Chocolate Chip & Gems Cookie Cake — easy bake for kids

30 min cook time
30 min prep time
Preperation Time:
30 mins
Cooking Time:
30 mins


  • 6 tbsp Butter, room temperature
  • 6 tbsp melted  Coconut Oil or any other oil
  • 3/4 cup light Brown Sugar
  • 1/4 cup granulated Sugar
  • 1 large Egg, room temperature
  • 1 Egg Yolk, room temperature
  • 2 cups Whole Wheat flour or maida
  • 1/4 tsp Sea Salt
  • 2 tsp Baking Powder
  • 1 tbsp Vanilla Extract
  • 3/4 cup Gems ( freeze them before adding to recipe so they retain their shape while baking)
  • 1/2 cup Chocolate Chips
1. Coconut Oil:  try refined coconut oil instead. Or just substitute more butter instead.


1. Place a rack near the lower third of the oven and preheat the oven to 350 degrees F. Grease 9-inch pie dish (or cake pan) and set aside.Combine the flour, salt and baking powder in a bowl. Set aside.

2. In another bowl, beat the butter and coconut oil for 2 minutes on medium speed (hand mixer/ beater) until completely smooth and creamy.

3. Add both the sugars

4. and continue to beat on medium speed until creamy, about 1 minute.

5. Add in the egg, egg yolk, and vanilla on medium speed until just combined. Scrape the sides as and when required.

6. On the low speed setting, slowly mix in the dry ingredients

7. until just combined. Do not overmix.

8. Stop the mixer, using a rubber spatula, fold in ½ cup of the chopped candy bars along with most of the chocolate chips (reserving about 1 – 2 tablespoons for the topping).

9. Press the cookie dough evenly into the prepared pie dish.

10. Top the cookie cake batter with the remaining ¼ cup of Gems and the 2 tablespoons of chocolate chips.

11. Bake for 25 – 30 minutes or until the cake is lightly golden brown (could be up to 35 minutes depending on your oven).

12. Cover the cake loosely with aluminum foil after the first 15 minutes of baking to avoid excess browning.

13. Remove from the oven and set the pie dish on a wire rack to allow cookie cake to cool completely. Use a sharp knife to slice, once cooled.

Note from the recipe source: Cookie cake batter can be made 24 hours in advance and kept in the refrigerator until ready to bake. Allow the cookie cake mixture to sit on the counter for 10 minutes prior to baking.

This recipe has first appeared here.


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