Funfetti White Chocolate Chip Cookie Cake

By srumbel

The directions are pretty straight forward and while I mention this in them, I want to make a point of it here. Most cookie recipes say it's best to refrigerate cookie dough for a while, even overnight, before baking. Not everyone does - it's a preference as well as a time thing. But I have baked this both after leaving it overnight and after leaving it for just a few hours and I really see a difference (for the better) in the texture of the cookie when it's left in the fridge overnight. People still loved it the other way too, but I really noticed it. The flavors and textures come together so much more. I really recommend refrigerating it overnight.
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Ingredients

• 3/4 cup butter
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 box funfetti dry cake mix
• 2 tsp cornstarch
• 2-3 tsp sprinkles
• 1 cup white chocolate chips

Preparation

Step 1

1. With a mixer, cream butter and sugars together until light and fluffy.
2. Add egg and vanilla extract. Mix well.
3. Add dry cake mix, cornstarch and sprinkles. Mix well. Dough will be thick and sticky.
4. Stir in white chocolate chips.
5. Place dough in clear wrap and refrigerate overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment circle the size of your cake pan in bottom of pan and grease the sides. This will help you remove the cookie cake from the pan after it's baked.
8. Spread dough evenly in cake pan.
9. Bake for 20-25 minutes or until done. The edges should be golden. The center may not seem totally done, but it will firm and cook a little more as it cools. You could cook it for longer, but I like my cookie cake super soft and chewy.
10. Allow cookie cake to cool completely in pan before removing. As it cools, it will firm up and you should be able to remove it from the pan without the center breaking (like I said, super moist!). Certainly if you have a spring form pan, that makes it even easier.