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My oldest son recently tuned eight and, for his birthday, requested that I bring cookie cake into school so he could celebrate with his classmates.
Wanting to grant this one birthday wish for him, I made a trip to the bakery at my favorite local grocery store and enthusiastically put in an order for two cookies cakes, enough to feed the 24 kids in my son’s class.
The lady behind the counter couldn’t have been nicer. She took my order, making sure to gather all the important details about frosting colors, correct lettering of what I wanted written on the cakes and when I would be picking them up.
She handed over a copy of the order form, gave me a big smile and said, “That will be $40.”
Um, excuse me… whaaaaaaaaa?
$40 dollars?! For two fairly small cookie cakes?!
I stood there for a moment, not knowing what to do. I didn’t want to completely frustrate this nice lady who just spent the past 15 minutes helping me customize my order but there was also no way in HOUSTON I was going to be paying $40 for two cookie cakes, thank you very much.
I took the order form from her, turned around and bee-lined it for the refrigerated cookie dough aisle where I promptly found the ingredients to make my own ding-dang cookie cake for 1/4 of the price!
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And, being the wimp that I am, I paid for my items and then called the bakery later that afternoon to cancel my order. If I could have texted the nice lady at the bakery you can absolutely be certain that I would have. This mama does not like conflict.
Here’s what I bought:
- A 32oz tub of Nestle’s Toll House cookie dough. Find it in the refrigerated aisle where the other break apart cookies are… usually close to the butter and dairy sections. ($5)
- A container of butter cream frosting. ($3)
- Sprinkles ($2)
Here’s how to make it:
- Preheat oven to 325 degrees
- Spray a 9 x 13 inch pan with cooking oil or grease with butter.
- Empty entire tub of cookie dough into the 9 x 13 pan and break up into pieces
- Spray the side of a glass cup with cooking oil or grease with butter
- Use the greased side of the cup to roll out and flatten the cookie dough until the bottom of the pan is completely covered
- Bake for approximately 25-30 minutes until the cookie is golden brown (every oven is different, check cookie for done-ness starting around the 15 minute mark).
- Take out of the oven and let cool completely
- Spread frosting evenly over the top of the cake. Of course, feel free to add food coloring to the frosting or pipe it out in a fancy design.
- Shake out Sprinkles evenly to cover the top of the cake.
- Slice and enjoy.
- This serves 20-24 people (or more) depending on how big or small you make the squares.
Interested in some other recipes from the Flower Donkey Diaries? Check these out!
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