Easy Chocolate Chip Cookie Cake

I had a lot of chocolate chip cookies left over after Christmas, so I made this cake using the idea of a graham cracker cake. Putting everything into a food processor made it quick to make and clean up. It turned out to be a tasty treat topped with whipped cream. It is very moist and soft. Adding coconut or nuts gives it texture. Serve topped with whipped cream or dusted with powdered sugar.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 363 Calories

Ingredients

• ½ cup butter, softened
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup milk
• 3 eggs
• ½ teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 tablespoons flour
• 12 large chocolate chip cookies

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish.

Step 2

Process chocolate chip cookies in a food processor until completely crumbled. Add sugar, flour, baking powder, and cinnamon to cookie crumbs; pulse to combine. Add butter, eggs, and vanilla to cookie mixture; process until blended.

Step 3

Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 to 15 minutes.