Cookie Cake

Bigger is better, especially when we're talking cookies. But how do you make a giant cookie? The easiest way is in a cake pan! We use a 9" pan but an 8" round would work, too. Pressing the dough into a pan, rather than freehand it on a baking sheet, ensures that it'll bake evenly. The key to the perfect texture is to not overbake the cookie cake. This means pulling it from the oven before you think it's ready. A toothpick will not come out perfectly clean! The edges will look golden and set but there should be some moist crumbs in the center. Everyone would still love it (and you). BUT our classic vanilla buttercream is perfect if you have the time. We promise it's very easy.