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I’ve decided to spice things up a bit (pun intended) on Tuesdays and start doing a weekly recipe. This week I am going to make a Cakee. That was not a typo, it’s a cake cookie. A cookie cake. It’s a giant cookie in a cake pan! I know what you’re thinking; why wouldn’t I just put my cookie batter into a cake pan? I thought the same thing and that was my first attempt at this creation. It doesn’t work at all! The cookie dough is too thick and the end result is a hard edge and a virtually raw center. So stick with me and you’ll get a great product at the end of this recipe.



2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter (room temperature-let it sit out overnight)
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla extract
1 cup chocolate chips
Baking Spray

Utensils Needed
8 inch round cake pan- or similar size
Mixer with paddle attachment

In a bowl, mix together the flour, baking soda, and salt. Set aside.
Preheat oven to 350 degrees.
In a large mixing bowl combine butter and brown sugar and mix until creamy.
Add in eggs, one at a time to the mixing bowl.
Add vanilla extract.
Make sure all the ingredients are mixed well before next step.
Slowly add the ingredients of the flour mixture, keep mixer speed on low until all ingredients are combined. Mix on low until batter looks uniform then add in chocolate chips.
Prepare your pan by spraying lightly with baking spray. I use nonstick pans and they still need a light spray to avoid sticking when removing.
Pour dough into baking pan and evenly spread it out.
Bake for 30 minutes, center should be soft but not mushy to the touch. Baking times are based on a convection oven- if you are using a conventional oven you may need to bake slightly longer.

Here’s a pro tip- place a pie guard on the Cakee and prevent the edges from cooking faster than the center. I like my edges slightly more firm so I skip this step. Hubster wishes I wouldn’t but he isn’t the one baking, now is he?!

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