This Cookie Cake is the easiest way to get the best parts of a chocolate chip cookie and a birthday cake all in one. It bakes up thick, soft, and chewy with melty chocolate chips, then you top it with fluffy chocolate frosting and sprinkles for that classic celebration look.
The base for this recipe comes from our classic Chocolate Chip Cookie recipe, and is no-fail. We’ve made it hundreds of times and love that it’s perfect for any mix-ins and additions you love… from nuts, to different chocolate chips to candy chunks.
What makes this recipe so amazing is how simple it is. No layering, no fancy decorating skills, and it still feels totally party-worthy. It is perfect for birthdays, sleepovers, holidays, or anytime you want an easy dessert that everyone loves.
If you love this recipe, you should also try Chocolate Chip Cookies, Brownies, Sugar Cookie Cake, and Vanilla Cupcakes, all easy desserts that are great for gatherings.
Why we think you’ll love it:
- No fuss. No need to roll individual cookie dough balls, just spread the dough in a pan and bake!
- Pantry Staples. It uses pantry staples to create a homemade dessert without extra effort.
- Freezer-friendly. Freeze the cookie cake for up to 3 months for a convenient make-ahead option!
Cookie Cake Recipe Ingredients
Cookie Cake
- Brown sugar (½ cup): Adds moisture and rich flavor that helps create a soft and chewy cookie cake.
- Sugar (½ cup): Provides sweetness and helps the edges brown nicely while baking.
- Unsalted butter softened (¼ cup): Adds rich flavor and tenderness to the dough. See How to Soften Butter Quickly.
- Vegetable oil (¼ cup): Keeps the cookie cake extra moist and soft even after cooling. Instead of using oil, use an additional ¼ cup of butter.
- Egg (1): Binds the ingredients together and helps the cake rise slightly for a tender texture.
- Vanilla extract (½ teaspoon): Enhances the sweetness and adds classic bakery style flavor.
- Baking soda (½ teaspoon): Helps the cookie cake spread and bake evenly.
- Salt (½ teaspoon): Balances the sweetness and highlights the chocolate flavor.
- Baking powder (½ teaspoon): Adds light lift so the cookie cake is not too dense.
- All purpose flour (1½ cups): Forms the base structure and gives the cake its chewy bite. See how to Measure Flour Correctly.
- Milk chocolate chips (1 cup): Melts into pockets of chocolate throughout the cake for rich flavor. Try butterscotch, white chocolate chips, mini M&Ms, or Reese’s pieces.
Frosting
- Unsalted butter (4 tablespoons): Creates the creamy base of the frosting.
- Cocoa powder (2 tablespoons): Gives the frosting its chocolate flavor and color.
- Powdered sugar (1¼ cups): Sweetens and thickens the frosting for easy piping.
- Vanilla extract (½ teaspoon): Adds smooth flavor that complements the cocoa.
- Milk (1 to 2 tablespoons): Adjusts the frosting consistency so it becomes fluffy and spreadable. Add more or less to adjust the thickness of the frosting.
- Sprinkles: Adds fun color and a festive finish that makes the dessert feel celebration ready.
How to Make a Cookie Cake
PREP. Preheat the oven to 350°F. Grease an 8 or 9-inch cake pan and set aside.
BATTER. In a medium bowl, cream brown sugar, sugar, butter, and vegetable oil. Add the egg and vanilla, and beat until light and fluffy.
Add baking soda, salt, and baking powder. Mix in flour, and mix until just combined. Fold in chocolate chips.
BAKE. 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.
FROSTING. Beat butter, cocoa powder, and powdered sugar. Add the vanilla and milk, and beat until smooth.
Add additional tablespoons of milk as needed to make a fluffy and smooth frosting.
DECORATE. Pipe dollops of chocolate frosting on the top of the cooled cookie cake using a large open star tip. Sprinkle with colorful sprinkles!
Kristyn’s Recipe Tips
- Do not overbake if you want a soft and chewy center. The cookie cake will continue to set as it cools.
- Line the pan with parchment paper and grease the sides (or just grease the entire pan) for easier removal and cleaner slices.
- 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.
- Let the cookie cake cool completely before frosting, so the frosting holds its shape.
- Use mini chocolate chips if you want more chocolate in every bite.
- Use a similar-sized square pan or even a pie plate. For a thicker cookie cake, use an 8-inch pan and bake for a couple of minutes longer.
Cookie Cake Recipe
Video
Ingredients
Cookie Cake
- ½ cup brown sugar
- ½ cup sugar
- ¼ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1½ cups all-purpose flour
- 1 cup milk chocolate chips
Frosting
- 4 tablespoons unsalted butter
- 2 tablespoons cocoa powder
- 1¼ cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
- sprinkles
Instructions
Cookie Cake
- Preheat the oven to 350°F. Grease an 8 or 9-inch cake pan and set aside.
- In a medium bowl, cream brown sugar, sugar, butter and vegetable oil. Add the egg and vanilla, and beat until light and fluffy.
- Add baking soda, salt, and baking powder. Add flour, and mix until just combined. Fold in 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.
Frosting
- Beat butter, cocoa powder, and powdered sugar. Add the vanilla and milk, and beat until smooth.
- Add additional tablespoons of milk as needed to make a fluffy and smooth frosting.
- Pipe dollops of chocolate frosting on the top of the cookie using a large open star tip. Sprinkle with colorful sprinkles!
Notes
- Do not overbake if you want a soft and chewy center. The cookie cake will continue to set as it cools.
- Line the pan with parchment paper and grease the sides (or just grease the entire pan) for easier removal and cleaner slices.
- 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.
- Let the cookie cake cool completely before frosting, so the frosting holds its shape.
- Use mini chocolate chips if you want more chocolate in every bite.
- This cookie cake can be baked a day ahead and stored covered at room temperature until ready to frost and serve.
- Use a similar-sized square pan or even a pie plate. For a thicker cookie cake, use an 8-inch pan and bake for a couple of minutes longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make the dough the day before, wrap it in plastic, and keep it in the fridge. You can also wrap it again with foil and keep it in the freezer for up to 3 months. Thaw, if needed, and press the dough into the pan before baking.
The 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.
Keep the chocolate chip cookie cake recipe in an airtight container. It will stay fresh for up to 3 days, but can still be eaten after that.
To freeze it, cool the cookie cake and wrap it with plastic wrap and then again with foil. Label and freeze for up to 3 months.
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This recipe was first shared July, 2020.
So nice and chewy and has the perfect amount of chocolet chips. Me and my family adored it and finished it in 2 days!
Haven’t tried it yet, but what do you recommend greasing the pan with? Shortening/crisco, cake goop or non-stick spray?
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.
Tried this cake for my sons birthday. Came out perfect. Thanks for s great recipe!!!
You’re welcome! So happy to hear it was a hit for his birthday!
I love a good cookie cake! This one I need to try!