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This Cookie Cake Recipe is so easy to make from scratch and has the best soft and chewy texture. There are so many ways to customize this giant chocolate chip cookie cake – it’s perfect for any occasion and it’s my favorite birthday cake!
Why You’ll Love This Recipe
This cake combines your two favorite treats: chocolate chip cookies and cake! You will love it! I took my popular chocolate chip cookie recipe and adapted it to make this cake. So, it’s not just a cake that looks like a cookie – it is actually a giant soft and chewy cookie!
It’s so easy to make – you don’t need a mixer, and you don’t have to chill the dough. You don’t even have to wait for butter to soften to make it! You can customize it for any occasion with different sprinkles, mix-ins, and frosting for a birthday cake or one for Christmas, Halloween, Valentine’s Day… it’s perfect any time of year.
Unlike other cookie cake recipes, this one is not like a cakey cookie. It really tastes like the best chocolate chip cookie just made extra-large in a cake pan. I have made this giant cookie cake recipe countless times, and it always turns out perfectly. You will love how easy it and your friends and family are going to love how delicious it is!
Chocolate Chip Cookie Cake Ingredients
- Butter: As usual, my cookies start with melted unsalted butter. If you want to use salted butter, omit salt from the recipe.
- Sugar: I always use a combination of granulated sugar and brown sugar. Be sure to pack your brown sugar.
- Chocolate chips: Use your favorite flavor and brand!
- Cocoa Powder: Adds a delicious extra chocolate flavor!
- The frosting is similar to my chocolate buttercream recipe, but cut in half because you don’t need as much. You just need butter, powdered sugar, cocoa, salt and heavy whipping cream to make a creamy chocolate frosting for the cookie cake.
Cookie Cake Recipe Variations
- Frosting: you can use any frosting you like with this cake – vanilla buttercream frosting, cream cheese frosting or use your favorite store-bought frosting to make it even easier.
- Mix-Ins: You can also add other mix-ins to the dough before you bake the cookie – chopped peanut butter cups, Reese’s pieces, toffee baking chips, and nuts are just a few ideas. Or switch the chocolate chips for dark chocolate, white chocolate, or butterscotch chips.
- Sprinkles: Don’t forget the sprinkles for decorations! Match them to the occasion to make it extra special.
How to Make a Cookie Cake
- Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
- Press batter into prepared pan. Bake until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.
Expert Tips
- You can use a mixer, but I recommend mixing the dough by hand for the best results. Mixing by hand will make it less likely that you’ll overmix the dough.
- I prefer to bake this cake in a 9” round pan, but if you don’t have one, you can use a 9” square pan.
- Don’t over-bake the cookie cake. This is so important! If you over-bake it, the cookie will have a harder texture and won’t be as soft and chewy. So, keep an eye on it, and when the top turns light golden, check the inside with a toothpick. If it comes out clean, it’s done.
Storage
Once the cake is completely cooled, wrap it tightly in plastic wrap, and it will keep well for several days at room temperature. To freeze, wrap it tightly in plastic wrap and place it in a freezer bag. It will keep well for up to three months. Thaw it at room temperature and then frost it if desired.
FAQs
You can double it and bake the cake in a 9×13” baking pan.
You can tell a cookie cake is done when the top is no longer glossy and it’s light golden brown around the edges.
Chocolate Chip Cookie Cake Recipe
Ingredients
For the Cookie:
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (275g) chocolate chips
For the Frosting:
- 4 tablespoons (57g) unsalted butter, softened
- 1 cup (113g) powdered sugar
- 2 tablespoons (10g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 1-2 tablespoons heavy whipping cream or milk
Instructions
Cookie:
- Preheat oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
- Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Press batter into prepared pan. Bake for about 21-25 minutes or until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.
Frosting:
- Add butter to a large bowl and beat until smooth with a hand mixer. Add powdered sugar, cocoa and salt and mix until crumbly, them mix in vanilla extract.
- Add 1 tablespoon milk or heavy cream and mix until smooth, adding more cream as needed for piping consistency.
- To assemble the cookie cake: place frosting in a piping bag fitted with a large star tip and pipe swirls around the edges. Add sprinkles and serve.
- Store in an airtight container for up to 3 days or freeze unfrosted cake for up to a month.
If we freeze the entire cake, is it necessary to defrost it before baking it or is more time in the oven enough?
For this I’d thaw it – with regular size cookies you can bake from frozen but for the cake, it’ll get too brown on the outside and not be done on the inside.
Love that you have ingredients in weight as well. I’ve started weighing all of my ingredients to get a more consistent product. Can’t wait to try this recipe.
Perfect birthday cake to make during a heat wave.. Served it a alongside ice cream. Was a big hit thanks.
I saw we can double this and bake into a 9×13 pan. Can it be a glass tray? If so how do you adjust bake time or temp? I don’t have a nonstick baking tray that size. Thanks.
Yes you can double it for that pan. I have never had trouble in glass pans but know some people do. I recommend lining with foil for easy removal. Same cooking temp but if it seems to brown too much quickly tent it with foil.
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