This chocolate chip cookie cake recipe is very easy and super delicious! The cookie dough is pressed into a pan and baked into the best cookie cake for anyone’s birthday. This recipe includes a simple buttercream frosting recipe so you can easily decorate the homemade cake.
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Deciding on a birthday cake is a big deal. Lately, my kids keep choosing chocolate chip cookie cake for their birthday. Sometimes we buy the double layer cookie cake from Sam’s Club for a big party (it’s yummy and feeds a ton)! But, when you want a small birthday cookie cake just for your family, homemade cake is the way to go. This cookie cake recipe is more delicious than store-bought and is my family’s favorite. You will love this easy cookie dough recipe baked into a cake!
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Chocolate Chip Cookie Cake Recipe
This easy cookie cake recipe requires the basic ingredients most use for chocolate chip cookies bars. Gather these ingredients:
Grocery List for Cookie Cake
- All-purpose flour (1 1/2 cups)
- Chocolate chips (1 1/2 cups)
- Light brown sugar (3/4 cup)
- Granulated sugar (1/4 cup)
- Cornstarch (2 teaspoons)
- Baking soda (1 teaspoon)
- Vanilla extract (1 teaspoon)
- Salt (1/2 teaspoon)
- Unsalted butter (1/2 cup, or 1 stick)
- Eggs (1 whole + 1 yolk)
These are the ingredients for the cookie cake recipe alone. If you plan to make the homemade buttercream frosting, you will need powdered sugar, additional butter, milk and vanilla. I love homemade buttercream frosting and it’s really easy to make, but if you want you can buy a tub of frosting instead.
How do you make a cookie cake from scratch?
Cookie cake is really easy to make at home and is the best birthday cake idea. Here is how to make chocolate chip cookie cake from scratch:
- Preheat oven to 350°F. Prepare 9- or 10-inch round pan.
- Beat butter and sugars until fluffy.
- Mix in the eggs and vanilla.
- In separate bowl, whisk flour, baking soda, cornstarch and salt.
- Combine dry ingredients with wet ingredients.
- Stir in chocolate chips.
- Press cookie dough into prepared pan.
- Bake for 20 to 25 minutes, until done.
- Let cool completely before decorating.
Click here for the full cookie cake recipe ingredients and instructions.
Cookie cake recipe FAQ
What makes a cookie cake a cake? You can make almost any cookie dough a cake by simply pressing the cookie dough into a cake pan and then decorating it with frosting once it’s cooled. For this recipe, I like to use my spring-form pan for easy removal, but any 9- or 10-inch cake pan will do. You can even double this recipe to make a larger rectangle cake in a rimmed baking sheet.
How do you know when a cookie cake is done? Just like any baked goods, a cookie cake can be tested done by passing the toothpick test. What is the toothpick test? Stick a toothpick into the center of the cake and if it comes out with just a few crumbs, it’s done. Other cake recipes (normal cake) you want the toothpick to come out clear. But, this is cookie dough — you do not want it over baked.
How do you store cookie cake? Cookie cake can be stored, covered tightly, on the counter at room temperature or in the fridge. I recommend the fridge if it is decorated with frosting. Cookie cake will last stored in the fridge for up to 1 week and on the counter for 3 to 5 days.
Variations of cookie cake
Giant Cookie Cake Recipe:
Double this recipe to make a larger round cookie cake in a pizza pan or a rectangle cake in a rimmed baking sheet.
Double Layer Cookie Cake:
You can also double this recipe and make two 10-inch round cakes to layer over top one another with frosting in between. Once both cakes are cooled, remove them from the pans. Spread a layer of frosting over one cake and stack the other cake over top. Decorate as desired and you have a double layer cookie cake!
Sugar Cookie Cake with Sprinkles:
Use your favorite sugar cookie recipe with sprinkles mixed into the dough for a “Funfetti” style cookie cake. I recommend using jimmies for the sprinkles as they do not bleed their colors as easily as some yet are not crunchy like nonpareils.
Tools to help:
A few optional tools I use to make my cookie cake:
- Stand mixer – For all cookie batters, I always use my stand mixer with the paddle attachment. You can mix this dough by hand, but it will take some elbow grease.
- Springform pan – I use my 9-inch springform pan, but you can also use a 9- or 10-inch round cake pan for this recipe.
- Large star tip – To decorate the cake with frosting, a large star tip like this one makes it easy.
I hope you love this cookie cake recipe as much as we do. We also always celebrate first thing every birthday morning with our favorite birthday cake pancakes. I suggest giving these a try if you haven’t already!
Print the cookie cake recipe to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
Chocolate Chip Cookie Cake
Ingredients
For the cookie cake:
- 1/2 cup unsalted butter , at room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large whole egg , room temperature
- 1 large egg yolk , room temperature
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
For the frosting:
- 3 to 4 cups powdered sugar
- 4 tablespoons unsalted butter
- 2 to 4 tablespoons milk , or heavy cream
- 1 to 2 teaspoons vanilla extract
Instructions
For the cookie cake:
- Preheat oven to 350°F. Spray 9- or 10-inch cake pan or springform pan with Baker's Joy or line bottom with parchment paper; set aside.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy; about 1 minute. Stir in the vanilla, then the egg and yolk. Beat on medium high for 3 minutes.
- In a separate mixing bowl, whisk together the flour, cornstarch, baking soda and salt. Add to the wet ingredients and mix until just incorporated. Stir in the chocolate chips.
- Press the cookie batter into the prepared pan. Bake for 20 to 25 minutes until golden. Remove from oven and set pan on wire rack to cool completely. Once cooled, remove from pan and decorate with optional frosting recipe, or as desired.
For the frosting:
- Beat butter and 3 cups of powdered sugar on low speed until combined. Mix in vanilla and 1 tablespoon of milk. Continue to beat on medium high speed, adding 1 tablespoon of milk at a time with additional powdered sugar until reaches desired consistency and taste. I prefer a sweet and stiff frosting to hold star shape while decorating cake, which takes about 5 minutes of beating.
Notes
- To quickly bring butter to room temperature, cut into small pieces.
- To quickly bring eggs to room temperature, let set in a bowl of hot water for 5 minutes.
- My favorite nonstick spray is Baker's Joy.
Nutrition
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