I can't even believe that my little girl is about to be 8 years old! Back when I started all this 'Skinny Fork' madness, she was just a little 3-year-old tot. Now she's at the end of 2nd grade and growing like a weed. One thing that hasn't changed through the years, has been that I always, every year for her birthday, make some sort of rainbow funfetti style magic treat.
Yep! It's true. I've made birthday cake cinnamon rolls, fairy bites, and cake batter cookies. Just to name a few. This year though? She's all about chocolate chip cookies and cookie cakes. So, when I saw this chocolate chip cookie pizza, I knew I had to healthify that bad boy up as much as I could for the big weekend ahead of us!
These cookies 'cakes' go by a lot of different names, but since I wasn't cooking this in a rounded 'pizza style' pan, I couldn't justify calling it a pizza. The same thing goes for calling it a cookie 'pie' since I'm also not baking it in a pie tin. The closest thing I could come to was a sheet cake. So, I stuck with a 'cookie cake'.
I can't even begin to tell you how tasty this cookie cake is, and the healthier swaps that I made were super simple. First of all, I used a light butter; which is generally my go-to swap for baked goods. I also used less sugar and even swapped in some brown sugar/sweetener blend.
I opted to load my cookie up with lots and LOTS of sprinkles because it's for a very special sprinkle loving birthday girl. I also used a canned 'organic' and all natural frosting that I quickly whipped into a fluffy delight and decorated with.
No matter what you're celebrating, everyone is sure to love this giant cookie cake and the fact that it's homemade too!
Lightened-Up Giant Cookie Cake
Servings: 14 • Size: 1 Cut Square • Calories: 258 • Fat: 15 g • Saturated Fat: 9 g • Carb: 34 g • Fiber: 1 g • Protein: 3 g • Sugar: 15 g • Sodium: 140 mg
2 C. All-Purpose Flour
2 Tsp. Cornstarch
1 Tsp. Baking Soda
1/2 Tsp. Sea Salt
1 1/2 Sticks Unsalted Light Butter, Room Temperature
1/2 C. Light Brown Sugar
2 Tbsp. Brown Sugar/Sweetener Blend
1/4 C. Natural Sweetener (Such as Stevia, Monk, Etc.)
1 Large Egg, Room Temperature
2 Tsp. Vanilla Extract
1 1/4 C. Semi-Sweet Chocolate Chips
2/3 C. Rainbow 'Jimmies' Sprinkles (Optional)
Preheat the oven to 350 degrees F. and lightly grease an 11"x16" baking sheet with non-stick baking spray; set aside.
In a medium bowl, whisk together the 2 C. All-Purpose Flour, 2 Tsp. Cornstarch, 1 Tsp. Baking Soda, and 1/2 Tsp. Salt; set aside as well.
In the base of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the 1 1/2 Sticks Unsalted Light Butter, 1/2 C. Light Brown Sugar, 2 Tbsp. Brown Sugar/Sweetener Blend, and 1/4 C. Sugar on a medium speed until smooth and creamy.
Scrape down the sides and add in the Large Egg and 2 Tsp. Vanilla Extract, continue to beat at a medium speed for another minute or two.
Scrape the sides once again and add the dry ingredients, mixing on a slow speed just until the dough is formed and has come together.
Finally, add in 1 1/4 C. Semi-Sweet Chocolate Chips and optionally the 2/3 C. Rainbow 'Jimmies' Sprinkles as well and beat on the slow speed until just combined.
Transfer the dough to the prepared baking sheet and press it down into the pan and out to the edges (I found it was best to use my hands!)
Place the baking sheet into the oven and bake for 22-25 minutes or until the edges are browning
Once done, remove from the oven and allow to cool completely.
Add any further optional decorations desired once cooled.
Cut into 14 pieces and enjoy!
Store any leftovers at room temperature for 2-3 days.
Nutritional Claims: Low Potassium, Kidney Friendly, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free