One of my favorite ways to celebrate friends & family is with a custom cookie cake. I used to buy them at the store-- up until this year when I really entered my baking era (and loving it).

Not going to be one of those recipe bloggers who writes a novel before dropping the recipe-- we all know why you're really here... 🍪

Without further ado, let's get in to my favorite cookie cake recipe! 

Cookie cake: 

• ½ cup unsalted butter (1 stick) 
• ½ cup light brown sugar packed
• ¼ cup granulated sugar
• 1 large egg
• 1 ½ teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• 1/2 cup semi-sweet chocolate chips REGULAR
• ½ cup semi-sweet chocolate chips MINI
• QUICHE PAN: (I am telling you this makes ALL the difference and so easy to transport out of pan) 

Instructions

1. Preheat oven to 350℉.
2. In a small microwave-safe bowl, melt the butter (1 stick) for 45 seconds until JUST melted. 
3. Add in (¼ cup)white sugar and (½ cup) brown sugar and use a spatula to stir until combined (hand mix!!). 
4. Add in egg and (1 ½ TEASPOON) vanilla, then mix. 
5. Next, add in (½ teaspoon) baking soda, (¼ teaspoon) baking powder, and (¼ teaspoon) salt and mix again. 
6. Add in (1 ½ cups) flour and mix until all the flour disappears into the dough.
7. Add the ½ cup of chopped chocolate chips and ½ cup of whole chocolate chips into the dough and mix.  
8. Rub butter on cookie pan. Add dough to quiche pan. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).
9. Bake at 350 degrees for 12 minutes - don’t overbake! You want the cookie cake to be slightly brown on the top and look slightly underbaked. Remove from oven and place entire pan on a cooling rack. 
10. Sprinkle salt over the whole top of it right after it comes out of the oven! 
11. Let it sit and cool before putting frosting on or it will melt the frosting.

Vanilla Buttercream Frosting

• ½ cup unsalted butter softened to room temperature
• 2 ½  cups powdered sugar
• 1 ½  teaspoons vanilla extract
• pinch of Salt
• 2-4 tablespoons milk
• Piping tips: i just use one and put it in the bottom of a ziplock baggie and cut the tip out!

To Make Frosting:

1. Beat the (1/2 cup)softened butter on medium-high speed for 2-minutes until smooth.
2. Turn the mixer to low speed then add the (2 ½  cup) powdered sugar ½  cup at a time. You may need to stop and scrape down sides. 
3. Add (1 ½  teaspoon) vanilla and lil salt and turn mixer to medium speed. 
4. One tablespoon at a time, add (2-4 tbs) milk. 
5. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe.
6.  If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
7. This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!
8. After I frost the cake, I sprinkle salt again over the frosting.