Cookie Monster Swiss Roll | The Squeaky Mixer

Cookie Monster Swiss Roll

This Cookie Monster themed Swiss Roll is the perfect combination of cake and cookies! I used my Swiss Roll recipe to create this version. Click here to find my Designed Swiss Roll Guide – this guide will give you all of the tips and tricks needed to make this recipe.

Cookie Monster Swiss Roll | The Squeaky Mixer

Cookie Monster Swiss Roll Key Ingredients

  • Egg Yolks – Egg yolks contain fat, which adds moisture and richness to this Swiss Roll. This also helps create a tender and moist texture creating a soft cake that allows us to actually roll the cake without it cracking. Not only that but the proteins in egg yolks help to bind the ingredients together. This helps our cake hold its shape.
  • Egg Whites – Our whipped egg whites form a foam that adds volume and lightness to the cake batter. All of the little bubbles that form when whipping the egg whites expand while the cake is in the oven which gives us a light and fluffy cake.
  • Vinegar – The addition of an acid like vinegar, helps stabilize the egg whites and contributes to the the formation of a stronger and stiffer egg white mixture. Folding in the egg whites to the original batter in this recipe is the most important part. It’s important to keep the batter fluffy.
  • Corn Starch – The corn starch helps to make this cakes texture soft and tender. Sifting this in with the flour also helps to keep the mixture light and airy throughout the entire baking process. Cornstarch also has the ability to absorb and retain moisture which leaves us with a deliciously rich and moist end result.
Cookie Monster Swiss Roll | The Squeaky Mixer
Cookie Monster Swiss Roll | The Squeaky Mixer

What Other Designs Can I Make With This Recipe?

I have had so much fun making all of these Designed Swiss Rolls and the best part about this recipe is that you can customize them to fit whatever theme, holiday, or design you want! Below you can see some of the most recents Designed Swiss Rolls I’ve made.

Strawberry Swiss Roll | The Squeaky Mixer
Cinco De Mayo Swiss Roll | The Squeaky Mixer
Floral Swiss Roll | The Squeaky Mixer
Greek Swiss Roll | The Squeaky Mixer

If you’d prefer to not use as much food dye to get the cookie monster effect, you can add less dye to the whipped cream filling to get the blue theme in the cake without the entire cake being blue. The whipped cream mixture will need less food dye to achieve the same shade.

My Designed Sheet Cakes & Designed Swiss Rolls require a lot of attention to detail and are not the easiest recipes. I try my best to create tutorials and guides to take you through each and every step but if you still have any questions or concerns please never hesitate to ask questions. I respond fastest to comments on my recipes here – so reach out whenever and I will do my absolute best to help! 🙂

Cookie Monster Swiss Roll | The Squeaky Mixer

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I hope you’re enjoying trying out the recipes and ideas I’ve shared😊 It would bring me so much joy to see your wonderful creations! If you make something inspired by my suggestions or recipes, please share it on social media and tag me @thesqueakymicer – I can’t wait to see what you’ve made!

Cookie Monster Swiss Roll

5 from 1 vote
Recipe by Maddison Koutrouba –


Cooking time




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  • 6 6 egg yolks

  • 4 Tbsp. 4 sugar

  • 4 Tbsp. 4 vegetable oil

  • 4 Tbsp. 4 whole milk

  • 2 tsp. 2 vanilla extract

  • 1 cup 1 all purpose flour

  • 2 Tbsp. 2 cornstarch

  • 6 6 egg whites

  • 1/2 tsp. 1/2 vinegar

  • 4 Tbsp. 4 sugar

  • Cookie Whipped Cream
  • 1 cup 1 heavy whipping cream

  • 2 1/2 Tbsp. 2 1/2 confectioners sugar

  • dash salt

  • 1 tsp. 1 vanilla

  • 1/2 cup 1/2 Chips Ahoy, crushed


  • Preheat the oven to 375 degrees and grease a baking sheet with cooking spray and line with parchment paper. I am using a small 9″ x 13″ cookie sheet. But this recipe makes enough for a standard 13″ x 18″ cookie sheet Swiss Roll.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple tsp. of batter into small bowls and dye every color you want for your design.
  • Place each color into a piping bag. Dye the remaining batter royal blue.
  • Pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up an won’t see designs that are on the inside. To seal the designs, freeze the cookie sheet for 5-8 minutes. This will firm up the design nicely.
  • Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on, off.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency. Fold in the crushed cookies.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

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    1. Hi there – I’m sorry to hear this!! The most likely reason as to why your batter came out too liquidy is that the egg whites were not beaten to stiff peaks or that they were over mixed into the cake batter and deflated. If they did reach stiff peaks then they were folded into the batter too much. Please let me know if you have any other questions so I can help!!!