Preheat oven to 350º F (180º C). Line the bottom of a 9” springform pan with parchment paper and lightly spray with nonstick baking spray.
Using an electric hand mixer or a stand mixer, cream butter and sugar until light and fluffy, about 4 - 5 minutes. Beat in cream cheese, milk, and vanilla; mix until well combined. Scrape down the sides and bottom of the bowl as needed.
Reduce speed to slow. Add in flour, cream of tartar, baking soda, and salt. Beat until incorporated, 1 - 2 minutes. Stir in chocolate candies and sprinkles by hand.
Stir in chocolate candies and sprinkles by hand.
Transfer the dough to the prepared baking pan and press into an even layer with an offset spatula or your hands. NOTE: If the dough is too sticky, lightly coat your hands with cooking spray.
Bake for 19-23 minutes or until the edges are just turning a light golden brown. Place the pan on a wire rack and let the cookie cool completely in the pan.
To decorate this eggless cookie cake I used buttercream, mini chocolate candies and sprinkles. Use your favorite piping tip and piping bag, or a plastic bag, to decorate the cookie cake as your heart desires. Top with more sprinkles and chocolate candies.
MAKE AHEAD: The baked cookie base can be baked the day before, wrapped tightly in plastic wrap, and kept at room temperature. Decorate just before serving.STORE leftover cookie cake loosely covered in plastic wrap at room temperature for up to 3 days.FREEZE: to freeze the baked cookie cake, let the cake cool completely. Then tightly wrap it with two layers of plastic wrap. Freeze for up to 2 months.DECORATE THE COOKIE CAKE: To decorate this eggless cookie cake, I colored the buttercream with two colors, then I placed the buttercream in two separate piping bags and inserted both bags into a large (16-inch / 40-cm) disposable piping bag fitted with a decorative tip.If you want to make the same decoration, make sure the two bags are aligned by squeezing and twisting the large bag. Then squeeze out a test pipe to ensure the colors are coming out evenly.Find my Buttercream Recipe Here. BAKING TIPS:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
I like to use a springform pan for easy unmold, but a regular cake pan can be used too.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t Over-Bake Your Cookie Cake - If you bake your giant cookie for too long, it will dry out. Once the edges are set, you’ll have the perfect cookie cake with a soft and rich center.
Let Cool Completely - Make sure you let the cookie cake cool completely before removing it from the pan. If it’s still warm, it might break!
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.MORE EGGLESS COOKIE RECIPES YOU’LL LOVE