Cookie Cake Recipe

Homemade chocolate chip cookie cake with a triangular slice cut out.

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Make a soft and chewy cookie cake from scratch in under 1 hour with typical baking ingredients and a round cake pan. Chocolate chips and chocolate buttercream make this dessert party-ready!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Krista Teigen

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

Video

Notes

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.
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.

Nutrition