Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish.

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  • 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.

  • Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan.

  • 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

363 calories; protein 4.7g; carbohydrates 44.7g; fat 19.2g; cholesterol 68.5mg; sodium 280.5mg. Full Nutrition
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Reviews (2)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2017
I made this for my family the other day and they loved it. Thanks Megan! Read More
Rating: 5 stars
01/14/2021
Extremely easy to make! I had leftover chocolate chip cookies that I knew no one would eat... I food processed these to make them crumbly, but then I used a hand mixer to mix everything else. Everyone loved it and felt the density was similar to a dessert bread or loaf. I add mini chocolate chips to the cool whip topping to dress it up a bit. Enjoy! Read More
Rating: 5 stars
03/14/2021
I had to change this recipe quite a bit due to food sensitivities. HOWEVER EVERY SINGLE TIME I have made it people have just raved about it!!! I made the following changes: I used 3 packages of the (Aldi brand soft baked chocolate chip cookies. They are the copycat version of the allergy friendly enjoy life brand) I used 1/2 cup of unsweetened baking cocoa powder, increased the cinnamon and vanilla at least double, Earth balance vegan butter, (on another occasion I also used oil. Once I used coconut another it was whatever I had on hand but when I make it the total "oil" is about 3/4- to about 1 cup. And I also used almond milk this time but I think I've also used cashew milk. Then I added enjoy life chocolate chips on top of the batter and baked. I'm also going to try this out with different flavor varieties of the enjoy life soft baked cookie varites. I think the other cookies would work well also I just have not tried. Every person has loved, loved loved this when I made it. Read More
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