Merry Christmas Eve! We are still baking and getting ready for Christmas tomorrow in the Kelly household. The ovens are just getting started today. If you are still in need of some more Christmas goodies, you are in luck and can easily make a Santa Chocolate Chip Cookie Cake. This is an easy and quick recipe for Christmas Eve. It calls for a chocolate chip cookie cake recipe in a heart shaped pan. If you do not have a Wilton Decorator Preferred Heart Pan (10 x 2 in), do not worry. All you have to do is make your dough, grab a nonstick cookie sheet or a greased pizza pan, shape your dough into a heart, and bake. This recipe was inspired by Cooks.com’s chocolate chip cookie cake’s recipe. It rises and is still as fluffy as any other cake.
If you are looking for a Wilton Decorator Preferred Heart Pan (10 x 2 in), look no further than Party City. If you would like small heart shaped pans for little mini Santas, look at Ross, and follow the same directions. Both stores have a large baking and cooking section. Party City also has cake boxes in many sizes, a plus for anyone who is traveling with cakes of any kind for Christmas.
Heart shaped pans can be used not just for Valentine’s Day cakes, Santa’s chocolate chip cookie cake, but also for birthdays, weddings, baby showers, I love you cakes, I am sorry cakes, meatloafs, muffins, cinnamon rolls, and any other kind of bread.
1/2 c. butter
1/4 c. brown sugar
1 tsp. vanilla
1/2 c. sugar
1 c. flour
1/2 tsp. baking powder
3/4 tsp. salt
6 oz. chocolate chips
2 peppermint patties
Santa’s chocolate chip cookie cake
1. Preheat your oven to 375°F. Place wax paper on the bottom of your Wilton Decorator Preferred Heart Pan (10 x 2 in).
2. In a medium or large mixing bowl, cream butter, sugar, brown sugar, vanilla and egg. Use a spoon – not a mixer! This will keep the dough moist.
3. Stir in your flour, baking powder, and salt.
4. Stir in the chocolate chips.
5. Pour into the Wilton Decorator Preferred Heart Pan (or Spread on an 8 or 9-inch round greased pizza pan or a nonstick cookie sheet).
6. Bake at 375°F oven for 10-15 minutes or until a toothpick comes out clean from the center of the cake.
7. Let cool.
8. Decorate the cake. Turn the heart so it is upside down. The tip of the heart is the point of Santa’s hat in white icing. With your red icing, go about a 1/3 of the way down, and fill it in. Make 2 circles in white icing for the eyes and place the peppermint patties on the white icing for the eyes. In white icing, make your beard and mustache. Leave a little room for a red icing smile.
Time: about 30-45 minutes
Servings: 1 cookie cake, about 20 people