RECIPE

Mall-Inspired 
Cookie Cake

Ready in 4 hours

Makes 8-10 servings

The addition of milk powder, shortening, light corn syrup and clear vanilla extract really makes this cookie cake nostalgic, sweet and very similar in taste and texture to the kind of cookie cake you'd buy at your favorite mall or grocery store.

Ingredients

The Cookie:

• 4 TB. (55 g.) softened salted butter

• 4 TB. (55 g.) vegetable shortening

• ¼ c. (2 oz.) cream cheese, room temp. 

• 1 TB. (20 g) light corn syrup*

• 150 g. (¾ c.) brown sugar

• 50 g. (¼ c.) sugar

• 1 tsp. vanilla extract

• 1 tsp. Clear vanilla extract

• 1 tsp. Kosher salt

• 1 large egg plus 1 egg yolk

• 210 g. (1 ¾  c.) all-purpose flour

• 2 TB. milk powder

• 1 tsp. cornstarch

• ¾  tsp. baking soda

• 280 g. (1 ¾ c.) chocolate chips of your choice (I use half milk, half semi-sweet)

The Frosting: 

• 8 TB. (113 g.) softened salted butter

• 4 TB. (55 g.) vegetable shortening

• 240 g. (2 c.) powdered sugar

• 2-3 TB. heavy cream or milk

• ½  tsp. Clear vanilla extract

• 1 tsp. Pure vanilla extract

• 2 TB. milk powder*

• 1 tsp. Kosher salt

• A pinch of baking powder

• Rainbow Sprinkles, Confetti Sprinkles or whatever you can find. :) 

*The milk powder in this recipe is optional, along with the light corn syrup. I understand these are not typical items everyone has on hand, however they really contribute to the overall texture and flavor.

Preparation

Making the Cookie Dough

1. In a medium to large bowl, combine your flour, baking soda, salt, milk powder and cornstarch. Whisk together and set aside. 

2. In a separate, larger bowl, combine the softened butter, shortening, cream cheese and corn syrup.  Combine together with a rubber spatula or hand mixer. 

3. Add the sugars, salt and vanilla extracts. Combine until well incorporated and fluffy. 

4. Next, add the large egg and egg yolk. 

5. In 3 increments, add your flour mixture. Fold the ingredients in with a spatula until just combined. 

6. Lastly, fold in the chocolate chips until the dough is just combined. 

Baking the Cake

7. Preheat your oven to 350 F. 

8. Line and grease a 9” cake pan. 

9. Press your cookie dough into the cake pan, ensuring it’s flat and even.

10. Bake the cookie cake for 20-25 minutes. Your cookie cake is done when the edges are golden brown. The center will be soft, so allow the cookie to cool in the pan for at least an hour on a wire rack  before removing. 

Preparing the Frosting

1. The frosting can be prepared using a stand mixer with the paddle attachment, or using a hand mixer. 

2. To a bowl, add the butter and shortening. Mix on medium high speed until pale and fluffy, about 5 minutes. 

3. Add half of the powdered sugar and continue to mix for another minute until well incorporated. 

4. Add the remaining powdered sugar. As you mix, the frosting will become very thick. 

5. Add your 2-3 tablespoons of heavy cream or milk, along with the vanilla extracts. Beat on medium high for another 2 minutes, scraping the bowl. The frosting will become very light and fluffy. 

6. Lastly, add your optional milk powder, salt and pinch of baking powder. Give your frosting one last mix for about a minute, and you will have a smooth and creamy buttercream for your cake. It should resemble fluffy white store-bought frosting. 

7. Prepare a piping bag with a star tip, or use a plastic sandwich bag for piping and decorating your cookie. 

Assembling the Cookie Cake

1. Before frosting your cookie cake, please ensure your cookie has cooled off completely. 

2. Using a piping bag and star tip, pipe a border around the edge of the cookie. You can use a variety of tips, and a variety of piping methods for your border. 

3. You’ll have enough frosting to pipe a message at the center of your cake as well. 

4. Top with sprinkles, add some candles and enjoy your cookie cake! This cookie will keep covered at room temperature for up to a week. Freeze any remaining cookie cake after a week.