Cookie cakes are such a nostalgic dessert for me. They make me think of birthday parties and celebrations, so I love having a homemade chocolate chip cookie cake recipe at my fingertips for any occasion. It’s so much fresher, softer, and chewier than the store-bought cakes, and it’s as easy to make as any cookie!
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I’m always craving chewy chocolate chips cookies, but sometimes they just don’t feel festive enough for celebratory parties. But if I bake one big cookie and call it a cake, with frosting and sprinkles on top for good measure, I get to have the best of both worlds. It’s the perfect dessert for birthdays, graduation parties, and basically any time you want to say “Congrats!”.
Ingredients for Chocolate Chip Cookie Cake
- Butter: Butter adds richness to the batter, and it’s the base of the buttercream frosting. You’ll need 2 sticks total, softened before using.
- Sugar: A combo of granulated and brown sugar adds a deeper sweetness to the cake. You’ll also need powdered/confectioner’s sugar for the frosting.
- Eggs: Eggs bind the batter/dough ingredients together.
- Vanilla Extract: Adds a bit of vanilla flavor to the cookie cake and frosting.
- Flour: All-purpose flour works best for this recipe.
- Baking Soda: This leavening agent helps create a soft and chewy texture.
- Chocolate Chips: I used semi-sweet chocolate chips, but milk, dark, or white chocolate chips will work too.
- Unsweetened Cocoa Powder: This creates a delicious chocolate buttercream. You can use natural or Dutch-process here.
- Milk: I like whole milk for the frosting because it creates a thicker, creamier texture. You can substitute other milks or creams as needed, but you may get varying textures and consistencies.
- Sprinkles: Colorful sprinkles are used simply for decoration, so use whatever kind you like (or skip).
Tips for Success
- To soften the butter, it’s best to set the sticks out on the countertop for a couple of hours before using. If you’re in a time pinch, place them in the microwave for 5-10 seconds at a time until they become soft to the touch, but not melted.
- I made this recipe using a 9-inch round cake pan so you won’t need to buy a special pan just for this one dessert. Cookie cake pans are available, but you will need to adjust the baking time since they are usually in the 10-11 inch range.
- Don’t over-mix the batter or it will become tough when it bakes in the oven, and we want to make sure it comes out soft and chewy!
- When measuring flour, use the spoon-and-level method. Simply add the flour to a dry measuring cup, and level it off the top. It should not be packed or heaping.
How to Store
This chocolate chip cookie cake can be stored at room temperature for 1 day, or for 3 days in the refrigerator, if frosted. Without frosting, it can be stored at room temperature up to 3-4 days.
Serving Suggestions
Slices of this homemade cookie cake always taste better with a glass of milk or a scoop of ice cream, especially when it’s served warm! If you don’t want to use the chocolate buttercream in the recipe card, use your favorite frosting (homemade or store-bought) instead. It also tastes great served with whipped cream, chocolate sauce, or even a little caramel drizzle.
Cookie Cake Recipe
Equipment
- 9-inch Round Cake Pan
Ingredients
Cookie Cake:
- ¾ cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1½ teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups chocolate chips
Chocolate Buttercream Frosting:
- ¼ cup butter softened
- 2 cups powdered sugar divided
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- colored sprinkles
Instructions
For the Cookie Cake:
- Preheat the oven to 350℉.
- In a large bowl, cream the butter and sugars with an electric mixer. Beat in the eggs and vanilla extract until incorporated.¾ cup butter, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, 1½ teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Stir the chocolate chips into the batter.2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1¼ cups chocolate chips
- Press the dough into a 9-inch round cake pan.
- Bake for 15-20 minutes until the edges are golden brown.
- Let the cookie cake cool.
For the Frosting:
- For the frosting, beat the butter and 1 cup powdered sugar in a large bowl.¼ cup butter, 2 cups powdered sugar
- Add in the cocoa powder, vanilla extract and whole milk. Then, beat until smooth.⅓ cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 2 tablespoons milk
- Add in the remaining powdered sugar, ½ cup at a time, beating until smooth after each addition. Beat in another tablespoon or 2 of milk if needed.
- Add the frosting to the cake by piping designs onto the cake, or simply spreading it over the top.
- Top the frosting with colorful sprinkles.colored sprinkles
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Cookie Cake Step by Step
Mix together the batter: Preheat the oven to 350℉. In a large bowl, use an electric mixer to cream ¾ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Then beat in the 2 eggs and 1 ½ teaspoons of vanilla extract until incorporated.
In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add the flour mixture to the bowl of wet ingredients, little by little, beating lightly after each addition. Then stir 1 ¼ cups of chocolate chips into the batter.
Transfer to a cake pan: Press the dough into a 9-inch round cake pan to create a flat, even layer. Sprinkle extra chocolate chips on top if desired, and gently press them into the dough.
Bake: Bake the chocolate chip cookie cake in a preheated oven for 15-20 minutes, or until the edges are golden brown. Let it cool in the pan while you make the frosting.
Make the frosting: Beat ¼ cup of softened butter and 1 cup of powdered sugar in a large bowl. Add in ⅓ cup of unsweetened cocoa powder, 1 teaspoon of pure vanilla extract, and 2 tablespoons of whole milk. Then, beat until smooth. Next, add in 1 more cup of powdered sugar (½ cup at a time, beating until smooth after each addition). Beat in another tablespoon or 2 of milk if needed.
Decorate: Remove the cookie cake from the pan once it has fully cooled. Then frost by piping designs on top, or simply spread it over the top. Finish with colorful sprinkles and other decorations if desired!
