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Celebrate any occasion with this easy frosted Chocolate Chip Cookie Cake recipe!

Chocolate chip cookie cake recipe topped with frosting and sprinkles.

Today’s chocolate chip cookie cake is similar to our famous Pizookie in that it’s a twist between a cake and a our favorite Chocolate Chip Cookie. It’s not as gooey and can be served warm or cold but is just as delicious.

Our kids LOVE this dessert because it’s so delicious, but also because it’s perfect for all of our celebrations – especially birthdays! Serve it up with a scoop of Homemade Vanilla Ice Cream and Chocolate Syrup, and it will be the star of the party.

Why we love it:

  • No fuss, no muss. No need to roll individual cookie dough balls, just spread the dough in a pan and bake!
  • Get creative. From frosting to sprinkles, decorate your cookie cake to suit any holiday or special occasion.
  • Freezer-friendly. Freeze the cookie cake for up to 3 months for a convenient make-ahead option!
  • Crispy and chewy. It’s the best of both worlds – a soft, gooey center and slightly crispy edges.

Ingredients

Cookie Cake

  • ½ cup  tr sugar – light, or for a more chewy texture use dark brown sugar
  • ½ cup granulated sugar
  • ¼ cup unsalted butter How to Soften Butter Quickly
  • ¼ cup vegetable oil (instead of using oil, you can also use an addition 1/4 cup butter).
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ½ cups all-purpose flour – Be sure to Measure Flour Correctly
  • 1 cup milk chocolate chips – butterscotch, white chocolate chips, mini M&Ms, or Reese’s pieces. 

Frosting

  • 4 tablespoons unsalted butter
  • 2 tablespoons cocoa powder – use unsweetened natural or Dutch-process cocoa powder
  • 1¼ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk – add more or less to adjust the thickness of the frosting
  • sprinkles – decorate your cookie cake with sprinkles that match the holiday
  1. PREP. Preheat the oven to 350°F. Grease an 8 or 9-inch cake pan and set aside.
  2. BATTER. In a medium bowl, cream ½ cup each of brown sugar and sugar, ¼ cup each butter and vegetable oil. Add the 1 egg and ½ teaspoon vanilla, and beat until light and fluffy.
    • Add ½ teaspoon each of baking soda, salt, and baking powder. Add 1½ cups flour, and mix until just combined. Fold in 1 cup chocolate chips.
  3. 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.
  4. FROSTING. Beat 4 tablespoons butter, 2 tablespoons cocoa powder, and 1¼ cups powdered sugar.
    • Add the ½ teaspoon vanilla and 1 tablespoon of milk, and beat until smooth.
    • Add additional tablespoons of milk as needed to make a fluffy and smooth frosting.
  5. DECORATE. Pipe dollops of chocolate frosting on the top of the cooled cookie cake using a large open star tip. Sprinkle with colorful sprinkles!

Different Pan Sizes

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. 

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5 from 15 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

Equipment

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
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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!

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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Recipe FAQ

  • 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.
  • Line the pan with parchment paper and grease the sides (or just grease the entire 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.
  • 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.
  • The dough can be made 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.

For More Chocolate Chip Recipes:

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




18 Comments

  1. Denise says:

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

    1. Lil'Luna Team says:

      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. ab says:

    Tried this cake for my sons birthday. Came out perfect. Thanks for s great recipe!!!

    1. Lil'Luna Team says:

      You’re welcome! So happy to hear it was a hit for his birthday!

  3. Lisa S. says:

    5 stars
    I love a good cookie cake! This one I need to try!