A chocolate chip cookie cake recipe is essential. A caramel chocolate chip cookie cake recipe with caramel “Rolos” and milk chocolate chips is just ridiculous.
That’s right folks – I just dropped the 5 C’s recipe on you. Booyah.
And enjoy!
Pro tips:
- I have also made this chocolate chip cookie cake with an incredible milk chocolate frosting. Try it with whipped cream or a scoop of vanilla ice cream. It’s up to you!
- You can bake this chocolate caramel chip cookie cake in a 9-inch cake pan or 9-inch pie dish.
- It’s a perfect time to break out your homemade vanilla extract for this recipe.
Caramel Chocolate Chip Cookie Cake
2016-07-17 20:56:36
Serves 8
Chocolate chip cookie cake recipe with caramel “Rolos” pieces and milk chocolate chips. Top with a classic vanilla buttercream frosting or indulge in a milk chocolate frosting instead.
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr
Caramel Chocolate Chip Cookie Cake
- • 3/4 cup unsalted butter, room temperature
- • 1 cup dark brown sugar
- • 1 large egg and 1 egg yolk
- • 2 tsp homemade vanilla extract
- • 2 cups all-purpose flour or gluten free flour
- • 2 tsp cornstarch
- • 1 tsp baking soda
- • 1/2 tsp salt
- • 1 1/4 cups milk chocolate or semi-sweet chocolate chips
- • 3/4 cup chocolate caramel candy, chopped (such as Rolos)
Vanilla Buttercream Frosting
- • 3/4 cup unsalted butter, softened to room temperature
- • 3 cups confectioners sugar
- • 1/4 cup heavy cream or half-and-half
- • 2 tsp vanilla extract
- • pinch of fine sea salt
Or try...Milk Chocolate Frosting
- • 1/2 cup unsalted butter, room temperature
- • 1 3/4 cups confectioners sugar
- • 1/4 cup unsweetened cocoa powder
- • 2 tbsp heavy cream or half-and-half
- • 1 tsp vanilla extract
- • pinch of fine sea salt
Caramel Chocolate Chip Cookie Cake Preparation
- Pre-heat oven to 350°F and spray a 9-inch pie dish or square cake pan with nonstick spray. Set aside. note: You can also line a brownie pan with parchment paper for easy cookie cake removal.
- Using a handheld mixer or a stand mixer with paddle attachment, beat the room temperature butter for 1 minute on medium speed - until creamy.
- Add the brown sugar and beat on medium speed until smooth, about 1 minute.
- Mix in the egg, egg yolk, and vanilla extract until combined.
- In a separate medium sized bowl, combine flour, cornstarch, baking soda and salt.
- Slowly mix the dry ingredients with the stand mixer until combined with the wet ingredients.
- The cookie dough will be thick, so with a wooden spoon gently mix in the chocolate chips and caramel bits until evenly folded in to the batter.
- Press the cookie dough evenly into the sprayed or parchment lined pan. Bake for 20-25 minutes or until the cake is lightly golden brown
- Optional: cover the cake loosely with aluminum foil or a pie crust shield after 15 minutes to avoid browning around the edges.
- Carefully remove the pan from the oven and set it on a wire rack to cool.
- Once completely cooled, use a knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. You can also serve the cookie cake directly from the pan after icing.
Vanilla Buttercream Frosting Preparation
- Using an electric mixer, beat butter in large bowl on high for about 3 mins. until light and fluffy.
- Gradually beat in powdered sugar, cream, and vanilla extract on low.
- Add a pinch of salt, then increase speed to high and beat for 3-4 mins more.
- If frosting is too thin, add in a little more powdered sugar.
- Chocolate caramel chip cookie cake will stay fresh at room temperature if covered tightly - up to 3 days.
Milk Chocolate Frosting
- While the cookie cake is baking, sift all of the confectioners sugar and cocoa powder together in a mixing bowl.
- Using the paddle attachment or your hand mixer, beat the room temp butter on a medium speed for about 2 mins. - until creamy.
- Slowly add the sifted sugar and cocoa mixture, alternately with the heavy cream and vanilla.
- Beat on low after each addition of dry and wet ingredients.
- Add a pinch of salt, then turn the mixer on high speed and beat until creamy, for at least 2 minutes.
- When the cookie cake is cooled, pipe or spread the milk chocolate frosting onto the cake.
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