- Dish type
- Biscuits and cookies
- Chocolate chip cookies
These cookies are a great alternative to the classic birthday cakes. Each cookie is 15 inches in diameter and jam packed with chocolate chunks and walnuts.
17 people made this
IngredientsMakes: 2 15 inch cookies
- 225g unsalted butter
- 225g cream cheese
- 220g dark brown soft sugar
- 100g caster sugar
- 2 eggs
- 290g plain flour
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 335g chopped plain chocolate
- 115g coarsely chopped walnuts
MethodPrep:20min ›Cook:20min ›Extra time:1hr cooling › Ready in:1hr40min
- Preheat oven to 190 C / Gas 5. Lightly grease two 12 inch pizza pans.
- Stir together flour, bicarbonate of soda and salt and set aside.
- Using a large bowl, cream together butter, cream cheese and sugars. Add eggs and beat until fluffy. Add flour mixture to creamed mixture, blending until dough becomes stiff. Stir in chocolate chunks and walnuts until well blended.
- Divide dough in two. Press each half into the prepared pans. Bake 20-25 minutes or until lightly browned around the edges. centres should be firm. Cool in the pans on wire rack. Serve by cutting into wedges.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(17)
Reviews in English (14)
This was good, but I definitely would not call it a cookie, although it looks like one. It has a cake-like texture. The flavor is good though and it bakes nicely but if you are looking for a cookie-like texture, skip this recipe. I baked 2 pans: 1 was a 13x9 the other was 8x8. Thanks for sharing the recipe, Rosina!-12 Aug 2010
Delicious! I halved the ingredients and put it in an 8x8 pan, using 1/3 c. egg whites instead of an egg. Like a chocolate chip cookie cake! Yum! Will probably make again!-19 Aug 2010
I halved the recipe to make one giant cookie for my husband's birthday. Easy to make and something different for a change!-05 Aug 2008
Birthday Cake Chocolate Chip Cookies
These Birthday Cake Chocolate Chip Cookies will make you want to celebrate your birthday all year! They’re made with cake mix and loaded with chocolate & birthday cake Oreos!
GIANT Single-Serving Birthday Cake Oreo Cookies
I am a self proclaimed cookie connoisseur, well I have eaten my fair share of cookies over the years so I gave myself that title. I know I’m not alone in saying that Oreo Cookies are some of my favorites so to me it made perfect sense to take some of my favorite store-bought cookies and not only make them from scratch, but make them GIANT!
A Birthday Cake Oreo is exactly how you would imagine it! It’s a party of vanilla and sprinkles in your mouth. Even though I was only introduced to Birthday Cake Oreo Cookies recently I have made up for lost time by enjoying many of them since. Just imagine the best vanilla cookie you ever had x 2 + sprinkles = deliciousness. That is math that I can get on board with.
The dough freezes perfectly so they can be baked off later. Double up and have reserves to “Bake in case of emergency.”
The cookie dough is such a small amount you can mix it by hand without the need for a mixer.
In addition to my Birthday Cake OREO, you can find recipes for my Original Chocolate & Red Velvet OREO Cookies!
- Preheat oven to 350 degrees.
- Pour oats into a food processor or high-powered blender and pulse until partially ground, about 15 seconds. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats until completely incorporated.
- In a separate large bowl, cream together butter, sugar and brown sugar until light and fluffy (about 3 minutes). Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla.
- Slowly add in dry ingredients to wet ingredients and mix just until combined.
- Scoop dough out onto baking sheet (I used a silpat liner) in heaping tablespoonfuls. Bake in preheated oven for 11 – 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and milk in a mixing bowl and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
Chewy Confetti Cookies
These Chewy Confetti Cookies taste just like Birthday Cake! This cake mix box recipe makes fudgy cookies with baked in white chocolate chips and extra sprinkles! Enjoy these sprinkle cookies that every family loves!
Pillsbury Funfetti cake mix, but Betty Crocker has a pretty decent &ldquosuper moist party rainbow chip&rdquo cake mix that works good too. If you&rsquore looking for organic check out Annie&rsquos confetti cake mix.
These cookies are really easy to make because we&rsquore using boxed cake mix, so you don&rsquot have to do the work of measuring out flour, baking soda, baking powder, sugar, salt, etc. All you need to do is add a box of cake mix in a bowl with vegetable oil and eggs, give it a little mix (I like using a hand mixer). Once it&rsquos all mixed up add in white chocolate chips and sprinkles, stir with a spoon and then bake. So simple! So delicious! You&rsquore going to love these Confetti Cookies!
freezer bags. These will last up to 4 months. When ready to eat, remove from the freezer and throw in the microwave for a few seconds to warm up.
More Harry Potter Recipe Favorites
I haven’t made nearly enough Harry Potter recipes and I’m kind of embarrassed about it. It’s time to turn that around! About eight years ago my twin sister threw a Harry Potter party and we put together some really fun food ideas. Butterbeer Freeze and Butterbeer Krispy Treats are two butterbeer favorites that we make over and over, whether it’s Harry’s birthday or just a Friday night. I made a yummy Gryffindor Popcorn with all the colors of Gryffindor house.
Birthday Cake Cookies
- Quick Glance
- Quick Glance
- 50 M
- 1 H
- Makes 42 cookies
Ingredients US Metric
- For the birthday cake cookies
- 2 sticks (8 oz) salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup rainbow sprinkles
- For the frosting
- 1 stick (4 oz) salted butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon almond extract
- 1 to 3 tablespoons milk, preferably 2% or whole
- To assemble the birthday cake cookies
- 1/2 cup rainbow sprinkles
Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
Using a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer on medium speed, combine the butter, granulated sugar, eggs, and vanilla and beat until creamy and free of lumps, about 2 minutes.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, beating on medium speed until just combined, about 2 minutes. Stir in the rainbow sprinkles until just combined.
Scoop out tablespoon-size chunks of cookie dough and, using your hands, form them into balls. Place the balls 1 1/2 inches (4 cm) apart on the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven and cool on the sheets for about 5 minutes. Then slide the cookies onto a wire rack to finish cooling.
Using a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, combine the butter, confectioners’ sugar, and almond extract. Add the milk, 1 tablespoon (15 ml) at a time, until the desired consistency is achieved. Beat on medium speed for 3 minutes.
Spread the frosting on the cooled cookies and top with sprinkles. Originally published March 16, 2018.
Recipe Testers' Reviews
These delightful birthday cake cookies are basically happiness on a plate! They also live up to their name, tasting like the cookie equivalent of vanilla birthday cake. I was initially concerned that these cookies would be too sweet for my taste, but their small size and the generous amount of salt in the recipe work to counteract the sweetness.
I loved the addition of almond extract in the frosting, as it gives the cookies a more complex flavor than they would otherwise have. I also really enjoyed the cookies on their own (without frosting), although they definitely look much more festive with the frosting and sprinkles. Unsurprisingly, my kids adored them, and I'm sure they will be asking for them again before too long.
These cookies were good basic sugar cookies jazzed up with frosting and sprinkles. The cookies were soft and lightly flavored with vanilla. The frosting was nicely flavored with almond and was gorgeously white and fluffy. I topped half the cookies with sprinkles and left half just plain frosting. I slightly preferred the plain frosted ones, but only because the sprinkle-topped cookies were slightly on the sweet side.
I confess I don’t often have sprinkles on hand, but after making these cookies, I might just keep some around to liven up future desserts. The cookies came together quickly and looked just gorgeous on a plate. I had a hard time not eating way too many of the cookies, so I froze most of the batch. This worked only marginally well to keep me from eating them—they thawed quickly and I didn’t notice any loss of quality after freezing.
These are a keeper! Starting time to eating time was an hour, which makes a strong argument for keeping this recipe, as when you have a craving you don't want to wait for molten hot brownies to cool. I loved the flavor—the almond extract makes them just different enough from a traditional sugar cookie and somehow cuts the super sweetness of the cookie and frosting combo.
While my assortment of leftover Christmas sprinkles didn't make for the most Insta-worthy shot, don't skip the sprinkles, they really do make the cookies special. Beware, they do spread when baking, so give them a lot of room on your baking sheet. I was going to take these cookies to a meeting later in the week, but they might not last the night!
We happened to be heading to a cabin getaway with family to celebrate birthdays for a 3-year-old and an 11-year-old. I thought these would be a perfect treat to pack for the weekend. The cookies without the frosting are completely tasty on their own, easy to prepare, and it was easy to please a bunch of kids with these colorful cookies.
The frosting was quite good, but I might use unsalted butter next time I make these cookies it was a bit more salty and sweet than needed for a cookie that was already perfectly salty and sweet. The frosting was mainly a vehicle for more sprinkles and the kids had fun frosting their own.
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50 Bar Cookies
1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt beat until combined. Stir in one 12-ounce bag chocolate chips. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
2. M&M Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with 1 1/2 cups M&M's and 1 cup mini chocolate chips.
White Chocolate–Macadamia Nut Bars (No. 3)
3. White Chocolate–Macadamia Nut Bars Make Chocolate Chip Cookie Bars (No. 1), using 1 tablespoon vanilla and replacing the chocolate chips with 1 cup each white chocolate chips and crushed salted macadamia nuts.
Glazed Cappuccino Bars (No. 4)
4. Glazed Cappuccino Bars Make Chocolate Chip Cookie Bars (No. 1), adding 2 tablespoons instant espresso powder with the butter. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.
5. Maple-Cinnamon Bars Make Chocolate Chip Cookie Bars (No. 1), replacing 1/2 cup of the brown sugar with pure maple syrup. Add 1/4 teaspoon maple extract with the vanilla and replace the chocolate chips with one 10-ounce bag cinnamon baking chips.
Banana-Chocolate Bars (No. 6)
6. Banana-Chocolate Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1 mashed large overripe banana with the eggs omit the baking soda and chocolate chips. Dollop 1/2 cup chocolate-hazelnut spread onto the batter in the pan and swirl. Bake 30 to 35 minutes.
7. Chocolate-Mint Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with crushed chocolate-mint sandwich cookies.
Cherry–Chocolate Chunk Bars (No. 8)
8. Cherry–Chocolate Chunk Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1/4 teaspoon almond extract with the vanilla and replacing the chocolate chips with 1 1/4 cups each chocolate chunks and chopped dried cherries.
9. Sugar Cookie Bars Melt 2 sticks butter let cool slightly. Whisk in 1 1/2 cups sugar, 3 eggs and 1 tablespoon vanilla. Stir in 2 cups flour and 1/4 teaspoon salt. Bake until the edges are set but the center is soft, about 25 minutes.
10. Birthday Cake Bars Make Sugar Cookie Bars (No. 9) fold 1/2 cup rainbow sprinkles into the batter before baking. Spread vanilla frosting over the cooled bars top with more sprinkles.
11. Snickerdoodle Bars Make Sugar Cookie Bars (No. 9), adding 1 1/2 teaspoons cream of tartar with the flour. Sprinkle with 1/4 cup cinnamon sugar before baking.
12. Apple Pie Bars Saute 2 diced peeled Golden Delicious apples in 1/2 stick butter with 1 tablespoon sugar and 1 teaspoon apple pie spice until softened. Make Sugar Cookie Bars (No. 9), stirring the apples into the batter. Sprinkle with coarse sugar before baking.
13. Chai Tea Bars Make Sugar Cookie Bars (No. 9), adding the contents of 2 chai tea bags with the flour. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot brewed chai tea and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.
Ginger-Molasses Bars (No. 14)
14. Ginger-Molasses Bars Make Sugar Cookie Bars (No. 9), using only 1/2 cup granulated sugar and adding 1/2 cup each light brown sugar and molasses add 1 teaspoon ground ginger with the flour. Sprinkle with chopped crystallized ginger before baking.
Oatmeal-Raisin Cookie Bars (No. 15)
15. Oatmeal-Raisin Cookie Bars Pulse 2 sticks softened butter with 3/4 cup each granulated sugar and brown sugar in a food processor until combined. Add 2 1/2 cups rolled oats, 1 1/2 cups flour and 1 teaspoon each baking powder and salt pulse to combine. Add 2 cups raisins, 2 eggs and 2 teaspoons vanilla pulse until large clumps form. Bake until the edges are set but the center is soft, about 35 minutes.
16. Oatmeal-Fig Bars Make Oatmeal-Raisin Cookie Bars (No. 15), replacing 3/4 cup of the all-purpose flour with whole-wheat flour and the raisins with chopped dried figs.
Oatmeal Shortbread Bars (No. 17)
17. Oatmeal Shortbread Bars Mix 2 cups flour with 1 1/2 cups rolled oats, 1 cup confectioners' sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Work in 3 sticks softened butter with your fingers until large clumps form. Bake until lightly browned, 30 minutes.
Linzer Shortbread Bars (No. 18)
18. Linzer Shortbread Bars Make Oatmeal Shortbread Bars (No. 17), replacing the oats with 3/4 cup almond flour and using only 2 sticks butter. Press two-thirds of the dough into the prepared pan spread with 1 1/4 cups seedless jam and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.
19. Pumpkin Spice Bars Make Oatmeal Shortbread Bars (No. 17), using 2 1/2 cups flour and adding 1 1/2 teaspoons pumpkin pie spice with the flour. Press three-quarters of the dough into the prepared pan spread with 1 1/2 cups pumpkin butter and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.
20. Pecan Pie Bars Mix 3 cups finely ground vanilla wafers with 1/4 cup granulated sugar and 1 1/2 sticks melted butter. Press into the prepared pan bake 10 minutes. Let cool completely. Whisk 1 cup light corn syrup with 1/2 cup brown sugar, 1/2 stick melted butter, 3 eggs, 1 teaspoon vanilla and a pinch of salt pour over the crust and top with 2 cups roughly chopped pecans. Bake until the edges are set but the center is still loose, 25 to 30 minutes. Let cool, then chill until set.
Easy to Make Unicorn Cookies
If you haven’t tried any of our cake mix cookies recipes before, we’ve made quite a few. My current favorites include this chocolate cake mix cookie recipe and our lemon cake mix cookies.
But these new Unicorn Cookies might just take the top spot as our favorites! I think they’re just as much fun to eat as they are to make!
Whether you decide to call them Unicorn Cookies or go with the fun version of the name and make Unicorn Poop Cookies, these are fun to make no matter what you’re celebrating!
Unicorn Sugar Cookies Ingredients
- 1 box of white cake mix, any brand
- 2 large eggs
- 1/2 cup vegetable oil
- 2 Tbsp. flour
- 4-5 different colored sugars
- Hershey’s Birthday Kisses
For these cookies, we used orange, yellow, pink, blue and purple colored sugars. You can customize your unicorn kiss cookies with any colors that you like. Generally, we try to give them a rainbow vibe that seems to best fit the “unicorn” theme.
Also, if you’re having trouble finding the Hershey’s Birthday Kisses, you can use any white chocolate Kisses. The Cookies ‘n’ Creme Kisses work great too!
We have seen the Birthday Kisses at most of our local stores around here including the grocery stores, Target and Walmart! Or you can always order a bunch on Amazon!
Unicorn Cookies Recipe
This recipe is easy to make. If you’ve made cake mix cookies before then you know the basics. We just jazz the basic recipe up a bit with the colored sugar to turn it into the unicorn poop cookies recipe!
Cookies and Cream Cake
Cookies and cream is so much more than a nostalgic ice cream flavor it’s also the key to this striking triple-layer cake. Cookie “crunchies” sprinkled between the layers and "crunchie crumbs" stirred into the frosting add delightful texture to every bite. For those that love the classic ice cream, this is the ideal celebration cake.
- 1/4 cup (22g) black cocoa
- 1/2 cup (99g) granulated sugar
- 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder, optional
- 5 tablespoons (71g) butter, melted
*See "tips," below for a shortcut version using storebought cookies
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup (21g) black cocoa
- 1/2 cup (42g) Dutch-process cocoa
- 1 3/4 cups (354g) granulated sugar
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/3 cup (64g) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (227g) milk
- 1/2 cup (113g) brewed coffee, cooled or water
- 4 large eggs
- 2 1/4 cups (383g) white baking chips or morsels*
- 1 cup (227g) heavy or whipping cream
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 6 tablespoons (85g) butter, at room temperature
- 6 tablespoons (70g) vegetable shortening
- 1/4 cup (28g) confectioners’ sugar
*Be sure to use white baking chips or morsels, not true white chocolate see “tips,” below.
Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
To make the cookie crunchies: In a medium bowl, sift together the cocoa, sugar, flour, baking powder, salt, and espresso powder. Stir to combine.
Add the melted butter and mix until pea- to walnut-sized crumbs form.
Transfer the crumbs to the prepared baking sheet and bake for 20 minutes, or until you begin to smell chocolate and the crumbs feel dry to the touch. Halfway through the bake time, give the crumbs a stir to break up any large pieces.
Perfect your technique
How to assemble and frost a layer cake
Remove the crunchies from the oven and set them aside to cool completely.
Leave the oven on (350°F). Lightly grease three 8” round cake pans.
To make the batter: In a large mixing bowl, or the bowl of your stand mixer, sift together the flour, baking powder, baking soda, salt, cocoas, and sugar.
Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.
In a large measuring cup, combine the vanilla with the milk and coffee (or water), and add all at once to the dry ingredients. Mix for 1 minute at low speed. Stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
Add the eggs one at a time, beating well at medium-high speed between additions.
Scrape the sides and bottom of the bowl and mix for 30 seconds more. The batter will be thin.
Divide the batter among the prepared pans, using about 2 cups (460g) batter per layer. Smooth the tops of the layers with an offset spatula.
To bake the cakes: Bake the cakes for 24 to 26 minutes, until the top of one springs back when very lightly touched in the center, and the edges just begin to pull away from the sides of the pan. A toothpick or paring knife inserted in the center will come out clean.
Remove the cakes from the oven and cool completely in the pans.
To make the frosting: Place the baking morsels in a large bowl or in the bowl of a stand mixer.
Heat the cream in a saucepan set over medium heat (or in the microwave) until the mixture begins to steam. Pour the cream over the baking morsels and let sit for 2 to 3 minutes. Gently stir until the morsels are completely melted. Set the mixture (ganache) aside to cool to room temperature (75° or below).
Once the ganache has cooled to room temperature, stir in the salt and vanilla.
Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed, slowly adding the butter and shortening in several additions.
After the butter and shortening have been added, increase the speed to high and whip the ganache until fluffy, stopping to scrape down the sides of the bowl as needed.
Sift the confectioners' sugar into the whipped ganache and mix to combine.
To assemble the cake: Set aside 1 cup (about 110g) of cookie crunchies. Pulse the remaining cookie crunchies in a food processor or put them in a plastic bag and use a rolling pin to grind into fine crumbs you should have about 1 cup (151g) of fine crumbs.
Fold 2/3 cup (100g) fine crumbs into the prepared frosting, setting aside the remainder to decorate the frosted cake.
Place one of the cake layers on a serving plate or cake stand tuck strips of waxed or parchment paper underneath the edge of the cake to keep the plate clean.
Spread the cake with about 3/4 cup (140g) of frosting, then sprinkle about 1/2 cup (55g) cookie crunchies over the frosting. Center the second layer atop the first and press gently to set it in place.
Spread the second layer with about 3/4 cup of frosting, then sprinkle the remaining cookie crunchies over the frosting. Place the third layer on top and press gently to set it in place.
To finish the cake: For the best-looking cake, apply the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top this is called a crumb coat. It should be thin enough to see through in places. Refrigerate the cake for 20 minutes to let this layer set. (You can skip this step if time is a factor.)
Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly. Sprinkle the frosting with the remaining fine cookie crumbs. If you have any leftover frosting, use it to pipe decorations on the top and/or around the base, as desired.
Cover the cake and store it at room temperature, or in the refrigerator if your kitchen is hot. Let it come to room temperature before serving.
Store leftovers, covered, at cool room temperature for a couple of days freeze for longer storage.
Tips from our Bakers
While any three-layer chocolate cake recipe could potentially work for the cake part of this creation, we recommend the one featured here: its combination of black and Dutch-process cocoas really helps brings the chocolate flavor front and center.
You’d usually want to bake with a top-quality real white chocolate — but not this time. We find that the flavor of true white chocolate here is too strong white baking morsels or chips yield the perfect nostalgic cookies and cream flavor. When purchasing chips/morsels, look for a product that doesn’t include the word “chocolate.”
Skip the homemade cookie crunchies if you're short on time. Instead, use storebought chocolate sandwich cookies. Use a food processor to grind about 10 sandwich cookies (cream filling and all!) until it resembles coarse sand you should have about 1 cup (110g) of crumbs. Fold about 2/3 cup of the crumbs into the frosting, reserving the rest for decoration.
For the cookie crunchies between the layers, roughly chop another 10 sandwich cookies. Sprinkle about 1/2 cup of the chopped cookies evenly over the first frosted layer, and use the remaining chopped cookies to sprinkle over the second frosted layer. Decorate the cake as desired, topping with additional sandwich cookies as a garnish.