Christmas monster cookie cake
Updated: Apr 13, 2021
Everybody is baking cookies for the holidays but what about a cookie cake instead?
It's definitely easier, faster but delicious nevertheless.
This is my Christmas monster cookie cake that is made with the same dough as my sourdough discard monster cookies but spread and cooked inside a 18cm spring form pan instead of dividing it into balls. Then I topped it with huge chocolate coins and green, red and white royal icing.
Check out the recipe below if you want to make it too (I used sourdough discards adapting the recipe from here)!
230g cold butter
220g dark brown sugar
100g granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 large egg
125 g sourdough starter discard*
280g all-purpose flour
170g rolled oats
200g add-ons* (chocolate, M&M's, nuts..)
--- TOPPINGS ---
food colouring (red and green)
In a bowl cream together cold butter (cut into chunks), granulated sugar, brown sugar, vanilla extract and salt with the electric mixer or a stand mixer until you get a creamy batter.
Add the egg and mix to incorporate.
Scrape down the sides of the bowl and add the sourdough starter discard.
Add gradually the flour and mix until it is absorbed. Then scrape down the sides and the bottom of the bowl and add rolled oats. Mix until combined.
Finally leave the mixer and add all your favourite add-ons (I added chocolate chips, chocolate chunks and crushed peanut M&M's); mix with a rubber spatula until incorporated.
At this point the dough will be very sticky so place it on a large piece of plastic wrap on your counter and wrap it around it.
Place in the fridge and store for 2 days (this helps the oats absorb the excess liquid from the discard so the dough will be less sticky and easier to handle).
Preheat oven to 350°F (180°C) and cover a 18cm springform pan with parchment paper.
Press the dough inside the pan until a consistent thickness (about 1.5 cm) and add 3 chocolate coins on the surface.
Bake for about 15-20 minutes or until lightly browned around the edges.
Let the cookie cake cool inside the pan for about 5 minutes before moving it on a serving plate.
Make royal icing mixing powdered sugar with a small amount of milk and divide it into 3 bowls; colour two of them with green and red food colouring and then garnish the surface of the cookie cake with red and white stripes and green dots.
My sourdough starter discard was a few days old and cold from the fridge.
You can freeze the dough for 2 months or so.
I used less add-ons compared to the original recipe because I thought 200g was enough but feel free to add more!
With this dough you can also bake regular monster cookies of course!!
If you make it let me know! :)