4th of July Cookie Cake

Celebrate Independence Day with this delightful 4th of July Cookie Cake! This giant cookie combines the classic flavors of chocolate chip cookies with a festive red, white, and blue twist. It's perfect for summer gatherings, barbecues, or any patriotic celebration. Easy to make and visually stunning, this dessert will be the star of your dessert table. With its soft cookie base loaded with semi-sweet chocolate chips and adorned with colorful candy decorations, it’s a treat that everyone will love. Whether you serve it at a picnic or share it at a birthday party, this cookie cake is sure to impress family and friends alike.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert Cuisine: American Keyword: Allow butter and eggs to reach room temperature for better mixing. Chill the dough for thicker cookies if desired. Customize your cake by adding nuts or swapping chocolate chips for white chocolate. Servings: Serves 16 Calories: 350kcal Author: Tisha

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
¾ cup granulated sugar
¾ cup light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips
½ cup red and blue candy pieces for decoration
4 tablespoons softened butter for frosting
1 cup powdered sugar for frosting
½ teaspoon vanilla for frosting
2 teaspoons half-and-half for frosting
Red and blue sprinkles for decoration

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine flour, baking soda, and salt.
In another bowl, cream softened butter with both sugars until fluffy. Add eggs one at a time and vanilla; mix until combined.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Fold in chocolate chips and spread the batter evenly on the baking sheet.
Bake for approximately 25 minutes or until golden brown. Allow to cool completely.
Prepare frosting by mixing softened butter, powdered sugar, vanilla, and half-and-half until smooth.
Frost the cooled cookie cake and top with red and blue candy pieces and sprinkles.

Nutrition