Have you ever tried a cookie cake before? It’s a big giant cookie with frosting on top. Mmm Mmm Mmm it’s soft and chewy and taste so yummy.
For the 4th of July I made a flag themed one for dessert. (It would also be great on Flag Day or Memorial Day.)
I used blueberries around the entire outside and for the stars. Then I cut up strawberries for the red stripes.
Here’s what you will need to make your own:
1 – 2lb. Toll House cookie dough (I used chocolate-chip but you could use sugar as well)1- 8oz. of cream cheese (softened)
1- 8oz. frozen cool-whip (thawed)
4- squares white chocolate (melted)
1- cup confectionery sugar
Preheat oven to 350.
First roll out the cookie dough on a cookie sheet. I slice the cookie dough roll into circles and arranged on a cookie sheet. Then using wax paper, I roll over the cookie dough until smooth. (Don’t roll to the edges as the cookie will get bigger while it bakes.) Bake for 15-20 minutes or until the edges are lightly browned.
Take out of oven and allow the cookie to cool completely (about an hour). The cookie will continue to bake while its cooling down, so it’s important not to over bake it in the oven. Hey now, we want a soft and chewy cookie after all.
While the cookie is baking lets mix up the frosting. Using a mixer beat the soften cream cheese and melted white chocolate together until fluffy. Then mix in half of the cool-whip with the beaters and slowly add in the confectionery sugar. Once all of that is mixed together with beaters hand mix in the rest of the cool whip. Allow to refrigerate while the cookie is cooling. This will help harden the frosting.
With the remaining frosting you can pipe some white stripes between the strawberries.
And there you have it. 🙂