Chocolate Chip Cookie Cake From a Box

Cookie cake is a favorite dessert for birthdays and parties but can be very expensive.  Store cookie cakes run around $15 a piece but with this recipe it can be made for about $3.  This recipe requires little to no experience and can be made in under an hour.  It is also easily customized for any occasion!



Cookie Cake:
$1 Cake Mix
$2 Bag of mini chocolate chips
Note: Only half of the bag of chocolate chips was used so $1 will be used for the overall cost. 

The cookie cake itself costs only about $2. 

Frosting: 
$2 bag of powdered sugar
Note: Only used about a fourth of a bag was used so the overall cost will be $0.50. 
$2 for four sticks of butter.  Only used a third of one stick so  $0.17 cents for the cost. 

Decorations: (optional)
$2.50 for a medium bag of M&M's.  Used about one-fourth of a bag so $0.63. 

Cookie Cake

Ingredients:
• 1 box of cake mix (I suggest Pillsbury Funfetti)
• 1 egg
• ½ cup water
• ¼ cup vegetable oil
• 1 cup mini semisweet chocolate chips

Supplies:
• Large mixing bowl
• Large cookie sheet
• 1, ½, and ¼ cup measuring cups or liquid measuring glass
• Electric mixer (optional)
• Spatula
• Pam, Crisco or parchment paper

1. Preheat oven to 350 degrees Fahrenheit.
 
2. Grease the cookie sheet so that the cookie dough will not stick while baking. 

Note: I suggest using parchment paper although spraying the pan with Pam or greasing with Crisco will also work well. 

1.  Pour the cake mix into large bowl and set the plastic bag aside.
2. Add egg, water, and vegetable oil into the same bowl.
3. Mix the ingredients with an electric mixer on a low setting or with a spatula until evenly mixed. 

Stir in the chocolate chips using electric mixer or spatula

1. Scoop the dough out of the mixing bowl and into the middle of the greased cookie sheet.

2. Turn the plastic bag from the cake mix inside out so that any cake mix powder is on the outside.  Put the bag on your hand and use it to shape the cookie cake into a evenly spaced circle. 

a. Note: the cookie cake will spread while baking so be sure to leave at least an inch and a half around the edge.

1. Place the cookie sheet into a center rack in the oven and bake for 20 minutes.

a. Since all ovens bake differently, check on the cookie cake occasionally after 15 minutes.  The cookie cake will be ready to come out of the oven once it is golden brown around the edges.

Frosting:

Ingredients:
• 2 cups powdered sugar
• 3-4 Tablespoons margarine or butter
• 1 teaspoon vanilla
• 1 tablespoon and 1 teaspoon milk

Supplies:
• Large mixing bowl
• Electric mixer
• Spatula
• Measuring teaspoon and tablespoon

1. Combine margarine, vanilla, and milk into a large bowl.  Mix with an electric mixer on a low speed until ingredients are combined.

2. Add powdered sugar ½ cup at a time, mixing thoroughly after each addition.

a. The frosting should be thicker than honey but easy enough to spread.

b. If the frosting becomes too thick, try adding a few drops of milk and mixing again.

Wait until the cookie cake is completely cooled to room temperature before spreading an even layer of frosting on the cake.  To make the cookie cake cool faster, transfer to another cookie sheet and place in the freezer for about 20 minutes. 

There are many ways to decorate the cookie cake.  Some ideas are sprinkles, candy, or piping with additional frosting.  

In this instance, I used M&Ms to outline the cookie cake.  Place M&Ms on the cake immediately following the icing.  If you wait until after the frosting dries, the M&Ms will not stick.  

Congratulations, your cookie cake is ready to eat! 

Serving suggestion: place in the freezer and eat frozen.