If this is your first time here, hello! Welcome to Supper in the Suburbs! You’re in for a real treat!!!
Here you’ll find the recipe for my absolute favourite recipe – a copycat of the Millie’s Cookies Giant Iced Cookie Cake. Not quite a cookie and not quite a cake it’s a dense, chewy, fluffy cakey delight studded with bitter sweet chocolate chips, iced with vanilla and chocolate buttercream and decorated with rainbow sprinkles. What’s not to love?
Tried and tested
This recipe has now been on the blog for a good 18 months and in that time it has received A LOT of attention, which you’ll see in the comments below. A few people have had a few hiccups along the way to cookie cake perfection but I can assure you that this recipe WORKS as many of my readers will happily tell you!
Just see what Sam said earlier this year:
Made this for hubby’s birthday yesterday and it’s amazing! And dangerously moreish!
And the guys at Platter Talk said:
This is one of my favorite copycat recipes; fun and delicious!
I use this recipe for birthdays, anniversaries, an excuse to bring cookies/cake into the office and I’ve even done a heart shaped variation for Valentine’s Day. The possibilities really are endless and you can decorate it any way you choose!
If you’re having any trouble with the recipe please don’t hesitate to drop me a comment below. But here are a few helpful hints that should help you along the way to Giant Iced Cookie Cake perfection.
- Check your oven temperature – it’s amazing how much the internal heat can vary from what it says on the dial!
- Use butter “sticks” or a butter “block” not the spreadable kind from a tub!
- Make sure you use self-raising flour not plain flour or you won’t get any rise and the cake will be super dense.
- Chill the mix before baking on a hot day. If you find the butter has melted and the mix is a little wetter than you expected chill the mix just like you would a cookie dough before putting it in your tin.
I hope that helps!
Find the recipe below for a cookie-cake as close to a Millie’s Cookies Giant Iced Cookie as you’ll get in your own kitchen!
The cookie-cake recipe
They key to this recipe is to use a mix of brown and white sugar and to use A LOT of bitter sweet chocolate chips. I find that milk chocolate is just that little bit too sweet. You’ll be grateful for the bitterness that the dark chocolate brings.
- 175g butter (unsalted)
- 100g caster sugar
- 100g light brown sugar
- 2 eggs
- Seeds of 1 large vanilla pod
- 275g self raising flour
- 250g chocolate chips
- Beat together the butter and sugar until creamy and light.
- Add the eggs and vanilla and continue mixing until the eggs are fully incorporated.
- Next, fold in the flour a little at a time until a stiff batter forms.
- Finally stir in the chocolate chips before spreading into a large cake tin (no smaller than 10").
- Bake in the centre of your oven at at 350F or 180C, for 25-35 minutes or until the cookie cake is golden brown and the cookie bounces back in the middle when touched.
- Decorate with your favourite buttercream and sprinkles!
Top tip: If you don't have a tin, spread the mixture out evenly on a baking sheet lined with baking parchment. Trim any straggly edges when it comes out of the oven.
When iced in the same style as Millie’s Cookies you’d never know that this was cooked at home – until you slice into it that is! It is SO close to the Millie’s Cookies Giant Iced Cookie but it is ten times better because its got that extra cakey-ness which takes this from just an oversized cookie to a real show stopper!
If you like this recipe why not try one of these awesome, show stopping cakes?