Easy Chocolate Chip Cookie Cake

Name: Easy Chocolate Chip Cookie Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 10 tablespoons unsalted butter, at room temperature; 2/3 cup brown sugar; 1/3 cup white sugar; 1 egg, plus 1 egg yolk; 1 teaspoon vanilla extract; 1 2/3 cup all-purpose flour; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1 cup chocolate chips; 4 tablespoons unsalted butter, at room temperature; 1 1/4 cup powdered sugar (I like to run through a fine mesh strainer to get rid of any lumps); 1/2 teaspoon vanilla; 1-2 tablespoons milk; 1-3 drops food coloring of your choice (optional); sprinkles (your choice!)

Mar 19, 2019 / by Laney Schwartz / 136 Comments(updated Jun 21, 2023)

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★★★★★ from 46 reviews

Switch up your birthday routine and enjoy this Easy Chocolate Chip Cookie Cake! It’s the perfect combination of a classic chocolate chip cookie flavor with a beautiful cake presentation featuring homemade buttercream frosting!

cookie cake with pink piped frosting and sprinkles on a blue plate

If you’ve ever walked into the mall and breezed past a cookie shop like Mrs. Fields, chances are you’ve had your sights on the large cookie cakes they offer. This recipe will help you make your own version at home that’s just as delicious and impressive, if not even better!

This recipe came about because my daughter did not want a traditional birthday cake for her celebration. I thought this was a great time to perfect making a decadent cookie cake, and this is the recipe that won everyone over!

The base of the cookie has a moist and gooey texture that is a perfect blend of sugar, butter, and good old chocolate chips. To top it off, the homemade creamy and fluffy buttercream frosting adds a subtle sweetness that makes this chocolate chip cake truly special.

And if you loved making this special treat, be sure to check out my other quick and easy dessert recipes!

Watch how to make it

Why you’ll love this recipe

It’s a delicious twist on the classic chocolate chip cookie that brings an element of surprise to birthdays and any special occasion.
The cake is 9 inches wide, making it perfect for feeding a crowd.
This recipe is super quick and easy to make, so don’t be intimidated if you’re new to baking!
Customize the recipe to your own taste by adding in some mix-ins like candy pieces, nuts, or dried fruits!
Everyone will love how moist and flavorful the cake is, thanks to the homemade buttercream frosting on top.

Quick note: This cake is just as delicious without the frosting as it is with!

cookie cake with pink piped frosting and sprinkles cut into slices

Ingredients for Cookie Cake

ingredients in bowls for baking a cookie cake

Unsalted Butter – This makes up the oil portion of the cake which adds a moist texture along with a buttery flavor.
Sugar – A mix of brown and white sugar work together to sweeten the base of the cake and give it a bit of chew.
Egg – You’ll need one egg plus a yolk to help bind all of the ingredients together so they set properly when baking.
Vanilla Extract – Used to add a fragrant vanilla flavor throughout the cake that is light and enjoyable.
All Purpose Flour – This dry ingredient creates structure in the cake and helps the cookie dough come together.
Baking Soda – A leavening agent that helps the cookie rise slightly.
Salt – Helps add a contrasting flavor to the sweetness while activating the baking soda.
Chocolate Chips – Adds pieces of chocolatey goodness to every bite!

BUTTERCREAM FROSTING

Unsalted Butter – Makes up the creamy base of the buttercream that mixes with the rest of the ingredients.
Powdered Sugar – This type of sugar is finely milled in order to blend in with the butter and liquids well. It also adds sweetness to the frosting.
Vanilla – Adds a light complimentary flavor to the frosting.
Milk – Helps thin out the frosting to the correct consistency.
Food Coloring – You can use any color to match the occasion. Just a few drops will do!

How to make Chocolate Chip Cookie Cake

cookie dough in a mixing bowl — Cream together the butter and sugars

cookie dough ingredients in a bowl with 2 cracked eggs — Add the eggs and vanilla

cookie dough ingredients in a mixing bowl — Add the dry ingredients

cookie batter in a bowl with chocolate chips — Mix in the chocolate chips

cookie dough pressed into a pan — Press cookie dough into a 9 inch baking dish

cookie cake in a pan — Bake and let cool before frosting

Prepare for baking: Preheat the oven to 350 degrees and grease a 9-inch cake pan. Set aside.

Mix the wet ingredients: Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment, or add to a bowl to use with an electric mixer. Cream the butter and sugar together on medium speed for two minutes. Then, add in the egg, yolk, and vanilla. Combine until smooth.

Add the dry ingredients: Slowly add the flour, baking soda, and salt and mix just until combined. Then, use a wooden spoon or spatula to fold in the chocolate chips, reserving two tablespoons.

Add to pan: Remove the cookie dough from the bowl and press it into the prepared cake pan until it’s even and flat. If you are using your hands to do this, it helps to wet your hands lightly, so the batter does not stick. Sprinkle the remaining chocolate chips on top and press them in lightly.

Bake and cool: Add the pan to the oven and bake for 22-25 minutes or until the top becomes golden brown in color. Let the cookie cool completely in the pan before removing it. To remove, run a knife along the edges of the cake and carefully transfer it to a platter.

pink frosting in a bowl with mixer blade

Assemble the buttercream frosting: To a stand mixer with the paddle attachment or a mixing bowl with an electric mixer, the butter, vanilla, and sugar. Mix until light and fluffy, then add in the food coloring and mix until the desired color is reached.

Frost and serve: Add the frosting to a piping bag with your favorite tip, then pipe the frosting along the outside of the cookie. Add sprinkles to the top. Enjoy!

Best salt to use for baking

The Home Cook’s Guide to Salt

Learn about the basics of salt, plus the best salt for cooking (hint: it’s Kosher salt!) with this easy-to-understand guide to salt for home cooks.

How to make homemade buttercream

Let’s talk about the buttercream frosting for a second. Sure, you can buy pre-made frosting, but making it at home is a game changer. The hardest part is remembering to bring your butter to room temperature.

Do you remember my piping hack? You don’t need a fancy pastry bag. All you need is a plastic bag, a piping tip and a glass.

Hand holding a plastic bag with a piping tip inserted and close up — Cut the corner of a plastic bag. Make sure to only cut a tiny amount so the tip just barely fits through.

Hand holding a glass with a plastic bag inserted and folded over the edges — Place the bag (with the star tip in place) inside a glass, and fold over the edges.

Hand holding a glass with a plastic bag full of pink frosting inserted and folded over the edges with a spoon dropping more frosting inside the bag — Spoon frosting into the bag. Seal bag and pipe away!

I used a Wilton Star Piping Tip for this cake, and it couldn’t have been easier to use. Feel free to use whatever sprinkles you like.

Recipe Tips

Make sure the butter is at room temperature before creaming it with the sugar. This will ensure a light and fluffy texture for your cookie cake.
Do not overmix the cookie dough, as this can result in a tough, dense cake.
The chocolate chips should be added last to the dough so that they don’t get misshapen when mixing the cookie dough.
When transferring the cookie cake from the pan to the platter, use a heat-resistant spatula to make sure the edges don’t break.
Make sure the cookie is completely cooled before frosting, as a warm cookie can melt the buttercream.
When it comes to food coloring, just a few drops will work as they are very potent in color. Start with one drop and work your way up to the desired color.
If you don’t have a piping bag or are not comfortable using one, use an offset spatula instead and spread the frosting evenly over the top.

Variations

To make the cookie cake more flavorful, try adding a teaspoon of espresso powder or cinnamon to the dough.
Instead of chocolate chips, use peanut butter chips or butterscotch chips for a different flavor.
For a fruitier version of this cake, add ½ cup of diced fresh strawberries to the cookie dough.
For a crunchier texture, add ½ cup of chopped nuts to the cookie dough.
To make it an even more decadent dessert, drizzle melted chocolate over the top of the frosting.

Storing and Freezing

Storing: Once cooled, chocolate chip cookie cake can be stored in an airtight container at room temperature for up to 4 days.
Freezing: To freeze, wrap the cooled cake tightly with plastic wrap and store in a freezer-safe bag or container for up to 3 months. Freeze the cake UNFROSTED for best results.

FAQ

What makes a chocolate chip cookie cake moist?

The key to a moist cookie cake is using the right amount of butter in your dough. Too much butter can make the cake dense, while not enough will result in a dry cookie cake. You also want to make sure you are not overbaking the cookie.

How can I add more flavor to my chocolate chip cookie cake?

Adding extracts or spices like cinnamon or vanilla extract can help enhance the flavor of the cookie cake. You can also add mix-ins like chopped nuts, dried fruit, or chocolate chips for added flavor.

Can I make this recipe gluten-free?

Yes! To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour. Make sure to check that your other ingredients also do not contain gluten.

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