Who doesn’t just love the cookie cakes from the mall? I know that love them and my kids do to! We love to get a slice to share. Of course that means that I only get 1-2 bites at most. I’m just thankful that I get a taste. It’s the combination of the soft chocolate chip cookie with the yummy icing that makes them irresistible. Abigail loves cookies and thought it would be the perfect treat to take to school for her birthday lunch. I was short on time so I did this semi-homemade and the outcome was perfect!
I bought cookie dough tubes, added some corn syrup (to make chewy) and cream of tarter and spread it into an 11×17 pan. I baked at 350 for about 20 minutes. For the icing you can use your favorite buttercream. I’ve included the icing that I used. For this icing I wanted a cross between the classic american buttercream and the commercial icing that you’d get on the cookie cakes at the mall. The trick was using half butter and half crisco for the fat.
- 3 tubes cookie dough
- ¾ cup corn syrup (just under ¾ cup works best)
- ¾ teaspoon cream of tarter
- ¼ cup butter
- ¼ cup crisco
- ¼ cup milk
- 1-2 teaspoons vanilla
- 6 cups powdered sugar
- dash salt
- Mix together cookie dough, corn syrup and cream of tarter until smooth.
- Spread into 11/17 cookie sheet that is lined with either silpat or parchment paper
- Bake at 350 for about 20 minutes until just soft and chewy.
- Let cool and remove from pan.
- Ice with your favorite icing.
- To make icing-cream butter
- Add remaining ingredients and mix on low until incorporated
- Once ingredients have been mixed together beat on high for 5 minutes to make light and fluffy.