**This post is sponsored by One2One Network on behalf of ACH Baking. I am an ACH Baking Ambassador.
One of my all-time favorite treats are one of those expensive cookies from the place in the mall. You know the places – they serve chocolate chip cookies sandwiched with super sweet frosting. Or for a special occasion, you can order a huge decorated cookie “cake”, which is what I request every year on my birthday.
There are two problems with these mall cookies cakes – one being that they are crazy expensive. What are these cookies made with? Is there real gold ground into the flour? Every time I see a mom lined up at the cookie counter with her four kids, I wonder what the interest rate is on the loan she took out to buy them their snack.
The other problem is the frosting. Is it delicious? Sure. But I’m almost positive that it comes in a can, which we all know is inferior. Real frosting is so simple to make yourself, and the difference is a millions times worth the tiny bit of extra effort.
I decided to take those sad cookie cakes to infinity level by stacking one into TWO layers with a generous dose of homemade frosting and sprinkles in the middle. Who needs a little ol’ sandwich cookie when you can have one made for a GIANT, that’s what I want to know.
The cookies have a chewy texture, thanks to Karo® Light Corn Syrup, which is also used in the frosting. I love Karo® Light Corn Syrup in frosting – it gives it a creamier texture that is perfect for spreading onto cakes, cookies and cupcakes!
The cookies bake right up in two 9-inch round cake pans. This impressive cake takes only about 20 minutes of prep time, which is well worth the results. This cake is the perfect birthday treat for the cookie lover in your life!
- CHOCOLATE CHIP COOKIE CAKE:
- 3/4 cup butter OR margarine, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tablespoons Karo® Light Corn Syrup OR 2 tablespoons Karo® Dark Corn Syrup
- 1 egg
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1-1/2 cups all-purpose flour
- 2 tablespoons Argo® Corn Starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/3 cups semi-sweet chocolate chips
- 1/4 cup rainbow sprinkles
- 1 stick salted butter
- 2 TBS whole milk
- 2 TBS Karo® Light Corn Syrup
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- Additional sprinkles for sides of cake, if desired
- Preheat oven to 325°F. Lightly grease two 9-inch cake pans. Line bottoms with parchment paper or waxed paper for easy removal.
- Cream butter, sugar, brown sugar and corn syrup in a large mixing bowl. Add egg and vanilla; mix well. Combine flour, corn starch, baking soda and salt together in a small bowl. Mix into butter mixture. Stir in chocolate chips.
- Divide dough evenly between the two cake pans, spreading to cover bottoms of pans. Bake 20 to 25 minutes until cookies are light golden brown. Cool completely in pans on wire racks.
- Prepare frosting:
- n the bowl of your mixer, beat butter, milk, corn syrup and vanilla on medium low speed until combined. Slowly add powdered sugar, beating on low until just mixed. Increase mixer speed to high and beat for 1 minute.
- Place one cookie bottom side up on a plate. Spread frosting to edges, then top with additional cookie. If desired, you can reserve a small amount of frosting for the top of the cake as well.
- With sprinkles cupped in your hand, gently pat them around the cookie along the frosting edge.
Enjoy, friends! Have a happy Tuesday!