My husband absolutely loves cookie cakes. Every year for his birthday that’s what he requests. When we were planning our wedding he told me he would like a cookie cake for his groom’s cake, that’s
how much he loves them. (No he did not get a cookie cake for his groom’s cake, but it was one he enjoyed).
This year he has craved white chocolate macadamia nut cookies. Any time I want to bake cookies, those are his request. So when it came time for picking out his birthday dessert, he requested a cookie cake. Knowing that he has loved the white chocolate macadamia nut cookies so much this year, I wanted to find a cookie cake version. Funny thing is that no one sells them here. So I decided this year I would make his cookie cake.
I looked on pinterest, my always go to source, for the recipe. I could not find a white chocolate macadamia nut cookie cake recipe. I found versions of chocolate chip, peanut butter, m&ms, etc… but not the one I was looking for.
So I went to plan B, creating my own cookie cake. I found a white chocolate macadamia nut recipe that was easy to follow. Then found a few cookie cake recipes to see if I needed to change the recipe to make it work for a cookie cake. Plus, I needed to see what size pan to use and how long to bake.
This is what I created based on what I found.
White Chocolate Macadamia Nut Cookie Cake
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Cool Time 30 Minutes
Total Time 2 hours 10 minutes
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
2 tsp cornstarch
2 cups of all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup macadamia nuts, pieces
2 oz premium white chocolate chips
In a large bowl, cream together softened butter and sugar with a mixer. Once creamy add in the egg and vanilla extract.
In a seperate bowl, mix together the flour, cornstarch, baking soda, and salt. Once this is mixed, add a small amount at a time to the wet ingredients.
When the dough is mixed, add in the macadamia nuts and white chocolate chips. Cover the bowl and place it in the fridge for an hour.
After an hour passes, preheat your oven to 350 degrees. Get out a 9″ cake pan.**
Coat the cake pan with oil or crisco so that it will not stick. Add your cookie dough to the pan and spread evenly.
Bake in the oven for 18-22 minutes. Mine was done in 20 minutes.
Let the cookie cake cool for 30 minutes before icing.
** I used a 9″ cake pan but think that I should have used a 12″ cake pan because the cookie was rather thick.
I hope that you like how the cookie cake turns out. I will attempt a gluten free version later because I think this would be a wonderful gluten free cookie cake.
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