How to make cookies cake

cookie cake

Cookie cake is one of the sweet dishes loved by young and old alike, due to its sweet taste and cohesive texture, which is a middle between the softness and sponginess of a regular cake and the crunch of cookies, and this dish can be made without any additions as it is or can be made with the addition of small chocolate chips Or one of the types of walnuts and nuts, and it can also be decorated with regular whipped cream, chocolate pudding, or something else.


Cookie cake ingredients

  • Two cups of wheat flour “flour”.
  • A cup and a quarter of butter, or the equivalent of two and a half fingers.
  • 1 cup brown sugar, or you can use regular white sugar.
  • Three teaspoons of liquid vanilla.
  • Two cups of finely ground white sugar.
  • Quarter cup of cocoa in the form of powder.
  • Two tablespoons of liquid cream.
  • one egg.
  • egg yolk;
  • Two teaspoons of cornstarch.
  • One teaspoon of baking soda.
  • Two sprinkles of salt.
  • A cup and a half of small chocolate chips, and you can use any type of chocolate chips you like, whether sweetened chocolate chips, semi-sweetened chocolate chips, milk chocolate chips, caramel or others.


How to make a cookie cake

  • Take the butter out of the refrigerator twenty to thirty minutes before you start preparing, so that the butter is soft, at room temperature, and easy to mix with the other ingredients.
  • Turn on the oven at 180 degrees Celsius until it is hot when you put the cake mold in it.
  • Add a cup of brown sugar and three-quarters of a cup of soft butter, to a large bowl, and blend them well for two or three minutes, until the mixture is smooth, using an electric cake mixer.
  • Add the egg, egg yolk, and two tablespoons of liquid vanilla to the large bowl, and beat for four to five minutes until air enters the mixture.
  • Put the flour, cornstarch, baking soda, and a pinch of salt in another bowl, and mix the ingredients together well.
  • Gradually and in batches, add the dry flour mixture to the first bowl, stirring constantly while adding.
  • Add the small chocolate chips to the large bowl, and gently fold the dough until the chips are inserted into the dough.
  • Put the firm cake dough in an oven tray, then put the tray in the hot oven for ten to fifteen minutes, then take it out and cover it with tin foil, then return it to the oven for another ten to fifteen minutes, depending on the size of the tray and thus the thickness of the dough.
  • Make sure that the tray has cooled completely before you try to remove the cake from it so that it does not crumble or stick to the bottom and sides of the tray.
  • Put the powdered sugar and cocoa powder in a bowl, and sift the ingredients by passing them through a strainer (sieve) with small holes, until you get rid of any lumps.
  • Put the rest of the amount of butter in a small bowl and beat it well for a minute or two, until it becomes light and soft, then add it to the first large bowl that contains sugar and cocoa, and mix them well for two minutes, then add the liquid cream, and the rest of the liquid vanilla and stir the mixture well for several minutes until it sticks together. If you want it to be more soft, add a few teaspoons of milk or liquid cream.
  • Cover the bowl and put it in the fridge for at least ten minutes before you decorate the top of the cake.
  • Serve the dish with a cup of coffee, a cup of tea, or any drink you prefer, whether hot or cold.


Cookie cake decoration

white cream

  • the components
    • Five cups of sugar.
    • Three grains of egg white.
    • A teaspoon of lemon juice.
  • How to prepare
    • Mix the sugar, egg whites, and lemon juice together in an electric mixer.
    • Put the cream in a bowl, cover with a piece of cloth, and leave in the refrigerator until use.


Chocolate pudding

  • the components
    • One cup of sugar.
    • A quarter cup of starch.
    • Two tablespoons of cocoa powder, gentlemen.
    • The price of a teaspoon of salt.
    • The price of a teaspoon of cinnamon.
    • Three and a quarter cups of milk.
    • A teaspoon of liquid vanilla.
    • Two hundred grams of chocolate.
    • Two tablespoons of crushed hazelnuts.
    • Two tablespoons of coconut.
    • Two tablespoons of soft pistachios.
  • How to prepare
    • Put sugar, vanilla, milk, cinnamon, salt, cocoa, and starch in a medium-sized, thick-bottomed saucepan. Start stirring the milk with a check bat with the rest of the materials, until the starch dissolves.
    • Keep stirring over low heat until the milk begins to boil.
    • Stop using the paddle attachment, and start using a plastic spoon to puddle the pudding from 15 to 20 minutes, until the mixture is thick and smooth.
    • Add the amount of chocolate and keep stirring until the chocolate melts.
    • Put the chocolate pudding in the refrigerator for several hours, that is, until it cools completely.



  • The eggs should be at room temperature to avoid lumps in the mixture.
  • It is preferable to divide the mixture on two round trays to make the cake with layers.
  • You can substitute chocolate chips for M&M.
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