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Easy Chocolate Chip Cookie Cake

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Chocolate Chip Cookie Cake

It’s finally here. The Chocolate Chip Cookie Cake you’ve all been waiting for! And yes, it’s worth the wait.

Chocolate Chip Cookie Cake

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.

  • Chocolate Chip Cookie Cake

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.

Chocolate Chip Cookie Cake

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.

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.

  • Chocolate Chip Cookie Cake
  • Chocolate Chip Cookie Cake
  • 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

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

Chocolate Chip Cookie Cake

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!

  • Chocolate Chip Cookie Cake
  • Chocolate Chip Cookie Cake
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Chocolate Chip Cookie Cake

Easy Chocolate Chip Cookie Cake

★★★★★ 4.7 from 23 reviews
  • Yield: 8–10 1x
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Description

An easy to make and delicious Chocolate Chip Cookie Cake that’s perfect for any occasion. 

Scale

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

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.

Reader Interactions

Comments

  6. 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

  7. 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

  8. 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

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

  9. 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

  15. 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

  18. 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

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

  22. 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

    • 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

      ★★★★

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  30. 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

  31. 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

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

    Reply

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

    Reply

  35. 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

  37. 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

    • 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!

  38. 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

    • 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.

  40. 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

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

    Reply

  42. 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

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

  43. 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

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