Chocolate Chip Cookie Cake

0
Megan 0

"I had a lot of chocolate chip cookies left over after Christmas, so I made this cake using the idea of a graham cracker cake. Putting everything into a food processor made it quick to make and clean up. It turned out to be a tasty treat topped with whipped cream. It is very moist and soft. Adding coconut or nuts gives it texture. Serve topped with whipped cream or dusted with powdered sugar."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish.
  2. Process chocolate chip cookies in a food processor until completely crumbled. Add sugar, flour, baking powder, and cinnamon to cookie crumbs; pulse to combine. Add butter, eggs, and vanilla to cookie mixture; process until blended.
  3. Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 to 15 minutes.

Reviews

0