Cookie Monster Cookie Cake

Sadie recently turned 2 years-old!! So between her and our puppy Wally, we now have two 2 year-olds – haha.

This year, Sadie’s birthday was Sesame Street themed so I decided to make her a cookie monster cookie cake. I found a delicious-looking cookie cake recipe on Life, Love and Sugar and modified it – everyone loved it! It was super easy to make and the cookie was perfectly soft and chewy.

Here is my modified version:

Yield: 9 or 10 inch cookie cake


Cookie Cake

3/4 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup sugar

1 egg

2 tsp vanilla extract

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups semi-sweet chocolate chips

Vanilla Frosting

1/4 cup butter

1/4 cup shortening

2 1/4 cups powdered sugar

1/2 tsp vanilla extract

1-2 tbsp water

1/2 tsp blue food dye (roughly)

1 tsp black decorating gel


  1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
  2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  3. Mix in egg and vanilla extract.
  4. With the mixer on low speed, add flour, baking soda and salt.
  5. Stir in chocolate chips. Dough will be thick.
  6. Press the dough evenly into the cake pan.
  7. Bake for 18-20 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
  8. Remove from oven and allow to cool completely in the cake pan, then transfer to serving plate.
  9. To make the frosting, beat the shortening and butter until smooth.
  10. Slowly add 1 cup of powdered sugar. Mix until combined.
  11. Mix in the vanilla and 1 tbsp water.
  12. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
  13. Separate out about 2 spoonful’s of icing for the eyes. Stir the blue food dye into the rest of the icing until you have blue icing.
  14. Pipe the icing onto the top half of the cookie cake.
  15. Gently spoon on reserved white icing and add 2 dots of the black decorating gel to complete the eyes.
  16. Store in an airtight container until ready to serve.




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