PATRIOTIC COOKIE CAKE
This
recipe for a patriotic cookie cake is a giant brown sugar cookie that's loaded
with red white and blue M&M's and finished off with chocolate frosting and
sprinkles. The perfect treat for summer entertaining!
Course Dessert
Cuisine American
Keyword chocolate
chip cookie cake, cookie cake
Prep Time 15 minutes
Cook Time 25 minutes
Total
Time 40 minutes
Calories 595 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the cookie cake:
·
1
1/2 sticks unsalted butter, softened (12 tablespoons)
·
1 teaspoon vanilla
extract
·
2/3 cup packed
brown sugar
·
1/3 cup granulated
sugar
·
1 large
egg + 1 egg yolk
·
2 cups all
purpose flour
·
1 teaspoon baking
soda
·
1/4 teaspoon salt
·
1
1/2 cups Milk Chocolate Red, White & Blue M&M's divided
use
·
1/4 cup red,
white & blue sprinkles
·
For
the frosting:
·
2 cups powdered
sugar confectioners
·
1/4 cup cocoa
powder sifted
·
8 tablespoons of
butter, softened
·
2 tablespoons milk
·
1/2 teaspoon vanilla
extract
Instructions
1.
Preheat
oven to 350° F. Coat a 9 inch cake pan with cooking spray and line the bottom
of the pan with a circle of parchment paper. Set aside.
2.
In
the bowl of a stand mixer fitted with paddle attachment, beat the butter for at
medium speed for 2-3 minutes or until light and fluffy. Add the brown sugar and
granulated sugar and beat for 1 more minute. Add the egg, egg yolk and vanilla
and beat for 1 minute. Scrape down the sides and bottom of the bowl with a
spatula if needed.
3.
Combine
the flour, baking soda and salt in a medium bowl. Add the dry ingredients to
the butter mixture and mix on low until just combined. Stir in 1 cup of red,
white and blue M&M's.
4.
Press
the cookie dough evenly into the prepared pan. Sprinkle the remaining 1/2 cup
of M&M's over the top of the cookie dough.
5.
Bake
for 22-25 minutes or until the cake is golden brown at the edges. Place the pan
on a cooling rack. Cool for 5 minutes then run a thin knife or spatula along
the edge of the pan to loosen.
6.
Once
the cookie cake has completely cooled, carefully invert the cake pan onto a
plate, then gently flip the cookie right side up.
7.
For
the frosting:
8.
In
the bowl of a stand mixer fitted with a paddle attachment, beat the butter on
medium speed until creamy - about 2-3 minutes. Add the cocoa powder and
powdered sugar and mix on low speed until just combined. Add the milk and
vanilla then beat at medium speed until frosting is smooth and creamy, 2-3
minutes.
9.
Pipe
the frosting onto the edge of the cake and then decorate with the red, white
and blue sprinkles. Place in the refrigerator until 30 minutes before it's time
to serve the cake.
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