Take your cookie cake game to the next level with this cowboy cookie cake! Frosting layered cakes can be a time-consuming pain, but this cake is quick and hassle-free. It's as easy as baking giant cookies and slapping some frosting on them! These cowboy cookies are filled with chocolate, coconut, walnuts, and oats, and are even more delicious combined with layers of cream cheese frosting!
Ingredients:
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon, ground
- Nutmeg, ground
- Ginger, ground
- Salt
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Old-fashioned oats
- Shredded coconut or coconut flakes
- Chopped walnuts
- Cream cheese
- Powdered sugar
Equipment:
- Baking sheet
- Mixing bowls
- Stand mixer with paddle attachment, wooden spoon, or hand mixer
- Measuring spoons
- Whisk
- Kitchen scale (recommended) or measuring cups
- Parchment paper (optional)
- Cooling rack (optional)
- Spatula
At no cost to you, I may earn from qualifying purchases made through links on this page.
Tips & Storage:
- The dough should weigh about 800 grams. For the cookie cake pictured, I made each cookie layer about 180g. You can split the dough evenly so that each cookie is 200g, or make regular sized cowboy cookies out of the extra dough!
- Make sure the dough balls are flattened to about ½ an inch tall and the shape of a nice even circle before baking them.
- They might not be perfect circles when you take them out of the oven. If this happens, I recommend gently pressing a flat surface (knife, spatula, etc.) against the edges to shape them back into a circle right after removing them from the oven.
- This cookie cake will need to be stored in the refrigerator because of the cream cheese frosting.
Did you try this cake recipe?
Tag @brokenovenbaking on Instagram and rate & comment below!
Cowboy Cookie Cake
Take your cookie cake game to the next level by layering giant cowboy cookies with cream cheese frosting!
Servings: 1 cake
Equipment
- Baking sheet(s)
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Measuring Cups or Scale
- Measuring spoons
Ingredients
Cookie Layers
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup (1 stick/113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar packed
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ¾ cup (135g) semi-sweet chocolate chips
- ¾ cup (72g) old-fashioned oats
- ½ cup (50g) shredded coconut
- ½ cup (60g) chopped walnuts
Cream Cheese Frosting
- 8 ounces (1 package) cream cheese room temperature
- ½ cup (1 stick/113g) unsalted butter room temperature
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cookie Layers
- Preheat oven to 350°F and line baking sheet(s) with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream together the butter and sugars. Add the eggs and vanilla one at a time and mix until light and fluffy.
- Gradually mix the dry ingredients into the wet ingredients, just until combined.
- Gently stir in the chocolate chips, oats, coconut, and walnuts (again, just until combined).
- Split the dough into 4 even balls and place them on baking sheets, leaving at least 3 inches between each ball (I'd limit to 1-2 cookies per baking sheet). Press down on the dough to flatten them slightly (~½ inch height).
- Bake until the edges are slightly tan (about 13-17 minutes). If they aren't perfectly round, run a flat edge around the side to form a nice circle.
- Let them cool on the pan until they're firm enough to transfer to a cooling rack.
Cream Cheese Frosting
- Mix together the cream cheese, butter, powdered sugar, and vanilla until very well combined.
- Alternately layer the cookies with frosting once the cookies have completely cooled.
I made the Cowboy Cookie Cake for my son's 47th birthday and the family was a little dubious since I was the former "Cake Lady". But after some had seconds, I sent half of it home with my son. I was sorry to have to give it away, 'cus I wanted it all for myself & my friends.
Very rich and sooo satisfying. I may do this again with Snickerdoodles.
Gigi Bobb I'm so glad you commented! I tried responding to your message a while back but received a reply saying the email was not found! Thank you so very much for your kind words and for making my cowboy cookie cake! I'm thrilled that the Cake Lady herself enjoyed my recipe 🙂 Happy birthday to your son!