookie dough evenly in your cake pan and bake for about 25 minutes, or until the center is set and the cookie is lightly golden brown.*
  8. Allow to cool.
Vanilla Buttercream
  1. With a mixer, cream the butter until light and fluffy. Slowly add in the powdered sugar, 1/2 cup at a time, mixing after each addition, beginning with only 2 cups of powdered sugar.
  2. Add in vanilla extract and 1 Tbsp heavy cream; mix until combined.
  3. If the frosting is too thin, add in some more powdered sugar. If it is too thick, add in the remaining heavy cream.
  4. Add a pinch of salt, to taste, as it off sets the sweetness of the frosting.
  5. With a piping bag and star tip, pipe frosting onto the chocolate chip cookie cake. Add more sprinkles, if desired.
  6. Cut into slices and serve.
Recipe Notes

*The center of the cookie will be gooier than the edges, and the center will sink a bit as it cools. However, if you want the center to be slightly more ‘done,’ you can bake it for a couple of minutes longer with a piece of foil tented over the top to prevent the edges from over baking.