Chocolate Chip Cookie Cake

Jump to Recipe

This chocolate chip cookie cake is everything you love about a chocolate chip cookie, but in cake form! Top it with frosting and colorful sprinkles for the best birthday cake idea ever.

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 topped with frosting and sprinkles

Our Favorite Chocolate Chip Cookie Cake

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…

Step by step pictures for cookie cake recipe

How to Make a Cookie Cake

PREP. Preheat the oven to 350 degrees. Grab an 8 or 9 inch cake pan and grease it.

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.

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 

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

For More Cookie Cakes, check out:

Chocolate Chip Cookie Cake Recipe

5 from 9 votes

This chocolate chip cookie cake is everything you love about a chocolate chip cookie, but in cake form! Top it with frosting and colorful sprinkles for the best birthday cake idea ever.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 8
Calories 545 kcal

Ingredients

for the cookie cake:

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup butter softened
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups flour all purpose
  • 1 cup milk chocolate chips

for the frosting:

  • 4 tablespoons butter
  • 2 tablespoons cocoa powder
  • 1 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk
  • sprinkles

Instructions

  1. Preheat the oven to 350. Grease an 8 or 9 inch cake pan and set aside.
  2. 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. 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. 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.
  5. 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.

Author

Kristyn Merkley

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!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Made this today with my 2 and a half year old- so easy and yummy! Lil Luna recipes are my favorite because kiddos can always help with them!

  2. 5 stars
    I have been wanting to make a cookie cake for a long time, so I was so happy your recipe popped up on my feed! Thanks for the easy to follow instructions!