Copycat Recipe Millie’s Cookies Giant Iced Cookie Cake

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!

As close to a Millie's Cookies Giant Iced Cookie as you'll get in your own kitchen!

Top tips

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.

  1. Check your oven temperature – it’s amazing how much the internal heat can vary from what it says on the dial!
  2. Use butter “sticks” or a butter “block” not the spreadable kind from a tub!
  3. Make sure you use self-raising flour not plain flour or you won’t get any rise and the cake will be super dense.
  4. 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.

Copycat Recipe Millie’s Cookies Giant Iced Cookie Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 large cookie cake

Serving Size: 12 slices

Ingredients

  • 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

Instructions

  1. Beat together the butter and sugar until creamy and light.
  2. Add the eggs and vanilla and continue mixing until the eggs are fully incorporated.
  3. Next, fold in the flour a little at a time until a stiff batter forms.
  4. Finally stir in the chocolate chips before spreading into a large cake tin (no smaller than 10").
  5. 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.
  6. Decorate with your favourite buttercream and sprinkles!

Notes

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.

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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?

57 comments

    1. Haha that doesn’t make you a bad person 🙂 at least there are some good conversion tools out there! I am forever converting cups to grams. I have cup measures but still prefer grams where possible 🙂

      1. Me too! Looking back over my ‘cooking journey’ made me realise that I prefer ratios over all the diverse weighing systems and I found a great book by Michael Ruhlman called unsurprisingly Ratio. It’s fab give it a read it really helps your cooking.

    1. My pleasure I’m glad you like it! It’s not only delicious but I’m sure the kids will have a ball customising it too!

  1. Hi dot. Sorry to hear you had some issues! Can you confirm precisely what went wrong. We’ve made it lots of times and it makes a very dense cookie cake.

    1. Woohoo! Glad you liked it Sam! If you’ve got a photo I’d love to see the finished product 🙂 hope your hubby had a lovely birthday. All the best x

    1. Hi Jodie, any vanilla essence or vanilla extract will do just fine! If you leave it out completely it won’t be the end of the world 🙂 Enjoy!

  2. My giant cookie is currently in the oven…….it’s not a cookie, it’s a cake!
    I don’t know what went wrong as I followed the recipe. My batter didn’t look like the one in the photo on the blog, it was much wetter.
    I was going to use this recipe for Father’s Day, but I’m not sure now.
    Any ideas on what I have done wrong??

    1. Oh no! Rebecca I’m really sorry to hear that! It is a “cookie cake” so the texture should be somewhere between the two. That being said it most certainly should have been more like a dough than cake batter. How wet and runny was it when it went in? It may be that it comes out more like a cake – hopefully it will still be delicious!

      1. There was nothing doughy about it, more a Victoria Sponge mix. I’ve baked it for long as it was still slopy in the middle after 35 mins. It looks good, but not what I was looking for.

        1. I’m gutted for you Rebecca! I can only imagine there wasn’t enough flour in the mix cake baking is such a science. If it still needs to cook in the middle I’d recommend covering it in foil to stop it browning and placing it low into the oven until cooked all the way through.

  3. Nice idea but i did it exactly as the recipe and cooked it for less than the time suggested and it was like a very over done cake – all sawdusty in texture although the flavour was nice – did i do something wrong???

    1. Hi Janey. What flour did you use? I’ve not heard anyone say it’s sawdusty before! Sorry it didn’t turn out quite like you’d hoped.

    1. Hi K. Just want to be clear this is a “cookie cake” as it says in the title. It’s neither a cookie nor a cake but a hybrid of the two!

        1. Thanks Sam 🙂 I’m glad you’ve used the recipe so many times! I’d love to see a photo next time you do! I’m going to be making it again this weekend for a christening 😀

    1. Hi Anjali thanks for stopping by! If you do get to make this do send me a pic on twitter or facebook! I’d love to see 😀

    1. Thanks Sarah! It really is a science! Weighing the ingredients accurately is so important too. I’ve never understood why cups are so common in so many recipes! They are much more unreliable. glad you found the section useful 🙂

    1. We do often chuck semi-sweet in if that’s what we’ve got to hand! A mix of both is quite nice too 🙂 glad you like the recipe Andrea!

  4. Hi I made this yesterday for my husband, I did exactly the same as the recipe said and I found it quite dry and crumbly. What did I do wrong, I will be trying it again sometime though.

    1. Hi Linda. Which size eggs were you using? Make sure you have large eggs and if its a bit criumbly try adding some milk. Enjoy!

      1. Ok thank you, I’ll have to remember that the next time. I used mixed sized eggs. The mixture seemed quite wet before cooking and it was crumbly when cooked

  5. I’d love to try this recipe but would like to know how much vanilla extract to use as don’t have vanilla pod. Also what is the icing ingredients? Many thanks Emma

    1. Hi Emma thanks for your comment.

      I’d use a tsp of extract – though it’s hard to say as different brands have different strengths!

      For the icing I use the basic mix of 150g butter to 300g icing sugar. You can add a splash of milk if its too thick to pipe.

      For chocolate buttercream, 75g milk chocolate, 200g butter 400g icing sugar 4 tbsp cocoa powder. Whisk together the butter, icing sugar and cocoa powder then melt the chocolate (let it cool down) and then mix into the buttercream.

      Hope that helps!

    1. Hi Leila. I’m afraid I’m not able to calculate calorie content as it will decide on a number of different factors. The short answer is ALOT!

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