Cookie Cake Recipe

5 from 16 votes

Celebrate any occasion with this chocolate chip cookie cake recipe topped with chocolate buttercream frosting and colorful sprinkles!

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Servings:

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.

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!

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.
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.

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.