This Chocolate Chip Cookie Cake is a deliciously soft and chewy dessert that combines all the best parts of a classic chocolate chip cookie in a cake form. Baked to golden perfection and topped with a rich buttercream frosting, this cookie cake is perfect for birthdays, celebrations, or just because you’re craving something sweet!
Why You’ll Love This Recipe
- Soft and chewy texture – It has the perfect balance between a crispy edge and a soft, gooey center.
- Easy to make – No need to chill dough or scoop individual cookies—just press the dough into a pan and bake!
- Customizable – Add sprinkles, different types of chocolate, or a layer of frosting for extra fun.
- Perfect for any occasion – Great for birthdays, parties, or a weekend treat.
- Better than store-bought – Made from scratch with simple ingredients, this cake is fresher and more flavorful than store-bought versions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
- Optional: Frosting and sprinkles for decoration
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or a springform pan.
- Cream the butter and sugars – In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients – Mix in the eggs and vanilla extract until fully incorporated.
- Combine dry ingredients – In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in the chocolate chips – Stir in the chocolate chips, ensuring they are evenly distributed.
- Press the dough into the pan – Spread the cookie dough evenly in the prepared cake pan.
- Bake for 20-25 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool completely before adding any frosting or decorations.
- Decorate (optional) – Pipe frosting around the edges and add sprinkles or extra chocolate chips on top.
Servings and Timing
- Servings: 8-10 slices
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
Variations
- Peanut Butter Twist – Swirl in peanut butter before baking for a nutty flavor.
- Triple Chocolate – Use a mix of white, milk, and dark chocolate chips.
- M&M Cookie Cake – Replace some chocolate chips with colorful M&M candies.
- Gluten-Free Option – Substitute with a 1:1 gluten-free flour blend.
- Nutty Addition – Stir in chopped walnuts or pecans for extra crunch.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week for a firmer texture.
- Freezer: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
Can I use a different pan size?
Yes! A 9×9-inch square pan works too, but baking time may vary slightly.
How do I make the cookie cake extra soft?
Don’t overbake—remove it from the oven when the center is just set to keep it chewy.
Can I make this without a mixer?
Absolutely! You can mix by hand with a sturdy whisk and spatula.
What’s the best frosting for this cookie cake?
A classic buttercream or chocolate ganache pairs beautifully with the cookie cake.
Can I make this ahead of time?
Yes! Bake it a day ahead and store it in an airtight container. Add frosting just before serving.
Why did my cookie cake sink in the middle?
Overmixing the batter or underbaking can cause sinking. Ensure proper mixing and baking for best results.
Can I use melted butter instead of softened butter?
Softened butter is best for a light texture, but melted butter will result in a denser cake.
How do I prevent the edges from getting too dark?
If the edges brown too quickly, cover them loosely with foil while baking.
Can I use this recipe to make individual cookies?
Yes! Scoop out dough and bake at 350°F for about 10-12 minutes per batch.
Can I double the recipe?
Definitely! Use a 9×13-inch pan for a larger cookie cake and adjust baking time accordingly.
Conclusion
This Chocolate Chip Cookie Cake is an easy, crowd-pleasing dessert that’s soft, chewy, and packed with rich chocolate flavor. Whether you decorate it with frosting for a festive touch or enjoy it plain, this homemade treat is sure to be a hit with family and friends. Try it today and enjoy a slice of cookie perfection!
PrintChocolate Chip Cookie Cake Recipe
This Chocolate Chip Cookie Cake is soft, chewy, and loaded with chocolate chips. It’s like a giant cookie with crisp edges and a gooey center, perfect for slicing and sharing. Topped with a rich chocolate frosting, it’s a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- ½ cup mini chocolate chips (optional, for topping)
For the Chocolate Frosting (Optional):
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cookie Dough
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Stir in the chocolate chips.
Step 2: Bake the Cookie Cake
- Spread the cookie dough evenly in the prepared cake pan. Sprinkle mini chocolate chips on top if using.
- Bake for 22-26 minutes, or until the edges are golden brown and the center looks set.
- Let the cookie cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Chocolate Frosting (Optional)
- In a medium bowl, beat the butter until smooth.
- Add the powdered sugar and cocoa powder, mixing on low speed.
- Slowly add heavy cream and vanilla extract, beating until fluffy.
- Pipe or spread the frosting around the edges of the cooled cookie cake.
Notes
- For a gooier center, bake on the shorter end of the time range.
- Add fun toppings like M&Ms, sprinkles, or caramel drizzle!
- Store at room temperature for 3 days or refrigerate for up to 1 week.