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Cookie Dough Pullapart Cake

Cookie Dough Pullapart Cake

The Cookie Dough Pullapart Cake is an interactive dessert that combines the nostalgic flavor of edible cookie dough with the pull-apart satisfaction of monkey bread. It's rich, buttery, and studded with chocolate chips, making it a fun and irresistible treat for any gathering.
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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour
  • 1 cup whole milk
  • ½ cup granulated sugar (dough) + 1 cup (coating)
  • 2¼ teaspoons active dry yeast
  • ½ cup unsalted butter (dough) + ¾ cup (coating)
  • 2 large eggs
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon cinnamo

Method
 

  1. Warm the milk to about 110°F, sprinkle yeast over it, and let it sit for five minutes.
  2. Add remaining sugar, melted butter, eggs, vanilla, and salt to the yeast mixture and whisk together.
  3. Add flour one cup at a time until the dough pulls away from the bowl sides but is still slightly sticky.
  4. Knead the dough for about eight minutes by hand or five minutes in a stand mixer until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 90 minutes.
  6. While the dough rises, melt the remaining butter and mix brown sugar, granulated sugar, and cinnamon in a separate bowl.
  7. Once the dough has doubled, punch it down and divide it into approximately 40 equal pieces.
  8. Roll each piece into a ball, dip in melted butter, and coat in the sugar-cinnamon mixture, pressing chocolate chips into each ball.
  9. Generously butter a 10-inch bundt pan and layer the coated dough balls, staggering them and sprinkling additional chocolate chips between layers.
  10. Cover the pan and let it rise again for 45 minutes.
  11. Preheat the oven to 350°F and bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F.
  12. Let it cool for 10 minutes before inverting onto a serving plate.

Notes

Ensure yeast is fresh for proper rising. Use high-quality chocolate chips for best flavor. Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.