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Easy Back-to-School Cookie Cake with Frosting

easy back-to-school cookie cake with frosting - featured image
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A soft, chewy cookie cake topped with a light vanilla frosting, perfect for busy school mornings and loved by kids and adults alike.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons milk or cream
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
  2. In a large bowl, beat 1 cup softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes.
  3. Beat in the eggs one at a time, then add the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet mixture in batches, stirring gently until just incorporated.
  6. Fold in the chocolate chips with a rubber spatula.
  7. Spread the dough evenly in the prepared pan, smoothing the top.
  8. Bake for 25-30 minutes until edges are golden and center looks set but soft.
  9. Cool the cookie cake in the pan for at least 30 minutes before frosting.
  10. To make the frosting, beat ½ cup softened butter until creamy. Gradually add powdered sugar, then vanilla and salt.
  11. Add milk or cream a tablespoon at a time until smooth and spreadable.
  12. Spread the frosting evenly over the cooled cookie cake.
  13. Slice into wedges and serve. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.

Notes

Do not overbake to keep the cookie cake soft. Cool completely before frosting to prevent melting. If frosting is too soft, chill for 10 minutes before spreading. For gluten-free, substitute half or all-purpose flour with gluten-free blend. Use dairy-free butter and plant milk for vegan adaptation.

Nutrition

Keywords: cookie cake, back to school, easy dessert, frosting, chocolate chip cookie, kid-friendly, quick recipe

Find it online: https://bitefuljoy.com/easy-back-to-school-cookie-cake-with-frosting-recipe-to-impress-kids/