Triple Chocolate Chip Cookie Cake

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This Triple Chocolate Chip Cookie Cake is super soft and chewy. It’s about to become your new favorite giant cookie! Filled with chocolate chips, white chocolate chips and peanut butter chips.

So after being gone this past weekend for an extended weekend, the hubs was ready for me to come home. Apparently without me home it’s starts to smell too much like “dude” and it’s too quiet. He wanted my girly smell back and the constant sound of the mixer.

Come again? You actually missed the sound of the mixer?

Plus, it was apparently too dark because nobody was here to open the blinds – ha!

And of course in typical hubs fashion, he had a surprise waiting for me at home and he couldn’t wait to show me.

In typical me fashion, I walked in the house and didn’t pick up on it. He told me to look around and see if I could find it. I started looking around and noticed the plant dying…and a few other things. But not the thing he wanted me to notice. 🙂

Finally he said, “Ok stop looking at all the things I didn’t do. I fixed the garbage disposal!”

In my defense, how was I supposed to know the surprise was under the sink?

But I was super pumped! It broke a couple weeks ago and had been leaking so we had super fun buckets catching the water. When a plumber told us it was bad and needed to be replaced for $500, I was not too thrilled. So yea – great surprise that the hubs did it himself! Yay!

I think I’m going to have to go out of town the next time I want something fixed. 😉

The nice thing for the hubs is I pay in cookies. Not this cookie in particular – this one was already devoured weeks ago. But some other cookies soon to come to the blog.

This cookie cake is super easy to make. It’s a pretty standard cookie dough filled with three kinds of “chips,” though not the salty kind (although let’s be honest, that would be tasty). I used semi-sweet, peanut butter and white chocolate chips, though the great thing about this cookie is you could replace it with your favorites. You could even swap in your favorite candy. Or potato chips. The world is your oyster…or at least this cookie cake is.

There’s no need for refrigeration. Just press the dough right into a 9 or 10 inch cake pan. The dough can be made ahead and refrigerated if preferred though. Make ahead is always nice.

The cookie bakes for about 20 minutes. The edges should look lightly golden and the center might still be a little jiggly and look a little undercooked. To keep the cookie super soft and chewy, you want to take it out of the oven. Don’t be tempted to cook it for longer. It will continue to cook and firm as it cools. I leave the cookie in the pan until it’s completely cool to help make removing it from the pan easier. It’s firmer that way.

I hope this classic cookie becomes a regular for you! I know it gets made regularly around these parts. 🙂 We are big cookie cake lovers – to the core.

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Reese’s Peanut Butter Chocolate Chip Cookie Cake
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Recipe

Triple Chocolate Chip Cookie Cake

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• Author: Lindsay
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

This Triple Chocolate Chip Cookie Cake is super soft and chewy. It’s about to become your new favorite giant cookie! Filled with chocolate chips, white chocolate chips and peanut butter chips.

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Ingredients

COOKIE CAKE

• 3/4 cup unsalted butter, room temperature
• 3/4 cup dark brown sugar
• 1/4 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup peanut butter chips
• 1/2 cup white chocolate chips

CHOCOLATE FROSTING

• 1/4 cup butter
• 1/4 cup shortening
• 2 cups powdered sugar
• 1/4 cup cocoa
• 1–2 tbsp water

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Instructions

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.

2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

3. Mix in egg and vanilla extract.

4. With the mixer on low speed, add flour, baking soda and salt.

5. Stir in chocolate, peanut butter and white chocolate chips. Dough will be thick.

6. Press the dough evenly into the cake pan.

7. Bake for 18-20 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.

8. Remove from oven and allow to cool completely in the cake pan, then transfer to serving plate.

9. To make the frosting, beat the shortening and butter until smooth.

10. Slowly add 1 cup of powdered sugar. Mix until combined.

11. Mix in the cocoa and 1 tbsp water.

12. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.

13. Pipe the icing onto the edges of the cookie cake, then store in an airtight container until ready to serve.

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Nutrition

• Serving Size: 1 slice
• Calories: 602
• Sugar: 50.4 g
• Sodium: 282.1 mg
• Fat: 32.9 g
• Carbohydrates: 73.1 g
• Protein: 6.9 g
• Cholesterol: 71 mg

Enjoy!