A chocolate chip cookie cake is perfect for birthdays and special occasions. It’s especially nice for people who love chocolate chip cookies but dislike traditional cakes. I baked this chocolate chip cookie cake in my quiche baking dish, though you could also use a tart pan or a 9-inch cake pan.
The cookie cake is made in just one pan, which is another reason to love it. One pan, no multiple batches, and it’s a blank canvas for your decorations!
It’s versatile, too. Add chopped pecans or walnuts, some brickle chips, or vary the frosting flavor. I like a simple chocolate frosting, but it would also be excellent with a vanilla buttercream or cream cheese frosting. You could even use your favorite canned frosting if you’re short on time. It’s a great dessert idea, and it’s as much fun to make and decorate as it is to eat!
Recipe Variations
- Add 1/2 cup of chopped toasted nuts to the batter for extra crunch.
- Instead of piping frosting, drizzle the cake with a thin chocolate icing.
- Swap out 4 tablespoons of butter for 4 tablespoons of peanut butter to make a peanut butter chocolate chip cookie cake. Or double down on the peanut butter flavor with peanut butter-flavored chips.
- Make a s’mores cookie cake by folding 1/2 cup of graham cracker crumbs into the dough and top it with mini marshmallows about 5 minutes before it’s finished in the oven.
Chocolate Chip Cookie Cake
Make this innovative chocolate chip cookie cake for your next celebration. It’s easy and gorgeous!
- Prep Time: 15 minutes
- Cook Time: 22
- Total Time: 37 minutes
- Yield: 16 servings 1x
- Category: Cakes
- Method: Bake
- Cuisine: American
Ingredients
For the Cake
- 1 3/4 cup (227 grams) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 12 tablespoons (170 grams) butter (softened)
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 cup semisweet chocolate chips, divided
For the Chocolate Buttercream
- 2 cups confectioners’ sugar
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons butter
- 4 to 5 tablespoons milk
- Sprinkles, optional, for topping
Instructions
- Heat the oven to 350 F and butter the bottom and sides of a 9 to 10-inch tart pan, quiche pan, or cake pan.
- Combine the flour, baking soda, and salt in a medium bowl; stir or whisk to blend.
- In a large mixing bowl with an electric mixer, beat the butter and sugars for 3 minutes or until light and fluffy. Beat in the whole egg until well blended, then add the egg yolk and vanilla and beat until smooth. Add the dry ingredients and mix just until moistened; fold in the chocolate chips. You can save a few tablespoons for topping if you like.
- Spread the cookie dough in the prepared baking dish. If you saved some chocolate chips, sprinkle them evenly over the top and press them gently into the dough.
- Bake the chocolate chip cookie cake for about 22 to 24 minutes or until firm and golden brown. Transfer the pan to a rack and let the cake cool completely.
Credit: Diana Rattray - If desired, remove the completely cooled cake from the pan and place it on a cake plate.
Prepare the Frosting
- Sift the confectioners’ sugar and cocoa powder into a small bowl and stir to blend.
- In a mixing bowl with an electric mixer, beat 4 tablespoons of butter until it is smooth and creamy.
- With the mixer on the lowest speed, beat in the powdered sugar and cocoa mixture and 4 tablespoons of milk. Beat until smooth and fluffy, adding more milk, as needed for piping consistency.
- Fit a pastry bag with a decorative tip and fill it with the frosting. Pipe the frosting around the edge of the cake and finish with sprinkles. Enjoy!
Credit: Diana Rattray
Equipment
9-inch USA Pan Cake Pans, Round, Set of 2
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Notes
Celebrate special occasions with a chocolate chip cookie cake that combines the best of cookies and cake in one dessert.
