Cowboy Cookie Cake
Take your cookie cake game to the next level by layering giant cowboy cookies with cream cheese frosting!
Servings: 1 cake
Calories: 7415kcal
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 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) unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ¾ cup semi-sweet chocolate chips*
- ¾ cup old-fashioned oats
- ½ cup unsweetened shredded coconut
- ½ cup chopped walnuts
Cream Cheese Frosting
- 8 ounces (1 package) cream cheese room temperature
- ½ cup (1 stick) unsalted butter room temperature
- 4 cups 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 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
Calories: 7415kcal | Carbohydrates: 928g | Protein: 63g | Fat: 400g | Saturated Fat: 228g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 95g | Trans Fat: 8g | Cholesterol: 952mg | Sodium: 2247mg | Potassium: 2264mg | Fiber: 34g | Sugar: 741g | Vitamin A: 9317IU | Vitamin C: 2mg | Calcium: 758mg | Iron: 24mg