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Big Pink Cookie Cake

Big Pink Cookie Cake
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This Big Pink Cookie Cake is a warm, soft, and delightfully chewy dessert featuring a vibrant pink color that makes it perfect for celebrations. It offers a moist crumb and rich flavor, ideal for birthdays, anniversaries, or simply indulging a sweet craving. With a soft and chewy texture, easy customization options, and minimal prep, it’s a showstopper treat to share with family and friends.

Ingredients

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Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Pink food coloring (amount adjusted to desired shade)

Add-Ins

  • 1 cup white chocolate chips (optional)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line a round cake pan with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: Using a mixer, beat the unsalted butter, granulated sugar, and brown sugar until fluffy and well combined to create a soft base.
  3. Add Eggs and Vanilla: Beat in eggs one at a time, followed by stirring in vanilla extract and pink food coloring until the batter is smooth and evenly colored.
  4. Combine Dry Ingredients: Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix these dry ingredients into the wet mix, stirring just until combined to preserve chewiness.
  5. Stir in White Chocolate Chips: Gently fold in white chocolate chips to evenly distribute pockets of creamy sweetness throughout the dough.
  6. Bake the Cookie Cake: Spread the dough evenly into the prepared pan. Bake for 20-25 minutes or until edges are golden and a toothpick inserted near the center comes out mostly clean with some moist crumbs.
  7. Cool Before Serving: Let the cookie cake cool in the pan for at least 15 minutes, then transfer to a wire rack to set properly while maintaining its chewiness and shape.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Do not overmix the batter to avoid a tough cookie cake.
  • Add food coloring gradually to achieve the perfect pink shade without affecting flavor.
  • Spread dough evenly in the pan for uniform baking.
  • Start checking doneness at 20 minutes to keep the center soft and chewy.

Nutrition

Find it online: https://amandafood.com/big-pink-cookie-cake/