Recipe: Cookie Cake
Description: If you’re not a chocolate layer cake lover but enjoy a pile of warm gooey cookies then this is it.
Ingredients: [{"text": "1/2 c. (1 stick) butter, softened"}, {"text": "3/4 c. packed brown sugar"}, {"text": "1/4 c. granulated sugar"}, {"text": "1 large egg"}, {"text": "2 tsp. pure vanilla extract"}, {"text": "1 1/2 c. all-purpose flour"}, {"text": "1 tsp. baking soda"}, {"text": "1/2 tsp. kosher salt"}, {"text": "1 c. semi- sweet chocolate chips (plus more for sprinkling)"}, {"text": "1/4 c. rainbow sprinkles (plus more for sprinkling)"}, {"text": "1 c. vanilla frosting"}]
Instructions: Preheat oven to 350° and line a 9" round cake pan with parchment paper. Grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. Add the egg, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda, and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 to 30 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely. 
Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges. 
