Cowboy Cookie Cake
Take your cookie cake game to the next level by layering giant cowboy cookies with cream cheese frosting!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Brokenovenbaking →Chef's Notes
*For more of a chocolate variety, I like to mix mini semi-sweet chocolate chips, jumbo milk chocolate chips and dark chocolate chunks. Feel free to use your favorite kinds!
Store leftover cake in the refrigerator for up to 1 week or in the freezer for up to 1 month.
To Make Ahead:
Cookie Layers: Make the dough, form the dough balls, and freeze them (up to 1 month) until you want to bake them. Place them on the baking sheets while the oven preheats. Make the cream cheese frosting while they bake (or while they're cooling after baking).
A less fresh option would be to bake the giant cookies and then freeze those (up to 1 month) after they cool.
Cream Cheese Frosting: The frosting can be made a few days ahead of time. Refrigerate it and then let it soften at room temperature for ~30 minutes before assembling the cake.
The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.
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Reviews from the Original Source
This Cowboy Cookie Cake is sooo good and easy to make! Instead of 4 massive cookies, I made 8 humongous ones to make 2 cakes, these are still 2 lbs each. They’re packed with chocolate chunks, coconut, I used pecans that I had on hand in place of walnuts and then a cream cheese frosting to hold everything together. Easy to make, modify, and a crowd pleaser! Highly recommend!
I made the Cowboy Cookie Cake for my son's 47th birthday and the family was a little dubious since I was the former "Cake Lady". But after some had seconds, I sent half of it home with my son. I was sorry to have to give it away, 'cus I wanted it all for myself & my friends.
Very rich and sooo satisfying. I may do this again with Snickerdoodles.
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