Chocolate Chip Cookie Cake

Our CAMPers have been hard at work planning their Valentine's Day party. By sharing the tasks of planning and preparing they are putting a little love into everything they do.

On Wednesday they made chocolate chip cookie cakes that can be iced or left plain according to preference. Here's their recipe! (In typical blogging style, we'll go through the steps and leave the recipe card at the end.)

Step 1

Grease the pan of your slow cooker with cooking spray. Using two 4" to 5" strips of parchment paper, line the bowl in an "X" formation.

Step 2

Put white sugar, brown sugar, and butter in a separate bowl and blend with an electric mixer until light and fluffy (about 2 minutes). Slowly mix in egg and vanilla extract.

Step 3

Add flour, baking soda, and salt to the mix, stirring until fully combined.

Step 4 ...It's the most important.

Fold in chocolate chips until it looks good enough to eat. Yum! (We do not recommend eating raw cookie dough, it's just an expression.)

Step 5

Pour cookie dough into slow-cooker pan and smooth the top with a spatula.

Step 6

Place prepared pan into slow cooker carefully. Cover and cook on high for 2 1/2 to 3 hours (or on low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center.

*Cookie can be kept warm in slow-cooker for up to 3 hours.

Step 7

Remove insert from slow-cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie.


Slow Cooker Chocolate Chip Cookie Cake

If you try this recipe we would love to know how how yours comes out. Let us know what you think. Bon appetit.


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