Chocolate Chip Watermelon Cookie Cake

Chocolate Chip Watermelon Cookie Cake is like a giant cookie that is baked like a cake and then decorated.

This tasty dessert idea is like a fluffy chocolate cookie that is topped with creamy and sweet frosting.

Watermelon Chocolate Chip Cookie Cake, a simple and delicious recipe for making a giant cookie decorated like a watermelon.

This is a simple recipe for making a dessert that is worthy of a gathering to share with others.

Decorated to look like a watermelon, this dessert is especially perfect for warm weather or summer gatherings.

Did you see this Easy Grilled Cola Burger Recipe?

That cola burger is perfect for barbecuing over a grill or campfire. Both this cookie cake and that burger are perfect for a backyard gathering or family picnic.

Share this cookie cake with others by storing and transporting it in a container that it can fit into. You can find transportable storage containers for a cookie cake here.

What is a Cookie Cake?

A cookie cake is a dessert that resembles a large and thick cookies.
Cookie cakes are usually decorated and are especially popular for parties and celebrations.

Most cookie cakes are made using ingredients that are similar to the ingredients that are used to make a regular cookie. However, the ingredients and baking times are adjusted for the needs of the cookie cake as a cookie cake is larger and tend to be more dense than a cookie.

What is the difference between a cookie cake and a giant cookie?

While they may seem to be one and the same, there is a difference between a cookie cake and a giant cookie. For starters, cookie cakes are baked like a cake and giant cookies are baked more like cookies.

A giant cookie is generally flat(ter), baked at a higher temperature for a longer duration, and have a chewy moist texture. On the other hand, a cookie cake is baked more like a cake, at lower temperature for longer time, it is more dense and thicker than a cookie, and a cookie cake has a less moist or drier texture than cookies.

To prevent the cookie cake from turning out too dense, it is a good idea to have your ingredients at room temperature before making the dough. This can help ensure that your cookie cake turns out light and fluffy rather than crumbly.

More tips for you

Avoid over mixing the ingredients as doing so can make the cookie tough to chew. Instead, simply mix the ingredients until just combined instead.
Allow the cake to fully cool before frosting it. This will help prevent the frosting from melting while you are decorating your tasty creation.
Refrigerating the cake before serving it can make it easier to cut and serve. I like to refrigerate mine for about a half hour to help it set in place.

This cookie cake is amazing and delicious just the way it is.
You can however make yours even better!

Try one of these ideas.

Instead of making this a chocolate chip cookie cake, make this another kind of cookie cake such as a sugar cookie cake.
While my cookie cake is decorated to look like watermelon, you can decorate your with a different design such as a tennis or golf ball.
Flavor your frosting with watermelon extract for more flavor. You can find watermelon extract here.

👇You may also be interested in these ideas!👇

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This is a simple recipe for making cake that is based upon a chocolate chip cookie concept.
The cake is decorated with frosting and chocolate chips to resemble a slice of watermelon.

Serving ideas for this cake dessert.

Serve this cake sliced with cool milk or lemonade on the side.
Add a scoop of vanilla ice cream on the side of a slice of this cake.
Top your slice of chocolate chip cake with whipped topping.

Flour. Use all purpose flour that has a current date.
Salt. Kosher salt works best. If you are using salted butter you can omit the salt.
Baking Soda. For best results, use baking soda that has a current date.
Butter. Your butter should be softened to room temperature.
Light Brown Sugar. The brown sugar should be packed.
Sugar. Granulated sugar works best in making the cookie.
Vanilla Extract. Added for flavor balance.
Eggs. The eggs should be at room temperature.
Chocolate Chips. Use semi sweet chocolate chips as they are easier to chew in this recipe. You will also need additional chocolate chips for decorating the cake with.
Buttercream frosting. Use a white frosting that can be colored with food coloring. Tubbed or homemade frosting is okay to use.
Food Gel Coloring. You will need green and red or pink.

Servings: 8
Prep: 15 Minutes
Cook: 25 Minutes
Total: 40 Minutes

Step One: make the cake.

Preheat your oven to 350 and prep a nine inc h pie pan for nonstick. I like to use parchment paper as it allows for easy clean up and also in removing the cake from the pan.
In a medium mixing bowl, use a whisk to mix together the flour, salt, and baking soda.
Next, in a mixing bowl, beat together the softened butter with the sugars (brown and granulated), until creamy. Then add the eggs, one egg at a time.
For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this slowly, stopping to scrape down the sides of the bowl as needed. Mix until just combined.
Use a rubber spatula to fold in the chocolate chips.
Evenly spread the cookie dough batter into your prepared pie pan and bake for 25 minutes, or until a toothpick comes out clean in the center and the crust is a light golden brown.
Allow the cookie cake to fully cool before decorating the cake. Once the cake has cooled down, carefully remove and transfer the cookie cake to a wire rack to fully cool.

Next, Step Two: make the frosting.

Use a fork to stir the buttercream frosting. Then divide it into two bowls, one with ⅔rds of the frosting and the other with ⅓rd of the frosting.
Mix the larger bowl of buttercream frosting with the red or pink gel food coloring until you reach your desired color for the inner watermelon design.
Next, mix the remaining ⅓ of buttercream frosting with the green food gel.

Step Three: decorate the cake and serve.

When the cookie cake is fully cooled, spread the pink frosting across the center of the cake with a frosting knife or spatula.
Pipe or spread the green frosting around the edges of the cake to create a “rind” look.
Garnish the center of the cake with a few chocolate chips to look like watermelon seeds.
Lastly, slice and serve your cookie cake immediately, or cover until ready to serve. Enjoy!

Expert Tip 👉 Store leftovers in an airtight container or with plastic wrap at room temperature for up to 2-3 days.

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Watermelon Chocolate Chip Cookie Cake

Watermelon Chocolate Chip Cookie Cake, a simple and delicious recipe for making a giant cookie decorated like a watermelon.

Prep Time15

Bake Time25

Total Time40

Course: cookies, Dessert

Cuisine: American

Keyword: Watermelon Chocolate Chip Cookie Cake

Yield:

Equipment

Nine Inch Pie Pan

Materials

2 cups Flour
1 tsp Salt
1 tsp Baking Soda
½ cup Butter
⅔ cup Light Brown Sugar
¼ cup Granulated Sugar
1 tsp Vanilla Extract
2 Eggs
1 cup Chocolate Chips
16 oz Buttercream Frosting - divided
Food Gel Coloring - red or pink and green

Instructions

Preheat your oven to 350 and prep a nine inch pie pan for nonstick.
In a medium mixing bowl, use a whisk to mix together the flour, salt, and baking soda.
Next, in a mixing bowl, beat together the softened butter with the sugars (brown and granulated), until creamy. Then add the eggs, one egg at a time.
For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this slowly, stopping to scrape down the sides of the bowl as needed.
Mix until just combined.
Use a rubber spatula to fold in the chocolate chips.
Evenly spread the cookie dough batter into your prepared pie pan and bake for 25 minutes, or until a toothpick comes out clean in the center and the crust is a light golden brown.
Allow the cookie cake to fully cool before decorating the cake. A
Once the cake has cooled down, carefully remove and transfer the cookie cake to the wire rack to fully cool.
Use a fork to stir the buttercream frosting. Then divide it into two bowls, one with ⅔rds of the frosting and the other with ⅓rd of the frosting.
Mix the larger bowl of buttercream frosting with the red or pink gel food coloring until you reach your desired color for the inner watermelon design.
Next, mix the remaining ⅓ of buttercream frosting with the green food gel.
When the cookie cake is fully cooled, spread the pink frosting across the center of the cake with a frosting knife or spatula.
Pipe or spread the green frosting around the edges of the cake to create a “rind” look.
Garnish the center of the cake with a few chocolate chips to look like watermelon seeds.

Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

See DiyandFun.com for details on this recipe.

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