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Garnish & Glaze

Chocolate Chip Cookie Cake

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This post first appeared over at Real Housemoms where I’m a contributor. This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!
When I was in elementary school (long ago) cookie cakes were all the rage, especially for celebrating birthdays. Someone even once brought in a double layer cookie cake!  Now that was insane. We were eating cookie cake so often that I almost got sick of it. This Chocolate Chip Cookie Cake is so good though, I don’t think you or I will be anything but addicted to it!

COOKIE CAKE RECIPE

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!

Back in the day they didn’t allow homemade goods to be shared with the class which is quite a shame because homemade is the best (okay, there are exceptions… like if you’ve got a bad recipe… or bad cook). The cookie cake made from the bakery was good but as usual, I recently took the challenge to make my own.

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!

While I’m currently obsessed with these Bakery Style Chocolate Chip Cookies, I used the cookie dough recipe from my childhood that my mom made more times than I can count.

The cookies are amazing and so is the dough!  My mom was super cool and let my siblings and I eat spoonfuls of dough and she would even reserve some balls of dough to pack in our lunch. Talk about trading power at the lunch table! But I of course, would never give up something so delicious.

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!

Sometimes my mom would form the dough into cookies, but she would also spread all of the dough in a jelly roll pan, bake it, and cut it into bars. It’s so much faster and easier to make bars and they taste just as yummy if not better, especially if you enjoy the chewy center of a cookie… which is why this Chocolate Chip Cookie Cake is so amazing.

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!

Go whip up some cookie dough, eat a spoonful, spread the rest in a pie plate or cake pan and bake it.  Once it’s cooled, transfer it to a platter, top it with some incredible chocolate frosting and colorful sprinkles, and slice it up.  Oh, and then par-tay!

How to make Cookie Cake

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4.8 from 65 votes

Cookie Cake

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 8
Calories: 580kcal
Author: Garnish and Glaze

Ingredients

For the Cookie:

  • 10 tablespoons butter
  • 2/3 cups brown sugar
  • 1/3 cup white sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1 2/3 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips

For the Frosting:

  • 4 tablespoons butter
  • 2 tablespoons cocoa powder
  • 1 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk
  • Sprinkles

Instructions

For the Cookie:

  • Preheat oven to 350 degrees F and grease a (8 or 9 inch) pie plate or cake pan.
  • Cream the butter and sugars together for 2 minutes and then mix in the egg, egg yolk, and vanilla.
  • Add the dry ingredients and mix until combined. Use a wooden spoon to mix in all but 2 tablespoons of chocolate chips and then press the cookie dough into the pie plate. Sprinkle the remaining 2 tablespoons chocolate chips on top and press them down slightly.
  • Bake for 22-25 minutes. Let the cookie cool completely and then run a sharp knife along the edge to loosen and then use a large spatula (or two!) to transfer to a platter. Pipe on frosting along the edges and add the sprinkles.

For the Frosting:

  • Beat all the frosting ingredients together until smooth, adding milk as needed. Place into a piping bag fitted with a 1M tip. Pipe on frosting. Sprinkle on the sprinkles.
Course: Dessert
Cuisine: American
Keyword: cookie cake
Nutrition Facts
Cookie Cake
Amount Per Serving
Calories 580 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 97mg32%
Sodium 534mg23%
Potassium 86mg2%
Carbohydrates 81g27%
Fiber 2g8%
Sugar 59g66%
Protein 6g12%
Vitamin A 720IU14%
Vitamin C 0.2mg0%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

 More cookie desserts to try:

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!

Reader Interactions

Comments

  1. I stumbled across your blog this morning when I needed to find a cookie cake recipe for my husband’s birthday. This recipe is PERFECT! The cake turned out so well and the frosting recipe was delicious. This will surely be a new go-to blog!

    Reply

    • I haven’t tried it but I’d start checking to see if it’s done around 25 minutes and then cook longer if needed. Sorry I’m not more help. I don’t have a 12 inch round cake pan.

      Reply

    • I was wondering the same. I’m going to try lower cooking temperature for a longer period of time to ensure the center is cooked also.

      Reply

  4. I’m thinking about making this for valentines day, but my boyfriend loves peanut butter chocolate chip. If I used half a cup of chocolate chips and half a cup of peanut butter chips. Do you think it would still taste ok. Never made a cookie cake before.

    Reply

  5. My son’s birthday and he does NOT like cake. I found this today and immediately tried it. The recipe is AWESOME. I’VE NEVER BAKED A COOKIE CAKE BEFORE. This is now my go-to. Such a simple recipe. I divided the batter into 1 round silicone cake pan, and 1 pie pan (it’s what I had!) baked for 24 minutes – PERFECT.
    I lined both with parchment paper. I also used a second piece of parchment paper to flatten out the batter in each round pan The pie pan had the raised edges. EASIEST WAY TO BAKE A QUICK SLICED COOKIE!

    Reply

  10. can you make me one thousand of these please they are so delishies i want to eat evey time i go somewhere thank you for the resipe

    Reply

  11. I loved this recipe! I made it for my little brother who turned ten. He usually doesn’t like chocolate, but he loved the frosting! Thank you so much for this recipe!

    Reply

  12. Hi Melanie,

    This cookie cake looks fabulous and I’m hoping to make it for my friend’s birthday. Just a quick question – if I bake it and prepare the whole cake on Monday night, will it still taste as good on Wednesday morning? Her birthday is on Wednesday and I won’t be able to bake it on Tuesday… is there anything I should do to help keep the cake tasting fresh for longer?

    Thanks in advance 🙂

    Reply

  13. Hi, do you think I could use margerine instead of butter so that my lactose intolerant friend can eat it?

    Reply

  15. I don’t like it at all it’s way too crumbly and it doesn’t doesn’t have enough liquid in it so it does on mine together.

    Reply

    • Sara, I’m sorry this recipe didn’t work out for you. I’d love to help you find where things went wrong. Did you change any of the ingredients or cooking temp or time? The dough or cookie shouldn’t turn out crumbly at all.

      Reply

  16. This recipe looks amazing, and I cannot wait to try it! I do have one question… did you use all-purpose flour? I don’t think that it is specified in the recipe.

    Reply

    • You can make your own brown sugar if you have granulated sugar and molasses. Its important to use brown sugar (or substitute) because it adds a depth of flavor and makes the cookie chewy.

      Reply

  18. So, my daughter asked for a cookie cake for her birthday. I checked out Mrs. Fields and the cheapest cake option was $40! So I started looking into making my own and came across your recipe. Well, it was a hit! Easy to make, affordable, and the kids said it was better than Mrs. Fields! Thanks for making me look like a rockstar baker!

    Reply

    • That is so awesome to hear Christine! It’s always great to save money AND have something taste even better. Keep rockin it in the kitchen! 🙂

      Reply

  20. This was wonderful! I made this in a nonstick spring form pan, and lined the bottom with parchment paper. I used half semi-sweet chocolate, and half milk chocolate. We also chilled the dough. It was very moist. Thanks so much for the wonderful recipe! I will make this again!

    Reply

  21. Hi, i’ve just come across this recipe and immediately knew it would be perfect for my best friend’s birthday! I need to make the cookie cake in a 2hr time slot- in my food technology lesson. I would love to be able to pipe on the frosting in these 2 hours! But, my only concern is wether It will cool quick enough for me to pipe the cookie cake. So, how long does it take for the cookie cake to cool?

    Sorry to bother you, but please could u reply ASAP!
    Thanks.

    Reply

    • Sorry if I’m too late but you should be able to frost it on the edges. Just be sure to place the cake in a cool place away from the hot oven so it can cool as quick as possible.

      Reply

  22. Okay, what did I do wrong? Baked for 30 minutes and still not done. Maybe it was the pie pan I used!?

    Reply

    • Same with me : ( . Baked for 27 minutes & the whole thing still giggles. …. but I used crisco instead of butter 🤔 Bad idea apparently but that’s what I had on hand. But now idk what to do, the edges are becoming over cooked & the middle is definitely not close to being done. I’m 36 weeks prego & I just want a cookie cake 😭🤰🏼. Haha will try this again with regular butter though. Clearly the recipe has been a success for others so it was me and not the recipe.

      Reply

    • The same thing just happened to me:( I used a 9in pie dish and followed the recipe exactly I can’t figure out where it went wrong??

      Reply

  24. Interested in making this but due to time constraints would need to make the dough beforehand. Any tips on making the cookie dough two nights before hand?

    Reply

  26. Is this cookie cake like an actual cookie or is it more like a cake? I make a cookie cake for my best friend’s birthday every year, but misplaced the recipe. She enjoys more of a gooey cookie cake, instead of a cake-like, fluffy cookie cake. Meaning is this more cookie-like or cake-like? I need it to be more cookie-like. any info would be greatly appreciated! Thanks you!

    Reply

  28. Would you be able to give the quantities of ingredients in grammes as ive never baked using cips etc
    Would love to try your recipe but I’m a bit worried it might not work out if I don’t weigh thingaI

    Reply

  30. This recipe is fantastic!! I doubled it and put it in a parchment lined half sheet pan. Baked for 25 mins and it was perfect. Will definitely use again, thank you so much for sharing!

    Reply

  31. This recipe was so easy and it turned out exactly like the picture. I used the springform pan as well and it turned out perfect! IT was delicious and I will definitely be making it again! Thank you for sharing!

    Reply

  33. This was amazing! I made it for my 12 tear old daughter who loved it. Also, could I use this dough to make cookies?

    Reply

  36. The cake tastes awesome, but it is a bit dry and crumbly. What did I do wrong? I followed the recipe to the T! Could you please help out on it… Urgent!!!!!

    Reply

  37. Hiya Melanie,
    Could youyou give the measurements in grams, theI cups threw me and mine didn’t turn putout right:( thanks Claire

    Reply

  38. Made this for my dad’s birthday tonight and we all agreed that it was the best cookie cake! The icing was delish too! Keeping this one to make again and again 🙂 Thank you!

    Reply

  40. Made this tonight, absolutely delicious. It is however not like grocery store cookie cakes which is what I was after. This recipe tasted like a soft giant regular cookie. Any clue how they make the grocery store ones?

    Reply

  43. This smells amazing! I cannot wait to eat this tomorrow night! Made this for my daughters 10th birthday, she is excited too! How would you store? I keep cookoes on the counter, would refrigerator be better?

    Reply

  44. For some reason this did not turn out right. Too salty and was too much like batter and not cookie dough. I followed directions specifically and went back over them to see if I misses anything. Not sure what went wrong.

    Reply

    • Sorry you’re having a hard time with this recipe Bethany. I’m not sure where you went wrong. Maybe you put in too much butter? Not sure how your dough would be thin like batter.

      Reply

  45. It’s really looking awesome and so beautiful cake. I have remembered it’s recipes and also bookmarked this site for my party for my next birthday. You have really make a very beautiful and innovative cake. Thank you so much for such a nice work.

    Reply

  47. Wow!! We are home on a sick AND snow day and I decided to make something and found this recipe. We didn’t have enough brown sugar so I very-sketchily reduced everything a bit. I don’t recommend that of course, but it still turned out amazing somehow! And that icing… OMG. I am not a chocolate icing fan but figured the kids would like it… wow, it was the best icing I’ve ever had. Totally sold me. I’m never buying a cookie cake again, this was super easy and DELICIOUS! Any tips for a writing icing if I make this for an occasion in the future, Would this icing write well or do you use something else?

    Reply

  48. This recipe is great! I got asked to a school dance and answered back by saying, “It will be ‘chip’ing awesome to go to the dance with you. We’ll have a choco’lot’ of fun! My answer is…” and then I frosted “yes” on the cookie cake. The next day at school he said it was sooo good so he gave a piece to his mom and she said, “Wow, this is amazing! You’re asking this girl to another dance, right?” Haha! He loved it! Great recipe! Maybe I should use it to answer back to all the school dances! 😉

    Reply

  49. DIVINE! Doubled recipe and used 1c. of semi sweet chips, with 1/2 c. each of white and milk chocolate chips. Pressed into a 12×12 heart shaped pan. 1 inch thick in the center and 1.25inches around edges. Best birthday surprise for my 11 year old. Thank you!

    Reply

  50. Made this for Valentine’s day with my husband and two kids. It came out amazing! It was very easy to make and we all love it!! Thank you!!

    Reply

  51. This was my first making a cookie cake and everybody went crazy over it! I made it into a heart shaped pan for my boyfriend for Valentine’s Day and he absolutely adored it. Thank you!

    Reply

  52. I made this for my daughters birthday party and the kids loved it! I doubled the batch, spread it (almost) evenly over a 1/2 sheet pan. It took 25 min to bake @ 350. Came out about 1/2 inch thick through the center and about 3/4 inch around the edge. Still soft, chewy, and chocolaty. Very delicious!

    Reply

  54. The perfect cookie cake! I made this last week after googling for a cookie cake recipe at my daughters request for that as her Birthday cake. She told me it was better than the Great American cookie cakes!
    And today is my youngest daughters birthday and she also has requested it. So delicious and moist and chewy! Exactly how we all love our chocolate chip cookies.
    Thank you for the recipe, it’s already been written into my recipe book. 😍
    Suzi

    Reply

  55. Hi! I was curious whether this cookie cake was more dense or not? I like my cookie cakes more on the cookie – dense/chewy side than cakey side.

    Thanks!

    Reply

  56. My 11 year old daughter and I made this cookie cake! I could not believe how easy it was! We will definitely keep this recipe and make over and over! Thank you!

    Reply

  58. Omg! This went down so well!! I made it for my son’s birthday cake, I did two and sandwiched them together with the icing between them. I had so many comments about it. I cooked it for 22 mins as it started to golden, then took it out – it did sink a bit but was nice and gooey like proper cookie dough. I’ll be using this recipe again for certain!!

    Reply

  59. I got busy and didn’t do a trial run before my twins’ 2nd Cookie monster-themed bday party and just prayed this would turn out edible… um, it was absolutely AMAZING. I pushed this into an 11 inch tart pan and baked for 22 min, and it came out beautifully brown on top and perfectly chewy on the inside. My only regret is that I had to frost a blue cookie monster face on it cuz no self-respecting adult enjoys blue frosting teeth! 🙂 Next time, I hope to use your frosting recipe. Beautiful!

    Melanie (also my name so you must be cool!)… you MADE the party! Thank you! This will be a regular in the rotation.

    Reply

  60. I’ve made this 3 times now. First time was perfect until I cracked it removing it from the pie pan. Second time the middle didn’t cook. Now on the third time and once again the middle hasn’t cooked. I’m making this for a customer and I have to deliver it today. I’m just keeping everything crossed that extra time in the oven cooks the middle. I have followed everything EXACT. I don’t understand why the middle won’t cook

    Reply

  61. I used this recipe for a bake off with my friends and I beat them by a landslide. I loved this recipe so much.

    Reply

  62. This recipe is amazing, and extremely easy to follow! I made this for my boyfriend’s birthday, and he absolutely loved it! Thank you for this!

    Reply

  63. I would like to try to make this for my sons 3rds birthday , he specifically asked for a chocolate chip cookie cake. He has an egg allergy though do you know if I could use an egg substitute?

    Reply

  64. Hi can i double the recipe and try it on a 12 x 2 round cake pan i think 4 cups of dough might do it will try thanks

    Reply

  65. I’ve made this multiple times for parties and potlucks, and it gets devoured every time! Easy and delicious recipe. Thank you!

    Reply

  66. Easy and delicious! It turned out perfect; thank you!

    I have found I prefer almond extract to vanilla in most chocolate recipes. I highly recommend it. It worked beautifully for both the cookie and frosting.

    Reply

  67. Hi! I am planning to bake this for my boyfriend and was just wondering if putting Mn’Ms in it would ruin the recipe?

    Reply

  68. I just made a vegan and gluten free version of your recipe and so far so good! It has more of a cakey texture (i know its a cookie cake haha) but never made anything like this before so wasnt sure what to expect! Really easy recipe and great taste! Thankyou 🍪

    Reply

  69. Thank you for this recipe! This was a hit for my boys’ birthdays! I made a double layer cookie cake and put mint chocolate frosting in between one of the cookie cakes and the other one with half vanilla and half chocolate frosting. These have now been requested every year!

    Reply

  70. Made this tonight. It took a few extra minutes to bake to fully cook the middle (could have been my oven), turned out perfect! I used sea salt and extra vanilla to give a sweet/salty contrast, and used some white chocolate chips along with ~3/4 cup semi sweet. Your recipe gives great American cookie a run for its money!

    Reply

  72. Hi I’m not sure of the measurements when you say 2/3 cups , I use ounces and grams. I did buy cup measurements but do you mean two thirds or 2 to 2 cups???

    Reply

  73. This Cookie Cake recipe is a real winner! I made the recipe in a 8 inch pan and the cookie was so thick, soft, & everyone loved it! It’s definitely a new family favorite for celebrations!! In the future for larger events I may try to double this recipe and make it in a 14 inch pan….with a little extra to spare! Thanks for sharing Melanie!!!!

    Reply

  76. This same thing happened to me. I used a 9″ pie pan, and it spilled over at least half a cup’s worth of dough, directly onto my oven’s heating element of course, and my entire first floor is FILLED with smoke. I left it in for four more minutes (26 total) and the entire she’s are slightly burnt and the middle jiggles like Jell-O. I think you should at least put a disclaimer in the recipe that says several people had this same problem. Very disappointed.

    Reply

  79. Omg! I was so questioning how this was going to be. I’m not a baker, and never good at making this sort of things. This is the best easiest, yummiest delicious cookie Ive ever had! The kids were blown away just like I was! This is not a new family favorite, and I don’t think this will wait till birthdays anymore!!! Thank you thank you for sharing your delicious creation!!!! ***** 5 start!

    Reply

  81. Hi! I almost forgot my 16yr old son wanted a cookie cake for his birthday! I googled and came across your reciepe and it saved the day! I actually found a small 12″ pizza pan at the dollar store and used parchment paper on the bottom to help transfer for decorating and on the top to flatten out the dough with a rolling pin and cooked it for 22 mins at 350. It worked perfectly. Taste testing will be later tonight with all 4 kids. (Just goes go show great cake for ALL ages) Thanks so much!

    Reply

  82. I made this for my sons birthday. He loved it.
    But I did change a couple of things.
    I made it in a 16 inch pizza pan and doubled the recipe baked it at 325 degrees for 25 minutes.
    Everyone loved it .
    this one will be printed and go in my permanent recipe book.

    Reply

  83. I made this for my son’s 13th birthday because he wanted a ‘cookie cake’ and I knew I could make something better than a mall cookie. I was right! He loved it and wants it every year now. FWIW, I also had good success with a springform pan.

    Reply

  84. I am new to baking and want to try this for my kid’s birthday party this Saturday. Why use all purpose flour, salt and baking soda…why not use the self rising flour instead? Sorry for the amateur question.

    Reply

    • Self rising flour already has baking powder and salt added to it so you don’t have control over how much is going into your recipe. Only use that type of flour when called for. In this recipe I use all-purpose because I want to control how much salt is in it as well as use a different leavening agent- baking soda, not baking powder. They react differently and produce very different results. Baking powder will produce a soft cakey texture and baking soda creates more of dense typical cookie texture. I hope that helps! 🙂

      Reply

  85. I have made this recipe at least 5 times and it is always amazing!! People always request it for their birthdays! Thank you for this now go-to of mine 🙂 I want to make it again but I am looking to possibly add peanut butter m&m’s because they are some of our favorites and they are green & red and I would like to make it Christmas-y! Do you think I could cut down on some of the chocolate chips and add peanut butter m&m’s? Would I need to change anything else in the recipe? Thank you! 🙂

    Reply

    • I am so happy to hear it’s your go-to! 🙂 The addition of peanut butter m&m’s sounds amazing! You don’t need to change any thing else in the recipe. Just swap out all the chocolate chips or just some. Let me know how it is!

      Reply

  86. Hi! I am 8 years old and I followed your recipe to make this delicious cake for my school baking competition. I did a practice run of it before the competition and I made it again the night before the competition. I shared it with my family and they all loved it so much that we couldn’t stop eating.

    For the competition, I named the cake, “My Chocolatey Chocolate Chip Cookie Cake Craze.” Even though I didn’t win the competition, I was really proud that I got to make this cake with my mom.

    Thanks for your easy to follow recipe! <3

    Reply

  87. So, I just tried this. Tip…. DO NOT double the recipe and bake in a large cookie sheet.

    Use a cake pan! It overflowed from my cookie sheet. Also it is taking longer than expected to finish.

    Reply

  89. Wanted to make this in a half sheet jelly roll pan for a big birthday party. Do you think tripling the recipe would be enough? What about temp and bake time? Thanks!

    Reply

  95. This cookie is delicious! Soft and chewy! My son wanted a giant cookie instead of a birthday cake so I doubled the recipe and baked it in a 16” pan. I baked it at 325 degrees for 30mins and then kept checking every 3-5 mins. or so. I think all in all it took about 40-ish mins. to bake. I’ve made this twice now (first time as a test and second time for his party). Both times came out consistent. I’m going to bake this for a third time for his party with family. Thank you so much for sharing this cookie and icing recipe. It was easy to make and tasted delicious!!

    Reply

  96. I made a different version of frosting but I followed the cake recipe and it was great! I also added toasted coconut and pecans to half the cake and served it with drizzled caramel and ice cream. BIG HIT! Everyone loved the cake. It was soft but not too soft. It has a bit of a salty taste that goes great with the sweetness.

    Reply

  97. This recipe is delicious. I used a 14 inch pizza pan to make a thinner cookie cake, at my daughters request. It was perfect at 20 minutes on 350.

    Reply

  100. I’ve made this cookie cake THREE times in less than 2 weeks……we have a lot of autumn birthdays. The cake bakes beautifully and pairs perfectly with the frosting. I have one question regarding the recipe. Is it possible to sub a gluten free flour and still get the same results? I’m making two of these cookie cakes for a class party but one student isn’t allowed to eat gluten. I’m trying to come up with a solution so no one is left out.

    Reply

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