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Celebrate any occasion with this easy frosted Chocolate Chip Cookie Cake recipe!
Cookie Cakes for the Win!
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
PREP TIME: 15 minutes
COOK TIME: 22 minutes
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
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 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.
- 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 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.
- 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.
MORE DESSERTS LIKE THIS
- Cookies: Giant Chocolate Chip Cookie, Best Chocolate Chip Cookies
- Cakes: M&M Cookie Cake, Peanut Butter Cookie Cake
- Cookie Variations: Cookie Bars, Cake Mix Cookie Bars
More collections: Easy Cookie Recipes, Easy Cake Recipes, Cakes that Feed a Crowd
Cookie Cake Recipe
Celebrate any occasion with a chocolate chip cookie cake recipe topped with chocolate buttercream frosting and colorful sprinkles!
Equipment
- 9-inch round cake pan
Ingredients
For the 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
For the 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!
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.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe FAQ
Is the cookie cake done?
- 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.
How do I remove the cake from 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.
customize the cookie cake?
- Use chocolate ganache, dust with powdered sugar, use Peanut Butter Frosting, Vanilla Buttercream Frosting, or top with a scoop of Vanilla Ice Cream – think Pizookie.
How to store the cookie cake recipe?
- 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.
Can I prep the cookie cake ahead of time?
- 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.
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!