Cowboy Cookie Cake

Print Recipe

5 from 6 votes

Take your cookie cake game to the next level by layering giant cowboy cookies with cream cheese frosting!

Prep Time25

Cook Time15

Cooling Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: cake

Calories: 7415kcal

Author: Kayla Burton

Equipment

Baking sheet(s)
Parchment paper (optional)
Mixing bowls
Whisk
Spatula
Measuring Cups or Scale
Measuring spoons
Piping bag & tip (optional)

Ingredients

Cookie Layers

1 cup (125 g) all-purpose flour
½ teaspoon (½ teaspoon) baking soda
½ teaspoon (½ teaspoon) baking powder
1½ teaspoons (1½ teaspoons) ground cinnamon
¼ teaspoon (¼ teaspoon) ground nutmeg
¼ teaspoon (¼ teaspoon) ground ginger
¼ teaspoon (¼ teaspoon) salt
½ cup (1 stick) (113.5 g) unsalted butter room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar packed
1 large (1 large) egg room temperature
½ tablespoon (½ tablespoon) vanilla extract
¾ cup (135 g) semi-sweet chocolate chips*
¾ cup (72 g) old-fashioned oats
½ cup (50 g) unsweetened shredded coconut
½ cup (60 g) chopped walnuts

Cream Cheese Frosting

8 ounces (1 package) (226 g) cream cheese room temperature
½ cup (1 stick) (113.5 g) unsalted butter room temperature
4 cups (480 g) powdered sugar
1 teaspoon (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 really well. 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. Scrape the sides and bottom of the bowl as necessary.
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 bake 2 cookies per sheet). Press down on the dough to flatten them slightly (~½ inch height, 4-5 inches in diameter).
Bake until the edges are slightly tan (about 13-17 minutes). The centers may not look fully done but that's okay, they'll continue baking from the heat of the pan.
The baked cookies should be ~6-7 inches in diameter.
If they aren't perfectly round, immediately run a flat edge around the side to form nice circles.
Let them cool on the pan until they're firm enough to transfer to a cooling rack, then let them finish cooling completely.

Cream Cheese Frosting

Mix together the cream cheese, butter, powdered sugar and vanilla until combined and smooth.
Cover the cookie layers with frosting by spreading it around with a knife or offset spatula, or using a piping bag and tip. Alternately layer them until all 4 cookie layers are stacked with frosting.
I recommend letting the cake chill in the refrigerator for about an hour before slicing into it. Enjoy!

Video

Notes

*For more of a chocolate variety, I like to mix mini semi-sweet chocolate chips, jumbo milk chocolate chips and dark chocolate chunks. Feel free to use your favorite kinds!

Store leftover cake in the refrigerator for up to 1 week or in the freezer for up to 1 month.

To Make Ahead:

Cookie Layers: Make the dough, form the dough balls, and freeze them (up to 1 month) until you want to bake them. Place them on the baking sheets while the oven preheats. Make the cream cheese frosting while they bake (or while they're cooling after baking).

A less fresh option would be to bake the giant cookies and then freeze those (up to 1 month) after they cool.

Cream Cheese Frosting: The frosting can be made a few days ahead of time. Refrigerate it and then let it soften at room temperature for ~30 minutes before assembling the cake.

The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.

Nutrition