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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!

Cookie cake cut into slices with one slice missing


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!

ingredients in cookie cake laid out on a white marble counter.
  • 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.

Click to see the recipe card below for full ingredients & instructions!

  • 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.
  • 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.
giant chocolate chip cookies with chocolate frosting and sprinkles on top.

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

Can you double the cookie cake recipe?

You can double it and bake the cake in a 9×13” baking pan.

How to tell when a cookie cake is done?

You can tell a cookie cake is done when the top is no longer glossy and it’s light golden brown around the edges.

Overhead view of cookie cake with chocolate icing border and rainbow sprinkles

Chocolate Chip Cookie Cake Recipe

4.99 from 59 votes
If you don’t want to choose between cookies or cake – then don’t! Make this Cookie Cake from scratch, it’s perfect for any occasion!
Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients
 

For the Cookie:

  • ½ cup (113g) unsalted butter, melted
  • 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
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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.

Recipe Notes

Tip: Use any color sprinkles for any birthday or occasion! I especially love making this for the holidays using red and green sprinkles.

Recipe Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 242mg | Potassium: 62mg | Fiber: 1g | Sugar: 29g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Cookie Cake Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.99 from 59 votes (47 ratings without comment)

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27 Comments

  1. I’m writing this under my mom’s email. I made this for a stuffed animal’s birthday party, and it was SOOOOO delicious! I used bittersweet chocolate chips to balance out the sweet buttercream and my whole family loved it. It was moist, chewy, and the perfect sweetness. I had two pieces because it was a birthday, and I was playing the part of the birthday animal, who loves cake:). Thanks for the best recipe for cookie cake ever! I’ll most definitely be making this again, maybe with Reese’s peanut butter cups.

  2. This chocolate chip cookie cake is amazing!! I baked for 23 minutes in a 9โ€ spring form pan. It makes the sides smooth and easy release. It was perfectly moist and chewy. So simple and easy but looks fancy with a frosting border and sprinkles! Wish I could attach a pic.

  3. I need to make a cookie cake for a big party of people. Can I bake this on a big aluminum sheet? Should I double the recipe?

    Thank you!

  4. I’ve been searching for a cookie cake recipe for the past month and I came across this one. Absolutely amazing! had to bake mine extra 10 min ( oven settings vary) and left it to cool for about 30min. Thank you so much for this phenomenal recipe. This cookie was devoured within the hour…not a crumb in sight!!!! ๐Ÿ™‚

  5. Iโ€™ve made this twice in two days and every one I shared it with loved it! So delicious!