Simple Chocolate Chip Cookie Cake
A chocolate chip cookie cake is just what it sounds like—a giant cookie baked in cake form. The dough is the same as a classic chocolate chip cookie, but instead of scooping it into dozens of cookies, it’s pressed into a pan and baked as one big round. The result is soft and chewy in the middle with golden edges and it slices up just like a cake.
It’s perfect for birthdays, holidays, or any time you want a super simple dessert. You can serve it plain and warm right from the pan, or dress it up with a ring of frosting and sprinkles to make it party-ready. No matter how you decorate it, it’s a fun twist on a family favorite chocolate chip cookies. I’ve even provided the recipe for my small batch chocolate frosting I use with this cookie cake.
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If you want a cookie cake, but not the chocolate, you can give our Sugar Cookie Cake a try! It’s one I use a lot. It’s flavored with vanilla and almond extract instead.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Cookie Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup salted butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup chocolate chips any variety
Instructions
- Preheat the oven to 350℉.
- Prepare a 9-inch cake pan by coating it with a non-stick spray, covering the bottom with parchment paper, and coating the parchment paper with baking spray.
- Whisk together the flour and baking soda. Set aside.
- Add the softened butter and the sugars to a mixing bowl, using a mixer, combine until creamy.
- Add the egg and vanilla extract and mix well.
- Add the flour and baking soda mixture and combine just until the flour is incorporated. Overmixing will result in a tough Cookie Cake.
- Mix in the chocolate chips.
- Put the batter into the prepared cake pan and press out evenly.
- Place into the preheated oven and bake for 22 minutes or until the edges of the cake are golden brown and the middle is lightly browned and no longer appears wet.
- Allow the cake to cool before removing from the pan.
- Frost and decorate if desired.
Notes
- If the batter is too sticky to press out, you can use lightly moistened hands. Alternatively, you can use parchment paper that has been lightly coated with baking spray.
- Nutritional data does not include optional frosting or decorations and is provided as a general reference only. We are not dieticians nor nutritionists.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Storage
This Cookie Cake can be stored for 3 to 4 days at room temperature. Wrap it tightly in plastic wrap to preserve the freshness.
You could also store it in the fridge for up to a week.
If you prefer to freeze it, wrap it tightly in plastic wrap, or slice it into individual slices and place them into a plastic bag and freeze it for up to 3 months.
Pro Tips
Coat the pan generously with baking spray, shortening, or butter, including the sides. The cake will come out of the pan easier if you line the bottom of your cake pan with parchment paper.
A springform pan can be used.
The cake needs to be completely cool before removing it from the pan.
If the dough is too sticky to spread out, wet your hands and shake off any excess water before spreading out the dough.
Decorating
Once your Cookie Cake is completely cooled, you can decorate it however you like.
You could use chocolate frosting, whipped cream, or even just sprinkling powdered sugar on top of it.
You can add colorful sprinkles or candy toppings for a more festive cake. Sprinkles are always optional, but they are the crowning jewels and it’s the perfect time to let the kids get involved!
I used the included chocolate frosting recipe to decorate the cakes in the photos using a piping bag and a 6B piping tip. You don’t have to use those; you can put the frosting in a baggie, squeeze it all to one corner, snip off a bit of the baggie, and decorate it that way.
Small Batch Chocolate Buttercream Frosting
- Butter
- Powdered sugar
- Unsweetened cocoa powder – I use half Dutch cocoa for a darker frosting, but any cocoa will work here. Hershey’s Special Dark Cocoa isn’t exactly Dutch, but I use it when that’s all I have in the pantry.
- Cold coffee
- In a small bowl, beat the butter until it’s creamy and light.
- Sift the powdered sugar and cocoa powder into the bowl with the creamed butter in the bowl and then mix well.
- Pour in half the cold coffee and continue beating until the mixture is light and creamy.
- If needed, add more coffee, a tablespoon at a time, until you reach the consistency you want for the frosting.
MORE CHOCOLATE CHIP COOKIE RECIPES YOU DON’T WANT TO MISS
- Chocolate Chip Cookie Bars
- Bakery Style Chocolate Chip Cookies
- Double Tree Cookies
- Neiman Marcus Cookies
- Chocolate Chip Biscotti
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
