This delicious Chocolate Chip Cookie Cake takes everything we love about classic chocolate chip cookies and turns it into the best cookie cake recipe. Easy to make, it bakes up with a soft, tender center and a chewy, golden edge, then can be finished with vanilla or chocolate buttercream frosting. It’s a simple, crowd-pleasing dessert perfect for birthdays and other celebrations.
Cookie cakes are an indulgent, cheerful dessert, and making one as a chocolate chip cookie cake means you’re serving a favorite treat in an easy, shareable format. This recipe combines a classic chocolate chip cookie dough baked in a single 9-inch pan, then decorated with rich buttercream for a festive finish.
Because you bake it as one large cake, it’s quicker than baking individual cookies—no scooping or chilling required. It’s a great option for kids’ parties, graduations, casual gatherings, showers, and birthdays.
This cookie cake is made in one bowl with a hand or stand mixer and can be prepared ahead. It’s delicious plain or decorated with either vanilla or chocolate buttercream. A sprinkle of colorful decorations makes it extra celebratory.
Below are the ingredients, tips, and step-by-step instructions to make this cookie cake.
Ingredients
See the recipe card below for exact measurements, full instructions, notes, and estimated nutrition information.
Flour – All-purpose flour forms the base of the dough. For a gluten-free version, use a reliable gluten-free blend (for example, Cup4Cup); it will alter texture slightly but works well.
Cornstarch – A small amount softens the texture and helps create a tender, melt-in-your-mouth crumb.
Salt – Kosher salt is recommended. If you use a finer table or sea salt, reduce the amount slightly. A light sprinkle of flaky sea salt on the warm cookie cake enhances the flavor.
Baking Soda – Acts as the leavening to give the cake a gentle rise; be sure it’s fresh.
Butter – Use room-temperature butter so it creams properly into the sugars. Either salted or unsalted works; adjust added salt accordingly.
Sugars – A combination of brown sugar and granulated sugar yields both soft chewiness and a golden exterior. Brown sugar adds depth and moisture; granulated sugar supports structure and crisping at the edges.
Eggs – Use large eggs at room temperature for best creaming and texture.
Vanilla Extract – A good-quality vanilla extract brightens the flavor. Pure vanilla is preferred over imitation.
Chocolate Chips – Use semi-sweet, dark, milk, or a mix—whatever you prefer. Part of the chips are mixed into the dough and the rest are sprinkled on top before baking.
Buttercream Frosting – The cookie cake can be served plain or decorated with vanilla or chocolate buttercream. Both frostings are included in the recipe card and can be piped around the edge and topped with sprinkles, chocolate pieces, or extra chips.
Tips for Decorating Chocolate Chip Cookie Cake
Decorating is optional, but it makes the cookie cake festive and fun.
- Buttercream holds its shape well for piping, but you can also top the cake with salted caramel, chocolate ganache, or whipped cream for different finishes.
- Use a star piping tip (Wilton 1M is a common choice) to pipe a border or decorative mounds, or use a zip-top bag with a corner snipped off.
- Add sprinkles, chocolate candies, mini chips, or flaky salt to the frosting for extra texture and color.
- Serve warm slices with scoops of your favorite ice cream for a decadent treat.
How to Make a Cookie Cake
Whisk dry ingredients. In a medium bowl, whisk together the flour, salt, cornstarch, and baking soda. Set aside.
Mix wet ingredients. In a separate bowl, cream the softened butter with the brown and granulated sugars until light and combined, about 3 minutes. Add the eggs and vanilla and mix until incorporated, about 1 minute.
Combine wet and dry. Add the whisked dry ingredients into the wet mixture and mix until just combined.
Add chocolate chips. Gently fold in most of the chocolate chips, reserving a handful to sprinkle on top before baking.
Press into pan and bake. Transfer the dough to a prepared 9-inch cake pan and press it evenly. Scatter the remaining chocolate chips across the top and bake until the surface is lightly golden, about 20–25 minutes. Cool on a wire rack.
Make frosting and decorate. Carefully transfer the cooled cookie cake to a cake stand or plate. Prepare the chosen buttercream, fill a piping bag fitted with a star tip, and pipe decorative mounds or a border. Add sprinkles or extra chips if you like. Slice and serve.
Make Ahead and Storage Tips
Make Ahead: The cake can be prepared and stored at room temperature for up to 3 days.
Leftovers: Keep leftovers wrapped tightly in plastic wrap or stored under a cake dome at room temperature for up to 3 days.
Chocolate Chip Cookie Cake Recipe
Equipment
-
Mixing Bowl
-
Hand Mixer or Stand Mixer
-
1 – 9-inch Cake Pan
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 cup butter, softened (113 g)
- 1/2 cup brown sugar, packed (107 g)
- 1/2 cup granulated sugar (99 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips, divided (213 g)
Vanilla Buttercream Frosting
- 4 tablespoons butter, softened
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar, plus more if needed
Chocolate Buttercream Frosting
- 4 tablespoons butter, softened
- 2 tablespoons cocoa powder
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Decorations (Optional)
- 2 tablespoons chocolate chips
- 2 tablespoons sprinkles
Instructions
-
Prep. Preheat the oven to 350°F. Spray a 9-inch cake pan with cooking spray and line it with parchment paper or grease the pan well. Set aside.
-
Whisk dry ingredients. In a medium bowl, whisk the flour, salt, cornstarch, and baking soda. Set aside.
-
Mix wet ingredients. In another bowl, using a hand or stand mixer, cream together the butter, brown sugar, and granulated sugar until combined, about 3 minutes. Add the eggs and vanilla and mix until combined, about 1 minute.
-
Combine. Add the dry ingredients to the wet mixture and mix until just combined.
-
Add chocolate chips. Stir in about 1 cup of the chocolate chips. Mix until incorporated.
-
Bake. Press the dough into the prepared pan, sprinkle the remaining chips on top, and bake for approximately 20–25 minutes, until lightly browned. Cool on a wire rack.
-
Assemble the cake. Remove the cake from the pan and discard the parchment. Transfer to a cake stand or plate and decorate.
-
Make the frosting. Combine the frosting ingredients in a bowl and beat until smooth and creamy. Fill a piping bag (or zip-top bag with a corner snipped) fitted with a star tip and pipe decorative mounds around the edge.
-
Decorate. Add optional sprinkles or chocolate chips on top of the frosting, slice, and serve.
Notes
Make Ahead: Prepare the cookie cake and store at room temperature for up to 3 days.
Leftovers: Wrap tightly with plastic wrap or store under a cake dome for up to 3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Join today & start saving your favorite recipes
Create an account to easily save your favorite recipes.
Enjoy!
Robyn xo