4th of July Cookie Cake (Patriotic Skillet Cookie)
This 4th of July Cookie Cake is just as beautiful as it is delicious. White chocolate chips and patriotic red, white, and blue M&Ms mixed into a homemade chocolate chip cookie base and topped with buttercream frosting and festive sprinkles.
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Servings 6 -8 servings
Calories 539kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour + 2 tablespoons high altitude
- ½ teaspoon Baking soda
- ½ teaspoon kosher salt
- 1/2 cup butter 1 stick, softened to room temperature
- ¼ cup sugar I use all natural cane sugar
- 10 tablespoons light brown sugar packed (that’s ½ cup + 2 tablespoons) (reduce to ½ cup high altitude)
- 1 teaspoon vanilla extract
- 1 large egg room temperature, quick room temp, set egg in bowl of warm (not hot) water, 5-7 minutes.
- ½ cup White Chocolate Chips
- ½ cup m&ms Red White and Blue or favorite colors
- Patriotic Sprinkles
- 1/2 can Buttercream Vanilla Frosting or make your own, even better! Make up ½ recipe of my vanilla buttercream
Instructions
- Preheat oven to Bake at 350° F (175° C) and line an 8-inch oven-proof skillet (I love cast iron) with parchment paper or lightly spray with oil or rub with butter. (375°F (190° C) for high altitude)
- Combine flour, baking soda, and salt in a medium bowl; whisk to combine. Set aside.
- Next, cream together butter and both sugars with paddle attachment on medium-high speed for 3-5 minutes until light and fluffy.
- Add in your vanilla and egg, and mix on medium-high speed for 1 minute, scraping sides if needed.
- Slowly add in your flour mixture.
- After everything is combined, stir in your M&Ms and white chocolate chips; gently fold them into your dough, or stir for a few seconds on the lowest setting.
- Press cookie dough into the bottom of prepared cast-iron skillet that is well-greased with a little oil or butter (or line it with parchment paper). Add your sprinkles on top.
- Bake at 350° F (175° C) for 15-20 minutes or until slightly golden; see notes for High Altitude. For high altitude, bake at 375°F (190° C) checking at 15 minutes. Cool completely before frosting.
- Make your buttercream frosting or stir store-bought frosting well, then fill your piping bag with white buttercream and pipe icing around the edge of your cooled cookie cake. Add additional Sprinkles if you like. Slice and enjoy.
Video
Notes
Larger Cookie Cake
If desired to make a larger cookie cake, double the recipe and press into 10 or 12-inch cast iron skillet; bake until puffed and slightly golden around the edges.
You may also bake this pizza cookie in a pie plate or 9" cake pan.
High Altitude Cookie Cake
Increase flour by two tablespoons
Decrease brown sugar by two tablespoons
Increase oven temperature to 375°F (190° C) and bake 15-20 minutes until just turning golden brown. Oven Temperatures Most oven temperatures run hot or cold by 25-50° F; the best way to know if your oven is at the correct temp is to place an oven thermometer inside and allow the oven to preheat 20-30 minutes for accuracy.
Increase flour by two tablespoons
Decrease brown sugar by two tablespoons
Increase oven temperature to 375°F (190° C) and bake 15-20 minutes until just turning golden brown. Oven Temperatures Most oven temperatures run hot or cold by 25-50° F; the best way to know if your oven is at the correct temp is to place an oven thermometer inside and allow the oven to preheat 20-30 minutes for accuracy.
Nutrition
Serving: 1serving | Calories: 539kcal | Carbohydrates: 73g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 450mg | Potassium: 120mg | Fiber: 1g | Sugar: 48g | Vitamin A: 559IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 2mg