Description

Indulge in a fun and colorful dessert with this Big Pink Cookie Cake recipe. A soft and chewy cookie base loaded with white chocolate chips and sprinkles, topped with a creamy pink frosting – perfect for birthdays or special occasions!

Ingredients

Cookie Cake:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
pink gel food coloring
1/2 cup sprinkles (plus extra for topping)

Frosting:

1 cup butter (for frosting)
3 cups powdered sugar
2–3 tablespoons milk or cream
1 teaspoon vanilla extract
additional pink food coloring for frosting if desired

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Instructions

Preheat Oven: Preheat oven to 350°F and prepare a 9-inch round cake pan.
Mix Wet Ingredients: Cream butter and sugars, add eggs and vanilla.
Combine Dry Ingredients: Whisk flour, baking soda, baking powder, and salt.
Combine Mixtures: Gradually add dry ingredients to wet, then mix in chips, sprinkles, and food coloring.
Bake: Spread dough in pan and bake for 22–26 minutes.
Make Frosting: Beat butter, add powdered sugar, vanilla, milk, and food coloring.
Frost Cake: Spread frosting on cooled cake and decorate with sprinkles.

Notes

Use gel food coloring for vibrant color.
Substitute white chocolate chips with semi-sweet if desired.
Can be made a day ahead and stored at room temperature.