A cookie in cake form! This eggnog cookie cake is a giant thick gooey spiced festive cookie to make the season extra sweet!
We can all agree that cookies are great. However, instead of chilling and rolling each individual cookie, how about a large cookie in cake form? In fact, this giant thick and chewy cookie cake comes together so quickly as there is no need to chill or prepare each individual cookie! Such a cookie cake is perfect for any occasion or any festivity you have. This eggnog cookie cake is perfect for the Christmas festive season. As eggnog is a festive drink, I decided to use it to enhance this chocolate chip cookie cake with it for the occasion. Thus, basically this cookie cake is a large chocolate chip cookie infused with eggnog and topped with a sweet spiced eggnog buttercream.
How to make this Eggnog cookie cake
As already mentioned above, making this cookie cake is extremely easy! All you need is a bowl! Start by mixing together the butter and sugars until fluffy. Then add the spices, eggnog and egg. Once they are combined, add the dry ingredients. As soon as the batter is combined, fold in gently the chocolate chips. Transfer the cookie batter to a lined 9 inch cake pan, and bake for 25-30 minutes at 180°C or 350°F.
While the cookie cake is baking, prepare the buttercream by whipping together the ingredients. It’s important to store the buttercream in the fridge until ready to use. When the cookie cake is ready, let cool completely before removing from the cake pan and before frosting. If you frost the cookie cake before it’s completely cooled the frosting will melt! Finish the cookie cake by decorating it according to your liking!
What to top this cookie cake with?
For my cookie cake I decided to top it and decorate it with a rich buttercream. However, you can leave it plain, no topping or else substitute with something else. If you are not a fan of frosting, you can either try whipped cream, ice cream, or chocolate sauce ganache.
FAQs
How to store?
If you leave the cookie cake unfrosted, you can store it at room temperature sealed in an airtight container for about 5 days. However, if you frost the cookie cake, I recommend to store in the fridge for not more than 2-3 days. Alternatively, you can store an unfrosted cookie cake in the freezer for about 3 months.
Eggnog Cookie Cake
Ingredients
For the Cookie Cake:
- 240 g plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 160 g butter room temperature
- 80 ml eggnog
- 175 g white and milk chocolate chips
- 100 g brown sugar
- 50 g granulated sugar
- 1 teaspoon ground cinnamon
For the Buttercream:
- 80 g unsalted butter at room temperature
- 75 g icing sugar
- 1 tablespoon milk
- ¼ teaspoon salt
Instructions
Eggnog Buttercream
- In a stand mixer or with a hand mixer, mix the butter until smooth. Slowly add and combine the icing sugar and the salt.
- Mix in the eggnog milk until it's all nice and fluffy.
- Fill a pastry bag and use a star tip to decorate. Store in the fridge until ready to serve.
Cookie Cake
- Preheat the oven to 180°C or 350°F. Spray a 9-inch circle cake pan or a spring form pan with oil, and line the bottom and sides with parchment paper.
- In a stand mixer, with a paddle attachment, cream the butter and the sugars until fluffy. Add the egg, cinnamon, eggnog, and mix.
- Fold in the flour, baking soda, baking powder and salt. Once everything is smooth and combined, fold in the chocolate chips.
- Evenly spread into the prepared pan, and if desired, sprinkle extra chocolate chips on top.
- Bake for 25-30 minutes, or until the top is golden brown.
- Allow the cookie cake to cool in the pan before removing. Let the cookie cake fully cool, transfer to a serving plate and decorate with the eggnog buttercream.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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