Chocolate Chip Cookie Cake
A cookie cake hits different than regular chocolate chip cookies. You get all that brown sugar-butter goodness and melty chocolate, but in thick, soft wedges that feel more special.
They’re way easier than decorating layer cakes – just spread the dough in a pan and bake. The edges get slightly crisp while the middle stays tender, kind of like the perfect mall cookie but better since it’s fresh from your oven. It works great for birthdays or potlucks since you can slice it however you need. Plus, you can make it ahead and it stays good for a few days, though it rarely lasts that long at my house.
What you need for Chocolate Chip Cookie Cake
• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• ½ cup sprinkles (optional, for decorating)
For Vanilla Buttercream Frosting:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream
• Pinch of salt
How to make Chocolate Chip Cookie Cake
1. Start by preheating your oven to 350°F. Grab a 9-inch round cake pan and line the bottom with parchment paper. I also like to give the sides a light coating of cooking spray – this thing can really stick otherwise.
2. In a medium bowl, whisk together your flour, baking soda, and salt. This even distribution means you won’t bite into any salty or bitter spots later. Set this aside for now.
3. Now for the fun part – grab your stand mixer or a hand mixer and beat the softened butter (it should be soft enough that your finger leaves an indent, but not melty) with both sugars. Beat for about 3-4 minutes until it’s really light and fluffy – you’ll see the color change to a pale beige and it’ll look almost whipped.
4. Add your eggs one at a time, beating well after each one. You’ll want to scrape down the sides of the bowl between eggs. Then mix in the vanilla extract until everything’s well combined.
5. Gradually add your dry ingredients to the butter mixture, mixing on low speed. I usually do this in three additions, mixing just until you don’t see any flour streaks. The dough will be pretty thick at this point – that’s exactly what we want.
6. Fold in those chocolate chips by hand. I like to save a handful to sprinkle on top because who doesn’t love seeing those chips on the surface?
7. Press the dough into your prepared pan, smoothing it out evenly with the back of a spatula. The surface doesn’t need to be perfectly smooth – those little ridges will give the top some nice texture.
8. Bake for 25-30 minutes. You’re looking for golden brown edges and a surface that’s set but still slightly soft in the middle – it’ll continue cooking a bit as it cools. If you gently press the center, it should spring back but still feel a little soft.
9. Let it cool completely in the pan for about 30 minutes, then carefully turn it out onto a wire rack to finish cooling.
For the frosting:
1. Beat your softened butter until it’s super creamy and smooth – about 2 minutes.
2. Gradually add the powdered sugar, about a cup at a time. The mixture will look dry at first – that’s normal. Add the vanilla and 2 tablespoons of cream, plus that pinch of salt.
3. Beat everything on medium-high speed for 3-4 minutes until it’s light and fluffy. If it feels too thick, add another tablespoon of cream. You want it to be pipeable but still hold its shape.
4. Once your cookie cake is completely cool (seriously, wait until it’s cool or your frosting will melt!), pipe decorative borders around the edge. I like to use a star tip for this. Add sprinkles right after piping so they stick nicely to the frosting.
The finished cake will keep at room temperature for about 2-3 days if you can resist it that long! Just cover it loosely with foil or plastic wrap to keep it fresh.
🔍 Recipe Notes & Tips:
• Room temp ingredients are crucial – set butter and eggs out 1 hour before
• Don’t overbake! Better slightly underdone than dry
• Use light-colored metal pan – dark pans brown too quickly
• Quick softened butter hack: cut in cubes, 10-second microwave bursts
• Brand matters for chocolate chips – Ghirardelli or Guittard work best
• Save 1/4 cup chips for top sprinkle = prettier presentation
🍽️ Serving Suggestions:
• Cold milk is the classic pairing
• Hot coffee cuts sweetness nicely
• Vanilla ice cream for over-the-top dessert
• Warm slightly (10 sec microwave) before serving
• Cut in triangles like pizza for easy serving
🎉 Different Occasions:
• Birthday: Add colorful sprinkles & “Happy Birthday” message
• Holiday: Change chip colors (red/green for Christmas)
• Game Day: Decorate like a sports ball
• Valentine’s: Pink frosting + heart sprinkles
• Baby Shower: Blue/pink frosting + themed sprinkles
📦 Storage & Leftovers:
• Room temp: 3 days in airtight container
• Fridge: Up to 5 days (but gets firmer)
• Freezer: 2 months wrapped well
• Let frozen slices thaw 30 mins before eating
• Don’t stack pieces – frosting will stick
