Classic Chocolate Chip Cookie Cake
This chocolate chip cookie cake is the perfect blend of a soft, chewy cookie and a celebratory cake! Baked in a round pan, this oversized cookie is packed with gooey chocolate chips and finished with a rich buttercream border. Whether for birthdays, special occasions, or just a fun treat, this cookie cake is easy to make and customize.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups & spoons
- 9-inch round cake pan
- Spatula
- Piping bag (if decorating with frosting)
Ingredients
- For the Cookie Cake:
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- For the Buttercream Frosting Optional:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk
- Food coloring optional
- Sprinkles or extra chocolate chips for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Make the cookie dough: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract, mixing until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until incorporated.
- Add chocolate chips: Fold in 1 ¼ cups of the chocolate chips (reserving the rest for topping).
- Press into pan: Spread the dough evenly into the prepared cake pan. Sprinkle the remaining ¼ cup of chocolate chips on top.
- Bake: Place in the oven and bake for 20–25 minutes, or until the edges are golden brown but the center is still slightly soft.
- Cool completely in the pan before transferring to a serving plate.
- Prepare the frosting (optional): Beat butter, powdered sugar, vanilla, and milk until smooth and fluffy. Add food coloring if desired.
- Decorate & Serve: Pipe frosting around the edges of the cookie cake and top with sprinkles or extra chocolate chips. Slice and enjoy!
Notes
Additional Notes:
Make it festive! Use colored sprinkles or candies to match the theme of your event.
Storage: Keep at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week.
Customize it! Swap out chocolate chips for M&Ms, white chocolate, or peanut butter chips for a fun twist.
Want a deeper cookie cake? Use an 8-inch pan and bake for an extra 5 minutes for a thicker result.
Make it festive! Use colored sprinkles or candies to match the theme of your event.
Storage: Keep at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week.
Customize it! Swap out chocolate chips for M&Ms, white chocolate, or peanut butter chips for a fun twist.
Want a deeper cookie cake? Use an 8-inch pan and bake for an extra 5 minutes for a thicker result.