You don’t need to make a trip to a store to enjoy this iconic dessert! With a simple recipe and some time in the kitchen, you can whip up your very own Great American Cookies Cookie Cake from scratch. Not only will it deliver that same chewy texture and buttery flavor you love, but you’ll also have the freedom to decorate it any way you want—adding your personal flair to every slice.
Table of Contents
How to make Great American Cookies Cookie Cake
A Great American Cookies Cookie Cake is a giant, soft-baked cookie—usually chocolate chip—crafted in the shape and spirit of a celebration cake.
Ingredients
For the Cookie Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 cups semi-sweet chocolate chips (or any mix-ins of choice, like M&Ms)
For the Frosting (optional):
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tbsp heavy cream (or milk)
- ½ tsp vanilla extract
- Food coloring (optional, for fun designs)
Instructions
Step 1: Start by preheating your oven to 350°F (175°C). Grease a 12-inch round pan or line it with parchment paper to prevent sticking. A pizza pan or springform pan works wonderfully for the classic cookie cake shape!
Step 2: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Step 3: Beat in the eggs, one at a time, until they are fully incorporated. Then, mix in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until combined. Be careful not to over-mix—the dough should still be soft and slightly sticky!
Step 5: Using a spatula, gently fold in the chocolate chips (or other mix-ins).
Step 6: Transfer the cookie dough into your prepared pan. Spread it evenly, ensuring the dough reaches the edges. If needed, smooth the surface with a spatula or lightly press it down with your hands.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is slightly soft (but not raw). Remember, a cookie cake firms up as it cools! Avoid over-baking to maintain its chewy texture.
Step 8: Allow the cookie cake to cool completely in the pan before decorating to prevent the frosting from melting.
Step 9: While the cookie cake cools, prepare your frosting, Beat together the softened butter and powdered sugar until smooth and fluffy. Add vanilla extract and heavy cream (or milk) one tablespoon at a time, until you achieve your desired consistency. If decorating, divide frosting into bowls and add food coloring to create vibrant designs.
Step 10: Using a piping bag fitted with a decorating tip (or a simple plastic bag with the corner snipped off), pipe your frosting onto the cooled cookie cake. Personalize it with fun messages, designs, or sprinkles for flair!
Tips for Success
- Don’t Over-Bake: The key to a perfect cookie cake is getting that soft, chewy center. Bake until the edges are golden, but the middle is just set.
- Use High-Quality Chocolate Chips: Since chocolate plays a big role, choose semi-sweet or dark chocolate chips for a richer flavor.
- Decorating Technique: If you’re new to piping frosting, practice on a piece of parchment paper before decorating your cookie cake.
- Make-Ahead Option: The cookie cake (unfrosted) can be baked a day in advance and stored at room temperature in an airtight container. Frost and decorate just before serving.
- Personalize It: Swap out chocolate chips for sprinkles, peanut butter chips, or even chunks of your favorite candy for a fun twist!
What to serve with
A Great American Cookies Cookie Cake is indulgent on its own, but pairing it with complementary treats and beverages can elevate your dessert experience and cater to a variety of tastes.
1. Ice Cream
Pairing a warm, chewy Great American Cookies Cookie Cake with cold, creamy ice cream is a classic match made in dessert heaven.
- Vanilla Ice Cream: A timeless choice that balances the sweetness of the cookie cake without overpowering its chocolate chip flavor.
- Chocolate Ice Cream: For the chocolate lovers, this rich pairing enhances the indulgent flavors of the Great American Cookies Cookie Cake.
- Specialty Flavors: Think cookie dough, salted caramel, or even mint chocolate chip for a fun twist.
- Serve your ice cream scooped beside the Great American Cookies Cookie Cake slice or create an ice cream sandwich by layering the ice cream between two cookie slices!
2. Whipped Cream
If you’re looking for something light, a dollop of homemade whipped cream is a fluffy and refreshing addition. You can get creative with these options:
- Classic Light Whipped Cream: Sweetened subtly with a hint of vanilla.
- Flavored Whipped Cream: Add a splash of caramel or strawberry syrup to the cream for an extra layer of flavor.
Ingredients Substitutes
Sometimes you may not have all the ingredients on hand, or you might need substitutions to suit dietary needs like gluten-free, vegan, or other preferences. The good news is that you can still recreate the chewy, buttery deliciousness of a Great American Cookies Cookie Cake with these ingredient substitutes!
1. Butter Substitutes
Butter is essential for creating the soft and rich texture of a cookie cake, but there are plenty of substitutes if you’re out of butter or looking for alternatives:
- Vegetable Oil: Substitute ¾ cup of vegetable oil for 1 cup of butter. Mix with a tablespoon of water to help maintain the moisture. Note that this will slightly change the flavor and texture, making the cookie cake less rich and more tender.
- Coconut Oil: Use 1 cup solid coconut oil for a dairy-free option. It works well, but it’ll add a subtle coconut flavor to your cake.
- Plant-Based Butter: For a vegan option, pick a non-dairy butter like Earth Balance. Substitute at a 1:1 ratio just as you would regular butter.
- Applesauce: You can substitute half the butter with unsweetened applesauce to reduce fat while keeping the cake moist. Example: If the recipe calls for 1 cup of butter, use ½ cup butter + ½ cup applesauce.
2. Sugar Substitutes
The combination of white and brown sugar adds sweetness, structure, and moisture. Here’s how to substitute these:
Granulated Sugar:
- Replace white sugar with raw sugar at a 1:1 ratio.
- For a healthier option, use coconut sugar or date sugar at a 1:1 ratio, but note that these will slightly darken the cookie cake.
Brown Sugar:
- Make your own brown sugar by mixing 1 cup granulated sugar + 1 tbsp molasses.
- Substitute with maple sugar or more coconut sugar for a similar rich, moist effect.
3. Flour Substitutes
All-purpose flour provides structure, but there are other options depending on your dietary needs:
- Gluten-Free Substitute: Replace all-purpose flour with a gluten-free all-purpose flour blend at a 1:1 ratio. Make sure it’s designed for baking (e.g., Bob’s Red Mill or King Arthur brands).
- Almond Flour: Swap ½ cup of almond flour for every cup of all-purpose flour. You may need to add an egg or binding agent for structure since almond flour is denser.
- Oat Flour: Use 1 cup oat flour for every cup of all-purpose flour. Keep in mind this will give your cookie cake a softer, more crumbly texture.
- Whole Wheat Flour: This adds a slightly nutty flavor and denser texture. Use ¾ cup whole wheat flour for every 1 cup of all-purpose flour.
4. Eggs Substitutes
Eggs help bind ingredients and add moisture. Here are some substitutes to make your cookie cake egg-free or vegan:
- Unsweetened Applesauce: Replace 1 egg with ¼ cup applesauce.
- Mashed Banana: Substitute 1 egg with ½ mashed banana for a subtle fruity flavor.
- Flaxseed “Egg”: Mix 1 tbsp ground flaxseed with 2.5 tbsp water, and let sit for 5 minutes until it forms a gel-like consistency. This works perfectly as a binder.
- Silken Tofu: Replace 1 egg with ¼ cup pureed silken tofu for extra moisture and structure.
- Egg Replacer Powder: Store-bought egg replacers like JUST Egg or Bob’s Red Mill work great.
5. Chocolate Chip Substitutes
Semi-sweet chocolate chips are the star of the cookie cake, but you can branch out with these options:
- Dark Chocolate or Milk Chocolate Chips: Use 1:1 ratio for a slightly richer or sweeter flavor.
- White Chocolate Chips: Perfect for a sweeter, creamier flavor.
- Chopped Chocolate Bars: Chop your favorite chocolate bars (e.g., Hershey’s, Lindt) and add chunks instead of chips for a gourmet twist.
- Candy Pieces: Use M&Ms, Reese’s Pieces, or other candies for pops of color and fun texture.
- Dried Fruits: Add raisins, dried cranberries, or chopped dried apricots for a healthier, fruity alternative.
- Nuts: Swap chocolate chips for chopped walnuts, pecans, or almonds for added crunch and nuttiness.
6. Baking Soda and Baking Powder Substitutes
If you’re out of baking soda or powder, you can try these alternatives.
- Baking Soda Substitute: Use triple the amount of baking powder. Example: Replace 1 teaspoon baking soda with 3 teaspoons baking powder. Make sure to reduce any added salt since baking powder already contains some.
- Baking Powder Substitute: When baking powder runs out, mix ¼ teaspoon baking soda + ½ teaspoon cream of tartar for every teaspoon of baking powder needed.
7. Vanilla Extract Substitutes
Vanilla extract adds a warm, aromatic undertone to your cookie cake. If you’re out or want alternatives:
- Use almond extract sparingly (½ tsp almond extract for every 1 tsp vanilla). It’s more potent, so adjust carefully.
- Swap with maple syrup for a mild caramel-like sweetness. Use at a 1:1 ratio.
- Try hazelnut extract, rose water, or even rum extract for unique flavor profiles.
8. Frosting Substitutes
If you prefer to skip traditional buttercream frosting, here are a few substitutes:
- Cream Cheese Frosting: Blend cream cheese, powdered sugar, and vanilla extract for a tangy yet sweet topping.
- Coconut Whipped Cream: Use canned coconut cream—whip it until fluffy, then sweeten to taste. This is a great vegan alternative.
- Greek Yogurt Frosting: Combine plain Greek yogurt and powdered sugar for a tangy, lower-fat option. Add vanilla or citrus zest for extra flavor.
Final Thoughts
With this recipe, you can customize your cookie cake for any occasion and enjoy all the nostalgia of a Great American Cookies Cookie Cake right at home.
More Cookies Recipes:
- Hershey Cookies and Cream Honey Bun Recipe
- Homemade Crumbl Cookie Brookie Recipe
- Copycat Trader Joe’s Sugar Cookies Recipe
- Copycat Trader Joe’s Cookie Dough Recipe
Ingredients
For the Cookie Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
For the Frosting (optional):
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tbsp heavy cream (or milk)
- ½ tsp vanilla extract
- Food coloring
Instructions
Step 1: Start by preheating your oven to 350°F (175°C). Grease a 12-inch round pan or line it with parchment paper to prevent sticking. A pizza pan or springform pan works wonderfully for the classic cookie cake shape!
Step 2: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Step 3: Beat in the eggs, one at a time, until they are fully incorporated. Then, mix in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until combined. Be careful not to over-mix—the dough should still be soft and slightly sticky!
Step 5: Using a spatula, gently fold in the chocolate chips (or other mix-ins).
Step 6: Transfer the cookie dough into your prepared pan. Spread it evenly, ensuring the dough reaches the edges. If needed, smooth the surface with a spatula or lightly press it down with your hands.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is slightly soft (but not raw). Remember, a cookie cake firms up as it cools! Avoid over-baking to maintain its chewy texture.
Step 8: Allow the cookie cake to cool completely in the pan before decorating to prevent the frosting from melting.
Step 9: While the cookie cake cools, prepare your frosting, Beat together the softened butter and powdered sugar until smooth and fluffy. Add vanilla extract and heavy cream (or milk) one tablespoon at a time, until you achieve your desired consistency. If decorating, divide frosting into bowls and add food coloring to create vibrant designs.
Step 10: Using a piping bag fitted with a decorating tip (or a simple plastic bag with the corner snipped off), pipe your frosting onto the cooled cookie cake. Personalize it with fun messages, designs, or sprinkles for flair!
