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Cookie Cake Recipe

Chocolate Chip Cookie Cake

This cookie cake recipe creates the perfect sweet centerpiece for birthdays, holidays, and special occasions. A chewy, bakery-style treat that costs under $8 to make and delivers consistently amazing results every time.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 52 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 353
Ingredients Equipment Method Notes

Ingredients
  

Cookie Cake Ingredients
  • 1/2 cup unsalted butter melted
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips divided (1/2 cup chopped, 1/2 cup whole)
Vanilla Buttercream Frosting (Optional)
  • 1/4 cup unsalted butter softened to room temperature
  • 1 1/4 cups powdered sugar
  • 3/4 teaspoon vanilla extract
  • 1 pinch salt
  • 1-2 tablespoons milk

Equipment

  • 11.5-inch round metal cookie cake pan
  • Large mixing bowl
  • Microwave-safe bowl
  • Spatula
  • Sharp knife
  • Electric mixer (for frosting)
  • Large star piping tip

Method
 

  1. Preheat oven to 350°F. Chop half of your chocolate chips into smaller pieces using a sharp knife. This creates better chocolate distribution throughout your cookie cake and prevents large chunks that could cause breaking when slicing.
  2. Melt your butter in the microwave for 20-30 seconds until just melted. Transfer to a large mixing bowl and stir in both sugars by hand using a spatula. Add the egg and vanilla, mixing until combined.
  3. Incorporate the baking soda, baking powder, and salt before adding the flour. Mix until the flour disappears completely. Fold in your chopped chocolate chips and remaining whole chips.
  4. Grease an 11.5-inch round metal pan thoroughly. Drop small chunks of dough evenly across the pan, then press into a smooth, even layer about 1/2 inch thick. Separate any chocolate chips that are stuck together.
  5. Bake for 12-14 minutes. Your cookie cake is done when the top appears slightly brown but the center still looks barely set. Do not overbake. Remove from oven and cool completely in the pan.
  6. For Frosting: Beat softened butter for 2 minutes until smooth. Gradually add powdered sugar, then vanilla and salt. Add milk one tablespoon at a time until you reach piping consistency.
  7. To remove from pan, run a knife around edges, place serving platter on top, and flip quickly. Pipe frosting around edges using a large star tip and immediately add sprinkles.

Notes

Pan Alternatives: Use a 9x13 inch metal pan for rectangular shape, reducing baking time by 1-2 minutes. For DIY round pan, create foil ring around 11.5-inch bowl and bake on parchment-lined sheet (add 4-6 minutes baking time).
Storage: Unfrosted cookie cake keeps 2-3 days at room temperature. Frosted versions should be refrigerated after one day for best quality.
Make-Ahead Tip: Wrap cooled, unfrosted cookie cake in plastic wrap. Thaw to room temperature before frosting and serving.