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Big Pink Cookie Cake

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Big Pink Cookie Cake is a nostalgic giant cookie baked to chewy perfection and topped with creamy pink frosting. Perfect for birthdays, bake sales, or family celebrations, it’s as fun to make as it is to eat.

Ingredients

  • All-Purpose Flour: 2 1/4 cups
  • Baking Soda: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Unsalted Butter (softened): 1 cup
  • Granulated Sugar: 1 cup
  • Brown Sugar: 1/2 cup
  • Eggs: 2 large
  • Vanilla Extract: 2 teaspoons
  • Semi-Sweet Chocolate Chips: 1 1/2 cups
  • Cream Cheese (softened): 4 ounces
  • Powdered Sugar: 2 cups
  • Butter (softened): 1/2 cup
  • Almond Extract: 1/2 teaspoon
  • Pink Gel Food Coloring: a few drops
  • Sprinkles (optional): for topping

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
  2. Combine Ingredients: In one bowl, whisk flour, baking soda, and salt. In another, beat butter, granulated sugar, and brown sugar until creamy. Add eggs and vanilla, mixing well.
  3. Prepare Your Cooking Vessel: Gradually stir dry ingredients into wet mixture. Fold in chocolate chips.
  4. Assemble the Dish: Press dough evenly into prepared pan.
  5. Cook to Perfection: Bake 25–30 minutes until edges are golden and center is just set. Cool completely in pan.
  6. Finishing Touches: Beat cream cheese, butter, powdered sugar, vanilla, and almond extract until smooth. Mix in pink food coloring. Spread or pipe frosting on cooled cookie.
  7. Serve and Enjoy: Top with sprinkles, slice into wedges, and serve.

Notes

  • Line the pan with parchment for easy removal.
  • Don’t overbake — the cookie continues cooking as it cools.
  • Cool completely before frosting to prevent melting.
  • Use gel food coloring for vibrant, even pink frosting.

Nutrition

Find it online: https://tastyze.com/big-pink-cookie-cake/