Martha Stewart Cookie Cake

This Martha Stewart Cookie Cake is a chewy and buttery recipe, which includes semi-sweet chocolate chips and a rich vanilla buttercream. It’s a classic, foolproof recipe, ready in about 1 hour.

Martha Stewart Cookie Cake Ingredients

Cookie Cake:

• 3/4 cup brown sugar
• 3/4 cup unsalted butter, at room temperature
• 1/4 cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Vanilla Buttercream:

• 1/2 cup shortening
• 1/2 cup butter, softened
• 4 cups confectioners’ sugar, divided
• 1 tablespoon water, or more as needed
• 1 teaspoon vanilla extract

How To Make Martha Stewart Cookie Cake

1. Make the cookie dough: Beat brown sugar, butter, and white sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add egg and vanilla, and mix until smooth.
2. Add dry ingredients: With mixer on low, blend in flour, baking soda, and salt until just combined. Fold in chocolate chips. Dough will be thick.
3. Chill the dough: Refrigerate for at least 30 minutes, or up to overnight.
4. Prep the oven and pan: Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper.
5. Bake the cookie cake: Spread dough evenly into prepared pan. Bake for about 20 minutes, or until edges are golden brown.
6. Cool completely: Let the cookie cake cool in the pan for a few minutes, then transfer to a wire rack to cool fully, about 30 minutes.
7. Make the buttercream: Beat shortening and butter until smooth. Gradually add 3 cups of confectioners’ sugar. Mix in water and vanilla, then add remaining sugar until smooth. Adjust consistency with more water if needed.
8. Decorate: Spread or pipe buttercream over the cooled cookie cake.

Recipe Tips

• Do I need to chill the cookie dough? Yes, chilling helps the dough firm up and prevents spreading in the pan.
• Can I use all butter instead of shortening? Yes, but the frosting may be softer and less stable at room temperature.
• How do I know when the cookie cake is done? Look for golden brown edges and a slightly set center.
• Can I make it ahead of time? Yes, bake the cookie cake a day in advance and frost just before serving.
• Can I use different chips? You can substitute white chocolate or peanut butter chips if preferred.

What To Serve With Cookie Cake

This rich and chewy cookie cake is perfect for celebrations. Serve it with:

• A scoop of vanilla or chocolate ice cream
• Fresh berries or sliced strawberries
• Cold milk or chocolate milk
• Iced coffee or a latte
• A drizzle of caramel or chocolate sauce

How To Store Cookie Cake

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.

Freeze: Wrap unfrosted cookie cake in plastic wrap and foil. Freeze for up to 2 months. Thaw before decorating.

Cookie Cake Nutrition Facts

• Calories: 758
• Total Fat: 39g
• Saturated Fat: 20g
• Cholesterol: 80mg
• Sodium: 322mg
• Carbohydrates: 101g
• Total Sugars: 80g
• Protein: 5g
• Potassium: 120mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cookie cake without a mixer?
Yes, just make sure to cream the butter and sugars well by hand until fluffy.

Can I use a different pan size?
You can use a round or square 8-inch pan for a thicker cookie or a 10-inch for a thinner one. Adjust bake time accordingly.

Why is my cookie cake dry?
Be careful not to overbake—check for golden edges and a soft center.

Can I color the frosting?
Yes, add food coloring to match your theme or celebration.

Can I freeze the frosted cookie cake?
It’s best to freeze it unfrosted and decorate after thawing.

Try More Recipes:

• Martha Stewart Confetti Cake
• Martha Stewart Condensed Milk Pound Cake
• Martha Stewart Coffee Crunch Cake