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Recipe: Chocolate Chip Cookie Cake

January 27, 2018



• 1 1/2 c. flower
• 1 tsp. baking soda
• Pinch of salt
• 3/4 c. unsalted butter, melted
• 1 c. brown sugar
• 1-3.4 oz.  box instant vanilla pudding mix
• 1 egg
• 1 egg yolk
• 1 tbsp. vanilla
• 1 c. + 2 tbsp. semi-sweet chocolate chips,


• 6 oz. semi-sweet chocolate chips
• 4 oz. heavy cream




GANACHE - (Prepare before cookie cake)
• Place chocolate chips in medium-sized bowl, set aside.
• Heat heavy cream on stove top or microwave until hot 
  not boiling.
• Pour cream over chocolate chips and let sit for
  3 minutes wihout stirring.
• Whisk chocolate from center-outward until mixture is  
• Cover loosely with plastic wrap and place in refrigerator
  for up to 2 hours. Continue to stir every 30 minutes.


• Preheat oven to 350 degrees.
• Grease a 9” spring form or round cake pan with cooking spray.
• Optional - Place parchment paper in bottom of pan for easy removal.
• In a large bowl, combine brown sugar and melted butter. Mix until 
  smooth. Add egg, egg yolk, vanilla and stir until smooth.
• Pour in pudding mix, flower, baking soda and pinch of salt. Stir until
• Fold in 1 cup of chocolate chips by hand until evenly distributed.
• Press dough into pan.
• Sprinkle reserved 2 tbsp. of chocolate chips onto the top of the cake
  and press down slightly.
• Bake 21-24 minutes until top starts to brown.
• Once cake is completely cool, using hand beaters, whip frosting for 3
  minutes on high until lighter in color and smooth.
• Spoon frosting into piping bag using an open star tip and pipe
  around the edges, or in your desired design.






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