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Cookie Cake Recipe

Name: Cookie Cake
Prep time: 20 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 2 1/2 c. all-purpose flour; 1 tbsp. cornstarch; 1 1/4 tsp. baking powder; 3/4 tsp. kosher salt; 1 c. unsalted butter, softened, plus more for greasing the skillet; 1 1/4 c. light brown sugar; 2 large eggs; 2 tsp. vanilla extract; 1 1/2 c. semisweet chocolate chips, plus more to top the cookie; 1/2 c. toffee bits; 1/2 c. unsalted butter, softened; 1 3/4 c. powdered sugar; 1/4 c. unsweetened cocoa powder; Pinch of kosher salt; 2 tsp. vanilla extract; 2 tbsp. whole milk, divided; Multicolored sprinkles, for decorating

The Pioneer Woman

This skillet cookie cake recipe is a birthday party staple. It's topped with fluffy chocolate frosting and sprinkles making it an adorable crowd pleaser!

Ingredients

2 1/2 c. all-purpose flour

1 tbsp. cornstarch

1 1/4 tsp. baking powder

3/4 tsp. kosher salt

1 c. unsalted butter, softened, plus more for greasing the skillet

1 1/4 c. light brown sugar

2 large eggs

2 tsp. vanilla extract

1 1/2 c. semisweet chocolate chips, plus more to top the cookie

1/2 c. toffee bits

1/2 c. unsalted butter, softened

1 3/4 c. powdered sugar

1/4 c. unsweetened cocoa powder

Pinch of kosher salt

2 tsp. vanilla extract

2 tbsp. whole milk, divided

Multicolored sprinkles, for decorating

Method

For the cookie: Preheat the oven to 325°F. Line the bottom of a 12-inch cast-iron skillet with parchment paper. Lightly grease the top of the paper and sides of skillet with butter. Set aside.

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, stopping to scrape the sides of the bowl as needed. Stir in the vanilla. With the mixer on low, gradually add the flour mixture, beating until just incorporated. Stir in the chocolate chips and toffee bits.

Press the cookie dough into an even layer in the prepared skillet. Top with a few more chocolate chips, if you like. Bake until the cookie is lightly golden and no longer glossy, 30 to 35 minutes. Transfer the skillet to a wire rack to cool completely, about 30 minutes.

For the frosting: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the butter until light and creamy, about 3 minutes. Add the powdered sugar, cocoa powder, salt, vanilla, and 1 tablespoon of milk. Beat on low until incorporated. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Beat in the remaining 1 tablespoon of milk if the frosting is too thick. Transfer the frosting to a ziptop bag with a 1/2-inch hole cut in the corner.

Run a knife along the sides of the cookie cake to loosen from the skillet. Using a spatula, lift to remove from the skillet; discard parchment paper. Transfer the cookie cake to a serving platter. Decorate the edges with frosting and colorful sprinkles.

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