Sprinkle Cookie Cake

So you know how you pin a million things on Pinterest either a craft or a meal, but don’t actually do it? Well I have some exciting news I made a cookie cake that I found off of Pinterest and it was delicious and so cute that I really didn’t want to eat it…but I did because my gosh it was delicious! 

Here is the recipe below if anyone is interested it honestly is super quick and easy to make- and this is coming from a girl who uses the kitchen as a walk through so that should tell you something about my level of skills in the kitchen (or lack of). 


1/2 cup (115g) unsalted butter, softened to room temperature

3/4 cup (150g) granulated sugar

1 large egg + 1 egg yolk1

2 teaspoons vanilla extract

1 and 1/2 cups (190g) spoon & leveled Gold Medal all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

2/3 cup (120g) white chocolate chips

1/2 cup (80g) rainbow sprinkles (not nonpareils)2

VANILLA ALMOND FROSTING (I just used store bought icing and it was just as good!)

1/2 cup (115g) unsalted butter, softened to room temperature

1 and 3/4 cups (150g) confectioners’ sugar

2 Tablespoons (30ml) heavy cream or half-and-half3

1 teaspoon vanilla extract

1/4 teaspoon almond extract4

salt, to taste

extra sprinkles for decorating on top

***It was very hard even with the mixer getting to mix all the ingredients so make sure everything really mixes!


Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.

Make the cake: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).

Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to overbake. Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will slightly sink – that’s normal.

***Important to note I would take the cookie cake out around 20ish minutes because the bottom and sides of mine were a little for brown and I set the timer for 25 minutes. 

Making the Frosting:

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 – 1/4 teaspoon of salt.

Frost the cake as desired, I used a Wilton 1M piping tip to decorate the edges. Using a very sharp knife, cut into slices and serve. This cake goes wonderfully with vanilla ice cream! Store cake in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.




That same night I also tried a chicken lettuce wrap recipe to try that supposively tastes like P.F. Chang’s Lettuce wraps and I gotta tell you it was spot on! I had a lot of left overs so I was able to heat it up and top it on a salad which was really good too. All in all I think I’ll have to look up recipes more on Pinterest because anything new is fun to eat! 
Does anybody have any summery recipes to try? 

-Preppy Sarah


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