Chewy Funfetti Cookie Cake

Step 1: Melt Butter & Mix Dough

Warm the butter in a microwave-safe bowl or saucepan until it's just melted. Combine the butter with the brown sugar and granulated sugar in a mixing bowl and use a wooden spoon or spatula to stir them together.

Next, stir in the egg, followed by the baking powder and salt. Mix in cornstarch and flour, followed by the white chocolate chips & rainbow sprinkles. Mix the dough until well-combined.

Tip: I recommend mixing this by hand (rather than with a mixer) to ensure a chewy texture.

Step 2: Press Into Pan

Chewier cookies tend to stick more when baking, so you'll need to grease your 11" cookie cake pan well (make sure you get all the edges!). If you plan to invert the cake onto a tray, I highly recommend also lining the bottom with parchment paper in order for the cookie cake to invert out of the pan easily.

Spread dough into an even layer in pan.

Tip: If you don't have a round cookie cake pan, snag one on Amazon, make a DIY foil cookie cake pan, or bake in a 9×13 pan (will be a bit thinner, so bake a few minutes less).

Step 3: Bake

Place the cookie cake in an oven preheated to 350ºF and bake it for 16 to 18 minutes, or until edges are slightly golden brown and the inside no longer looks super wet. It might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven.

Step 4: Cool Completely

If you plan to invert & remove your cookie cake from the pan, it needs to be cooled completely before attempting this (see FAQ section below for removal tips). Since this is a softer cookie, I personally prefer keeping it in the pan for serving. While you're waiting for the cake to cool, you can make the buttercream.

Step 5: Decorate

This funfetti cookie cake is amazing with or without frosting! If you do make it, use a piping bag and large star tip to create a simple vanilla buttercream border. Immediately after piping, top with sprinkles

Tip: For a fun sugar cookie cake, use my number stencils to pipe on a large birthday number!

Step 6: Cut and Serve

Use a sharp chef's knife to slice it into wedges or cut it into smaller squares if you're serving a large crowd. If you start cutting and the cookie cake is not holding a sturdy slice, refrigerate it for an hour before cutting.

Storing & Freezing

Storing: This funfetti cookie cake is best stored on the counter at room temperature, but once it's frosted, it will need to be refrigerated after a day since the buttercream contains milk (and I prefer it chilled as it's even chewier!). If you want to make a cookie cake in advance, I recommend baking it first, then frosting it the day you plan on serving it. This cookie cake is best eaten within 2 days for the chewiest, softest texture.

Freezing: If making ahead of time, wrap the unfrosted cookie cake in plastic wrap and place in airtight container. Freeze up to 1 month. When ready to serve, let thaw completely before frosting.

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