If you’re craving all the joy of a classic chocolate chip cookie but in a fun, festive cake form, this Chocolate Chip Cookie Cake Recipe is about to become your new best friend in the kitchen. It’s everything you love about the chewy, buttery cookie — the golden edges, pockets of melted chocolate chips, and that perfect sweet balance — all packed into a cake you can slice and share. Whether you’re celebrating a special occasion or just want a delicious treat to enjoy with friends, this cookie cake hits every note and leaves you coming back for more.
Ingredients You’ll Need
Every ingredient in this Chocolate Chip Cookie Cake Recipe plays a vital role in creating the perfect texture and flavor, from the rich butter that adds moisture to the chocolate chips that bring that irresistible melty goodness. These simple pantry staples come together effortlessly to make a dessert that feels both cozy and special.
- 1¾ cups all-purpose flour (210g): Provides the structure to hold your cookie cake together without being too dense.
- ¾ teaspoon baking soda: Helps the cookie cake rise just enough for a tender crumb.
- ½ teaspoon salt: Balances out the sweetness and enhances all the flavors.
- ½ cup unsalted butter, softened (113g): Delivers rich flavor and a melt-in-your-mouth texture for the cookie base.
- ¾ cup packed light or dark brown sugar (165g): Adds moisture and a deep, caramel-like sweetness.
- ¼ cup granulated sugar (50g): Contributes a subtle crispness to the cookie edges.
- 1 large egg (room temperature): Binds everything together and adds tenderness.
- 2½ teaspoons vanilla extract: Brings a warm, fragrant depth of flavor.
- 1½ cups semi-sweet chocolate chips (270g), plus more for sprinkling: The star ingredient that melts into gooey pockets throughout the cake.
- 6 tablespoons unsalted butter, softened (85g): Essential for the rich chocolate frosting.
- 1¼ cups powdered sugar, sifted (150g): Sweetens and smooths the frosting with a light texture.
- 3 tablespoons cocoa powder, sifted: Adds the deep chocolate flavor and beautiful color to the frosting.
- 2 tablespoons milk: Helps achieve the perfect frosting consistency.
- ½ teaspoon vanilla extract: Enhances the chocolate notes in the frosting.
- Sprinkles: For that extra pop of fun and celebration flair on top.
How to Make Chocolate Chip Cookie Cake Recipe
Step 1: Prepare Your Pan and Ingredients
Begin by preheating your oven to 350 degrees Fahrenheit and prepping a 9-inch round cake pan by buttering or spraying it with baking spray. This step ensures your cookie cake releases easily after baking and develops a beautiful golden edge.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Sifting these ingredients not only combines them well but also aerates the flour, leading to a lighter texture in your final cookie cake.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter until smooth. Then add both the light or dark brown sugar and granulated sugar. Beat on medium speed for about 2 minutes until the mixture is smooth and well combined — but remember, don’t beat it to the point of fluffiness as you would for a traditional cake. Keeping it dense helps your cookie have that sturdy, chewy texture.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is well combined, scraping down the sides when necessary to ensure an even mixture. This step adds moisture and flavor that will make your cookie cake irresistible.
Step 5: Combine Wet and Dry Ingredients
Turn your mixer to low speed and gradually add the sifted flour mixture. Mix just until combined— overmixing will develop gluten and lead to a tougher cookie. Then, gently fold in the chocolate chips by hand using a silicone spatula to ensure even distribution without breaking the chips.
Step 6: Shape and Bake the Cookie Cake
Press the cookie dough evenly into the prepared cake pan. You can sprinkle a few extra chocolate chips on top for that gorgeous melty appearance after baking. Bake for 20 to 25 minutes, or until the top is lightly browned and appears dry. Let the cookie cool completely in the pan on a wire rack — this is key to getting a clean cut and perfect texture.
Step 7: Prepare the Chocolate Frosting
While your cookie cools, whip up the decadent chocolate frosting. Beat the softened butter until smooth, then add the sifted powdered sugar, cocoa powder, milk, and vanilla extract. Start beating on low speed to combine, then increase to medium speed and beat for about 2 minutes until your frosting is light, fluffy, and easy to pipe.
Step 8: Decorate Your Cookie Cake
Once the cookie cake has cooled, gently remove it from the pan and place it on your favorite serving plate. Use a piping bag fitted with a decorative tip to pipe the frosting around the edge, then finish with fun sprinkles to match any occasion. Now you’ve got a show-stopping dessert that tastes as incredible as it looks!
How to Serve Chocolate Chip Cookie Cake Recipe
Garnishes
Adding sprinkles is a classic way to dress up this cookie cake, but consider topping it with chopped nuts or a drizzle of salted caramel for a grown-up twist. Fresh berries or a dusting of powdered sugar can also add visual appeal and contrast the rich chocolate flavor beautifully.
Side Dishes
A scoop of creamy vanilla ice cream or a dollop of lightly whipped cream pairs perfectly with this Chocolate Chip Cookie Cake Recipe, balancing the richness and adding a refreshing element. A glass of cold milk or a cup of hot coffee also complements the flavors wonderfully for an anytime treat.
Creative Ways to Present
For birthdays, use colorful sprinkles and candles to make a festive centerpiece. You can also cut the cookie cake into smaller squares and serve it family-style on a platter for casual gatherings. Wrapping individual slices in parchment makes a thoughtful and delicious party favor that your guests will love.
Make Ahead and Storage
Storing Leftovers
To keep your cookie cake fresh, store leftovers tightly covered at room temperature for up to 3 days. This preserves the soft texture and ensures the frosting stays perfect without drying out.
Freezing
If you want to save your cookie cake for longer, wrap it tightly in plastic wrap and then foil before freezing. It can stay delicious for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
Warm leftover slices slightly in the microwave for about 10 seconds to revive that just-baked feeling with melty chocolate chips. Avoid overheating so the frosting holds up nicely.
FAQs
Can I use different types of chocolate chips?
Absolutely! While semi-sweet chocolate chips are classic, feel free to experiment with dark chocolate, milk chocolate, or even white chocolate chips to customize your cookie cake’s flavor.
What if I don’t have a round cake pan?
A square or rectangular baking dish will work just great. Just keep an eye on the baking time — thinner cookie cakes will bake faster, so start checking at 18 minutes.
Can I make this gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. The texture might vary slightly, but the taste will still be incredible.
Is it necessary to sift the dry ingredients?
Sifting helps mix ingredients evenly and aerates the flour for a lighter texture, but if you’re short on time, whisking the ingredients together vigorously will do the trick.
How do I get a soft middle and crispy edges?
Press the dough evenly in the pan and avoid overbaking. Remove the cookie cake as soon as the top looks set and lightly browned for perfect softness in the center with delightful crispy edges.
Final Thoughts
Trust me, once you make this Chocolate Chip Cookie Cake Recipe, it will quickly become a favorite go-to dessert for birthdays, celebrations, or just satisfying that sweet tooth. It’s simple, comforting, and bursting with chocolatey goodness in every bite. So grab your mixing bowls and treat yourself and your loved ones to this deliciously fun twist on a classic cookie. You’ll be so glad you did!
Print
Chocolate Chip Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Cookie Cake recipe combines the best parts of a cookie and a cake into one delightful dessert. Featuring a soft and chewy chocolate chip cookie base baked in a cake pan, topped with a rich and fluffy chocolate frosting, it’s perfect for celebrations or any sweet craving. Easy to make and sure to impress, this cookie cake is a crowd-pleaser for all ages.
Ingredients
Cookie Dough:
- 1¾ cups all-purpose flour (210g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- ¾ cup packed light or dark brown sugar (165g)
- ¼ cup granulated sugar (50g)
- 1 large egg, room temperature
- 2½ teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips (270g), plus more for sprinkling
Chocolate Frosting:
- 6 tablespoons unsalted butter, softened (85g)
- 1¼ cups powdered sugar, sifted (150g)
- 3 tablespoons cocoa powder, sifted
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or spray a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter until smooth. Add the brown sugar and granulated sugar, beating on medium speed until well combined and smooth, approximately 2 minutes. Be careful not to aerate too much to avoid a crumbly cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed for thorough mixing.
- Combine wet and dry ingredients: Lower the mixer speed to low and gradually add the flour mixture. Beat until just combined to avoid overworking the dough.
- Fold in chocolate chips: Using a silicone spatula, gently fold in the semi-sweet chocolate chips by hand to evenly distribute.
- Press dough into pan: Evenly press the cookie dough into the prepared cake pan, creating a smooth layer. Optionally sprinkle additional chocolate chips on top for extra texture and flavor.
- Bake the cookie cake: Bake for 20 to 25 minutes, or until the cookie is lightly browned and the surface appears dry. Remove from oven and allow to cool completely in the pan placed on a wire rack.
- Prepare chocolate frosting: In a mixing bowl, beat the softened butter until smooth. Add powdered sugar, cocoa powder, milk, and vanilla extract. Beat on low speed for about 2 minutes until combined, then increase to medium speed and continue beating for 2 minutes until the frosting is light and fluffy.
- Decorate the cookie cake: Remove the cooled cookie cake from the pan and place on a serving plate. Transfer the frosting to a piping bag fitted with a decorative tip and pipe frosting around the cookie edge. Decorate with sprinkles if desired.
Notes
- Ensure the egg is at room temperature for better mixing and dough consistency.
- Do not over-beat the butter and sugar mixture to avoid creating a crumbly texture.
- For a softer cookie texture, avoid overbaking; check the cookie cake around 20 minutes.
- Sift powdered sugar and cocoa powder for a smoother frosting without lumps.
- You can replace milk with any plant-based milk to make the frosting dairy-free.
- Store any leftover cookie cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: add nuts or different types of chocolate chips to tailor the cookie cake to your preference.
