▶ Tap a timecode to jump to roughly that moment in the video.
1
Preheat your oven to 375°F (190°C). Line a large pizza pan with parchment paper.
2
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for 2-3 minutes using a mixer until light and fluffy.
3
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5
Gently fold in the semi-sweet and white chocolate chips, ensuring they are evenly distributed throughout the dough.
6
Transfer the cookie dough onto the prepared pizza pan. Use a spatula to spread the dough evenly, leaving it fairly thick so it spreads to the pan edges during baking.
7
Bake for 18 minutes on the center rack until the edges are golden brown and the center is still soft. Avoid overbaking or it will become hard and dry.
8
Allow the cookie cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. It can be refrigerated or frozen if desired.
9
In a medium bowl, beat the room temperature cream cheese and softened butter together until smooth and creamy. Gradually add the confectioner's sugar, 1 cup at a time, beating until fully incorporated. Stir in the vanilla extract.
10
Once the cookie cake is completely cool, spread or pipe the cream cheese icing over the top using a piping bag fitted with an open star attachment. Decorate with additional chocolate chips or sprinkles as desired.
11
Serve and enjoy. The cake can be made ahead and frozen, and is delicious served on its own or topped with ice cream.
PrimedTableBETA
