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Best Giant Stuffed Celebration Cookie Cake Recipe with Frosting Banner

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A giant, soft, stuffed cookie cake crowned with a simple, colorful frosting banner, perfect for celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips or chunks
  • 1 cup (175g) chocolate chunks or your favorite candy pieces (for stuffed center)
  • Optional: ½ cup (120ml) marshmallow fluff or peanut butter (for stuffed center)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar, sifted (for frosting)
  • 2–3 tablespoons whole milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Food coloring gels (optional, for frosting banner)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-inch round pan with parchment paper, leaving some overhang.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract until smooth and glossy.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually mix the dry ingredients into the wet ingredients just until combined; avoid overmixing.
  6. Fold in 1 ½ cups chocolate chips, reserving a handful for topping.
  7. Press half the cookie dough evenly into the prepared pan to form a flat base.
  8. Spread the stuffed center ingredients over the base layer: 1 cup chocolate chunks and, if using, ½ cup marshmallow fluff or peanut butter dollops.
  9. Gently spread the remaining cookie dough over the filling, smoothing the surface. Sprinkle reserved chocolate chips on top.
  10. Bake for 30-35 minutes until edges are golden brown and center is set but slightly jiggly.
  11. Cool completely in the pan for at least 30 minutes before lifting out using the parchment paper.
  12. To make the frosting banner, beat 1 cup softened butter until creamy. Gradually add 3-4 cups sifted powdered sugar, alternating with 2-3 tablespoons milk or cream, and 1 teaspoon vanilla extract. Beat until light and fluffy.
  13. Divide frosting into bowls and tint with food coloring as desired.
  14. Use an offset spatula or piping bag to spread or pipe the frosting in a banner shape across the cookie cake. Decorate as desired.

Notes

Use quality butter like Plugrá or KerryGold for best flavor. Use Ghirardelli or Guittard chocolate chips for best melting and taste. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour containing xanthan gum. Avoid overmixing dough to keep cookie tender. Cool cookie completely before frosting to prevent melting. Tent edges with foil if browning too fast. Frosting consistency can be adjusted with milk or powdered sugar. Parchment paper with overhang helps remove cookie cake cleanly.

Nutrition

Keywords: cookie cake, stuffed cookie, celebration dessert, frosting banner, giant cookie, chocolate chip cookie cake, easy dessert, party dessert

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