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This chocolate chip cookie cake recipe is everything you love about a chocolate chip cookie, but in cake form! Top it with frosting and sprinkles for even more deliciousness.

What’s the only thing better than cake or cookies? A cookie cake! This cookie cake recipe uses a delicious chocolate frosting, but you could also use our Chocolate Chip Frosting!

Chocolate chip cookie cake recipe topped with frosting and sprinkles

Just when I thought chocolate chip cookies couldn’t be more irresistible, enter the chocolate chip cookie cake.

Same cookie taste, less work! No chilling the dough. No rolling the balls. No waiting for multiple batches to bake. Just mix the dough, spread it in a pan and bake. 

This is my idea of a birthday cake. Easy to assemble and decorate, so yummy, and the ultimate crowd pleaser. Who doesn’t like chocolate chip cookies? This giant chocolate chip cookie in a cake form is perfect for any occasion. Just try to not eat all the cookie dough before it needs to be baked…

  1. PREP. Preheat the oven to 350 degrees. Grab an 8 or 9 inch cake pan and grease it.
  2. DOUGH. In a medium bowl, cream together the brown sugar, sugar, butter, and vegetable oil. Add the egg and vanilla, and beat until light and fluffy. Add the baking soda, salt, baking powder, and flour, and mix until just combined. Fold in the chocolate chips.
  3. BAKE. Spread the cookie dough in the prepared cake pan. Bake the cookie cake for 22-25 minutes, until lightly browned around the edges. Remove from the oven and let cool completely.

Recipe FAQ

Can you use different pan sizes? I used an 8 inch round cake pan, but you can use a similar sized square pan or even a pie plate. If you want to make a thinner more crispy cookie cake try using a slightly bigger pan and adjust the bake time. 

When is it ready to come out? You are going to want to pull it out before you think it is ready. The outside will be set, but the middle will still be soft (a toothpick inserted in the center will come out with some crumbs). It will continue to bake as it cools in the pan and the finished cookie cake will be perfectly set and delicious..

How to remove the cake from the pan? To help this cake come out of the pan easily you can line the bottom of the pan with parchment paper and grease the sides of the pan (or we just greased it really well).

Whether you use parchment paper or not you must let it cool COMPLETELY while still in the pan. Once cool insert a butter knife or cooking spatula around the sides of the pan to loosen it. Flip the cake out onto a large cutting board. Since it will be upside down flip it over again onto the serving platter, or a cut piece of cardboard and then decorate.

Chocolate frosting in a mixing bowl to use on cookie cake

Frosting Recipe + Variations

To make the frosting, beat together the butter, cocoa powder, and powdered sugar. Add the vanilla and 1 tablespoon of milk, and beat until smooth. Add additional milk as needed to make a fluffy and smooth frosting.

To decorate the cookie cake, pipe dollops of chocolate frosting on the top of the cookie using a large open star tip. Sprinkle with colorful sprinkles!

Variations: I like to add some type of topping because it really turns the cookie into a “cake”, but it is optional. You can also make it customizable and have fun with different frosting designs. You can also try different topping ideas. 

  • Chocolate Ganache
  • Powdered sugar
  • Peanut Butter Frosting
  • Scoop of ice cream-think pizookie

Not only can you change up the toppings but you can substitute the chocolate chips for other delicious mix-ins such as butterscotch chips, white chocolate chips, mini M&Ms, Reeses pieces. 

Piping chocolate frosting on chocolate chip cookie cake

How to Store + Freeze

Storage: Store the cookie cake in an airtight container. It will stay fresh for up to 3 days, but can still be eaten after that. 

Freezer: You can freeze the unfrosted cake as well. Once the cookie cake has cooled wrap it with plastic wrap and then again with foil. Label and freeze for up to 3 months.

Frosting can be stored separately in an a airtight container in the fridge for 7-12 day or in the freezer for up to 3 months.

Cutting and serving a slice of cookie cake recipe.
4.71 from 17 votes

Cookie Cake Recipe

By: Lil’ Luna
Celebrate any occasion with a chocolate chip cookie cake recipe topped with chocolate buttercream frosting and colorful sprinkles!
Servings: 8
Prep: 15 minutes
Cook: 22 minutes
Total: 37 minutes

Ingredients 

for the cookie cake:

for the frosting:

  • 4 tablespoons unsalted butter
  • 2 tablespoons cocoa powder
  • cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk
  • sprinkles

Instructions 

  • Preheat the oven to 350°F. Grease an 8 or 9 inch cake pan and set aside.
  • In a medium bowl, cream together the brown sugar, sugar, butter, and vegetable oil. Add the egg and vanilla, and beat until light and fluffy. Add the baking soda, salt, baking powder, and flour, and mix until just combined. Fold in the chocolate chips.
  • Spread the cookie dough in the prepared cake pan. Bake 22-25 minutes, until lightly browned around the edges. Remove from the oven and let cool completely.
  • To make the frosting, beat together the butter, cocoa powder, and powdered sugar. Add the vanilla and 1 tablespoon of milk, and beat until smooth. Add additional milk as needed to make a fluffy and smooth frosting.
  • To decorate the cookie cake, pipe dollops of chocolate frosting on the top of the cookie using a large open star tip. Sprinkle with colorful sprinkles.

Video

Notes

STORE. Keep the cookie cake in an airtight container. It will stay fresh for up to 3 days, but can still be eaten after that. 
FREEZE. Cool cookie cake and wrap it with plastic wrap and then again with foil. Label and freeze for up to 3 months.
Store frosting. Frosting can be stored separately in an airtight container in the fridge for 7-12 days or in the freezer for up to 3 months.

Nutrition

Calories: 545kcal, Carbohydrates: 79g, Protein: 5g, Fat: 24g, Saturated Fat: 16g, Cholesterol: 54mg, Sodium: 344mg, Potassium: 95mg, Fiber: 2g, Sugar: 58g, Vitamin A: 432IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




22 Comments

  1. Haven’t tried it yet, but what do you recommend greasing the pan with? Shortening/crisco, cake goop or non-stick spray?

    1. We usually just use cooking spray, but you could use the others as well. You can line the bottom of the pan with parchment paper too and grease the sides of the pan if you want that extra bit. We usually just grease it really well and it comes out fine.

  2. 3 stars
    Very oily after baking. I would reduce the oil by at least half. Also, a larger pan might be a better idea if you don’t want a thick cake-like cookie.

  3. 2 stars
    The frosting was good, but unfortunately the cookie cake tasted like nothing but vegetable oil. We threw the entire thing away. My family and I were very disappointed 🙁 I would definitely recommend either greatly reducing or eliminating the vegetable oil.

    1. I’m so sorry the recipe didn’t turn out as you would have liked. Thanks so much for trying it and for your suggestion. 🙂