Rainbow Chip Cookie Cakes

By srumbel

These cookie cakes are a super fun twist on a birthday cake or party treat. I love Martha’s idea of a giant cookie cake to appease the entire group, but miniature, individualized cookie cakes also make it easy for larger groups and look cute, too.
from thedomesticrebel.com

Ingredients

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 sugar
• 2 tsp vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/2 tsp salt
• 3/4 cup miniature M&M’s candies
• 3/4 cup miniature chocolate chips
• Cream cheese frosting (either homemade or canned)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line two cookie sheets with silicone liners, use Heirloom sheets, or mist sheets lightly with cooking spray and set aside.
2. In the bowl of a stand mixer, beat together butter and sugars until creamy. Add in vanilla and egg and beat to combine. Lastly, beat in the flour, soda, cornstarch and salt until a soft dough forms. By hand, stir in the rainbow M&M’s and miniature chips to incorporate.
3. Drop rounded Tablespoonfuls of dough onto the baking sheets 1-2″ apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time. Remove from the oven and gently press down on the cookie with a small icing spatula or a flat-bottomed glass. Allow the cookies to cool on the baking sheets about 5 minutes before gently transferring to a wire rack to cool completely.
4. To assemble the cakes: spoon the icing into a piping bag attached with an open star tip (I used Wilton tip #1M) and pipe the icing along the outer edge on the top of a cookie. Gently press a second cookie on top, frost the edges of the second cookie, and top with a third cookie. Repeat until you have all your cookie cakes completely (from this recipe, I got about 8 cookie cakes). Serve immediately. They can be eaten the next day, just store them airtight.