Chocolate Chip Cookie Cake
Celebrate special occasions with a chocolate chip cookie cake that combines the best of cookies and cake in one dessert.
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!
Why You’ll Love It
One pan, zero hassle. Mix, bake, and decorate—no multiple cookie sheets or chilling dough required.
Perfect for celebrations. Frost and sprinkle it for birthdays or special occasions.
Endless variations. Change up the chips, add nuts, or swap in a different frosting flavor.
Ingredient Notes
- Butter: Softened butter gives the cookie cake its rich flavor and tender texture.
- Sugars: A mix of brown and granulated sugar adds chewiness and depth.
- Chocolate chips: Use semisweet, milk, or dark chocolate, or mix in some mini chips for extra coverage.
- Pan choice: A 9–10-inch tart, quiche, or cake pan all work—just keep the layer about ¾ inch thick.
Steps to Make Chocolate Chip Cookie Cake
- First, preheat the oven and butter your baking pan.
- Combine the flour, baking soda, and salt in one bowl, and beat the butter and sugars together in a separate mixing bowl. Add the egg, egg yolk, and vanilla, then stir in the dry ingredients until just combined. Fold in the chocolate chips.
- Spread the dough evenly in the prepared pan and bake until golden and set around the edges.
- Cool completely before decorating.
- For the frosting, beat butter with powdered sugar, cocoa, and milk until smooth and fluffy. Pipe around the edge of the cooled cookie cake and finish with sprinkles.
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.
How to Store
Store. Keep the cookie cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze? Yes—wrap individual slices in plastic and freeze for up to 2 months. Thaw at room temperature before serving.
Chocolate Chip Cookie Cake
Ingredients
For the Cake
- 1 3/4 cup all-purpose flour, (227 grams)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 12 tablespoons butter , softened (170 grams)
- 2/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg, large
- 1 egg yolk, large
- 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.
- 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!
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
