This white chocolate cookie cake I’m about to show you guys is the perfect dessert snack. I made this the other day while craving something sweet, and was blown away by the result. It is chunky, but not like a cake, but also gooey like a cookie. It’s just the perfect combination. I posted this on my Instagram the other day and you all seemed interested in the recipe, so here it is.
However, I do have to put a disclaimer here: If you love ooey-gooey cookies, then this is not the recipe for you. My husband loves ooey-gooey cookies, and as a result did not like the cakey side of this cookie. Thus, if you want something extremely moist, then this isn’t the recipe for you.
On the other hand, if you are in the mood to eat cake, but you don’t want the hassle of cake-making, then this recipe is for you.
I would say however that you can actually customize this recipe to your own liking. For example, if you like ooey-gooey cookies and are desperate to try out this recipe, then I would suggest baking them in the oven for less amount of time.
I honestly loved this recipe so much that I ATE almost every single cookie. This was an unhealthy decision of mine, so I would warn you to be careful when making this, cause it can be addicting.
INGREDIENTS FOR WHITE CHOCOLATE COOKIE CAKE
- All-purpose flour: To be honest, I first tried this recipe with coconut flour, which is considered a gluten-free alternative to regular all-purpose flour. And the results were terrible. The cookies came out dry and hard which honestly wasn’t appetizing. Thus, I recommend all-purpose flour or oat flour for this recipe.
- Butter: Vegan butter or any butter for that matter would work for this recipe.
- White Sugar: The purpose of using white sugar is to give this recipe a nice cakey texture once baked in the oven.
- Brown sugar: Light or dark brown sugar would work for this recipe. To be honest, I sometimes can’t really tell the difference between both. However, the purpose of the brown sugar is to give this recipe the moist cookie texture that we all love so much.
- Vanilla extract: Because we do need some flavor for this cookie
- White baking chips: Honestly, I thought of using regular chocolate chips, but since all I had in my kitchen cabinet were white baking chips, I decided to use this instead. It turned out great.
- Cocoa powder: This is to give this white chocolate cookie cake the chocolatey flavor that it needs.
- Salt: This is totally optional, but it helps enhance the flavor and texture
- Baking soda: To help the cookie dough rise and feel chunky.
- Eggs: This helps to thicken the batter and add moisture and texture to the cookie.
Egg vs Flax Egg
If you are vegan, you can substitute eggs with flax eggs to make this recipe completely vegan. For this recipe, I would recommend mixing 1 Tbsp of ground flaxseed with 2 Tbsps of water and letting it sit until it thickens. I find this substitute to be the perfect replacement for this recipe.
HOW TO PREPARE
To begin preparing this recipe, you will need to combine your wet ingredients first. Begin by creaming the melted butter with white and brown sugar. Then mix in the eggs or flax eggs and the vanilla extract.
Once all the wet ingredients are combined, add the dry ingredients to the mixture and combine. Your goal is to achieve a smooth consistency. Thus, if there are any chunks in the batter, continue mixing until smooth.
Next, add the white baking chips and combine. At this point, you want to line your baking tray with parchment paper and have your oven preheated to 350°F. I suggest preheating your oven after mixing the wet and dry ingredients because while it is preheating, you want to leave your scooped batter in the freezer to cool down before baking. The cooling helps all the flavors in the batter come together nicely, so I recommend not skipping this step.
The next step before baking is to use an ice cream scoop to scoop the batter onto the baking tray. Ensure that each scoop is separated at least 2 inches apart on the baking tray. This ensures that while baking the cookies don’t merge together.
Bake for 10-15minutes depending on the texture you prefer. If you prefer your cookie cake moist, then the 10-minute mark should be fine. However, If you want it a little firm (like I do), then I recommend baking it a little longer. Just make sure you keep checking your cookies frequently to avoid overbaking or burning them.
Serve and Enjoy!
Let me know in the comments if you give this white chocolate cookie cake a try. I would love to know how it turned out for you. Also, check out my chocolate banana cake recipe which I think is similar to this recipe in several ways.
WHITE CHOCOLATE COOKIE CAKE RECIPE
White Chocolate Cookie Cake Recipe
- ½ cup butter
- ½ cup brown sugar
- ½ cup white sugar
- ¼ tsp salt
- 2 cups all-purpose flour
- 2 small eggs vegan substitute: 1 Tbsp ground flax with 2 Tbsps of water
- ⅓ cup cocoa powder
- 1 tsp vanilla extract
- ½ cup white baking chips
- To a medium-sized bowl, cream the melted butter with white and brown sugar.
- Mix in the eggs or flax eggs and the vanilla extract until you achieve a smooth consistency.
- Once all the wet ingredients are combined, add the dry ingredients (flour, cocoa powder, baking soda, salt to the mixture and combine.
- Next, add the white baking chips and combine. At this point, you want to line your baking tray with parchment paper and have your oven preheated to 350°F.
- Place butter in freezer until the oven is done preheating
- Use an ice cream scoop to scoop the batter onto the baking tray. Ensure that each scoop is separated at least 2 inches apart on the baking tray.
- Bake for 10-15minutes depending on the texture you prefer. If you prefer your cookie cake moist, then the 10-minute mark should be fine. However, If you want it a little firm, then I recommend the 15mins mark. Just make sure you keep checking your cookies frequently to avoid overbaking or burning them.
- Serve with some milk and enjoy!