Immediately after baking, carefully remove foil ring then use a butter knife to push in any rough edges. Because you don’t have as much heat from a real metal pan, these typically take an extra 4-6 minutes to bake through. Place the foil ring on a parchment-lined baking sheet then press dough into the middle, trying not to let any slip below the bottom ridge of the foil (it should all be contained within).Remove it from the bowl then take a smaller strip to secure the two ends closed, completing the circle.Wrap that strip around the top of a large mixing bowl (that is about 11.5″ in diameter) to use as your guide. Take about 2.5 feet of aluminum foil and fold it a few times to create a long skinny strip.Because you don’t have as much heat from a real metal pan, these typically take an extra 4-6 minutes to bake.įrequently Asked Questions: What if I don’t have a cookie cake pan?ĭon’t have a round 11.5″ cookie cake pan? You can bake in a 9×13 metal pan (they will just be a little thinner, so you may need to bake a couple minutes less) OR create a DIY cookie cake pan using the instructions below. Create a DIY cookie cake pan using a large mixing bowl (that is about 11.5″ in diameter) with aluminum foil (scroll to FAQ section for instructions).You can use the baking time in my Chewy M&M Cookie Bars as a guide. You can bake in a 9×13 metal pan (they’ll be a little thinner so watch the oven around the 12 minute mark).This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).

Tip: If you notice 2-3 chocolate chips are stuck together, separate them before baking. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners). This method is my best tip to make a cookie cake evenly. This will help disperse everything so that you can easily smooth it out. Using a spoon or your clean hands, drop the dough into small chunks in the pan. Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Grease a 11.5″ metal cookie cake pan (don’t have one? See tip below). After flipping over the cookie cake, flip it over again on the final decorate plate or platter (I LOVE these cute paper serving platters and the largest one in the pack is perfect for a 11.5 cookie cake).

If you used parchment paper, this should come out rather smoothly.

Allow to FULLY cool before removing from pan: To remove from pan, use a knife to go around the edges, place a flat platter or baking sheet on top (must be larger than the cake and not be indented in the middle), then flip over the pan to remove.

My oven bakes the perfect cookie cake in 12 minutes in my 11.5″ pan, but you just want to keep a close eye on it to prevent it from baking too long (no one likes crunchy cookie cakes!). Take it out when the top is slightly brown and the center looks like it is baked through.

Do Not Overbake: This is the trick to the perfect, SOFT, chewy cookie cake.

If you use a larger pan, the dough will be spread too thin and result in a crispy cookie. If you use a smaller pan, the dough will be thicker and require a longer baking time.

Spread into a 11.5″ Metal Round Pan (or a 9×13 metal pan or DIY foil cookie cake pan): The key to the perfect cookie cake is only spreading the dough to be about 1/2″ thick.

Rather than whipping air into it and making the dough light and fluffy, mixing by hand allows it to have a denser texture (and also makes it easier to press into the pan as it’s not sticky!).

Use melted butter and mix by hand: The melted butter in this chocolate chip cookie dough makes it super smooth and helps it bake up into the perfect chewy, yet sturdy cookie.

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