A friend has requested a giant cookie cake and needs to serve 25 people. She was going to order from Wegman's, but would need to get 2, as their 16" serves 18-20. Since 14" is the largest size pan that have, I think I would also need to make 2 cookie cakes.

Can anyone tell me about the serving sizes of such cakes? And how do you price them?

Would there happen to be a fabulous thread on cookie cakes already?

I don't know of any threads on cookie cakes, but I have an idea about how you can tell how many servings you can get from a 14" pan. Go to the Wilton website (www.wilton.com) and look for their serving chart. See how many servings a 14" round cake will give you. These servings are based on a two-layer tier, but since I'm assuming that a cookie cake would only be one layer, divide that number in half to see how many servings you would get from one 14" cookie cake. That way, you'll know if you need to make one or two (or maybe two from smaller pans, if the number of servings is way more than you need).

I don't have any help for you , but I am wondering do you have a recipe for a cookie cake. My daughter wants one for her birthday this summer, and I need to come up with a recipe. She wants the kind you see in the store bakeries...ex: Walmart. Which is a just the same as a " curse" word in our house. UGh....Walmart cakes.!!

If you want a cookie CAKE, you can use any cake recipe you like. If you want a giant COOKIE (sorry, Walmart makes different things here in Mexico, so I haven't seen what you're talking about), the No-Fail Sugar Cookie recipe in the recipe section here is great. You can make any size cookie large or small with it.

I make a two layer chocolate chip cookie cake with chocolate "hint of chocolate" IMBC in the middle with a border, writing, etc., in IMBC on top. The cake is about 9" and takes an entire batch of chocolate chip cookie dough. The cake is about 3" tall. It would serve the same as cake because the cookie is so dense and more filling compared to cake. This could be adapted to any size pan. Leave at least 1/2" to 3/4" space betreen the batter and the pan or the batter will climb the sides, making the layers uneven.

The double layer would add more servings, which is good. Is it difficult to layer them without the cookie crumbling when you handle it? How much would you charge? What kind of recipe do you use to make it easy to handle? I would want to do a chocolate chip cookie versus a sugar cookie.

I make these cookies with a recipe very similar to the tollhouse recipe. I use the disposable round pizza pans, but I cannot remember the size off hand. I am pretty sure most of these "standard" size pans will not feed 25, unless they are super small servings. I think taking a look at the Wilton chart is a good way to help you determine your servings. As for pricing, I say at least $25. I find them super easy to make and decorate.
Good luck.

Do a search on "giant cookie cake" and there are websites where people offer the giant cookie cakes (like Mrs. Fields) and they have prices.

I use a 14" pizza pan, my favorite chocolate chip cookie (or peanut butter, oatmeal raisin, etc.) recipe, press it in - it serves 12 to 14. I've had 3 requests for them in the past week and 1/2 - they must be making a huge comeback....I box them in pizza boxes and charge $25 - $30 depending on flavor. They are super easy and a nice break from fondant

i make my cookie cakes the same way. i press my cookie dough into a pizza pan and bake it a little lower temp than my usual cookies.

Just remember when pressing your cookie dough into the pan, don't press it all the way to the edge since the cookie dough spreads.

I use cake pans (such as 9" heart)and charge the same as I would charge a batch of cookies plus one batch of IMBC. They take less time than making cookies. We have decorated the top with NFSC spelling LOVE. I need to keep these letters in the freezer for this occasion... just haven't done it yet. I use Alton Brown's "Chewy" chocolate chip cookie recipe with adjustments. My IMBC is really FBC with half the melted and cooled semisweet real chocolate. This way the icing compliments the cookie, not overpowers it.

I have to recommend Emeril's Giant Chocolate Chip Cookie Cake...the recipe is available if you google it. It's a great recipe and has come out fabulous everytime I use it. I get requests for it all the time, and it's just so easy to decorate...I'll be posting a baseball themed one this week sometime.