Cookie Cake
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Do you have a soft spot for cookies but need something more impressive? Then this Cookie Cake recipe is just what you need. It’s a cookie that’s as big, bold, and flavorful as a cake, but so much easier to decorate, transport, and serve. It’s perfect for any occasion, whether a birthday or a simple dessert for the family.
What exactly is a Cookie Cake? It’s a giant cookie with a soft, chewy center, surrounded by a crispy edge that’s still tender enough to cut cleanly. It’s a party-sized dessert with the festive flare of a celebration cake without the chore of decorating one.
Sometimes, we want a showstopping dessert without all the fuss. That’s where this chocolate chip Cookie Cake comes in. Have you ever tried making a towering iced cake? It’s like a masterpiece that requires an art degree. It can be stress-inducing.
But a Cookie Cake? That’s a whole different ball game. Think about it – no need to worry about perfectly stacking layers, wrestling with fondant, smoothing out icing, or piping flowers. With a Cookie Cake, you can serve it plain or add a simple frosting and a few sprinkles for fun, and you’re good to go.
Ingredients
- Butter – I use salted butter in my kitchen. You can use unsalted butter; add 1/4 teaspoon of salt with the flour and baking soda.
- Sugar
- Light Brown Sugar
- Large Egg
- All-purpose Flour
- Baking Soda
- Chocolate Chips – I always use half milk chocolate and half semi-sweet chocolate chips. Use your favorite baking chips: white, milk chocolate, semi-sweet dark, peanut butter, even cinnamon or butterscotch chips. You can even substitute sprinkles for a confetti Cookie Cake.
How To Make a Cookie Cake
- Preheat your oven to 350℉.
- Prepare a 9-inch cake pan: Coat with non-stick spray, shortening, or butter and line the bottom with parchment paper.
- Mix the flour and baking soda, then set aside.
- In a large mixing bowl, use a mixer to blend softened butter and sugars until completely combined and creamy.
- Next, add the egg and vanilla extract and mix well.
- Add the dry ingredients a little at a time and mix just until combined. Don’t overmix.
- Stir in chocolate chips.
- Add the cookie dough to the cake pan, using your hands, press the dough into an even layer.
- Bake for 22 minutes at 350℉, until the edges are golden brown and the center is lightly browned.
- Remove from the oven and let the cake cool before taking it out of the pan.
- Optionally, frost and decorate as desired.
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.
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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.
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.
Making your own Cookie Cake is easy and can be customized to your taste. This recipe is perfect for those who want to make something special and delicious for an upcoming occasion or want to treat themselves. With its chewiness, rich flavor, and easy-to-follow steps, you won’t regret making your very own homemade Cookie Cake!
MORE DESSERT RECIPES YOU DON’T WANT TO MISS
- Pecan Chewies
- Bakery Style Chocolate Chip Cookies
- White Wedding Cake
- Fruit Cobbler
- Pineapple Upside Down Cake
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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 bow, 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.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.