A quick repost of a popular blog favorite:

My kids are always looking for dessert every night. I feel like somewhere along the way I must’ve spoiled them, because I never looked for dessert when I was a kid, at least not every night.

The good news is, there is a super simple solution that they can do themselves. (Score!)

Cooking in a mug in the microwave is super easy, but tastes great. Plus, it is absolutely PERFECT on a HOT summer night when they want a treat like cake, but I won’t let them heat the oven up because my house already feels like a sauna. (sigh, how I love living in hot, humid Missouri in the summer)

My kids have discovered that often their “mug cake” can be shared between two people, which is probably more portion controlled anyway. They serve it up with some whipped cream on top and a cold glass of milk.

Mug in a Microwave: Easy Chocolate Cake

What you need:

• 4 Tbs. cake flour (for the record, we have used all purpose flour as  a substitution and it works, however – the cake flour definitely makes it softer and more moist)
• 4 Tbs. sugar
• 2 Tbs. cocoa
• 1 Egg
• 3 Tbs. milk
• 3 Tbs. oil
• 1 lg. coffee mug
• Topping of choice: homemade whipped cream, caramel sauce, fresh strawberries, cinnamon, powdered sugar, etc. (optional)

Really easy directions. Grease the inside of the mug, just like you would grease a cake pan. You don’t have to do this, and not every recipe tells you to do this, but we found that if we grease the inside of the mug, it slides out easier and looks prettier. If you don’t care how it looks, skip that part.

Toss the flour, the sugar and the cocoa into the mug.

Mix them all up. Add an egg.

Stir it into the dry ingredients. Now, add the milk and oil, and mix really well.

Now put the mug into the microwave for 3 minutes. Yep. 3 minutes. Now, I won’t lie – sometimes this part can get a little messy. But then sometimes it works fine and it doesn’t go nuts.  So, I’m just gonna say, the larger the mug, the  better this will be (or less messy anyway).

Wait until it stops rising and sets in the mug and then using a towel or a pot holder, remove the HOT mug from the microwave and slide the contents out onto a plate. Top with homemade whipped cream or caramel sauce, or whatever you wish to serve it with. Enjoy!

P.S. Don’t overbake – you’ll get hard spots in the middle. Not so great.

Mini Microwavable Chocolate Cake originally appeared on The Daily Dish Recipes on January 8, 2012.

I adore cookies. Do you? They are like the perfect size for a low calorie dessert. Of course, that would require me to eat just one at a time, and I don’t. I can’t help it. As I said, I love cookies.

Thought I’d share some of my favorites and also I wanted to open the linky at the bottom to anyone who has blogged some cookie recipes lately. Please read the rules above the linky for more details of what is acceptable.

Click on the photograph to get the recipe.

Spiced Cocoa Snowflake Cookie via Betcha Can’t Eat Just One

Lumberjack Molasses Cookies via Secrets From the Cookie Princess

Chewy Peppermint Mocha Cookies via The Church Cook

Chai Pumpkin Spice Thumbprint Cookies via Pass the Sushi

Caramel Filled Chocolate Cookies via Me and My Tadpole

Peppermint Red & White Pinwheel Cookies via The Shine Project

Rainbow Slice Cookies via Good Life Eats

Black Bean Chocolate Cherry Cookies via My New Roots

Chocolate Pistachio Cookies via Martha Stewart

Pecan Pie Cookies via Beantown Baker

Mexican Hot Chocolate Cookies via Mrs. Regueiro

Chocolate Peppermint Wafer Cookies via A Periodic Table

Cinnamon Roll Cookies via A Little Bit Crunchy

Lily’s Swedish Vanilla Spritz Cookies via Luna Cafe

White Chocolate Cherry Almond Shortbread Cookies via The Girl Who Ate Everything

Glazed Eggnog Cookies via Crumbs and Chaos

Cinnamon Chocolate Butterballs via Meal Planning Magic

Cinnamon Bun Cookies via Bikini Birthday

Chocolate Ginger Cookies via Fat Bunny

Okay friends, let’s get this linky party going!

Cookie Recipe Linky Do’s and Don’t's:

• Do feel free to link up any cookie recipes
• Do Not post any links to bars, brownies or anything that is not actually a cookie.
• Do limit yourself to only 5 submissions.
• Do link directly to the cookie recipe and not to your main blog.
• Do consider linking back to my blog, but Do Not feel obligated.

Please follow the simple rules to keep it fun for everyone. Anyone who doesn’t follow these easy rules, will have their submissions deleted.

It’s a Cookie Party: Way More Than 20 Awesome Cookie Recipes originally appeared on The Daily Dish Recipes on December 22, 2011.

I am so excited to have my bestie Sheri of Me and My Tadpole guest blogging today with a super yummy pumpkin cookie recipe. Yes, please. Now.

Sheri is amazing, she is an awesome mom and wife, my best online friend – sweet, funny, snarky, supportive and beautiful. No really, she is all of those things but she is one more thing – she is pretty talented too. In fact, her newest endeavor involves having her own business name, Sheri Lee Photography. This girl can take a photo!

If you haven’t seen her beautiful photographs, go – go now and check them out. Tell her I sent you and be sure to let her know you stopped by. Oh, and she of course, the other thing she is really good at is cooking – I mean just check out her Oatmeal Fudge Bars or her super cute Thanksgiving Teepee Cupcakes. If you check out those teepee’s – scroll to the bottom picture. I’m the little marshmallow on the left. That’s right guys, I made it into a family photo, thank you very much. Sheri, you’re amazing. I love you to death. Now, let’s move on to these really yummy cookies!

Pumpkin Cookies with Cream Cheese Frosting by Sheri Schluter
Recipe from Sheri @ Me and My Tadpole, originally from lifesambrosia.com.

When I think of Fall, I immediately think of pumpkins and orange. Two of my favorite things. Pumpkins really are so versatile. We use them as fall decor, spooky fun on Halloween and in many different types of recipes. Pumpkin is so easy to use in most anything you are cooking or baking, as its flavor is most often complimentary rather than dominant.

When using pumpkin in baking, I am looking for the most full on flavor I can get. I refuse to mask flavor with spices like Allspice and Oregano. Those spices have their places but not in any pumpkin recipe of mine. I want pumpkin from my first taste to my last taste with no aftertaste of something else.

With that said, I can say these cookies are just that. They are the best pumpkin cookies I have ever had the luxury of tasting. These cookies are very light and fluffy with amazing flavor in every bite.

Ingredients:

• 2 ¼ cups all purpose flour
• 1 ½ tsp. baking soda
• ¼ tsp. salt
• 1 tsp. pumpkin pie spice
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp. vanilla extract
• 1 cup pumpkin

Cream Cheese Frosting:

• 4 oz. cream cheese
• 4 Tbls. unsalted butter, softened
• 1 tsp. vanilla extract
• 1 ½ cups powdered sugar

Preheat oven to 350 degrees. Spray baking pan with non-stick spray.

Sift together flour, baking soda, salt and pumpkin pie spice.

Using a mixer, cream together sugar and butter until fluffy. Beat in eggs, one at a time. Beat in vanilla. Gradually beat in sifted flour mixture until well combined. Fold in pumpkin.

Drop by *tablespoons of dough onto prepared baking sheet a couple of inches apart. Bake for 12 – 15 minutes or until cookies start to brown slightly on the edges. Transfer to cooling rack and cool completely.

While cookies are cooling, cream together the cream cheese and butter. Beat in vanilla. Add in powdered sugar and beat until it is a stiff spreadable mixture. Frost cookies and serve.

*For standard size cookies, drop by tablespoons onto baking sheet. For bite size cookies, drop by teaspoons.

Yields 24 standard size cookies or 36 bite-sized.

Guest Post: Pumpkin Cookies w/Cream Cheese Frosting originally appeared on The Daily Dish Recipes on November 17, 2011.

I am extremely honored to announce that this is my first week co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Kristen from From My Tiny Kitchen, Angie from Big Bear’s Wife  & Kristi from Veggie Converter. When Tina asked me to be one of the co-hosts, I hesitated only a moment to ponder the effort I would need to put into it, and then decided I’m already pretty much making at least 2 or 3 recipes a week, so why not just follow a theme for one of them. A resounding yes was what Tina got back in her email! I’m super excited!

I am even more excited because today celebrates the 1st Birthday of This Week’s Cravings. That’s right, they’ve been doing this every week for a year!

One of the things I love about This Week’s Cravings, is the fact that there is a theme associated with each week and anyone who has a recipe that follows that theme, can link up. Yes, you – if you have a cake recipe, link it up down there at the bottom in the linky. It will be awesome. (make sure you read the simple rules first). And make sure it’s a CAKE.

I’ve been wanting to try this recipe for a long time. I got it from one of my favorite blogs, Christy of Southern Plate. I love her food. Do you have her cookbook? You should!

This recipe has been sitting there taunting me and begging me to make it, yet for some reason I have hesitated. I’m glad I did though, because it was perfect for This Week’s Cravings. Leave it to me to decide to make it the same week I made two batches of cookies and some brownies. Apparently I am into baking this month. and can you believe I didn’t change a thing?

Peanut Butter Cake with Peanut Butter Cream Cheese Frosting

Ingredients:

• 2-2/3 cup self rising flour
• 2 tsp baking soda
• 2 cup sugar
• ½ cup butter (or margarine)
• 1 cup peanut butter
• 2 eggs
• 2 cups buttermilk

For the Peanut Butter Cream Cheese Frosting

• 4 cups powdered sugar
• 1 ½ cups peanut butter
• 8 oz bar of cream cheese
• 2 Tbs. milk

Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.

Mix self-rising flour with baking soda.

Add flour to wet mixture alternately with the buttermilk.

Bake in three layer cake pans at 350 for about 35 minutes.

Allow to cool ten minutes in pan before turning out to cool completely.

For the Frosting:

Combine peanut butter, cream cheese, and powdered sugar with two tablespoon of milk. You may need to add an extra tablespoon or two of milk if the mixture is too thick. Or, if the mixture becomes too runny for your tastes, add extra powdered sugar.

Beat with an electric Mixer until smooth and creamy.

This cake is amazing and while Christy pairs hers with a tall glass of cold milk, I can’t drink milk, so I paired mine with a nice hot cup of coffee and it was like eating a slice of heaven and washing it down with liquid gold. I don’t know what I’d do without peanut butter.

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Participate in upcoming linky parties:

11/14/2011    Week # 55    Your BEST Pumpkin Recipes
11/21/2011    Week # 56    Thanksgiving Dinners & Desserts
11/28/2011    Week # 57    French Toast, Pancakes, Waffles & More

This is a BLOG Party hosted byMOMS CRAZY COOKING, From My Tiny Kitchen, Big Bears Wife, The Daily Dish and Veggie Converter. If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!
PLEASE do not link more then 3 recipes per week.
This week’s theme is: CAKES
Please only link recipes with our theme!

This week’s theme is: CAKES
Please only link recipes with our theme!

Peanut Butter Cake Recipe originally appeared on The Daily Dish Recipes on November 7, 2011.

Due to my time constraints with NaNoWriMo, I have had to offer up my blog to the masses for some guest posts. I’ve never done guest posts on my blog before, so it took me almost a month before I could convince myself that I needed help. Once I got a few posts scheduled and some yummy recipes, I noticed there were a lot of holes, and that just won’t do.

I am both honored and grateful to Donna Currie of Cookistry for being my first guest post and the first person to tell me she’d help me out. If you’ve never visited Donna’s blog, you really need to go there. Now. Don’t worry, I’ll wait. It’s just that yummy. Just click here.

See? Wasn’t that worth it? I hope you subscribed or bookmarked it or something along those lines, because you don’t want to miss any of her amazing recipes. Now, let’s let Donna have the floor:

I’ve tweaked and re-tweaked this recipe over and over. They started as a type of lighter gingerbread cookies, perfect for the holiday. They were a gingery cookie that people who didn’t like gingerbread still enjoyed.

Since then, they’ve turned into a spice cookie that’s not overwhelmed by ginger. The flavors are well balanced. You don’t bite into one and say “Oh, that’s cinnamon!” you bite into one and the flavors tease and tangle without one being too prominent.

These cookies use a lot of different spices, and yes, I suggest you use them all. However, if you don’t happen to have all of them, it’s not a disaster. You don’t absolutely need to buy a jar of spice to use just a quarter-teaspoon for this recipe. On the other hand, these are all pretty common, so you might have them on hand.

These are the type of cookies that you roll out and cut with cookie cutters. They don’t spread or puff a lot, so your designs will come out of the oven looking close to what they looked like going in. (see photo below) If you don’t have cookie cutters, you could them in rounds with a biscuit cutter or even a glass. Or cut them into squares with a pizza cutter or a knife. Shape doesn’t matter that much – these are all about the flavor.

Spice Cookies

• 2 cups (9 ounces) all purpose flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground dried ginger
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1 stick (1/4 pound) unsalted butter
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract

In a medium bowl, combine all of the dry ingredients. Whisk to combine and set aside.

In a separate bowl, cream together the butter and brown sugar until it is light. Add the egg, vanilla, and almond extract, and beat until combined. Add the dry ingredients and mix just until well combined.

Refrigerate the dough until well-chilled – at least a few hours or over night.

The next day, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Flour your work surface lightly, and roll the dough out to about 1/4 inch thick. Cut with your cookie cutter and place on the prepared baking sheet. leaving a little room between them to spread a little bit. Save the scrap to re-roll.

Bake the cookies at 350 degrees for about 10 minutes until the cookies are barely browned. Let them cool for a minute or two on the baking sheet before moving them to a rack to cool completely.

Today’s post was brought to you by Donna Currie who blogs over at The Cookistry, a food blog filled with deliciousness and great recipes. You will find her baking amazing loaves of bread, cookies and tweaking all sorts of recipes. Tell her I sent you when you stop by! Also check her out on twitter at @dbcurrie

Guest Post: Spice Cookies Recipe originally appeared on The Daily Dish Recipes on November 2, 2011.

The reveal date for the second month of the Crazy Cooking Challenge has finally arrived. I’ve been waiting for this one for awhile. Yay!
Please ‘like’ my cookie on the linky below (it’s #71). Thanks!! You can ‘like’ more than one!

Last month’s Cooking Challenge was a quest to find the Ultimate Macaroni and Cheese and let me just tell you, I did.  I was hoping this month would be just as amazing. It actually proved to be a little more of a challenge that I thought it would be. Do you know how many dry Chocolate Chip Cookie recipes are running around the blogosphere?  I tried several recipes before dubbing this one, the Ultimate Chocolate Chip Cookie recipe. In fact, it had to get the stamp of approval from all 7 members of my family. And that it did.

My recipe for the Crazy Cooking Challenge this month came from Smitten Kitchen, which is one of my favorite food blogs. She has such amazing recipes, and I knew she’d have a chocolate chip cookie recipe I could try.

She has a couple of different chocolate chip cookie recipes, but there was only one I was setting out to try. She calls them Crispy, Chewy Chocolate Chip Cookies but we renamed them for our family. Dark Chocolate Butterscotch Chocolate Chip Cookies (yes, it’s a mouthful… of goodness!)

So, how did I select my Ultimate Chocolate Chip Cookie recipe? The number one thing that a really good chocolate chip cookie has to have is a good cookie dough. If the dough isn’t good, you’re not going to have good cookies. Period. You can change the chips, add nuts, etc… controlled ingredients, but if the cookie dough isn’t any good, then you’re not going to have a good cookie. The second thing I needed the recipe to be, is easy. It needs to be something that without a lot of time, I can whip up a batch. I’m a busy mom. I need my extra minutes.

Once I found this recipe, checked out the ingredients – I knew I’d found a winner.

Dark Chocolate Butterscotch Chocolate Chip Cookies
modified from Smitten Kitchen

What you need:

• 2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. unsalted butter, melted
• 1 c. packed brown sugar
• 1/2 cup white sugar
• 1 Tbs. vanilla extract
• 1 egg
• 1 egg yolk
• 1 c. dark chocolate chips
• 1 c. butterscotch chips

Preheat your oven to 325. Line your cookie sheets with parchment paper (which I am out of) so in that case, grease your cookie sheets. I will tell you I have better results with shortening then I do with cooking spray. Just sayin’

In a bowl, sift together the flour, baking soda and salt. Set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Next, beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended. It was at this point, I knew I had something with the cookie recipe. The color was pretty, the dough was extremely moist rather than harder and stickier like many other cookie recipes. I was hoping this wouldn’t make the cookies a mess, but would at least be enough to hold them together.

Now the fun part, stir in the dark chocolate chips and butterscotch chips by hand using a wooden spoon.

Mmmm…. look how pretty that is? Perfect for this time of year. Nice and colorful. Get the chips all mixed into that yummy dough.

Next, use a mini ice cream scoop to drop cookie dough onto your prepared cookie sheets.  You want to keep cookies about 3 inches apart.

Bake cookies approximately 10-15 minutes. Here’s the the thing I found. On Smitten Kitchen she referred to 1/4 c. of dough being for large cookies, and a table spoon or two being for smaller cookies. Temperatures are depending on this, but I will tell you – after the first batch, which probably stayed in the oven about a minute or two, too long – the next two batches I watched like a hawk beginning at about 10 minutes. Most times, the cookies came out about 12 minutes or so. You need to be the judge. You really don’t want to overcook these. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

If you’d like to eat one of these puppies warm, but they are already cooled, I popped individual cookies in the microwave for about 15 seconds and they were perfect. So awesome. The flavor is delicious, the cookie is soft and moist on the inside with a chewier ridge. SO good. Perfect with a glass of milk before bed!

Dark Chocolate Butterscotch Chocolate Chip Cookies originally appeared on The Daily Dish Recipes on October 7, 2011.

Another fun and easy cookie, just in time for the holiday’s. This spicy chewy morsel of goodness, tastes exactly as you would imagine Fall to taste. If you could taste Fall, that is. This is another edition for the 12 weeks of Christmas. Are we counting backwards? What week would that make this? 11 Week until Christmas?

**Special thanks to Mini Chef (who sometimes reads my blog at school) for helping me in the kitchen as she always does.**

Chewy Pumpkin Spice Molasses Cookies

• 3/4 c. butter, softened
• 2 c. sugar
• 2 eggs, beaten
• 1/2 c. molasses
• 2 tsp. vinegar
• 3 3/4 c. flour
• 1 1/2 tsp. baking soda
• 1 Tbs.. + 1 tsp. Pumpkin Pie Spice

Preheat your oven to 325 degrees.

In a bowl, beat together butter and sugar until it is light and fluffy. It always reminds me of scrambled eggs, which is exactly what my daughter called it.

Add eggs. Mix well. Don’t forget to scrape the sides (which I did after I took this photo)

Add the Molasses. Yum. Well, not really. Not yet anyway.

Add the Vinegar and blend again until everything is combined well.

In a separate bowl, combine flour, baking soda. Blend Together.

Add the yummy pumpkin pie spice. Right about now, your kitchen will start smelling amazing.

Now, add the flour mixture a small amount at a time to the wet mixture until you have it fully combined.

Using a cookie scoop, drop balls onto a prepared baking sheet.

Now, sprinkle lightly with sugar.

Bake 9-10 minutes.

Now, feel free to eat – look how amazing & moist these cookies look!

Chewy Pumpkin Spice Molasses Cookies originally appeared on The Daily Dish Recipes on October 6, 2011.

I signed up for this about a month ago and completely forgot it was time! I cannot get over the fact that we have less than 12 weeks left until Christmas. Wow.

I’ve just started to focus on the holiday’s so I’m a couple of days late in posting this one. You can expect a Christmas cookie recipe each Thursday until Christmas here on my blog. As Christmas draws closer, our family starts baking cookies several times a week, because we love to hand them out to neighbors, teachers, friends & family.

My first Christmas Cookie is actually super simple, and we make them all year round (actually we make most of our cookies all year round) and we call them Simple Chocolate Sugar Cookies. Nothing super fancy, just a really nice, moist, chocolaty cookie that’s pretty quick and easy to make. I have no idea where this recipe came from, because like many of my recipes, it’s actually locked in my head and not on paper. I had to measure as I went to be able to tell you what I did.

Simple Chocolate Sugar Cookies
Makes about 2 dozen cookies

• 1 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 c. sugar
• 2 sticks butter, room temperature
• 1 egg
• 1/2 c. cocoa

Preheat the oven to 375°F. Grease your cookie pans.

In a large bowl, mix up the flour, baking soda, baking powder, salt & sugar.

On low speed, add the butter.

Then the egg. Mix well.

Then add the cocoa powder and mix well until the dough kind of sticks to itself and not to everything else.

Form rounded teaspoon balls of batter and place them on your prepared cooking pan or on a pan covered in parchment paper. Make sure you leave about 2-3 inches between cookies because if you don’t, you will wind up with one giant cookie at the end. Before putting them in the oven, moisten the back of a spoon and gently press each ball to flatten a bit.

Bake for about 8-10 minutes.

Remove from oven and allow to cool on cookie pan for 2 minutes. Then move to cooling racks.

Eat & Enjoy as soon as you’re ready! Yum!

Simple Chocolate Sugar Cookies originally appeared on The Daily Dish Recipes on October 3, 2011.

My kids are always looking for dessert every night. I feel like somewhere along the way I must’ve spoiled them, because I never looked for dessert when I was a kid, at least not every night.

The good news is, there is a super simple solution that they can do themselves. (Score!)

Cooking in a mug in the microwave is super easy, but tastes great. Plus, it is absolutely PERFECT on a HOT summer night when they want a treat like cake, but I won’t let them heat the oven up because my house already feels like a sauna. (sigh, how I love living in hot, humid Missouri in the summer)

My kids have discovered that often their “mug cake” can be shared between two people, which is probably more portion controlled anyway. They serve it up with some whipped cream on top and a cold glass of milk.

Mug in a Microwave: Easy Chocolate Cake

What you need:

• 4 Tbs. cake flour (for the record, we have used all purpose flour as  a substitution and it works, however – the cake flour definitely makes it softer and more moist)
• 4 Tbs. sugar
• 2 Tbs. cocoa
• 1 Egg
• 3 Tbs. milk
• 3 Tbs. oil
• 1 lg. coffee mug
• Topping of choice: homemade whipped cream, caramel sauce, fresh strawberries, cinnamon, powdered sugar, etc. (optional)

Really easy directions. Grease the inside of the mug, just like you would grease a cake pan. You don’t have to do this, and not every recipe tells you to do this, but we found that if we grease the inside of the mug, it slides out easier and looks prettier. If you don’t care how it looks, skip that part.

Toss the flour, the sugar and the cocoa into the mug.

Mix them all up. Add an egg.

Stir it into the dry ingredients. Now, add the milk and oil, and mix really well.

Now put the mug into the microwave for 3 minutes. Yep. 3 minutes. Now, I won’t lie – sometimes this part can get a little messy. But then sometimes it works fine and it doesn’t go nuts.  So, I’m just gonna say, the larger the mug, the  better this will be (or less messy anyway).

Wait until it stops rising and sets in the mug and then using a towel or a pot holder, remove the HOT mug from the microwave and slide the contents out onto a plate. Top with homemade whipped cream or caramel sauce, or whatever you wish to serve it with. Enjoy!

P.S. Don’t overbake – you’ll get hard spots in the middle. Not so great.

Mug in a Microwave Recipes: Easy Chocolate Cake originally appeared on The Daily Dish Recipes on July 26, 2011.

We make these a LOT. We like to have them on ‘family nights’ so we plan ahead and make sure we have one ready. They are so good and you can use any type of chip you would like. Browse your baking aisle and you will find chocolate cherry, chocolate carmel, white chocolate, peanut butter and many more. Oh, and this is more cakey than it is cookie, but we love it that way.

Giant Chocolate Chip Cookie Cake

1 c. butter
1/2 c. sugar
2/3 c. packed brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
2 c. chocolate chips

Preheat your oven to 350. Beat the butter and sugars together in a mixing bowl, until they become light and fluffy. Next, add the eggs and the vanilla. Mix together well.
In a separate bowl, combine the flour, salt, baking soda and cream of tartar. Pour the dry ingredients into the wet batter and mix until blended. Add the chocolate chips (or whatever kind you chose). Using a pizza pan, spread the dough out to almost the edges. Bake for 20 minutes at 350 degrees. Remove and allow to cool. We don’t usually decorate ours, but once the cookie cake is cooled, you can add icing and other decorations.

Giant Chocolate Chip Cookie Cake Recipe originally appeared on The Daily Dish Recipes on November 6, 2010.