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

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.

Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

This Chocolate Chip Cookie Cake recipe combines the soft, chewy goodness of a cookie with the richness of a cake. It's an easy-to-make treat that's perfect for any celebration or casual dessert!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Chill time 1 hour hr

Total Time 2 hours hrs

Servings 10 slices

Ingredients

  

• 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

Instructions

 

• Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and lightly coat the sides with cooking spray.
• Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
• Beat softened butter with both sugars for 3-4 minutes until light and fluffy. The mixture should be pale beige and almost whipped.
• Add eggs one at a time, beating well after each addition. Scrape down the sides between eggs, then mix in vanilla extract.
• Gradually add dry ingredients to the butter mixture on low speed in three additions. Mix until no flour streaks remain. The dough will be thick.
• Fold in chocolate chips by hand, saving a handful to sprinkle on top.
• Press dough into the prepared pan, smoothing with the back of a spatula. Texture can remain slightly uneven.
• Bake for 25-30 minutes, aiming for golden edges and a set but slightly soft center. The surface should spring back when gently pressed.
• Cool completely in the pan for 30 minutes, then turn out onto a wire rack to finish cooling.

For the frosting:

• Beat softened butter until creamy and smooth, about 2 minutes.
• Gradually add powdered sugar, one cup at a time. Add vanilla, 2 tablespoons of cream, and a pinch of salt.
• Beat on medium-high for 3-4 minutes until light and fluffy. Add another tablespoon of cream if frosting is too thick.
• Once the cookie cake is completely cool, pipe borders around the edge using a star tip. Add sprinkles immediately after piping.