Cakes, Cookies,

Dessert Hack: Watermelon Cookie Cake

Sorry for the lack of posts on the blog recently, we have been super busy moving everything into our new studio space! It looks so good, and we can’t wait to show everyone when it’s all set up! Since we have been working nonstop moving, we decided to bake something a little easier and 100% more enjoyable than moving boxes!

When was the last time you had a cookie cake?! It’s been soooo long since I’ve seen one, and they make me have some serious childhood nostalgia, so I decided it was time to bring them back! I’m bringing cookie cakes back, YEAH!!! 😉 And since it’s that time of the year for everything fruit themed, we’re turning it into a watermelon. You could do this with a homemade cookie cake or a store-bought cookie cake. We went the homemade route because they’re nothing I love more than the smell of freshly baked chocolate chip cookies, but it would be just as cute using a pre-made cookie!

For the cookie:

2 1/2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 sticks of butter, softened
1 cup light brown sugar
1/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup chocolate chips
9″ cake pan or springform pan

To decorate:

Icing colored pink and green
Chocolate chips
Piping bag
Icing smoother

1. Preheat your oven to 350 degrees Fahrenheit. In a large bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.

2. In a separate bowl, cream the butter and both sugars until smooth. Add in the egg and vanilla extract and beat until combined.

3. Mix the dry ingredients into the wet ingredients util they are fully incorporated. Fold in the chocolate chips.

4. Grease the inside of a 9″cake pan or spring form pan and push the cookie dough into the pan until flat and all of the edges are covered. Bake for 25-27 or until the edges start to brown.

5. Remove from the oven and allow to cool completely before removing your cookie cake from the pan.

6. Once the cookie has cooled, frost 3/4 of the cookie with pink frosting and smooth it out. Pipe dollops of green frosting around the outer edge and finish off by placing chocolate chips in the middle to resemble watermelon seeds!

I won’t lie, I tried to eat a slice before we had finished decorating it. The best part about this watermelon though, is that you don’t have to spit out the seeds, you can just eat them! Now, if you’ll excuse me, I’m going to go find a pool to chill out by and eat the rest of my “watermelon” slices! Ha!

What do you guys think, is it time for cookie cakes to make a comeback? #cookiecakecomeback ! Are there any other cookie cakes, or forgotten desserts, you’d like to see us make? Let us know below!

You also might like...

  • Cakes,

    Pineapple Pull Apart Cupcakes

  • Cakes, Donuts,

    Giant Donut Cake: Three Ways

  • 3 thoughts on "Dessert Hack: Watermelon Cookie Cake"


    1. AnnelIse says:

      Yuuuuum! I’ll have to give this a try!

    2. Amanda says:

      This is insanely cute! I’m getting major prop envy too with those little bananas, adorable!

    3. Indya | The Small Adventurer says:

      Cookie cakes are the BEST. I prefer cookies over cakes any day of the week 🙌 I made an emoji cookie cake not long ago, but just used a simple sugar cookie recipe. I didn’t THINK of making a chocolate chip one, even though it’s easily the best kind of cookie 😋

    Comment

    Your email address will not be published. Required fields are marked *