Eggnog Cookie Cake
A cookie in cake form! This eggnog cookie cake is a giant thick gooey spiced festive cookie to make the season extra sweet!
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.