4-Ingredient Quick Chocolate Chip Cookie Cake

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There’s something magical about the aroma of freshly baked chocolate chip cookies wafting through the house. Now, imagine that delightful scent magnified into a giant, chewy, and delicious cookie cake. Introducing the 4-Ingredient Quick Chocolate Chip Cookie Cake—an absolute treat for both the young and the young at heart. This recipe is not only incredibly simple to whip up, but it also brings back fond memories of childhood trips to the mall, where cookie cakes were a must-have.

Why You’ll Love This Recipe

This recipe is a lifesaver for anyone craving a sweet treat without the fuss. With just four ingredients, you’ll be amazed at how quickly this cake comes together. The best part? These ingredients are likely already in your pantry! Plus, it’s a wonderful way to create lasting memories with loved ones, just as my mom did with me.

Kitchen Equipment You’ll Need

9×13 inch baking dish
Mixing bowl
Measuring cups and spoons
Spatula or mixing spoon
Oven

Ingredients

1 (15.25 ounces) package of yellow cake mix
2 cups of mini chocolate chips
2 eggs, beaten
5 tablespoons butter, melted

Step-by-Step Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish and set aside.
In a mixing bowl, combine the yellow cake mix, mini chocolate chips, beaten eggs, and melted butter. Mix until well blended.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before serving. Enjoy your delightful cookie cake!

Tips for Success

For best results, ensure that your butter is fully melted to help the ingredients blend smoothly. If you prefer a different flavor, you can easily substitute the yellow cake mix with a white cake mix for a different twist.

Additional Tips and Variations

Get creative with toppings! You can add sprinkles, nuts, or even drizzle with chocolate syrup for an extra special touch. Remember, this cake is about fun and creativity, so feel free to make it your own.

Nutritional Highlights (Per Serving)

348 calories; 44.4 mg cholesterol; 285.4 mg sodium; 3.9 g protein; 46.4 g carbohydrates

Frequently Asked Questions (FAQ)

Can I use regular-sized chocolate chips instead of mini?
Yes, regular-sized chocolate chips will work just fine, but the mini ones help ensure a more even distribution of chocolate in every bite.

How should I store the leftover cake?
Wrap any remaining cookie cake loosely in plastic wrap and keep it at room temperature for up to three days.

Can I add other ingredients to the mix?
Absolutely! Feel free to experiment with nuts, dried fruits, or different types of chocolate chips to suit your taste.

Conclusion

This 4-Ingredient Quick Chocolate Chip Cookie Cake is not just a dessert; it’s an experience that brings joy and nostalgia with every bite. I encourage you to try this recipe and share it with your friends and family. When you do, don’t forget to drop a comment below to share your experience and any creative variations you came up with. Happy baking!

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