How To Store Cookie Cake? - Coffee House and Pastries

Store leftover cookie cake in an airtight container at room temperature or in the refrigerator for up to four days. To make ahead of time: Cover cookie cake tightly and store at room temperature for 2 to 3 days. Frosting can be prepared 1 to 2 days in advance, cover tightly, and store in the refrigerator.
Softer cookies, including brownies and frosted cookies, should be stored in a single layer in an airtight container (such as glass meal prep containers or plastic storage containers) so they won’t smush together. The same goes for any cookies with sticky glazes or toppings. To keep soft cookies moist, you can add a slice of bread to the container.

Do you need to refrigerate cookie cake?

You do not need to refrigerate your cookie cake.

It can stay at room temperature either wrapped well with plastic wrap or foil, or in an airtight container. An airtight container will keep the cookie cake the most soft. You can freeze your cookie cake after it is completely cooled and before it is frosted.

How long will a cookie cake last?

In that case you will want to make sure you are storing it properly so that it lasts. When stored properly the cookie cake will last about 5 days. You can also freeze the cookie and it will last up to 3 months when it is wrapped well to prevent freezer burn.

How long will a cookie cake last in the fridge?

Store cookie cake in an airtight container. Cookie cake is best for 3-4 days.

Can you freeze Great American cookie cake?

TO MAKE AHEAD: Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. TO STORE: Cover and store leftovers at room temperature for up to 3 days. TO FREEZE: Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

Do you have to refrigerate Mrs Fields cookie cake?

If the cake has fluffy frosting, allow a tiny bit of air inside by sticking a teaspoon handle under the rim. Cakes with whipped cream-based frostings should be stored in the fridge. Cakes freeze well, up to six months, when triple-wrapped in plastic wrap. Always thaw cakes at room temperature on the countertop.

How do you keep a cookie cake from sticking?

The BEST way to prevent your cakes from sticking to the pan is to grease and flour them AND line the bottom of the pan with parchment paper.

Does cookie cake go bad?

The shelf life of cookies depends on a variety of factors, such as the sell by date, the preparation method and how the cookies were stored.

Cookies Expiration Date.

(Unopened)	Pantry	Freezer
Bakery Cookies last for	2-3 Days	4-5 Months
Packaged Cookies (Soft) last for	1-2 Months	4-5 Months

How do you store Mrs Fields cookie cake?

They are easy to cut, serve, and store. If you have any leftovers there is no need to refrigerate your cookie cake, as that may cause it to dry out. All you have to do is store it in its original package or an airtight container at room temperature.

How many does a 16 inch cookie cake serve?

These custom cookie cakes come in various sizes, and serve anywhere from four to thirty people! And if you’re in a rush… a sixteen inch round can be ready in just minutes!

How long does cookie cake last in the freezer?

Does cookie cake go bad?

(Unopened)	Pantry	Freezer
Bakery Cookies last for	2-3 Days	4-5 Months
Packaged Cookies (Soft) last for	1-2 Months	4-5 Months

Can you freeze a frosted cookie cake?

Can You Freeze A Frosted Cookie Cake? Place your cake in the freezer, unwrapped, for at least 4 hours so that it freezes solid and prevents any decorations from being damaged. After the cake has been frozen solid, remove it from the freezer and wrap it in plastic wrap, then foil, then securely close the lid.

Can you freeze a decorated cookie cake?

If your cake is already decorated, place your cake in the freezer, unwrapped, for at least 4 hours. This will ensure that your cake and frosting freeze solid and will prevent you from damaging any decorations. Once frozen solid, remove the cake from the freezer and wrap securely in plastic wrap, then in aluminum foil.

How do you keep Great American cookies fresh?

Tips for Keeping Your Cookies Fresh

Always allow cookies to cool completely before storing.
The more butter, the longer the cookie will stay fresh.
Air-tight containers are key for freshness, but pay attention to size.
Never store cookies in the refrigerator, which dries them out.

How do you defrost a frozen cookie cake?

Freeze filled or frosted cakes in an airtight plastic container and thaw in the refrigerator.

Is a cookie cake a cookie or a cake?

A cookie cake is a dessert that consists of a large cookie, which is baked similarly to a batch of regular sized cookies and usually decorated with frosting.

Cookie cake.

A custom decorated cookie cake
Type	Dessert
Main ingredients	Cookie dough, icing
Cookbook: Cookie Cake Media: Cookie Cake

How do you keep a cookie cake from going bad?

Wrap your cookie cake in plastic wrap tightly to keep it fresh if you cannot cut it into pieces. Christina Whitaker began her writing career in 2005 in newspaper journalism. She holds a Bachelor of Arts in English from UCLA and a law degree.

How do you store a cake after baking it?

The whole cake can be kept in a cake or pie keeper or even put under glass in a cake dome. Individual slices can be put in smaller containers or even zip-top bags. If you can’t finish the cake within a few days, you can stash extra slices (or even the whole cake) in the freezer for up to a year.

How to make a cookie cake step by step?

How to Make a Cookie Cake. 1 Step 1: Make a Basic Cookie Dough. Lisa Kaminski/Taste of Home. Making a cookie cake is very simple. You make the dough for this bake just like you 2 Step 2: Bake the Cookie Cake. 3 Step 3: Whip Up a Great Buttercream Frosting. 4 Step 4: Decorate the Cookie Cake.

Cookie Cake

Preparation time: 15 minutes 20 minutes in the oven plus cooling

Makes

A total of 8 servings It’s so simple and quick to prepare this enormous cookie cake recipe that I’m thinking I’ll start making it in instead of standard cookies from now on.Not portioning out dough or sliding pans in and out of the oven are tasks that I no longer enjoy.Keep leftovers in an airtight jar in the refrigerator for up to a week.

Lisa Kaminski of Wauwatosa, Wisconsin, contributed to this article.
Photo courtesy of Taste of Home for Cookie Cake Recipe.

Ingredients

2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup melted butter, 1/2 cup sugar, 1/2 cup packed brown sugar, 1 large egg plus 1 large egg yolk, room temperature, 2 teaspoons vanilla extract
FROSTING:
Half a cup melted butter
four and a half cups confectioners’ sugar
one and a half teaspoon vanilla essence
five to six tablespoons 2 percent milk
Decorative food coloring and sprinkles are optional.

Directions

Preheat the oven to 350 degrees. Prepare a 9-inch springform pan by lining the bottom with parchment paper. Combine butter and sugars in a large mixing basin until light and fluffy, about 5-7 minutes. In a separate bowl, whisk together the egg, egg yolk, and vanilla extract. In a separate basin, whisk together the flour, cornstarch, baking soda, and salt until well combined
gradually fold into the creamed mixture. Add in the chips and mix well. Press into the bottom of the pan that has been prepared.
Bake for 20-25 minutes, or until the top is golden brown. Allow 10 minutes to cool on a wire rack. Remove sides of pan with a knife and let aside to cool fully. Remove the rim of the pan. Carefully lift the cookie cake out of the bottom pan and place it on a serving dish.
In a large mixing bowl, cream together the butter, confectioners’ sugar, vanilla, and just enough milk to make a piping consistency frosting. If desired, add food coloring while mixing. Pipe a border around the edge of the cookie cake. Garnish with sprinkles, if you so wish.

Nutrition Facts

1 piece has 861 calories, 37 grams of fat (23 grams of saturated fat), 123 milligrams of cholesterol, 482 milligrams of sodium, 132 grams of carbohydrates (104 grams of sugars, 2 grams of fiber), and 6 grams of protein.

Chocolate Chip Cookie Cake

Cake made with soft, chewy cookie dough that has been filled with chocolate chips and frosted with a chocolate buttercream icing.It’s easy to make this delicious Chocolate Chip Cookie Cake, which is excellent for any occasion!Do you enjoy eating cookie cakes?

They’ve always been a favorite of mine since they’re so quick and easy to put together, which I like.
Because the cookie dough is cooked in a pan, there is no need to allow it to chill before baking.
It’s as simple as scooping it into a pan, pressing it down, and baking it.

Why You Will Love This Recipe

The following characteristics of this dish are also true: soft and chocolaty
simple to prepare.
Exceptionally adaptable
A wonderful present to give on a birthday or for just about any occasion
Exceptionally delectable

As well as providing a wealth of information to help you master this easy cookie cake, I’m also providing suggestions on how to customize it to your specific taste preferences. As a result of its simplicity and adaptability, this dish will become a staple in your recipe collection!

How To Make A Cookie Cake

The chocolate chip cookie cake and the chocolate buttercream icing are the two main components of this dish. To begin, prepare the cookie cake by mixing it together and baking it. The following is a straightforward overview of how to make it: The dry ingredients should be whisked together: Using this method, you may assist guarantee that the dry ingredients are equally distributed throughout the cookie dough.
Using an electric mixer, cream the butter and sugars together:
All that is required is a quick stir for 1 to 2 minutes, or until they are barely blended. In this cake, I use a combination of brown sugar and granulated sugar – using more brown sugar helps to make the cake moist and tender.
In a separate bowl, whisk together the egg, egg yolk, and vanilla extract: I recommend pausing to scrape down the sides of your bowl and then mixing again to ensure that all of the wet ingredients are thoroughly mixed together. When you get to this point, your combination should resemble somewhat like the image above.

Add the dry ingredients one at a time: Mix in the dry ingredients only until they are barely mixed. An excessive amount of mixing might result in a harder cookie cake as opposed to a softer one.
Add in the chocolate chunks and combine: To include them, you may either use a low-speed mixer or a rubber spatula to fold them in.
Bake in a springform pan after pressing into it: I prefer to use a springform pan since it makes it simpler to remove the cake from the pan. However, if you want, you may bake it in a 9-inch pie plate instead. It will take around 25 minutes in the oven for this cookie cake to be completely baked.
Allow for thorough cooling of the cake:
Try to apply the frosting while the cake is still warm, since it will cause it to melt, so let it to cool entirely before doing so.

Once the cake has been allowed to cool fully, you may begin preparing the chocolate buttercream frosting. This link will take you to a detailed lesson on how to create chocolate frosting, which I highly recommend checking out if you have never made frosting before. Here’s a short rundown of the steps involved in making the frosting: Using an electric mixer, smooth out the butter: Your frosting will be smooth and creamy as a result of this!
In a separate bowl, combine the powdered sugar:
I prefer to add the powdered sugar a half cup at a time, stirring constantly.
Sift and combine the chocolate powder and salt:
Remember to sift your cocoa powder before using it
this will assist to avoid any huge lumps of cocoa powder from forming in your frosting.
Combine the heavy whipping cream, vanilla, and salt in a separate bowl:
It is important to take a break from mixing and scrape down the edges of the bowl to ensure that the frosting is well combined together.

Once you’re finished, just pipe the frosting around the perimeter of the cake using your preferred piping tip. After that, cut it into slices and enjoy!

FAQ’s

How do you store cookie cake?

You should be able to keep it at room temperature for 3 to 4 days if you store it properly.If you want to keep it for an extra day or two, I recommend storing it in the refrigerator.Alternatively, you may bake this cookie cake ahead of time, allow it to cool fully, and then keep it at room temperature for 2 to 3 days before serving.

The frosting may be made 1 to 2 days ahead of time and stored in an airtight container in the refrigerator.
Allow the frosting to come to room temperature and thoroughly combine it before piping it into the desired shape.

Can you freeze it?

Both the cookie base and the icing freeze exceptionally well!My recommendation is to freeze them separately, and then put them together the day before you want to serve the cake.To preserve the cookie cake in the freezer, allow it to cool fully before wrapping it snugly in plastic wrap and placing it in the freezer for up to 3 months.

Allow the cake to come to room temperature before icing it.
To freeze the frosting, place it in a freezer bag or container and freeze it for up to 3 months.
Thaw the frosting overnight in the refrigerator, then bring it to room temperature and thoroughly combine it before icing the cake.

Recipe Variations

Chocolate chips and chocolate icing are two of my favorite additions to this dish. Here are a couple more suggestions for ways to spice things up: Alternate white chocolate, dark chocolate, or milk chocolate chips to replace the semi-sweet chocolate chips in the recipe.
Add 3 to 4 teaspoons of sprinkles to the cookie mixture
bake for 15 minutes at 350 degrees.
Use my vanilla buttercream or my chocolate cream cheese icing as a base for your cake.
To make a two-layer cookie cake, double the cookie recipe as well as the icing.
Make use of 3/4 cup chocolate chips and 1/2 cup M&M’s for this recipe.

Baking Tips

Make careful to allow the cookie cake to cool fully before applying the frosting to the top. My preferred method is to prepare it the night before, allow it to cool fully, and then frost it the next day.
If the top of the cake begins to brown too rapidly, cover it with a piece of aluminum foil until the cake has completed baking.
If you don’t have a piping bag or piping tips, don’t worry. Fill a ziplock bag with frosting, cut off one corner, and use it to pipe the icing over the sides of the cake

Chocolate Chip Cookie Cake

A soft, chewy cookie cake filled with chocolate chips and topped with a chocolate buttercream frosting. This Chocolate Chip Cookie Cake is the perfect dessert for any occasion! Course Dessert Cuisine American Keyword chocolate chip cookie cake Prep Time 35 minutes Cook Time 25 minutes Total Time 1 hour Servings 8 slices

For the cookie cake:

1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, softened
3/4 cup (150 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 cup (180 grams) semi-sweet chocolate chips

For the chocolate buttercream frosting:

1 and 1/2 cups (180 grams) powdered sugar
1/4 cup (21 grams) unsweetened cocoa powder
1-2 tablespoons (15-30 mL) heavy cream or milk
1/2 teaspoon pure vanilla essence
a pinch of salt

To make the chocolate chip cookie cake:

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). A 9-inch springform pan coated with nonstick cooking spray should be prepared beforehand.
Combine the flour, baking soda, and salt in a large mixing basin until well combined. Remove from consideration
Use a stand mixer with with the paddle attachment or a handheld mixer to cream together the butter, brown sugar, and granulated sugar until thoroughly mixed, about 1 to 2 minutes.
In a separate dish, combine the egg, egg yolk, and vanilla extract until well blended, stopping to scrape down the sides of the bowl as necessary.
In a small bowl, blend the dry ingredients until just incorporated. Then, using a low speed, integrate the chocolate chips into the cookie dough until completely absorbed.
Scoop the cookie dough into the springform pan that has been prepped and smooth it out into a single equal layer
Bake for 22 to 28 minutes, or until the top of the cookie cake is firm and gently browned on the top and bottom. If necessary, cover the top of the cookie cake with a loose layer of aluminum foil to avoid excessive browning.
Immediately remove the pan from the oven and let it aside to cool fully before removing it.

To make the chocolate buttercream frosting:

The butter should be creamed for 1 to 2 minutes, or until smooth, in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing basin using a handheld mixer. 12 cup (60 g) at a time, mixing thoroughly after each addition, until the powdered sugar is completely incorporated
Toss in the cocoa powder and mix until well incorporated, then add the heavy whipping cream and vanilla extract and mix until well blended, pausing occasionally to scrape down the sides of the mixer bowl.
Remove the cookie cake from the springform pan after it has cooled. Make a border around the edge of the cookie cake with the icing.

Leftover cookie cake may be kept at room temperature or in the refrigerator for up to four days if it is stored in an airtight container.Preparations that should be made ahead of time: Store the cookie cake at room temperature for 2 to 3 days once it has been covered firmly.Frosting may be made 1 to 2 days ahead of time and stored in the refrigerator by covering securely with plastic wrap.

Allow the frosting to come to room temperature and be thoroughly mixed before applying it on the cookie cake.
Instructions for Freezing: Cookie cake may be stored in the freezer for up to 3 months.
The dish should be defrosted overnight in the refrigerator and then brought to room temperature before serving.
In addition, the frosting may be frozen for up to 3 months; simply defrost overnight in the refrigerator before bringing to room temperature and mixing thoroughly before icing the cookie cake.

Chewy Chocolate Chip Cookie Cake

With this traditional chocolate chip cookie cake recipe, you can learn the steps of baking a cookie cake from scratch. If you want something soft and chewy, this cake is excellent for any occasion!.

Cookie Cake Recipe Overview

Beginner’s level of ability
Techniques employed include: the creaming method for cookies
The following ingredients were used: Easy Chocolate Buttercream

A cookie cake is exactly what it sounds like: a dessert made with cookies!Large cookie in the shape of a cake, usually adorned with icing or frosting.It’s my preferred dessert over conventional cake every time!

Adding some rainbow sprinkles to my chocolate chip cookie cake makes it extra festive.
My chocolate chip cookie cake is wonderfully chewy and soft, and I love to make it even more so.
However, doing so is entirely optional.
This cake is also a favorite of mine to adorn with my simple chocolate buttercream icing.
The process becomes quite simple as a result, and it is something that children might absolutely assist with.

What Makes this the Best Chocolate Chip Cookie Cake

In my cookie cake, I like to use only brown sugar, preferably dark brown sugar, because it adds a nice depth of flavor.Because brown sugar includes molasses, it helps to keep the cookie cake moist and chewy during the baking process.If you only have light brown sugar on hand, you may use that instead, although dark brown sugar is recommended.

I also take my cookie cake out of the oven when the borders are browned but the middle is still little underdone, which is my preferred method.
Once the cake has completely cooled, this will help to keep it very soft, which is exactly what everyone is looking for in a cookie cake!
If you want to make the cookie cake, I recommend that you use bittersweet or semi-sweet chocolate instead of milk chocolate.
This will assist in balancing out the sweetness.

How to Make Chocolate Chip Cookie Cake

We will be employing the creaming procedure for cookies to produce our chocolate chip cookie cake, which will be delicious. In order to achieve this, it is critical that your butter and eggs be at room temperature before you begin baking. Here’s how to fast bring your ingredients up to room temperature if the situation calls for it.

Step 1: Cream Your Butter and Sugar

Put the butter and brown sugar in a stand mixer or a large mixing basin and beat on medium to high speed until light and creamy. You want to do this for approximately 3-4 full minutes, scraping the bottom of the dish once or twice along the way. Your combination should be light and fluffy in appearance, similar to the image displayed.

Step 2: Add the Egg and Vanilla

After that, add your egg and vanilla extract to the butter and sugar combination that has been creamed. Combine just until everything is well-combined.

Step 3: Combine Dry Ingredients

In a separate mixing bowl, whisk together all of the dry ingredients until they are uniformly dispersed throughout the batter. This will assist to ensure that your cookie cake rises evenly throughout.

Step 4: Add Dry Ingredients

In a small bowl, blend your dry ingredients with the cookie dough until everything is just incorporated. Make sure not to overmix, otherwise your cookie cake will turn out rough and dense.

Step 5: Add Mix-Ins

You may now add your chocolate chips and sprinkles, if you’re using them, and combine everything. The sprinkles are entirely optional, but I enjoy how festive they make the cookie cake seem! Stir until the ingredients are almost equally distributed. Again, you don’t want to over-mix the ingredients.

Step 6: Bake

Spread the cookie dough out evenly in the pan that you have prepared.I prefer to use a 9-inch spring form pan for this since it makes removal easier, but you can certainly use a conventional cake pan instead.In order to make it even more lovely, I prefer to put a few more chocolate chips and sprinkles on top before serving.

If you want to go all out, sprinkle a little flaky sea salt on top before serving.
After taking the cake from the pan and applying icing, allow it to cool fully before removing it from the pan again.
This cake is really simple to make, and it turns out to be incredibly chewy and squishy!

Tips & Tricks for Success

Making use of dark brown sugar and removing the cookie cake from the oven when the center is still little under cooked will ensure that your cookie cake remains exceptionally chewy and soft.
No need to refrigerate your cookie cake after baking it. It may be kept at room temperature by wrapping it tightly in plastic wrap or aluminum foil or storing it in an airtight container. The cookie cake will stay the softest if it is stored in an airtight container.
You may freeze your cookie cake after it has been allowed to cool fully and before it is covered with frosting. Wrap it tightly in multiple layers of plastic wrap and place it in the freezer for up to three months.
You may also prepare this cookie cake in a bigger pan (913′′), which will result in a sheet pan-style cake. If you want to make a cake of this size, double the recipe.

Ingredients

For the Cookie Cake

1-1/2 cup unsalted butter (110 grams), at room temperature
3/4 cup (170 grams) dark brown sugar, lightly packed (light brown sugar may be substituted, but the result will be a little chewier)
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup plus 2 TBSP (135 gr) all-purpose flour
1 cup (170 gr) chocolate chips
1/3 cup (70 gr) rainbow sprinkles + more for topping (*optional)
1 cup plus 2 TBSP (135 gr) all-purpose flour

For the Chocolate Frosting

1.5 cups (180 gr) powdered sugar
6 TBSP (40 gr) cocoa powder
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons (30 mL) milk 1 stick (1/2 cup, 110 gr) unsalted butter at room temperature

Instructions

For the Cookie Cake

Preheat the oven to 325 degrees Fahrenheit (180 C). Prepare a 9-inch spring form pan or cake pan by greasing the bottom and edges of the pan and inserting a circular piece of parchment paper in the bottom if wanted to make removal from the pan more straightforward
On medium-high speed, beat together the butter and brown sugar until light and fluffy, approximately 3-4 minutes, in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing basin with a hand mixer, until well combined. About halfway through the mixing process, scrape down the sides and bottom of the basin.
In a small bowl, whisk in the egg until it is barely blended. Afterwards, add the vanilla extract and stir until it is barely absorbed
In a separate large mixing bowl, whisk together the salt, baking soda, baking powder, and flour until well combined and well combined. Toss the dry ingredients into the mixing bowl with the rest of the ingredients and stir until barely combined
In a separate bowl, mix the chocolate chips and sprinkles until just blended
Press the cookie mixture into the bottom of the pan you’ve prepared, spreading it out evenly on the bottom of the pan. I’ve found that using clean hands is the most effective method for this. Alternatively, a rubber spatula can be used.
Bake for 18-22 minutes at 325 degrees Fahrenheit (180 degrees Celsius). If you want a chewy cookie cake, you should take the cake out of the oven when the edges are set but the middle is still slightly underdone (around 20 minutes). If you like a crispier cookie cake, you may bake it for a longer period of time.
Allow the cake to cool fully in the pan before applying the icing.

For the Chocolate Frosting, combine the following ingredients:

For about 1 minute on high speed in the bowl of a stand mixer fitted with the paddle attachment or a large mixing basin with a hand mixer, whip together the butter and sugar until smooth. Scrape the bottom of the dish
Combine approximately half of the powdered sugar, the cocoa powder, the salt, and the vanilla extract. For approximately 5 minutes, beat at a high speed. During this time, you may slowly add milk to the mixture, stirring constantly, until it comes together. Stop the mixer and scrape down the sides of the bowl on a regular basis, then add the remaining sugar to the batter.
Continue to beat on high speed for another 3-5 minutes, or until the frosting is frothy and silky smooth, depending on your mixer.
With this amount of frosting, you may cover the entire cake with a thin layer of icing or use a piping bag to adorn the sides of the cake. It will be sufficient to add additional embellishments to the edges in addition to those shown in the post.
Store the cookie cake at room temperature in an airtight container or securely wrapped in aluminum foil for up to 3 days
otherwise, freeze.

Notes

The cookie dough for this recipe does not need to be chilled before baking. If you want to prepare it ahead of time, you may cover the tin securely in plastic wrap or aluminum foil and place it in the refrigerator overnight. Bake the next day. It is not necessary to allow it to return to room temperature. Make sure to increase the baking time by around 2-3 minutes.
In order to create a bigger cake in a 9×13″ pan, double the recipe and bake it for an additional 5 minutes.
Once the cookie cake has completely cooled, it may be stored in the freezer. Freeze it for up to three months after wrapping it securely in plastic wrap. Allow for thawing overnight in the refrigerator or for a few hours at room temperature.

Nutrition Information:

Calories per serving: 482 Calories per serving

Chocolate Chip Cookie Cake

Baking cookie cakes is a terrific alternative to baking cookies and baking a cake.With this chocolate chip cookie cake recipe, you can have the best of both worlds in one delicious treat.One of my favorite cookie recipes is this soft, chewy cookie with buttercream icing and candied sprinkles on top that is excellent for parties and get-togethers, and for anybody who like cookie cakes.

This chocolate cookie cake from scratch is perfect for your next gathering.
You may find yourself craving cookies from time to time.
Every now and again, you just want cake.
Chocolate chip cookie cake is a delicious cookie that may be topped with icing, candy, or sprinkles to make it even more appealing to your guests.
This cookie cake recipe is ideal for a variety of celebrations and events.

Everyone enjoys a good chocolate chip cookie, and this recipe takes the classic to a whole new level of deliciousness.

How to Store this Homemade Cookie Cake

Once you have finished making your homemade cookie cake, you should store it in an airtight container or wrapped in plastic wrap until needed.Once the cookie cake has been cut into pieces, a freezer bag may be used to store the pieces until needed.This will help to prevent the cookie from becoming hard and stale over time.

The cookie cake should be stored at room temperature, but if you have more cookies than you will be able to consume before they go bad, you may place it in the freezer.

How Long Does Chocolate Chip Cookie Cake Last

Even if you bake this cake in large quantities, it is unlikely that you would consume it all at once.In that case, you’ll want to make certain that you’re keeping it correctly so that it lasts as long as possible.The cookie cake can keep for around 5 days if kept correctly.

Alternatively, you may freeze the cookie, which will keep for up to 3 months if it is covered well to avoid freezer burn.
While decorating the chocolate chip cookie cake with frosting, you may wish to freeze the cookie pieces for a few minutes to give the icing enough time to solidify and not adhere to the plastic wrap.

Variations to Chocolate Chip Cookie Cake Recipe

Despite the fact that this cookie cake recipe is a basic one, it is ideal for being able to customize it.There are several methods to prepare this cookie cake, each with its own unique variant.Some of my favorite concepts are as follows: Recipe calls for flavored chocolate chips: There are a plethora of various flavors of baking chips available, which you may substitute for the chocolate chips or combine with the chocolate chips.

You may use a variety of flavors, including peanut butter, toffee, mint, and white chocolate chips.
In addition to the strawberry chips, butterscotch chips, and caramel chips, this cookie cake would be delicious with chocolate chips.

Add Extracts: Adding extracts to your cookie dough is a terrific way to infuse your cookies with various tastes. In addition to vanilla, there are tastes such as peppermint, root beer, lemon, butter, and many others. Each one would lend a unique and delectable touch to the classic cookie cake.

Add Candy: You may either include chopped candy into the cookie dough itself, or, once the cookie cake has done baking and you are ready to decorate it, you can sprinkle candy on top of the finished product before serving. When your visitors witness this cookie cake coated in sweets, their faces will light up, especially the faces of the children.

Ingredients Needed For This Chocolate Chip Cookie Cake

The following ingredients: chocolate chips
flour
baking soda
corn starch
butter
brown sugar
sugar
vanilla extract
milk
sprinkles
powdered sugar
heavy cream
gel food coloring

How To Make A Chocolate Chip Cookie Cake

Then add the vanilla and the egg, and continue to beat until the mixture is completely smooth and creamy
Mix in the flour, cornstarch, baking soda, and milk until the mixture is thick.
25-30 minutes at 350°F, or until golden brown.
Remove from the oven with care and set aside to cool.

In Order to Make the Frosting Combine the powdered sugar, heavy cream, butter, vanilla, and gel color in a large mixing bowl.
Pipe onto the outside border of the cookie cake as desired, top with more sprinkles, and serve

Try This Delicious Cookie Cake Today

More excellent cookie recipes may be found on the site, including the following: Sweet and salty sugar cookies, caramel chocolate chip cookies, chocolate chip pecan pretzel cookies, hockey puck chocolate chip cookies, and more are all possibilities.

Chocolate Chip Cookie Cake

Preparation time: 20 minutes Preparation time: 22 minutes Course Dessert American cuisine is a type of cuisine that originated in the United States. 1 12 sticks butter (34 cup), at room temperature
34 cup brown sugar
14 cup sugar
1 tsp vanilla extract
1 egg, at room temperature
2 cups flour
112 tsp cornstarch
112 tsp baking soda
2 Tbsp milk
14 tsp salt
1 cup chocolate chips
18 cup sprinkles

For The Frosting

12 cups powdered sugar
1 tablespoon heavy cream (add more as necessary)
1 stick butter at room temperature
1 teaspoon vanilla essence
Pastel gel coloring

Preheat the oven to 350°F and line an 8 or 9-inch springform pan or round cake pan with aluminum foil to prevent sticking later. Using nonstick spray, coat the surface. Make a mental note to put it away.

For The Chocolate Chip Cookie Cake

Then add the vanilla and the egg, and continue to beat until the mixture is completely smooth and creamy
Mix in the flour, cornstarch, baking soda, salt, and milk until the mixture is thick and smooth.
Using a baking sheet, place it in the oven for 22-25 minutes, or until golden brown
Remove from the oven with care and set aside to cool.

For The Frosting

Combine the powdered sugar, heavy cream, butter, vanilla, and gel color in a large mixing bowl.
Pipe into the outside border of the cookie cake as desired, top with more sprinkles, and serve!

Term chocolate chip cookie, chocolate chip cookie cake, chocolate chip cookie cake recipe, cookie cake recipe, giant chocolate chip cookie are all used interchangeably.The following are some images that are the appropriate size for putting onto Pinterest.Enjoy, Terri Copyright – Excellent Food and Delectable Treats All of the information and photos are protected by intellectual property rights.

Please do not use any photographs without first obtaining permission.
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Chocolate Chip Cookie Cake with Chocolate Frosting & Sprinkles

This Chocolate Chip Cookie Cake is delicious and chewy, and it is really simple to prepare! This cookie cake may be decorated and personalized for a birthday or any special event! Check out my Ultimate Chocolate Chip Cookie Layer Cake, Reeses Peanut Butter Chocolate Chip Cookie Cake, and Funfetti Cake Batter Cookie Cake for additional delicious cookie recipes.

Chocolate Chip Cookies + Cake in One Easy Dessert!

Chocolate Chip Cookie Cakes, in my opinion, represent a fundamental element of my upbringing.My family has always had them, and we have always enjoyed them — and still do!The only thing I knew for certain was that my father’s birthday would always be celebrated with cookie cake.

It’s still his favorite cake, even after all these years.
He’s not a huge fan of cake, but he does enjoy cookies.
And what about the frosting?
Put it out of your mind.
That’s not his thing.

In order to avoid this, my younger brother and I would always stand by and divide his icing amongst our respective cookies pieces.The more icing, the better in our opinion!With age, I understood that there were a significant number of individuals who did not grow up eating cookie cakes, which surprised me.

I was able to introduce a large number of wonderful folks to a whole other world.Prepare to be wowed by the cookie cakes!Chocolate Chip Cookie Cakes have even made an appearance at a few of our football tailgate parties.To top it all off, the twins celebrated their first birthday by smashing cookies into their smash cakes!So, yes, we are definitely a cookie cake family.When it comes to cookie cakes, they are quite versatile and can be used for almost any occasion.

You can create them quickly and easily, and you can easily transport them wherever you go.And who doesn’t like a delicious cookie?!

How to Make a Chocolate Chip Cookie Cake

It’s really just a matter of making cookie dough and baking it in a cake pan to produce this cookie cake!Simple!So, to begin, whip the butter and sugars together for about three to four minutes, or until the mixture is light and fluffy in texture.

This cookie cake was made using a combination of white and brown sugar for a more complex flavor.
You’ll add one egg and a few drops of vanilla essence to this mixture.
Final step is to incorporate your dry ingredients.
We’re going to use a combination of flour, cornstarch, baking soda, and salt in this recipe.
The cornstarch helps to tenderize the cookie a little, and baking soda is my go-to leavener for cookies almost all of the time.

It just results in a chewier texture, which I enjoy.Of course, it wouldn’t be complete without the chocolate chips, so don’t forget to incorporate some of those as well.Bake the cookie cake for approximately 20 minutes at 350°F.

You can tell it’s done when the edges are faintly golden and the center is set.Despite the fact that it may not appear completely cooked, you do not want to overcook it.As it cools, the cooking will continue and the texture will get firmer.The cookie should be done as long as the top of the cookie has lost its glossy appearance.

How to get the cookie cake out of the pan

When the cookie cake is finished baking, remove it from the oven and allow it to cool completely in the pan. The cookie will fall apart if it is removed from the pan before it has time to cool completely. It will be lovely and solid after it has cooled, so you can easily take it out of the pan and immediately put it back onto a serving dish or cardboard circle once it has cooled.

How to decorate a cookie cake

Unless you want to go all out and make a sophisticated cookie cake, there isn’t much you can do to make a cookie cake.You may use the chocolate buttercream that I used, or you can use my Vanilla Buttercream instead of chocolate.Of course, you may customize your cake with your favorite sprinkles.

You could even go a little beyond and build a 9-inch-square cookie cake and decorate it with frosting.
When I made my Flag Chocolate Chip Cookie Cake and Christmas Tree Chocolate Chip Cookie Cake, I was inspired to do something similar, and it was a lot of fun.

BEST Chocolate Chip Cookie Cake

It doesn’t matter how you decorate your cookie or what occasion you’re celebrating, this cookie cake is guaranteed to be a success and will taste even better than any store-bought counterpart. It’s thick, soft, and chewy, and it’s loaded with delectable chocolate chips. After years of enjoying Chocolate Chip Cookie Cakes, I can confidently say that this one is the greatest!

More Great Cookie Cake Recipes To Love

Ultimate Chocolate Chip Cookie Layer Cake is a cake made with chocolate chips and cookies.Cake Batter Cookie Cake with Funfetti Sprinkles Samoa Cookie Cake Reeses Peanut Butter Chocolate Chip Cookie Cake Reeses Peanut Butter Chocolate Chip Cookie Cake Triple Chocolate Cookie Cake is a decadent dessert that is sure to please.Oreo Cookie Cake is a delicious dessert.

Cookie with Chocolate Chips The recipe for Bottomed Cheesecake was originally published in February 2013.
The most recent revision was made in October 2019.
Recipes can be printed

Chocolate Chip Cookie Cake

Lindsay is the author of this piece.
Recipe makes 8-10 slices
preparation time: 30 minutes
cooking time: 18 minutes
total time: 48 minutes
category: dessert
method: oven
cuisine: American
time required: 48 minutes

Description

This Chocolate Chip Cookie Cake is delicious and chewy, and it is really simple to prepare! This cookie cake may be decorated and personalized for a birthday or any special event!

Ingredients

COOKIE CAKE

3/4 cup (168g) unsalted butter, room temperature
3/4 cup (108g) loosely packed light brown sugar
1/4 cup (52g) sugar
1 large egg
2 teaspoons vanilla extract
2 cups (260g) all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (211g) semi-sweet chocolate chips
1 1/4 cups (211g) semi-sweet chocolate chips
1 1/4 cups (211g) semi-sweet chocolate chips
1 1/4 cups

CHOCOLATE BUTTERCREAM

1/2 tsp vanilla extract
1–2 tbsp water
1/4 cup salted butter
1/4 cup shortening
1 3/4 cups (201g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
1 3/4 cups (201g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
1–2 tbsp water

Instructions

COOKIE CAKE:

1.Preheat the oven to 350 degrees and line the bottom and sides of a 9-inch cake pan with parchment paper, then oil the parchment paper and sides of the pan.2.

In a large mixing basin, combine the butter and sugars and cream them together until light and fluffy, about 3-4 minutes.
3.
Do not shortchange yourself on the creaming time.
3.
Combine the egg and vanilla essence in a separate bowl until well-combined.

4.In a separate basin, whisk together the flour, cornstarch, baking soda, and salt until well combined.Add the dry ingredients to the butter mixture and stir just until everything is incorporated.

Gently finish incorporating everything with your spatula in order to avoid overmixing the cookie dough.6.Fold in the chocolate chips until well combined.A lot of cookie dough will be used in this recipe.7.Press the dough evenly into the cake pan that has been prepared.

If desired, add a few extra chocolate chips to the top of the cake to finish it off.8.Bake for 18-20 minutes, or until the edges are beginning to turn brown around the edges.9.

Remove the cake from the oven and allow it to cool entirely in the cake pan before transferring it to a serving platter to finish cooling.

CHOCOLATE BUTTERCREAM:

1.To create the buttercream, place the butter and shortening in a large mixing bowl and beat until smooth and thoroughly blended.2.

Add roughly half of the powdered sugar and stir until everything is fully blended and the texture is smooth.
3.
Combine the cocoa powder, vanilla extract, and a tablespoon of water in a mixing bowl until smooth and thoroughly blended.
4.
Add the remaining powdered sugar and continue to blend until smooth.

To get the desired consistency, add additional water.In a piping bag equipped with an Ateco 844, transfer the buttercream and pipe swirls of icing around the outside border of the cake (I used Ateco 844).6.

Place the cookie cake in an airtight container to keep it fresh.Cookie cake keeps well for 3-4 days in the refrigerator.

Nutrition

1 slice has 590 calories, 51.3 grams of sugar, 256.1 milligrams of sodium, 32.3 grams of fat, 73.4 grams of carbohydrates, 5.4 grams of protein, and 67.4 milligrams of cholesterol.

Cookies, chocolate chip cookies, chocolate chip cookie cake, chocolate chip cookie cake recipe, gigantic chocolate chip cookie, best chocolate chip cookie recipe, finest chocolate chip cookie recipe, best chocolate chip cookie recipe, the greatest chocolate chip cookie Enjoy!It is possible that this content will include affiliate sales links.Please take the time to read my disclosure policy.

Cookie Cake {How to Make a Giant Birthday Cookie} – WellPlated.com

Put a stop to my heart and give me the largest slice of this massive chocolate chip cookie cake!It’s a classic delicacy, topped with handmade fudge icing, that has had a special place in my heart since I begged my mother to let us stop by the Great American Cookie Company every time we went to the mall when I was a child.If there was a cookie cake near me, I’d be the first one in line to get my hands on some.

Rather than heading to the mall to satisfy my cookie cake hunger, I decided to research how I might bake a cookie cake from scratch using cookie dough at home instead.
This recipe was initially intended to be used as a birthday cookie cake for myself (because yes, I do in fact bake my own birthday dessert).
Chocolate chip cookie nirvana was the right blend of nostalgic warmth and chocolate chip cookie delight.
I’ve started making it for friends and family members as well.
It never fails to astonish the audience and leave everyone with a grin on their face.

5 Star Review

This cake was made for a friend who absolutely liked it! ″There was exactly the right amount of chocolate frosting, and all of the tastes worked well together.″ — Ana — Thank you for your message.

About this Giant Cookie Cake Recipe

The original Great American Cookie Company recipe served as my source of inspiration. Is it preferable to serve cookie cake instead of cake at a birthday party? My younger self, on the other hand, believed otherwise. In addition, the students who brought the Great American chocolate chip cookie cakes to school were the coolest of the cool kids. I still enjoy cookie cake as much as I did when I was younger, but I prefer to prepare it myself today for a variety of reasons: Here’s a recipe for a truly delicious, handmade chocolate chip cookie cake that’s created from scratch with no cake mix or canned icing involved.
While a gigantic chocolate chip cookie is not only more substantial in size, it is also EASIER to bake, since you do not have to form each cookie separately.
Make it your own by personalizing it. Why should you be confined to a prefabricated Great American Cookie cake or a cookie cake from your local grocery store? I have complete freedom in how I decorate this handcrafted huge cookie
there are no restrictions on me.

How To Make Chocolate Chip Cookie Cake from Scratch

This cookie is melt-in-your-mouth soft in the middle, faintly crispy around the edges, and deliciously buttery all throughout the cookie. When you prepare this huge cookie cake recipe, it will feel quite similar to when you make conventional cookie dough, but it will be baked in a single pan instead of two (a normal 9- or 10-inch springform pan makes a perfect cookie cake pan).

The Ingredients

Flour. The flour I used in this recipe was a combination of all-purpose flour and white whole wheat flour. The whole wheat flour gives a bit of added nourishment without altering the flavor of the dish.

Substitution Tip!

If you don’t have any white whole wheat flour on hand, feel free to substitute all-purpose flour in place of the whole wheat flour in this recipe. Nutmeg. A sprinkling of nutmeg is the secret ingredient in this cake’s distinctive, extra-addictive flavor, which is made possible by the addition of Egg + Egg Yolk. Glucose is the adhesive that ties our enormous cookie together. I used one additional yolk to give the cookie the perfect amount of richness
the milk was optional. Basically, you may use any kind of milk you have on hand, but the higher the fat content of the milk, the creamier the results will come out. I used full milk and it turned out well
pure vanilla extract was also utilized. A must-have ingredient in any cookie cake recipe

Chocolate Chips are a delicious treat. If you enjoy chocolate, this chocolate chip cookie cake recipe will be a hit with your family and friends. This cake contains more chocolate chips than you’d ever consider proper, yet you’ll enjoy every single slice of it. After all, a cookie cake is just that: a cookie.

Substitution Ideas

It is your birthday today. Make your own decisions! While I prefer a conventional chocolate chip cookie cake, you may experiment with different sweet mix-ins to make it your own. Here are just a few examples of what you might do: Chopped Peanut Butter Cups, diced Snicker Bars, mini M&M’s, chopped nuts, butterscotch or caramel chips, sprinkles (ideal for a sugar cookie cake), and other confectionary ingredients

Frosting. While it is optional, I guarantee that you will not be disappointed if you make a frosting tiered cookie cake with cream cheese frosting.

The Directions

The dry ingredients should be whisked together. Combine the butter and sugar in a large mixing bowl
then add the egg and egg YOLK. Place the chocolate chips on top of the cookie cake and press the cookie cake into the pan. Preheat the oven to 350 degrees F and bake the homemade cookie cake for 20 to 25 minutes. Frost. ENJOY

Storage Tips

To keep in a safe place. Save any leftovers in an airtight container at room temperature for up to 3 days.
To bring about a halt. Refrigerate the cooked cookie (frosted or unfrosted) for up to 2 months after it has been baked.

Meal Prep Tip

To make your cookie dough ahead of time, prepare it and keep it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

What to Serve with Cookie Cake

Frozen Desserts

Oat Milk Ice Cream

2 hours and 30 minutes Desserts that are frozen

Banana Ice Cream

9 hrsDesserts

Homemade Fudgsicles

10 hrs 12 mins

Recommended Tools to Make this Recipe

Baking Spray is a spray that is used to bake goods. A stand mixer is required for making a cookie that does not cling together. My favorite and most practical kitchen gadgets is the Springform Pan, which I use on a regular basis. This recipe is ideal for baking a large cookie.

The Best Springform Pan

It has been my experience that a springform pan is the best pan for this recipe since the detachable sides make it simple to raise and remove the cookie neatly (and without causing catastrophic shattering) for decorating and serving.

Did you make this recipe?

Please let me know what you think!Please leave a review in the comments section below and let me know how you appreciated the dish.No matter if you’re celebrating a special event or just in the mood for a large chocolate chip cookie (which I don’t blame you for), this delectable recipe will make any day seem a little bit more special.

Yes, I am absolutely not at the age where I am unable to create myself a large chocolate chip birthday cookie cake, and I hope that this will not be the case.

Frequently Asked Questions

Using Up Leftover Frosting – What Can I Do With It?You may have some frosting remaining (congrats!), which you may use for another purpose in the future.

Try it dipped in pretzels or spread over graham or Ritz crackers for a delicious snack.
YUM!
What other frosting flavors would I be able to use?
While the chocolate fudge frosting in this recipe is a personal favorite of mine, you may use any icing you choose.
I believe the strawberry cream cheese icing from this Strawberry Cake recipe would be delectably delicious.

To make a fun and boozy cookie cake, use the Guinness frosting from my Guinness Brownies recipe as the base.Please keep in mind that if you use either of these frosting recipes, any leftovers will need to be stored in the refrigerator.

For the Chocolate Chip Cookie Cake:

3 tablespoons baking soda
1/4 teaspoon freshly grated nutmeg
1 cup all-purpose flour, 1 cup white whole wheat flour, or 1 cup whole wheat pastry flour
10 tablespoons unsalted butter that has been melted to room temperature
A mixture of 2/3 cup packed light brown sugar and 1/4 cup granulated sugar, 1 teaspoon kosher salt, one large egg plus one egg yolk, all at room temperature
1 tablespoon whole milk*
2 tablespoons pure vanilla extract
1 tablespoon sugar
14 ounces of semisweet chocolate chips

Chocolate Fudge Frosting (optional):

1 1/2 cups powdered sugar plus 2 tablespoons
1/4 cup unsweetened cocoa powder
6 tablespoons unsalted butter that has been melted to room temperature
* 2 tblsp. whole milk
It is optional to include 1/2 teaspoon instant espresso powder since it will boost the chocolate flavor without having the frosting taste like coffee.
1 teaspoon pure vanilla essence
pinch kosher salt to taste
1 teaspoon sugar to taste

For the Chocolate Chip Cookie Cake, follow these steps: To make the cake, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg in a medium mixing bowl until well combined.
The butter, brown sugar, granulated sugar, and salt should be mixed together on medium speed for approximately 3 minutes in the bowl of a standing mixer fitted with the paddle attachment or in a large mixing basin with a hand mixer until smooth and creamy, about 3 minutes. Add the whole egg and beat for 1 minute, pausing halfway through to scrape down the sides of the bowl, before adding the egg yolk. Beat for another minute, then scrape down the sides of the bowl. Using a mixer on low speed, gently add the dry ingredients, mixing just until the dough comes together and all of the flour has been completely incorporated. Mix in the chocolate chips on a moderate speed until combined, ending with a few hand stirs if necessary. Place two huge sheets of plastic wrap on the counter, overlapping the long sides slightly so that you have a single large, broad piece of wrapping paper. Scrape the dough into the center and press it into a thick disk with your fingers. The dough should be entirely wrapped in plastic, so fold the edges of the plastic up and around the dough. Refrigerate for at least 1 hour and up to 3 days before baking
preheat the oven to 350 degrees F when you’re ready to bake (if using a clear glass dish, reduce temperature to 325 degrees F). Spray a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan generously with baking spray before beginning. Press the dough into the pan in an equal layer to prevent it from rising. Bake for 20 to 25 minutes, or until the top is softly golden brown and a toothpick inserted in the middle comes out clean. Remove from the oven and cool completely. Check the cookie cake at the 15-minute mark
if the edges are browning too rapidly, loosely tent the cookie cake with aluminum foil. Remove the pan from the oven and allow it to cool fully on a wire rack
In the meantime, prepare the Chocolate Fudge Frosting (optional) as follows: In a large mixing bowl, sift together the powdered sugar and cocoa powder. In a separate bowl, using a medium speed mixer, whip the butter until it is light, smooth, and creamy, about 2 minutes. Reduce the mixer’s speed to low and gradually add half of the powdered sugar and cocoa mixture to the mixer. Combine all of the milk, espresso powder, and vanilla extract in a large mixing bowl. Toss to incorporate, then add the remainder of the dry ingredients and mix for another 2 minutes, or until everything is thoroughly blended. If the frosting is excessively sweet, taste it and add a bit of salt if necessary.
Once the cookie cake has cooled, run a sharp knife along the edges to release it, and then move it to a serving dish. Frost the cookie cake as desired (you can also serve it directly from the pan). Chocolate icing can be used to garnish the cake if desired.

*You may use whichever type of milk you choose to make the icing and cookies. I like anything with a little fat in it (such as whole milk, cream, or half-and-half) since it adds a richer, creamier texture to the frosting and because it is a little quantity.
Preparing the cookie dough ahead of time will allow you to store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
TO Keep: Wrap leftovers with plastic wrap and store them at room temperature for up to 3 days.
HOW TO STORE IN THE FREEZER: Place the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

Serving size: 1 (out of 12), with or without icing Calories: 335 kilocalories 41 g of carbohydrates 4 g of protein 17 g of fat 10 g of saturated fat 1 gram of polyunsaturated fat 5 g of monounsaturated fatty acids 1 gram of trans fat Cholesterol: 40 milligrams Potassium: 181 milligrams 3 g of dietary fiber Sugar (23 g) Vitamin A (in IU): 324 1 milligram of vitamin C Calcium: 33 milligrams Iron: 2 milligrams

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Preserving Goodies: Fridge, Freezer, or Countertop?

If you want to take excellent care of your delicacies and keep them fresh (and I know you do), you need to know how to do it properly and effectively.Here’s a step-by-step approach to being a wonderful goodie: Cookie Dough (also known as cookie batter): Refrigerate for up to three days (in fact, it tastes better if you ″age″ it for at least 24 hours), and freeze for up to three months if wrapped securely in a few layers of plastic wrap (or freeze for up to three months).Cookies can be kept at room temperature for up to 2-3 days in an airtight container.

Adding a slice of bread to the container will help to maintain consistency in the amount of moisture it contains.
Otherwise, place in the freezer for up to 3 months.
Cookies should not be stored in the refrigerator since it will cause them to dry out.
Cake: Allow for complete cooling of the cake before placing it in an air-tight container on the counter top to cool entirely.
In order to increase the moisture content, place a slice of bread inside the container.

Brownies are not meant to be kept in the refrigerator, but they freeze well.Wrap the cooled, cut brownies in 2-3 layers of plastic wrap and store them in the freezer for up to three months in a freezer-safe, airtight container.Finished one-layer cakes can be wrapped firmly and kept on the counter for a short period of time.

Layered cakes can be shown on the countertop on a cake stand with a rim, or they can be displayed under an inverted bowl.If the frosting on the cake is light and fluffy, poke a small hole in the rim with the handle of a teaspoon to enable a small amount of air to enter.It is recommended that cakes with whipped cr