Cookie Cake

• 分量: 8 servings
• 調理時間: 15 minutes
• 総時間: 1 hour

材料

1/2 c. (1 stick) butter, softened

3/4 c. packed brown sugar

1/4 c. granulated sugar

1 large egg

2 tsp. pure vanilla extract

1 1/2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1 c. semi- sweet chocolate chips (plus more for sprinkling)

1/4 c. rainbow sprinkles (plus more for sprinkling)

1 c. vanilla frosting

手順

Preheat oven to 350° and line a 9" round cake pan with parchment paper. Grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. Add the egg and beat until incorporated. Stir in vanilla. Add flour, baking soda, and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.

Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 to 30 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.

Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

栄養

• カロリー: 567
• 脂肪総量: 24 g
• 飽和脂肪: 12 g
• トランス脂肪: 0 g
• コレステロール: 54 mg
• ナトリウム: 310 mg
• 炭水化物総量: 85 g
• 食物繊維: 2 g
• 糖質総量: 65 g
• タンパク質: 4 g