Homemade cookie cake: Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It’s easy!
Do NOT make this.
Seriously. Don’t do it.
I know I’m being irresponsible by posting this and all… but I’m a blogger, I can’t help myself.
I’m also super pregnant and want nothing but fresh fruit and veggies, crusty, fluffy bagels, and cookie cake.
So. Much. Cookie Cake.
This all started the day I ran out of watermelon. I was devastated, but it was just too hot to rush off in search of more so, to console myself, I made a cookie cake. I think I made the excuse that I needed to use up that last stick of butter in the fridge or something equally ludicrous. But truth be told, I’m nuckin’ futz. So don’t make this. Unless it’s someones birthday. Or you’re REALLY craving cookie cake. Or you ran out of watermelon. No, no, scratch that. Run away. Fast.
This homemade cookie cake is really freaking good!
Homemade Cookie Cake
No malls. No store-bought dough. Just cookie cake. Really, really, ridiculously good cookie cake.
Homemade Cookie Cake
Ingredients
- 1/2 cup unsalted butter (1 stick; softened)
- 1/4 cup regular salted butter (1/2 stick; softened)
- 3/4 cup light brown sugar (150 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg (room temp)
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour (240 grams)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dark chocolate chips or bitter/semi-sweet
TOOLS NEEDED:
- 9-inch non-stick springform pan yup! the cheesecake kind! or 9-inch non-stick cake pan. 10-inch will work as well, the larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter.
- parchment paper
Instructions
- Before we begin, I'm begging you to save about a hour of your time to refrigerate your dough. You can even just make the dough and leave it in the fridge overnight to bake the following day, just pretend the cookie dough is also sensitive to the hotter-than-hades temps outside and give it some time to chill. It's one of those age old cookie debates and I'm team stick-it-in-the-fridge.
- In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate chips, cover, and pop it in the fridge for an hour, or overnight. Whatever works for you!
- Now here's where you get sneaky. Hide the dough in the fridge. Everyone has that one person in their family that, upon seeing a giant bowl-o-cookie dough in the fridge, loses all self-control and manners. You could loose a spoonful or the whole bowlful to hungry scavengers if you don't go ahead and just cover and hide the bowl behind a pile of leftovers and condiments. If you're only chilling it for an hour you have a much better chance of retrieving the full bowl of cookie dough. That is... unless you are a cookie dough monster. In that case, good luck!
- READY TO BAKE? Grab your dough from the fridge and pre-heat your oven to 350 degrees F, allowing the dough to soften a bit for easy handling.
- Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides.
- Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually always done in 20.
- Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact.
- Now it's yummy AND gorgeous. You're welcome. Oh... and let the cookie cake cool before you try to stuff it in your face, since you clearly already ignored me when I told you not to make this at all =)
- Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with a little bit of frosting/icing. I included a recipe above if you need one! <3 Garnish with anything your heart desires - shaved chocolate, mini chips, sprinkles, or just stick your face in the entire thing and have at it!
Notes
Nutrition
The cookie recipe was slightly tweaked from from Kelsey’s Apple a Day and Food Network Canada. If you’re looking to just make a big pile of cookies, check them out! When I want chewy, old-fashioned cookies that’s the recipe I use.
serving a larger crowd?
Make my extra large sheet pan cookie cake. The recipe serves anywhere from 30-50 people!
easy peasy cookie cake frosting recipes
easy buttercream icing
Whisk/beat together softened butter and powdered sugar with a teeny bit of milk until desired consistency is reached. I’m terrible at measuring my frostings but stick with a typical ratio of 2 parts butter to 1 part powdered confectioner’s sugar and then add the milk slowly in 1/2 tsp increments until desired consistency is reached. Once done, give it a taste and decide if you want to beat in a little bit of vanilla, peanut butter, or even chocolate into the mix! Anything goes!
cream cheese frosting
ingredients
- 1 + 1/2 cups powdered sugar
- 2 ounces room temperature cream cheese
- 1 tablespoon regular sugar
- one half or one whole tablespoon of milk to moisten
- one drop pure vanilla extract
instructions
- Combine ingredients and mix with an electronic hand mixer until fluffy.
- To adjust thickness/consistency, add extra powdered sugar as needed.
peanut butter buttercream frosting
ingredients
- 1/4 cup salted butter, softened
- 1/4 cup peanut butter
- 1.5 cups powdered sugar
- 1/4 cup milk
instructions
- Combine ingredients and mix with an electronic hand mixer until fluffy.
- To adjust thickness/consistency, add extra powdered sugar as needed.
swaps and such
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you’re using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
Whatever you do – don’t melt the butter!
Since I’m a big believer that the type of chocolate chips you use can make or break the cookie, I typically reach for Hershey’s Special Dark chocolate chips or Ghirardelli bittersweet chips. Both work amazing for this homemade cookie cake.
If you get a chance to try this easy homemade cookie cake recipe, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Hi! Can I use bleached all purpose flour instead? Thanks!
Hi Jene! Yes that will work as well. Be sure to measure using the spoon and sweet method or by weight and you should be good to go!
FYI in case anyone out there is wondering – I made this using King Arthur’s Gluten Free flour blend (same amount as called for in the recipe) and it turned out delicious!
I have made this recipe several times before – it is a family favorite – but this was my first time doing gluten free and wanted to share that it worked!
Thank you Amy! I’m so glad it works great with KA Gluten-Free flour (LOVE that stuff so much) — this will be great for all my GF friends!
I live in New Zealand and miss cookie cakes! I found this recipe about a year ago and have used it so many time. I again find myself using it for a dear friends birthday. I always make a second one for my family. It’s just that yummy! Thank you so much for this recipe. It has brought me so much pleasure to introduce my adopted home to the yumminess of my home far away. ❤️
Heather you just brightened my day! Thank you so so much for your sweet words and I’m so glad you and your family have been enjoying this recipe from afar! It’s our favorite cake for nearly every holiday and birthday celebration and I adore that so many others love it too — totally makes my day! xoxo
Can you stack these for a teired cookie cake
Hi Lisa! I’ve seen it done a few times! I personally really like the one thin layer of cookie cake with frosting.
This is my go-to cookie cake! I love it and so does everyone I’ve made it for. Thanks for your excellent details, tips and swaps. Here’s a trick I tried today. It may be old news to many, but in case it makes just one baker’s day as it did mine:
Instead of allowing the cookie to cool in the spring form, I popped off the sides. I used a knife to help transfer the very warm cookie to a rack with its parchment paper for support. Then I gently pushed the top sides of the cookie to form an egg shape! Once cooled, I decorated for Easter. Now I have your delicious recipe but in a festive shape. Thanks again!
Perfect! Kids loved it. Wondering if I read the buttercream recipe wrong as it says 2 parts butter, 1 part confectioners sugar
Hi Phil! I’m so glad the cookie cake was a hit! I need to for sure update this post with my latest vanilla buttercream recipe and a few other frosting options! It’s an older post so I’ll add it to my to-do list for the week. My favorites to make are chocolate, chocolate peanut butter, and fluffy peanut butter buttercream. Here’s the basic vanilla which is enough to decorate the edges plus extra flourishes. You also can cut down this recipe if you simply want to do the edges.
VANILLA BUTTERCREAM FROSTING
1 cup unsalted butter
3 cups powdered sugar
1-2 tsp pure vanilla extract (to taste)
2-3 TBSP heavy whipping cream or milk, as needed
This has been my go-to recipe since my kids started requesting cookie cakes! Definitely a 5 ⭐️ recipe!
Do the mall cookies typically use semi-sweet or milk chocolate chips? I would be curious how milk chocolate would be?
Hi Jamie! Milk chocolate will be very sweet. I feel like the mall uses semi-sweet, but it’s hard to know for sure because on their website they don’t list which type of chocolate chips used. My favorite chocolate chips to use are Hershey’s “special dark” chocolate chips and my close second favorite is to use a combo of mini and regular sized semi-sweet chocolate chips. I’ve made this cookie cake every which way and it’s aways a hit! xoxo
I’ve loved making this for my husband every year for his birthday. I’ve had to go gluten free. Do you know if using 1:1 gluten free flour will work? Or of a different GF cookie cake recipe?
Hi Rachel! I haven’t tried a GF version out yet but my first step would be to use my favorite 1:1 gluten free blend (love the King Arthur flour one) and seeing how that worked before tweaking as needed. If you get a chance to experiment before I do, let me know! I think having a gluten-free one as an option would be amazing and would love to do some testing. xoxo
I’m trying this recipe out right now, and I left it in the oven for the recommended time. However when I pulled it out the oven, it looks like it is not ready yet. There is still kind of a glossy look to the top it the edges are brown. How do you know when it is ready?
Hi Rosa! I was spending time with family and just saw this! I’m sure you’ve already figured this out but if it ever looks a little underdone on top you can give it a few more minutes (I never do more than 2-3 extra minutes personally) and then do the broil trick. Then allow it to cool completely so the center has time to set into it’s glorious soft-and-chewy texture.
Hi,
I want to make this cookie cake for valentines but my pan is 6×2”. Can this recipe fit in my pan? How long do you recommend cooking the cake?
Thanks:)
Hi Andrea! Do you have any other pans available? Can you borrow a larger pan from a friend or family member? Those little 6×2 cake pans are very deep so it’s a bit hard to remove a cookie cake from them. This recipe is also too large to work in a 6×2 unfortunately.
Does broiling have to be done?
For a golden top, yes it helps give it that little something extra. If you don’t mind a blonder cookie you can absolutely bake for an additional 1-2 min and skip the broil.
Question: The dough was very sticky and I had a hard time pressing it into my springform pan. Should it be spread all the way to the rim, or should you leave some room for the dough to spread while cooking?
Hi Helen! You can spread it as close as you’d like to get it to the rim (I spread mine all the way – just try to flatten the dough in an even layer) and it will spread the rest of the way.
If your dough is really sticky I find pressing it into the pan with waxed paper helps. Hope it works for you.
hi! i was just wondering if i should take out the parchment when it broils? thanks!
Hi Anna Kate! As long as the parchment isn’t overhanging from the pan excessively it will be a-ok for the broil as you’re only letting the cake sit in there with it on for a minute or so max. I suggest staying with the oven light on watching through the window or with the door cracked carefully while you watch the pan to ensure you remove the pan once it gets the perfect kiss of golden. xoxo
Best cookie cake I’ve ever had. Way better than store-bought. Everyone I’ve made it for has raved about it. The family keeps asking me to make more. They don’t last very long at our house.
This is by far the best cookie cake, and I think I’ve tried them all. The only down side is that you’ll be asked to make it for every birthday for the rest of your life.
Hahahaha! Every. Single. Party. #FOREVER — I’m so glad you enjoyed dit Julie!
Cookie cake looks delicious!!! Can’t wait to eat it. Does the cream cheese icing melt? Not sure if I should use the buttercream frosting instead?
Yay!!! So excited! Either icing can melt a little if the cookie cake is still too warm when the cake is iced. I always make sure it’s fully cooled (I think it takes a couple hours) – I just walk away and come back to it later. Both icings work great! I have been making the buttercream a bunch lately and also really love the chocolate peanut butter one from my other cookie cake post.
Sweet thanks. Also if I use the cream cheese frosting, do I need to refrigerate the cookie cake?
Chilling the dough adds extra cookie flavor to the cookie cake but can be skipped if needed.
If I have a 12 inch cake pan should I double the recipe?
Hi Angelina! I’ve spread the same amount of dough into both 10-inch and 11-inch springform pans for a thinner cookie cake but I haven’t stretched it to 12 inches yet. My 11-inch one was ready a few minutes early since it was thin and was still great! If you want a thicker 12 inch cookie cake you could double it but it would be so super thick that it would take longer to bake and be almost like a deep dish cookie pie (ummmm hand me a spoon!!!!) – I wouldn’t be able to advise on it without testing it out but if you experiment let me know how it goes! xo
It’s currently in the oven so all I’ve tried is the dough but I’m already giving it 5 stars!! I’m surprised I even had enough dough left to put it into the pan. It’s sooooooo good. She’s right, you really have to hide the dough to give it time to get cold in the fridge. I can assure you I should have hid it from myself! I hope it cooks well, I’m so scared to overcook it. It looked so pretty in the pan!! Thank you so much for sharing.
That cookie dough is my downfall, let me tell ya! So stoked you’re making the cake today – keep an eye on it for the optional broil part (don’t let that fella out of your sight!) and you should be good to go! It will be soft in the center and won’t hold shape (when lifted) until it cools so give it some serious cool down time before icing and then get ready to faceplant! xoxo
It was amazing. I made it as a test run to make sure I could do it before our family came to visit! It was A M A Z I N G. Me and my husband are the only ones here to eat the test cake and we are super concerned we are going to eat every slice of it. My husband said “We need to throw that cake away” we are going to gain 100000 pounds. I can’t wait to make it for our family this weekend! It’s so soft. I know our family will love it.
Hello! I was just curious if it’s possible to use a glass pie pan for this? I know that is such a stupid question but it’s all I have. Other than a regular cookie sheet? Which I would be willing to use also if that would work? I want to make this as a surprise for my sister in laws birthday!
Hi Julie! Glass pans cook at a different rate so let’s use that cookie sheet! What are the dimensions of your cookie sheet? Is it big enough that you can shape it into a 9, 10, or 11 inch circle in the center and give it some room to expand a little on each side? Or is it lipped? If it’s lipped you can use my sheet pan cookie cake method.
Made these in a 8×8 circular pan and they turned out great – but only after some salvaging on my end…
I kept it in the oven a little longer than 22 minutes because it was thicker in the smaller pan (about 28 minutes did the trick), took it out, set the oven to high broil, put the pan back in on the top rack, and 10 seconds later it was on fire…. (**I was dumb and forgot about the parchment paper that was sticking out a bit at the top. So – lesson learned!! Don’t do what I did!**) Even though the top of the cookie was completely burnt, I let it cool and sliced off the top burnt part, covered it with chocolate frosting and sprinkles, and it was actually still so good!! Everyone loved it. The thickness was the best part.
Wanted to share my review in case it helps prevent anyone else from potentially burning down their kitchen 🙂
I’m glad your kitchen is still in tact and that the cookie cake was delish! So good to know that 28 min works great for an 8×8 pan and a super thick cookie as well – thanks for your tips! Also, if it makes you feel any better, a few weeks ago I set butter in a pot to melt and promptly walked away like it had never happened. I did some laundry, had a little chat with the hubs, then realized the house smelt like someone was barbecuing…. EEK! I’ve never quite seen a pan burn like that in my life lol. Happens to all of us for sure!
Could I use a 9X13 inch sheet cake pan for this? I don’t have a round pan.
Hi Erica! You can! It will be thinner and may cook more quickly but I use a similar technique for my Sheet Pan Cookie Cake and it’s awesome! My biggest tips are to watch it for doneness a little early and also lay down some parchment paper to prevent the cake from sticking to the pan. Happy baking! xoxo
Thank you for this recipe. Can’t wait to try it for my son’s 18th birthday. Cookie cakes are his favorite! Can this cookie cake me made and frozen for use later? Will it have the same delicious taste?
Hi Shirley! While I always freeze balls of raw cookie dough to make cookies later, I’ve never tried freezing the raw cookie dough in cake form. If you experiment later let me know how it goes! I would do a test run just in case so you’re not stranded if it doesn’t go from freezer to oven well.
You can make the dough ahead of time and keep it chilling in the fridge (like all prepped in the springform pan even) for 24 hours and possibly up to 3 or so days depending on current food safety standards.
When I’m making it for parties I’ll usually bake it up the day before, keep it covered on the counter, then frost and decorate the following day. It takes a while to cool so I like doing it this way when time permits. Hope this helps! xoxo
Can you make this without parchment paper?
Hi Elise! I am terrified of things sticking to the bottom of the pan (I’ve had some disasters back in college lol) so I’ve never made it without parchment.
I dont have any parchment paper:( Would it be best to spray the pan or use butter to grease it? Or nothing at all? I will be using a spring form pan:) Thanks!
Hi Lori! Since you’re using the springform pan, simply grease the pan by spraying with nonstick spray oil or rub with butter and you’re good to go!
Hi…this cookie cake thing was requested by my friend’s son.
? when you say turn broiler to High, do I still leave the pan in
the middle of the oven?
Thanks in advance, Kate
Hi Kate! At the very end I turn the oven to broil on high for just about a minute to make the top extra golden like the mall cookie cakes. This can 100% be skipped! The cake stays in the oven on the center rack and the heat from the top of the oven browns it. Once it starts to brown, promptly remove it with a set of oven mits and allow the cake adequate time to fully cool before decorating. The cookie cake will “set” one cooled. Hope this helps! xoxo
Hey! This sounds amazing so im baking this for my boyfriends birthday this weekend! Do you think it would be possible to add a layer of biscoff to the middle of the cookie dough??
Thank you!
Wishing him an amazing birthday, Elle! I haven’t experimented with layers in the cookie cake yet but have been meaning to try it with PB swirls as an experiment. You could stay on the safe side and make a biscoff frosting or try experimenting within the cake, I just can’t vouch for it without trying it first.
Thank you so much for the advice, going to try the biscoff frosting option! one more thing – do i need to broil the cookie? I’ve never done this before or will just cooking it normal also work?
Thanks again
Happy to help! You can add a few extra minutes to the bake time if you’d like it set more in the center (I like mine a bit soft in the middle so mine doesn’t set until fully cooled) or do the broil-at-the-end trick for a golden top and crisp edge. If you choose the broil method just make sure you watch it like a hawk b/c it browns ultra fast.
Is there an option to substitute something else for the egg? My toddler is a cookie monster but unfortunately has an egg allergy.
Hi Samantha! You could try using a reputable eggless chocolate chip cookie recipe (Christina from the Dessert for Two blog makes eggless CC cookies that look pretty good!) but it may behave a little differently texture-wise. Let me know if you get a chance to experiment! xo
OH MY COOKIE GOODNESS!!!! I normally order a cookie cake from the great American cookie for my husband’s birthday. Quarantine life had me scrambling googling for recipes. Sooooo happy I found yours!!! It was a complete hit!!! Soooo delicious and easy to make!! I don’t think I’ll ever have to order a cookie cake again!!
I was out of light brown sugar and had to make with dark. I also used the mini chocolate chips and it was just perfect!
Looks yummy! I want to make this for my nephew’s birthday. Question: is there a substitute I can use if I don’t have cornstarch??
Hi Sarah! You’re going to be the coolest aunt ever for making this! Simply skip the cornstarch and you’re good to go. It adds a little chewiness to the cookie cake to make it taste like the mall cookie cakes but it is still as delicious without it. Hope he has a marvelous birthday!
I can’t wait to bake this with my kids. Thanks for sharing. Can I use dark brown sugar if I I don’t have light brown?
Hi Renee! I’ve never tried it with dark brown sugar so I can’t say for sure, but I think it’s worth experimenting! <3
This is the first cookie cake I have ever made and it did not disappoint! It put all the store bought cookie cakes to shame. It was so thick and absolutely delicious. My family raved over it!
Yay!!!! I’m so glad it was a hit! Thanks Jenna!
Hi! I would love to make this today but won’t have that much time (maybe a few hours) to chill the dough. Is the long chill time necessary? Thank you!
Hi Chelsea! I find that it makes the flavor meld and try to whenever possible but this year I’ve been so busy, I haven’t chilled my dough either and it’s 110% still deeeeeeelicious! Don’t stress it girl – get your cookie cake on! xoxo
Than you SO much for the fast reply! One more question please! If I wanted to make this in a 10×15 jelly roll pan, do you think that would be okay? I had just wanted it a bit thinner. If so, what would you suggest for the bake time? Thank you!!!
Looks great, I will try to make it next week. where do you bought the beautiful white plate?
So excited you’ll be trying the cookie cake! The plate is from Pier 1. xoxo
What’s the best way (before or after fully cooled, type of knife, in the pan or remove to a cutting board first, etc?) to cut neat, clean slices? If using your chocolate pb frosting, does it need to set before trying to cut? This looks pretty and delicious and can’t wait to make it! Thanks!
Hi D! Ok so I’ve got ya! The most important thing here you want to let the cookie cake cool completely. Removing it from the springform container after 10 min and carefully easing it onto a wire cooling rack helps speed the process along. I like to bake mine so it’s a wee bit soft in the center (no one likes a dry cookie!) and the recipe times reflect that. When ready to slice transfer to a hard, flat surface. For neat slices, just grab a nice sharp knife. Food bloggers often use a trick of warming the knife under running hot water in the sink, wiping dry, then slicing each slice before repeating. It’s not needed at all (I never do it, lol!) but it’s a fun trick if presentation of each slice is desired.
This recipe is too good. I need to give the rest to my neighbors so I don’t eat it all!
This is one of my FAVORITE desserts ever!! Reminds me of my childhood!
If I wanted to make this square, what size pan do you recommend? I saw your big sheet cake size but my son is having a small birthday party and he doesnt want round lol
LOL! Oh kids… I totally get it. A 9×9 square baking pan will work great and if you only have an 8×8 pan it will also work but it will be a little bit thicker than mine in the photos and may require some additional time in the oven to set and cook through. Since the springform pan I use is a 9 inch, a 9×9 would, I believe, have the same bake time.
My biggest tip would be to utilize parchment paper since you wont have a springform pan’s handiness to help you release the cookie. Draping some parchment over to make a makeshift “sling” will help you get it out. You can add a sling vertically and another horizontally or just drape one over with some overhang and then grease the additional two exposed sides. If that makes sense? Hope this helps Colleen and that your son has an amazing birthday! xoxo
Hi. I just found this recipe and have a couple of questions… Can you use regular (White Lily brand) self rising flour? If so do you leave out or adjust anything?
And for the buttercream frosting, how do you make it chocolate?
Hi Sandy! I have never actually used self-rising flour but I would stay away from it for this particular cookie cake recipe simply because the yeast/rising element would probably alter the texture quite a bit. Plain all-purpose flour works great and it’s been my go to for our cookie cakes for years! The chocolate buttercream is actually a chocolate peanut butter frosting, let me know if you want the recipe! You could also use cocoa powder in the buttercream to make a chocolate buttercream or use your fav recipe. I’m weird and don’t like chocolate frosting unless it’s my chocolate PB or a ganache, lol!
I made the peanut butter frosting a day in advance. Does it need to be refrigerated since it has milk in it?
So excited you’re making the cake and frosting, Bree! Yay! One of my close friends is a baker and always keeps her frosting in the fridge then just lets it hit room temp before piping, so I try to do the same.
Hi! It looks delicious…
Could you help me translating the amounts to grams? I’d be sooo grateful.
I am planning for my daughter’s first birthday.
Unfortunately we don’t measure cups over here. Greetings from Spain!
Hello Merche! I wish we were all on the metric system – it would make writing recipe oh so easy! Give me a few moments and I’ll be back with calculations for you! xoxo
I’m a bit rusty when it comes to converting teaspoons/tablespoons so I left those blank. Are you able to convert those? Here are all the cup measurements converted. Also let me know if you need help with the frosting and which one you want to make. xoxo
* 1/2 cup unsalted butter (1 stick; softened) = 4 ounces or 113 grams
* 1/4 cup regular salted butter (1/2 stick; softened) = 2 ounces or 56.5 grams
* 3/4 cup light brown sugar = 170 grams
* 1/4 cup granulated sugar = 52 grams
* 1 large egg (room temp)
* 2 tsp pure vanilla extract
* 2 cups unbleached all-purpose flour = 240 grams
* 2 tsp cornstarch
* 1 tsp baking soda
* 1/4 tsp salt
* 3/4 cup dark chocolate chips or bitter/semi-sweet = 113 grams
Thanks a lot for your help Jenn, you were quick!
I found the following site helpful (only a little difference in the flour), so I share: http://www.thecalculatorsite.com
About teaspoons, they say that
– 1 level teaspoon holds 4g of sugar
– 1 heaped teaspoon holds 7.5g of sugar
The dough is in the fridge right now… 😉
We’ll see and taste the outcome in the morning ??❤️
Hi again! My cookie cake was different to the description here,but still, I liked it veeery much… It is an advantage that I don’t know the “real thing”, hehe
I am an example that newbies make mistakes… but you can still eat them!
Your recipe is perfect, I simply made some changes, voluntarily or not. On purpose I reduced the amount of sugar by 30%, and it is ok for me like this. But then, I overcooked it a little (inexperience), also maybe added a tiny bit too much flour due to the conversion to grams (10 more g, before I read your recommendation) and maybe too much baking powder, since I had to do it by eye… then it was more in the crumble side, but still good!
With a piece in my mouth, I can only think in repeating (until it comes out perfect :D)
Can you use all purpose bleached flour?
It should totally work!
It was really crumbly. I had to use four cups of frosting just to make it not fall apart.
Hey Grace! Ironically I just had a slice of this cookie cake today (we made it as an early V-day treat, lol!) and I’ve never seen it crumble in all my years making it. Eek! Do you need any help troubleshooting? Sometimes even teeny changes/swaps in a baking recipe can kind of derail things. I’m happy to help get if you need it! xo
Mine was crumbly too! It seemed like two cups of flour was too much??
Hi Kelley! How do you measure your flour and what type did you use? There can be a few factors here. This recipe requires 240 grams of flour. I use a small kitchen scale but the fluff + “spoon and sweep method” works if you don’t have a scale handy. Older flour or flour that is not all-purpose will also behave differently. If the dough seems dry and crumbly and none of those factors are an issue, it can simply be that the dough was not mixed enough. Before it’s a moldable dough it will appear as little crumbles,. Using an electric hand mixer or stand mixer help get it to that dough stage. If you need any further help troubleshooting I’m happy to help as I’ve been up close and personal with this recipe for years now, lol! xo
OMG!!! Plannned to get mall cookie cake for granddaughter’s 16th B’day, but then Hurricane Florence reared it ugly head. Mall shut down & at last minute found this recipe. WOW!!! My granddaughter says this is the BEST Cookie Cake EVER! So much better than the mall ones. She loves icing so I covered it with her name & stars (icing bag & star tip). Several days later I had to make a “Welcome Back Home” one for her friend that was making his way back home after the storm. WE ARE HOOKED…….no more Mall Cookie Cakes for us!
My kids LOVED this cookie cake! 5 stars all the way!
Woooot! So glad to hear it Jillian!
This is my heaven right here. Top that baby with a scoop of ice cream, stand back and watch me lose my mind. In a good way. Obviously.
Easy and delicious! Will definitely be making again
I used a mix between white chocolate chips and bakers chocolate, no frosting (per order of my family) and it was delicious. ?
Hi! I would like to make this and take it to a party the following day. Will it be ok for 24 hours after I make it?
Hey Mallory, totally! I let it cool completely and then wrap mine tightly with foil. Happy baking!
Great!! Thank you 🙂
I’m quite confused… I tried this for the first time and put it into two 8″ sandwich tins. Double triple checked all the volumes etc to a tee.
The batter looked amazing, it rised really well, I gave it 25 minutes as at 20 minutes it was super soft in the centre and I wasn’t sure if if was undercooked.
When it cooled, and I took them out of the tin, it was quite oily… Then I also noticed that the underside was also quite wet-ish with what I must guess is butter?
Any ideas what this could be? Maybe not enough time to chill? (I gave 1.5 hours) or do I need to change the butter/flour ratios?
Hi Elle! I’m happy to help troubleshoot! I’m a little confused as well… two 8-inch sandwich tins? Could you explain what those are as I’m not sure? What are each pans dimensions and did you use the batter for just one 9-inch cookie cake like in the recipe? Also how did you prepare the pans? Did you use parchment paper? Chill time is fine but the cookie cake needs lots of cooling time once taken from the oven, otherwise it won’t set. The recipe/ratios above for sure work when made as written. We make this cookie cake for friends and family members probably about once a month – sometimes twice Just keep me posted so I can help! xoxo
Can I make this in a layer cake?
Hey Ashley! I feel like that would be extra magical! Cookies, Muffins, and Quick Breads are the bulk of my baking expertise so I’d say go for it, I just don’t know how lol! LMK if you play mad scientist in the kitchen with the recipe b/c I’m fascinated (and want a slice!)
Hi! I’m wondering if I can make the cookie/cake a few days before AND store, covered or wrapped in the refrigerator (or not?) for like a day and a half?
…. I’m having a BIG dinner Sunday and would rather not fuss with decorating the cookie that day!!
Hey Marianne! I totally understand! I’ve actually done this before without issue whatsoever and it still was gloriously received (I made it the day prior to have my husband deliver to a friend that just had a baby the following day!) We almost never finish ours in a sitting with our small family so the leftovers have always been just as amazing the following days. We leave ours out and wrapped because we figured that’s what our local bakeries do all day with their cookie cakes! Hope the party is marvelous and that the cookie cake is a big hit! xoxo
Thank you! We’re in Michigan with temps in the 40’s… maybe. I may just stash it out of the way on our screened deck. 🙂
I made this Friday for my husbands birthday and it was amazing! Also, so much fun to make! I’ll never go to the mall to buy a cookie cake again!
I have made this recipe at least a dozen times before. The texture and taste are perfect every time! The store ones taste like garbage now that I’m used to yours. I usually put in 1/2 dark chocolate chips and 1/2 semi-sweet and it is the perfect balance for me. I think it is time to make another one.
The comment not the melt the butter all the way was hidden…didn’t see it until it was in the oven. So disappointed. I’ll just have to try again!
Hey Amy! Did someone in the comment section melt the butter? In the instructions I call for softened butter and the instructions also point towards softening the butter within the recipe in order to cream it together with the sugar for the cookie cake’s texture. That step is for sure key to getting great results.
Could you make this withouT the cornstarch? We deal eith a food allergy in our home! Thanks
Yes absolutely Jenny! Just skip it entirely and you’re good to go.
Made this and it’s amazing!!! I wish I can add a picture. Made one for my neighbor who just came home with their new baby girl.
Ahhhh thank you Ashley! I wish these comments supported photos too! You can totally tag me on social media @peasandcrayons or shoot me an email ([email protected]) – I’d love to see your creation! 🙂
I think this recipe should be changed to put the dough in the pan before putting it in the refrigerator because it is hard to work with after it has been refrigerated.
That’s actually a really good idea Lynn. I always just leave mine out for a little while to soften before packing it in the pan but this would be a great shortcut 🙂 I’ll make a note in the recipe for those who want to follow suit, thank you!
This is exactly what I did. I made this for my sons birthday today. I made this ahead yesterday and already placed in the pan and then put that in the refrigerator overnight. I am just now popping this in the oven and we shall see. This is absolutely my sons favorite type of sweet for his birthday. Cannot wait to try some later when it’s all decorated! Thanks for this lovely recipe!
So excited for you to try it Michelle! It will set (and firm up) while cooling and then once it has cooled completely it’ll be ready to decorate! xoxo
It turned out AMAZING! My husband said it was way better than anything he’s ever tasted. I let my sons girlfriend decorate. She wanted to help out. Will be making this again for sure!
I wish I could post a picture. The cookie was thicker than your average cookie cakes purchased & we all could not finish an entire normal slice. This can definitely be served in a lot smaller slices. Did not disappoint and look forward to the future when I can make this for all of my sons friends once quarantine is over
Hi! So are you using a total of one and a half sticks of butter for the cake? I didn’t understand why the butter measurements are listed separately. Thanks!
Hi Lori! Yes that’s the total! I used a combination of salted and unsalted because that’s what I had left in my kitchen at the time (clean out the fridge moment for sure!) but can totally see how that’s confusing. I made some notes about the butter later on in the post explaining the different salt to butter ratios if using all unsalted or all salted but I’ll try to move them up within the recipe itself to avoid confusion! Super excited for you to try the cookie cake – its our favorite dessert! 🙂
I wish I could post a picture with this comment. Despite my lack of preparedness and amateur baking skills, the cookie sheet cake turned out amazing!! I received tons of compliments, it was really a hit at the party. I ended up baking it for about 30 minutes total, but after the 16-min mark I was checking it every 2-3 min, so that probably added to the cooking time. I totally had a piece for breakfast this morning (shh, don’t tell anyone) and my picky-eater husband who doesn’t like regular cake gobbled up his piece yesterday and packed 2 pieces in his lunchbox today! ? Thank you for all your help!
Breakfast cookie cake is basically a post-party rule, I’m glad you got in on that amazingness! 😉 Thanks for popping back over to let me know how it went! I’m so thrilled the cake was a hit and that y’all enjoyed it! ❤️
Did you wind up multiplying it by 4 or 5 for the big sheet? I think a giant one totally needs to happen here – woot!
I multiplied it by 4 and it was plenty! Fixing to send you some pics! ?
LOVE the photos! Thanks so much for sharing them with me 🙂
Also – I TOTALLY want to see the photo!!! If you ever get a chance for sure email me at [email protected] 🙂
Thank you for your question and letting us know how it turned out! I totally used your comment to do this for my niece’s birthday cake and it turned out perfectly!
I would like to make this for my son’s birthday party next week, but we are expecting a fairly large crowd. How many batches of this recipe do you think it would take to fill a sheet cake pan? I would like to keep it about the same thickness as the one you made. It looks delicious!
Hi Alyssa! Thank you!
What are the dimensions of your cake pan? I’d love to help! Right now I’m thinking for sure double it but I want to check your pan size to be certain 🙂
I bought a 15×21 in. sheet pan for the main “cake” that will be decorated. I think I may also use a 11×16 in. pan to make extra for those who prefer no icing, and to make sure I have enough for everyone.
Thanks Alyssa! I’m going to pass the info along to my husband and see if I can con him into calculating it for us, haha!
How deep are the pans? If they’re typical shallow sheet pans the cake wont be as thick as mine in the springform pan unfortunately but it will still be tasty!
The bake time is going to be a complete leap of faith, I’d suggest watching it starting at the 12-15 minute mark and checking it from there on.
9 inch round pan equals about 64 square inches.
We filled the 9″ about 1/2 to 3/4 with the dough.
A 15X21″ sheet is 315 square inches.
A 11X16″ sheet is 176 square inches.
So at the same cookie thickness, you will need to multiply the recipe by about:
5 for a 15X21″ sheet.
3 for a 11X16″ sheet.
You might see uneven cooking with something this size. So keep an eye on it.
Ah yes, they are shallow pans. I didn’t think about that. My husband thinks I’m going way overboard using both pans (haha), so I think I will just do the 15×21 and give it my best shot! Thanks so much for your help!!
Overboard is the fact that I just made a sheet pan cookie cake to test the measurements – LOL! It’s cooling right now and smells amazing!
I used a 12×17 inch sheet pan (shallow and lipped) and the cookie cake came out about an inch deep with the recipe multiplied by 3. I think for the 15×21 you should aim for multiplying the recipe by 4. 5 would produce too much overflow for shallow sheet pans like ours *BUT* if you make 5 you can always roll any leftover cookie dough into balls and freeze it for rainy day cookies 😉 Either way I don’t think you can go wrong here! I baked mine about 15/16 minutes with an additional minute to BROIL on HIGH for an extra golden top.
For even cooking I would suggest rotating the pan 180 degrees halfway through the cook time and maybe start checking the cookie cake around the 14 minute mark for doneness, as all ovens are a little different. Hope this helps and don’t hesitate to ask if you have any questions that pop up! xoxo
Oh my gosh, you’re amazing! Thank you so much for doing that! Now what are you going to do with all that cookie cake? ? I’m getting ready to make my dough now! I’ll let you know how it turns out!
We split it between three families and it vanished in an INSTANT! Also, I have it on good authority that cookie cake makes the best breakfast ever! LOL! Keep me posted for sure! xoxo
I made this as a Valentines Day treat for my kids and husband and I’m completely regretting it. Not because it didn’t taste amazing and look great, but because I’ve eaten way too much of this already. The edges have a slight crisp and the center is still nice and soft. Absolutely delicious. Thanks for posting this recipe!
Bahahaha Marquetta thank you! Dare I mention it’s even better the next day? Haha enjoy and fret not – calories don’t count on holidays 😉
Would a 10″ springform pan work? Thanks
Absolutely Judy! It will be the teeniest bit thinner but still amazing. Underbake it a smidge for a nice soft center when it cools. I’d start checking it around the 16 minute mark and gauge it from there. For comparison, I use a 9 inch and yank it at 18 minutes typically when it’s brown around the edges and still nice and soft in the middle.
Have you ever tried to double it and out in in a round pizza pan? I need a larger amount for a birthday party and don’t really want to have 2 separate cakes but will have 20 ish people.
It should work great Lynsie! I would keep a close eye on it while baking for the best time to yank it, as the cook time is going to vary based on how thick you choose to make it on the pan. Parchment paper will prevent it from sticking so I love baking the cookie cake on that. Hope this helps and that y’all have a fabulous birthday celebration! xoxo
Would also love to try this in a pizza pan. How did it work out? Please share any suggestions. Thanks!
Parchment paper for sure — it’ll be key here! Is it a rimmed pizza plan or entirely flat? What size? Happy to offer advice!
I’ve made this several times! Thank you so much. It’s perfect! (and yes, it’s HARD to leave it in the fridge!)
I have made this cookie cake several times and it never disappoints. It is so good and easy to make. One of my favorite recipes for birthdays, Valentine’s Day, or when I have to bring a dessert to a party. I don’t always have both salted and unsalted butter, so when I use unsalted, I add an extra pinch of salt and I love the saltiness with the sweet. Other than that, I follow the recipe exactly.
Thanks so so much for the glowing review Brettney! Amen to the pinch of salt to bring out the sweetness – I love a little sea salt with my chocolate!
My daughter wants a cookie cake. I want to make it as early as I can in case I mess up. How many days early could I make it and it still be amazing? Also I bought a cake topper from amazon (it looks like a thin sheet of paper). Any suggestions on how to put that on top of a cookie cake (scared since it isn’t flat like regular cakes). Thanks!
Hi Laura! I’ve made them the day before and still had great results but any longer and the cake won’t taste as fresh since it lacks the preservatives the store cakes have. I’m not sure about the topper because I haven’t used one but you could maybe pipe a border of frosting around the frame of it to keep it in place? I hope that helps + that y’all adore the cake – It’s my favorite birthday treat!
Hi Jenn- I have made this twice, and it is SOOOO good! My question is- what could I use as a replacement for the cornstarch? I am out at my house and would hate to have to run to the store tonight to make it tomorrow! Is it a baking powder replacement? I’ve tried doing some other research online but am getting more confused! Thanks in advance 🙂
Hey Katie! I’m so sorry, I was at the grocery store with the nugget and then had to make dinner and just saw this! I’m not sure if you need to sub anything. The corn starch gives it a chewyness and extra softness to the cookie but if you underbake it the sliiiiightest bit to keep it a little doughy in the center it may still have the same result. Maybe pull it a minute early? I’d say go with your gut. I think if I were testing it I would just leave it out and see. My regular white choco cookie recipe that I love just uses baking soda with no baking powder and no cornstarch so I’d say it’s a safe bet? So I realize I sound like a cuckoo and probably didn’t answer your question with absolute certainty, but I think you should be fine without having to run to the store. Let me know how it goes! <3 Also? You've GOT to make the new cookie cake I posted with PB chips and white chocolate. I die!
Prepare yourself for cookie heaven!
Literally the best cookie cake I have had in my life. My family and me are in love. I’m 15 and this is perfect for beginners in the kitchen! 🙂
Happy belated birthday!!!! =) Get your cookie cake on!
You know, you actually posted this recipe ON my actual birthday! Since I didn’t see it then… it’s just meant to be, a delayed birthday gift to me. 🙂
I made this on a whim yesterday after seeing it on pinterest. Today it is gone (only 3 people live in our house) and my husband asked me to make it again for a super bowl party. Big thumbs up from the Ragan house!
Thanks Sue!
I made this last night for my coworkers today. It was gobbled up in minutes and there were many compliments! I did manage to have a bite and it was delicious 🙂
Haha your tummy and 7 year old will thank you =) Hope you guys love it!
I dont want to make it. I know I will eat it. But my seven year old insists its the winner for her birthday celebration.
I am in the process of baking it (and yes I am a cookie dough monster!) and it tastes great!!!
It just depends on what you have handy! I use the exact recipe printed above without the substitutions that I noted below the recipe. If you use unsalted butter, add 1/2 teaspoon of salt and you’re good to go! For a thin cookie cake just use less of the dough in your pan and save the leftover for another cake it for cookies. The thickness it is before baking is very close to the thickness of the finished product (that will help to give you an idea of what your result will be!) — if you have a larger springform pan it will also help you thin out the dough — it’s very versatile!
Hey Brittani! The cake would be a perfect birthday treat! I’m in Eastern North Carolina by the water.. Not much of an altitude here! Let me know how it goes! 🙂 xo
Hello, I was hoping to make this for husband since the only kind of cake he likes is cookie cake and it’s his birthday. After moving from Texas to Colorado, I have noticed that I have needed to make some adjustments to ingredients and cooking temps and times. I was just curious at what altitude you live at so I know the necessary adjustments I need to make if any. Thanks!
I am actually confused about the salt stuff, so do we add the salt or butter? and what if I want to make a think cookie cake and one more thing do we make the cookie dough or do we buy it?
This is awesome! Was a little worried will it be a cookie or a cake? But it works, chewy in the inside delicious although you only need a small slice or two ……….
Great, I think I will try it. Better than spending $40 for a cookie cake from Mrs. Fields! Thanks!
Is this the same thing as Toll House Pie? It looks “thick” like Toll House Pie — not like a cookie cake from Mrs. Fields, for example. Just asking because I am looking to make a cookie cake for my six-year-old, and you know how precise six-year-olds are!
This looks delicious. I am looking to do one for my son’s 6th birthday. Do you think doubling the recipe would be OK to make a larger cookie (I want to keep a thicker center)?
On here, you have butter listed twice. Which amount is for the cookie dough, and which amount is for the frosting? Thanks!
Hi! Sorry for any confusion. I listed the salted and un-salted butters separately in the recipe which is why it appears twice. There’s a note on the salt adjustments if you choose to use all salted or all un-salted butter instead, you’ll need 3/4 cup total butter for the entire cake. Hope that helps! Xo,
If I made a cookie cake and put it in the fridge for twelve hours, would it hurt it?
Hey Jamie! I’ve only ever had mine in the fridge for a few hours. It hardened and had to be defrosted on the counter before it could be eaten again so I’m not 100% sure if 12 hours in the fridge will harden it past the point of no return or if it will defrost just fine like mine did after 2 hours. You can premake the dough and keep that in the fridge until you’re ready to make the cake or simply just try it the other way and see how it goes… It won’t go bad sitting on the counter for 12 hours if needed!
So I rebelled and made this! Do you know how long it’s been since I’ve had cookies or cake? I wanted to make a quick celebration sweet treat for my hubby, and I remembered seeing you post this on Instagram. Holy WOW…I’m munching on it as I type…sooo AMAZING!!! My hubby’s face was covered in sugary joy with every bite. He’s already polished off two pieces. You have outdone yourself once again! Thanks for sharing this amazing recipe 🙂
I’ve been dreaming….yes, dreaming about this cake since you posted it on Instragram so long ago. Cookie cake alone is dream worth, but then you went and topped it with that picturesque icing. I can’t wait to make this.
Oh and in a choice between cookie cake, ice cream cake and cake cake, I choose frosting. 🙂
I think me and this cake need to have a date.
I’m team any kind of cake.
Bahah your recipes posts never cease to crack my up. I will take your warning to heart this time and not make this but only because I am too busy to set foot in the kitchen at the current moment and my tummy can’t do all-purp flour. Else you can bet I would be all over this. Literally.
Thanks for all of the warnings NOT to make this. 🙂
I’ve actually NEVER had a cookie cake in my life- isn’t that a shame?? Oh, wait.. I had a “healthy” version once. But that doesn’t count.
I need this in my life…
Team cookie cake! This looks amazing!
Oh.My.Gosh. This looks irresistibly delicious! I am a diehard chocolate chip cookie lover and cookie cake is even better 🙂 I can’t make this because if I did, I could eat all of it in one sitting 😉
Oh my goodness. This looks incredible. Have you ever made a candy pizza before? It’s where you melt peanut butter and chocolate chips on top of the pizza, swirl it around to make it like the “sauce” and then top it with broken candy pieces, pretzels, nuts, etc. So good.
Thinking about this now, I wonder how it would taste to make mini cookie cakes, then layer them with ice cream layers? That would be like an epic cake. Cookies and Milk cake. All in one.
Thanks again for e-mailing me the recipe a tad early! My family LOVED it!! So much, in fact, it’s gone. 🙁
Could I just spread it into the pan then refrigerate it? Does it matter?
You absoluely could! The only thing I would be a tad unsure about is the parchment paper liner [which helps brown the perfect bottom on the cake] might get soggy from being in the fridge and condensating? Hmm..
YAY!!! I’ve been waiting for this, can’t wait to have some warm chocolate chip doughy-ness! My self control is at an all time low so I’m afraid I can’t listen when you say not to make this 🙂
Ohhhh my goodness. That’s some major food porn right there!
I’m Team Cake. Any kind. 😉 This looks so yummy!
This looks so divine. I’m not even going to listen to you because refusing to make this in the very near future would be a travesty. Now I just need an excuse to make a giant cookie–and the will power not to inhale the entire bowl of chilled dough!
Bahahaha! love it! Thanks =) Double the recipe and then you get a bowl of dough and a cake! whoo!
oh. my. yum! I don’t even like cake that much, but you had me at cookie 🙂 Totally with you on the dough chilling out in the fridge (don’t know what it is but it’s necessary!)
This looks amazing Jenn, now I just need an excuse to make it!
Want! If I’m preggers too, that gives me an excuse to make it, right??? 😉 Ugh… gonna be hard to NOT make this since I have all the ingredients in my house right now.
You kind of have to make it. The babe deserves cookie cake as incentive to behave =)
Yum, yum, yum! With sprinkles on top!
OMG – If I make this I’ll be lucky if it makes it past the refrigerator stage…..
As good as the dough is…. the cake… ahhh it’s worth the wait! <3
This looks great! So great that I am scared to make it…
I am afraid that I would likely be awfully tempted to eat this whole thing in about a day or two…could be dangerous ;).
Wah!! I am so making one of these when I get home tonight!!
You’re so cute to be so evil. Must eat all the cookie cake!
I definitely love a soft center. GAH!!! I want this noooooow! I do have to get chocolate chips, so why not make this?! 🙂
Reminds me of my skillet cookies I’ve been making! Thanks for making me re-crave them!!! What does the cornstarch do though??
Haha I saw those on IG – they look great girly! I’ve been sitting on this recipe *forever* and I couldn’t hold out any longer – had to finally share it! The cornstarch keeps them soft and chewy and is supposed to give a tiny bit of lift too.
You recreated a masterpiece! Looks perfect! Who needs a mall cookie cake when you can make a better one at home.
Right?! Plus the bonus of saving $$ and knowing exactly what is it in was just too tempting – this will forever be my go-to cake for parties =)
OMG…seriously amazing! Can I have a piece now!?! 😉
Lol thanks! And of course!
Holy yum! This looks ridiculous good! 🙂
Thanks Kelly!
Oh gosh, my husband would LOVE this. He’s pretty much the chocolate chip cookie monster. 😉
You totally have to make it and then youtube his happydance =) lol
This looks delicious. I am so with you about the refrigerating the dough…I’m kinda psycho about making sure mine is refrigerated for at least 12 hours…really makes ALL the difference!
Right?!? I swear it makes them better! Thanks Kristen!
I love you. But I hate you right now. I’ve been a cookie monster this summer. My birthday cake on my actual birthday (I had many cakes) was a skillet cookie cake. I die.
Pshhh you couldn’t hate me if you tried =)
Too right… Can’t make this… salivating…
bahahaha!
This looks absolutely amazing!
A cookie cake sounds all kinds of amazing. And I don’t even like cake.
Thanks Lisa! I’m with ya.. I prefer cookie to cake. Unless it’s carrot cake; then they tie!
Has you tried this with oatmeal cookie dough?
I haven’t but that sounds delicious, Kat! Let me know if you try it! 🙂