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Chocolate Chip Cookie Cake

Megan

"I had a lot of chocolate chip cookies left over after Christmas, so I made this cake using the idea of a graham cracker cake. Putting everything into a food processor made it quick to make and clean up. It turned out to be a tasty treat topped with whipped cream. It is very moist and soft. Adding coconut or nuts gives it texture. Serve topped with whipped cream or dusted with powdered sugar."
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Ingredients

50 m servings 363 cals
Original recipe yields 12 servings (1 cake)

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish.
  2. Process chocolate chip cookies in a food processor until completely crumbled. Add sugar, flour, baking powder, and cinnamon to cookie crumbs; pulse to combine. Add butter, eggs, and vanilla to cookie mixture; process until blended.
  3. Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 to 15 minutes.

Nutrition Facts


Per Serving: 363 calories; 19.2 g fat; 44.7 g carbohydrates; 4.7 g protein; 68 mg cholesterol; 280 mg sodium. Full nutrition

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Reviews

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I made this for my family the other day, and they loved it. Thanks, Megan!