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Easy Chocolate Chip Cookie Cake

Mar 19, 2019 / by / 95 Comments(updated Sep 20, 2021)
★★★★★ from 29 reviews

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This is the easiest and most delicious cookie cake in all the land. The texture and
thickness of this 9-inch cookie cake is perfect. Serve with homemade buttercream frosting if you’re feeling extra fancy.

Chocolate Chip Cookie Cake in a round cake pan sitting on a cooling rack

If you’re looking for quick and easy dessert recipes, you’ve come to the right place!

It’s finally here. The Chocolate Chip Cookie Cake you’ve all been waiting for!

And yes, it’s worth the wait.

How to make Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake at a 45 degree angle in a round cake pan

The reason this whole cookie cake came up in the first place was because Ava doesn’t like traditional birthday cake.

She turned 5 a few weeks ago and didn’t want a cake for her birthday party. She said she wanted cookies. Immediately I looked into buying a Mrs. Fields cookie cake and was shocked at how expensive they were! I thought, there’s gotta be a better way.

Baked Chocolate Chip Cookie Cake in a round pan sitting on a grey background

So I scoured the internet for the PERFECT cookie cake, and guess what? I found it. This recipe from Garnish & Glaze was exactly what I was looking for!

So I tested and tested and here it is. The easiest, most delicious cookie cake in all the land. With a homemade buttercream frosting if you’re feeling extra fancy.

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

This Chocolate Chip Cookie Cake is

  • Quick and easy to make – no chill time required!
  • Soft-baked with chewy edges
  • Filled with chocolate chip goodness
  • Great for any occasion
  • Ideal for chocolate chip cookie lovers
  • Perfect for those who don’t love traditional cake!
  • Less expensive than buying a cake
  • Made with lots of love!
Chocolate Chip Cookie Cake sitting on a white plate with pink piped frosting around the edge with white sprinkles.

Many of you know I’m a simple girl when it comes to dessert. I like chocolate cake, chocolate ice cream and of course chocolate chip cookies. This cake has the perfect texture, thickness and taste that any human, kid or adult, will absolutely love.

How to make buttercream frosting

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.

  • Hand holding a glass with a plastic bag inserted and folded over the edges
  • Piping tip in a plastic bag with a hand holding it up
  • Chocolate Chip Cookie Cake

Do you remember my piping hack? You don’t need a fancy pastry bag. All you need is a plastic bag, a piping tip (leave your just-the-tip jokes at home ;), and a glass.

  1. Cut the corner of a plastic bag. Make sure to only cut a tiny amount so the tip just barely fits through. You want it to stay snug and not get pushed through.
  2. Place the bag (with the star tip in place) inside a glass, and fold over the edges.
  3. 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.

Chocolate Chip Cookie Cake on a white plate with one slice being taken out with a spatula.

Feel free to use whatever sprinkles you like. I used these.

Close up of the edge of a baked chocolate chip cookie cake with pink piped frosting around the edge

I can’t wait for you to add this cake into your dessert rotation! It’s truly perfect for any occasion. Birthdays, Mother’s Day, Spring Brunch, Summer BBQ and more! Happy easy baking!

If you’re looking for more easy recipes, you might like my free 5 Days of Dinner guide that does the meal planning for you. Every recipe in this meal plan gets rave reviews, just like this cookie cake!

  • Chocolate Chip Cookie Cake
  • Chocolate Chip Cookie Cake

More Chocolate Chip Recipes

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Chocolate Chip Cookie Cake with pink piped frosting served on a white platter

Easy Chocolate Chip Cookie Cake

★★★★★ 4.7 from 29 reviews
  • Author: Laney Schwartz
  • Prep Time: 20 min
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 8–10 1x
  • Category: Dessert
  • Cuisine: American
Print Recipe

Description

This is the easiest and most delicious cookie cake in all the land. The texture and thickness of this 9-inch cookie cake is perfect. Serve with homemade buttercream frosting if you’re feeling extra fancy.

Ingredients

Scale
  • 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

Buttercream Frosting

  • 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!)

Instructions

  1. Preheat the oven to 350 degrees and grease a 9-inch cake pan. Set aside.
  2. Using a stand mixer or hand mixer, cream the butter, brown sugar and white sugar together for 2 minutes and then blend in the egg, egg yolk, and vanilla.
  3. Add the flour, baking soda and salt and mix until combined. Use a wooden spoon or spatula to mix in all but 2 tablespoons of chocolate chips. 
  4. Press the cookie dough into the cake pan until evenly distributed. If using your hands, wet your hands lightly so the batter doesn’t stick. Sprinkle the remaining 2 tablespoons of chocolate chips on top and press them down slightly.
  5. Bake for 22-25 minutes until the top is golden brown. Let the cookie cool completely and then run a knife along the edge to loosen. Transfer to a platter. Pipe on frosting along the edges and add the sprinkles. If you don’t want to pipe frosting you can simply spread on top.

Buttercream Frosting

  1. Beat all the frosting ingredients together until smooth, adding milk as needed. If adding food coloring, add one drop at a time, mixing well until desired color. Place into a piping bag and pipe on frosting if desired. Sprinkle on the sprinkles. 

Notes

Recipe is lightly adapted from Garnish & Glaze.

Keywords: cookie cake

Reader Interactions

    Leave a comment & rate this recipe

    If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

    xo, Laney

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Comments

  1. Sean K

    I made this recipe for my 14-year-olds birthday. He only ever asks for and wants cookie cakes. This was perfect! Thank you so much!

    ★★★★★

    Reply

  2. Lauren H.

    Have you tried cooking this in a cast iron skillet? How do you think that might affect the cooking time?

    P.S.
    Thanks for sharing the recipe! I’m looking forward to trying it for my son’s birthday!

    Reply

    • Life is but a Dish

      Never more than a day at my house lol! Covered at room temp should last about 3 days

  4. Sue

    This cookie cake recipe is perfect! Really easy to make. I followed the recipe exactly and it was perfect. Baked for about 23 1/2 minutes. Icing recipe is also amazing! If you want a lot of icing, I would double the recipe. Cake is dense but nice & soft! Will definitely make again.

    ★★★★★

    Reply

  5. Tai B

    I just tried this recipe this evening and overall, I’d say the ease of ingredients from start to finish was a breeze. Anyone could make this really. However, i would have to agree with a few others on the texture? I’m not sure if the middle is supposed to be…..under a tad? It almost looked like raw cookie dough while the edges seemed cakey. I wonder if my using a dark pan had any difference and if you used aluminum? I did only cook it for 24 minutes and not the full 25. Perhaps that might have had something to do with it. Nonetheless, i really enjoyed this recipe! Will have to give it another shot! Thanks

    ★★★★

    Reply

  6. Kathy @ Merriment Design

    I’m going to make it for my son’s birthday on Saturday. Do you have a sense of how far in advance I could make it? Like, would making it Thursday afternoon be too early? Friday is super busy for me. Thanks, ahem, in advance!

    Reply

  7. Lindsay

    This was incredible! My kids liked it so much that they said we never need to buy another cookie cake from the store again! We followed the cookie and the frosting recipe exactly as written and they came out perfect. Thanks for the amazing recipe!

    ★★★★★

    Reply

  8. Vanessa

    Hi, I’m making a treat box to post to my son for his birthday as I won’t get to see him 😔 wou.d this be ok after a day or two or does it need to be eaten straight away?
    THanks

    Reply

  10. Jennifer

    Love this recipe! I usually use an 11.5″ round pan but I want to make a bigger cake in a 13×18 rectangle pan. I noticed if I click to change the recipe to 2x or 3x, the amount of extra egg yolk doesn’t change. So for 2x it’s 2 whole eggs plus 1 egg yolk. Is this correct? I don’t double the egg yolk?

    ★★★★★

    Reply

  11. Chelsea

    In the oven now! My little boy is in kindergarten and loves cookie cakes so thought I’d surprise him with one when he’s off school today 🙂 question regarding icing – does this need to be refrigerated because of milk in icing or ok on countertop?

    Reply

  12. Georgia

    I’m only 13 and got into baking a while ago, but couldn’t figure out the just right recipe for a chocolate chip cookie. When I found this one…OMG!!! It tasted so good paired with vanilla ice cream and took me no more than 10 minutes to prep! Baking time was about 23 minutes, but I didn’t know when to stop cooking it. The edges began to burn a little, so I took it out and cut off the burnt edges. It was still fairly gooey, but my family said it was one of the best things I had ever made!

    ★★★★★

    Reply

  13. Claire

    Hello! Is the finished result a soft chewy texture? As like a store bought cookie cake? Also, if I want it a little thinner, compared to your photos, couldbi use a 10in cake pan? Thank you!!

    Reply

    • Life is but a Dish

      yes, it’s soft and chewy and yes you could use a larger pan and cook for less time i believe

  14. Brittany

    Turned out great! I substituted Bobs Red Mill gfree cup for cup flour and you wouldn’t know the difference. Super easy!

    Reply

  15. adela

    Great recipe i give it 5 stars so easy double the recipe made in 10×2 2 cups 1/2 of dough 30 minutes thank you its a keeper.

    ★★★★★

    Reply

  17. Saskia

    This recipe tasted so good in the making, first three ingredients together and it was amazing, then i added the flour and… this went downhill. I wish i checked the recipe before i made it because, seeing the amount of butter you need, is just sickening. After the cake was made it was a soft spongy thing and you couldnt hold it without breakage. I tasted it with my friend and EWWW, it tasted like buttered popcorn with brown sugar COVERED with more butter, just thinking about it makes me sick, definitely not recommend!

    ★

    Reply

    • Life is but a Dish

      I’m sorry you didn’t enjoy this recipe. I’ve made it many many times without fail as have many others but it’s ok if it’s not for you.

  18. Marium

    The first time I made this recipe, it was perfection! The second time, it turned out too cakey. The only difference was in the chocolate chips I used. But as an avid baker, I’m sure that wasn’t it. I was also baking numerous treats at the same time. Do you think beating the butter and sugar for too long or possibly addition a little too much flour could have caused this? How long should you ideally cream your butter/sugar? TIA!

    ★★★★★

    Reply

    • Life is but a Dish

      Hi Marium! Since baking is more of a science I would say it could have been any or all of those factors! I would say to beat the butter/sugar for about 2-3 minutes is ideal here. And if baking multiple things at once, I wonder if that messed it it a little bit as well. But glad you enjoyed it the first time!

  20. GB

    As cookie-cake “connoisseurs” (we have had Mrs. Field’s cake twice/year for the last 10 years), I can attest that this cake is even better than the original! I made it yesterday – followed these directions exactly – and it was absolutely delicious. Thank you so much! My son (who also only eats cookie cakes) has requested I make this again for his birthday in a couple of months.

    ★★★★★

    Reply

  21. Sophia Spagnola

    Do you think it would still work out if I used a rectangular cake pan instead of a round cake pan

    Reply

  23. Beth Christiansen

    Going to make for my brothers graduation party. I’m using a 15 inch round pizza pan. Should I double the recipe?

    Reply

  24. Paula

    This is DELICIOUS! My four year old daughter and I made it for my two year old daughter’s birthday and we will definitely be making it for future birthdays as well! This wins over traditional cake any day!

    Reply

  25. Stacy in Florida

    Pandemic perfection!! I made this for my 20-something kids who were unexpectedly back at home and happened to have birthdays this month. My daughter doesn’t like cake but loves cookie cakes. I could tell from the beginning that it wasn’t going to resemble the cookie cakes in the malls because those seem like they are made in a pizza pan. Anyway…this was the best combination of a cookie and a cake that I’ve ever eaten. All four of my family members LOVED this recipe and demolished this cake in record time. No guilt here. I baked it at 325 for about 22 minutes and it was not gooey and not crispy. I know I am going to make this again and again! Thank you for the terrific recipe!

    ★★★★★

    Reply

  28. Jessica

    This was delicious!!!! I made this for our son’s first birthday cake and he loved it! I will absolutely be making this one again. It was so simple to throw together too!

    ★★★★★

    Reply

  29. Kelly

    Entire family loved this cookie cake! We have a dairy allergy so I used country crock margarine instead of butter and vanilla flavored almond milk (in the frosting) and it turned out awesome! Thanks for the super easy and delicious recipe! We will be making this again!

    Reply

  30. Samantha S.

    Doubled this recipe and included both in a cookie-lovers layer cake along with white cake, buttercream frosting, and raw edible cookie dough! These cookie cakes came out perfectly and the layer cake was amazing!

    ★★★★★

    Reply

  31. Jenna

    Made this for Valentines Day and it was soooo good! I shaped it into a heart on a 12in pizza pan so it was a little thinner than the original. It still turned out great! I just made sure to watch it because I wasn’t sure on time, it was closer to 15mins. Will definitely be making this again!

    ★★★★★

    Reply

  32. Kristina C.

    We’ve been buying Mrs Fields for forever. The past couple of years it started tasting more processed and recently not even fresh processed. (They were letting the cookies sit too long is my guess). I gave this a whirl and oh my GOSH!! It is incredible. Definitely better than Mrs Fields. I do have to bake it longer than 25 minutes but other than that it’s spot on. We have some sophisticated palates here so the fact that everyone loves it is impressive!! Thank you for the recipe. It will be one I continue to use for years to come.

    ★★★★★

    Reply

  33. Maressa D

    This was perfection!! My son doesn’t like cake and loves cookies so I made it for his birthday and everyone raves about it!!! It baked up perfectly and came out of the pan so easily. Thank you!!!

    ★★★★★

    Reply

    • Caitlin

      Tasted nice accidently put half the amount of butter cause I have no idea how to measure in tbsp and turned out like cake might try again with the correct amount

      ★★★★

    • Life is but a Dish

      I’m sorry you had that experience. I’ve never experienced that, I wonder if the oven temperature is off?

  37. Paula

    I’m 17 and have only recently got into baking. This recipe is fantastic! I’ve made it three times for my family, sometimes adding in little extras like caramel chips, and it’s delicious. Thanks for sharing!

    ★★★★★

    Reply

  40. Jennifer

    My husband loves loves chocolate chip cookies and doesn’t care for cake. This recipe was so easy! He was so happy to have this for his birthday! My son announced that he also wants a BIG cookie instead of cake.

    ★★★★★

    Reply

  46. Yukti Arora

    Wow so classy and mouth watering chocolate cake i loved it and please keep posting such tempting cakes because i am Lerner of making new and different cakes

    ★★★★★

    Reply

  47. Sarah

    Made this with my cookie obsessed 3 year old son who loves to help me in the kitchen. He was ecstatic! We baked until golden brown as directed, which was at least 22 minutes. I let It cool, but when I cut into it it still seemed raw. Is that what it is supposed to be like inside? Or did I do something wrong? I could’ve let it bake longer, but I was afraid the top/sides would burn. It is still DELICIOUS, and we definitely plan on eating it. We use good eggs, so I’m not concerned haha. Thank you for this amazing recipe!

    Reply

    • Life is but a Dish

      Hmmm, no it definitely should be cooked all the way through! Every oven is different, perhaps it just needed a little longer?

  48. Megan

    My husband loves chocolate chip cookies so I made this for him for his birthday and then again on Father’s Day(minus the frosting). It’s a huge hit with our family. I love the texture and that it isn’t too sweet .

    ★★★★★

    Reply

  49. Cas

    I made this for my sisters birthday- we normally buy a Mrs. Fields one- and it did not disappoint! It was so simple and tasted The same…maybe even better! Thanks so much for the easy recipie!!

    Reply