Indulgent chocolate chip cookie cake is soft in the center, chewy on the edges, studded with chocolate chips, and decorated with chocolate buttercream. This fun dessert comes together quickly—no cookie dough refrigeration or dough shaping needed. This is the perfect (and easy!) cake for cookie lovers.
I originally published this recipe in 2014 and have since added new photos and a few more success tips.
One reader, Linda, commented: “Birthday cake? What’s that? This cookie cake is requested for every birthday in my family. I’m making one for my sister today. This has been my go-to recipe for years. And still today the tradition carries on. It’s the perfect cookie cake… the frosting is the perfect addition. Absolutely delicious. This recipe never fails me. ★★★★★”
Today’s chocolate chip cookie cake is adapted from 2 of my most popular cookie recipes loved by bakers around the world: soft chocolate chip cookies and chewy chocolate chip cookies. The result is soft-baked, chewy, chocolatey decadence.
I love baking “giant” cookies that serve only a couple people (looking at you, 1 giant monster cookie), and this cookie cake is no exception. It’s essentially one really big cookie that feeds a crowd!
You’ll love how quickly and easy this cookie cake comes together. We’ll bake the cookie dough in a pan, so no cookie dough chilling required (just like my soft and chewy chocolate chip cookie bars). Garnished with chocolate buttercream and your favorite toppings, it’s a festive dessert recipe perfect for any celebration.
This Chocolate Chip Cookie Cake Is:
- Soft-baked and chewy, but sturdy enough to eat with a fork
- Quick to make —you don’t have to roll a bunch of individual cookies, and you don’t have to chill the dough
- Baked in a pie dish or cake pan—so it won’t overspread
- Great for small parties or gatherings (serves 8–10)
- Easy to slice and serve
- Topped with the creamiest chocolate buttercream
- Perfect for chocolate chip cookie lovers, and anyone who prefers cookies over cake! (We put together a collection of fun desserts beyond traditional birthday cake!)
Ingredients You Need & Why
- Flour: All-purpose flour is the base of this cookie cake.
- Cornstarch: Cornstarch creates an exceptionally soft and thick cookie cake. I add it to my soft chocolate chip cookies—and to this cake, too! This soft-baked cookie cake will melt in your mouth.
- Baking Soda: Baking soda helps the cookie cake rise.
- Salt: Salt brings out all the flavors and balances the sweet.
- Butter: Use room-temperature butter (remember it’s cooler than you think). You can use this trick to soften butter quickly or take the butter out of the refrigerator about an hour before you begin.
- Brown Sugar: Skip the granulated sugar and use all brown sugar for an ultra soft and moist cookie cake.
- Eggs: Taking what I learned from my chewy chocolate chip cookies, I use 1 egg and 1 egg yolk for the chewiest cookie cake. The extra egg yolk also adds tenderness and richness.
- Vanilla Extract: Pure vanilla extract adds flavor. Try homemade vanilla extract!
- Chocolate Chips: This cookie cake is studded with chocolate chips—1 and 1/2 cups (270g) total. Instead of semi-sweet chocolate chips, try using dark, milk, or even white chocolate chips. Or swap half of the chocolate chips for M&Ms like we do in these soft M&M cookie bars.
How to Make It
This cookie cake dough comes together quickly with an electric mixer. Start by creaming the butter and brown sugar, then add the remaining wet ingredients.
Whisk the dry ingredients together, then add them to the wet ingredients and mix to combine. Finally, add in the chocolate chips.
No Cookie Dough Chilling!
Because we’re baking the cookie dough in a cake pan or pie dish, we don’t have to chill the cookie dough or roll individual cookies. Simply make the cookie dough and spread/press it into your baking dish. It’s really that simple:
The cookie will never overspread because it’s contained in the dish—simple and easy!
By the way, you could absolutely make this cookie cake with the dough from these double chocolate chip cookies. Same bake time as below.
Toppings for Chocolate Chip Cookie Cake
While this cookie cake delicious on its own, chocolate buttercream and sprinkles are always a good idea… and turns this giant cookie into a true cake worthy of a celebration!
My favorite chocolate buttercream is far from basic; it’s incredibly creamy, silky, smooth, and rich. Even though it’s wonderfully creamy, it holds its shape beautifully. So it’s perfect for piping even the most intricate designs. I used a simple Wilton 1M tip for today’s cookie cake.
Have fun and get creative with your toppings: instead of chocolate buttercream, try peanut butter frosting, chocolate peanut butter frosting, vanilla buttercream, chocolate ganache, whipped cream, or ice cream.
This is the perfect recipe to make when you’re looking for something just as festive as a birthday cake but a little more exciting than chocolate chip cookies! You could also try my sprinkle-filled sugar cookie cake instead.
Yes! You can follow the same instructions on how to freeze cakes: cool completely, wrap in a layer of plastic wrap followed by a layer of foil, and freeze for up to 3 months. Thaw completely in the wrapping, then make the frosting fresh the day you plan to serve it.
Absolutely. You can replace some or all of the chocolate chips with M&Ms or mini M&Ms, or try peanut butter chips, white chocolate chips, chocolate chunks, sprinkles… you get the idea!
You can double this recipe, but the layers will be quite thick. Instead, I recommend my chocolate chip cookie layer cake recipe. That recipe uses 6-inch cake pans, but see the recipe Notes if you’d like to use 9-inch pans.
More Favorite Chocolate Chip Recipes
- Chocolate Chip Cookie Layer Cake
- Cake Batter Chocolate Chip Cookies
- Chocolate Chip Cookie Pizza
- Oatmeal Chocolate Chip Cookies
- Giant Chocolate Chip Cookies
- Chocolate Chip Cake with Ganache Drip
- Cookie Ice Cream Sandwiches
Chocolate Chip Cookie Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: one 9-inch cake
- Category: Cake
- Method: Baking
- Cuisine: American
Description
One of the best ways to eat a chocolate chip cookie: when it’s the size of a cake! Use this quick and easy homemade cookie dough and bake it in a cake pan or pie dish. No dough refrigeration required! Decorate with optional frosting and sprinkles, and then slice and serve.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (aka cornflour)*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
- optional: chocolate buttercream for topping
Instructions
- Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray. Set aside.
- In a large bowl using a handheld mixer or stand mixer fitted with paddle attachment, beat the butter and brown sugar together on medium speed until creamy, about 3 minutes. Beat in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add the dry ingredients into the wet ingredients and beat on low speed until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds or until evenly dispersed.
- Press the cookie dough evenly into the prepared pan.
- Bake for 22–26 minutes or until the cookie cake is lightly golden brown all over the surface (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness; if it comes out mostly clean with just a few moist crumbs, it’s done. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.
- Remove from the oven and set the pan on a cooling rack to cool completely. While the cookie cake is still warm, you can press a few more chocolate chips into the surface of the cake. This is optional and only for looks!
- Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or serve directly from the pan.)
- Make the chocolate buttercream, if using.
- Decorate the cooled cookie cake with frosting. Depending how much frosting you use, you may have some leftover. I used a Wilton 1M tip.
- Cookie cake remains fresh covered tightly at room temperature for up to 3 days.
Notes
- Special Tools (affiliate links): 9-inch Pie Dish or 9-inch Round Cake Pan | Electric Mixer (Handheld or Stand) | Cooling Rack | Piping Bag (Reusable or Disposable) | Wilton 1M Tip
- Eggs: Make sure you don’t use 2 full eggs, which will result in a cakey texture—think more of a cake than a cookie. 1 whole egg + 1 egg yolk is best. Room-temperature eggs incorporate evenly into your cookie dough, which guarantees a uniform texture in each bite of the cookie cake. Simply set out the eggs when you set out the butter to come to room temperature. If you forget to set out your eggs ahead of time, place them into a bowl of warm water for 5 minutes, then use.
- Cornstarch: The cornstarch (aka cornflour) helps thicken the cookie dough and promises a softer cookie cake. If you don’t have cornstarch, you can leave it out. No need to replace with anything.
- The chocolate buttercream topping is optional. You could also decorate with whipped cream or top with vanilla ice cream.
Reader Comments and Reviews
Hey! Would like to make a smaller portion of this recipe to try out, maybe half. How should I divide the eggs? Also, is this better served as a loaf or a normal round cake?
Hi Charissa! A round pan is best. Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half.
Hello! I’m looking to make this but add peanut butter and some sort of chocolate peanut butter candy in place of the chocolate chips. How much peanut butter would you recommend adding?
Hi Rachel! It would require some recipe testing to add peanut butter to this recipe. You could use our recipe for Peanut Butter Skillet Cookie instead and if you don’t have an oven safe skillet bake in any similar size cake/pie pan. Let us know if you give it a try!
Hi Sally! This was my first visit to your page. My son wanted cookie cake and the local supplier apparently went out of business. So, I found this recipe and I prayed, haha! I’m not a great cook. But it was BEAUTIFUL. He wants “my” cookie cake every year now. Thanks for making me look so good!
We’re so glad to hear this cookie cake was such a success for your son’s birthday, Angel! Thank you for visiting our site — hope you find many more delicious recipes to try 🙂
I love this! How would I scale for a 12 inch round pan? 1.5 of the recipe?
Thank you for the recipe! I have made this a few times now and each time it turns out amazing! I am going to a birthday party and may bring a cookie cake or two, but I want it to be as fresh a possible. Can I keep the dough in the fridge overnight then bring it in the 5 hour car ride in a cooler and then bake it when I get there?
Hi Kylie! We don’t see why that would be an issue. The bake time may be a few minutes longer. Hope it’s a hit!
Would I just adjust the time or the temperature or both to do this in an 8 inch metal round cake pan? And if so, can you tell me to what? I live in North Texas
Hi Ally! You can use your 8 inch pan – the bake time will be slightly longer (same temperature). Use a toothpick to test for doneness. Hope it’s a hit!
What is the ideal pan to bake this in? Normally when I make stuff like this it’s never fully cooked in the middle, or either too thin or too thick
Hi Michelle! We’ve had great results using a 9-inch pie dish or cake pan.
Does that mean 9×9 pan? I have a 9×12
Hi Michelle! I mean a round pie plate or round 9 inch cake pan – these work best for this cookie cake. For a larger recipe that would fit in your pan you could try these Chocolate Chip Cookie Bars instead!
Best recipe I’ve found. Baked perfect in 20 minutes. Added the 1/4 cup of chocolate chips to the top before baking and came out perfect. Thanks Sally.
I’ve made this recipe quite a few times and it tastes excellent. On occasion the base is very greasy and fat comes dripping out. What am I doing wrong? The butter is either cold or cool to touch. Any idea?
Hi Sally! Can this recipe be made a day in advance? If so, do I need to adjust the baking time or do I need to leave the dough out until room temp before baking?
Hi Bootsie! Yes, you can prepare the dough in advance and store it in the refrigerator overnight. The bake time may be a few minutes longer. Hope it’s a hit!
Hi Sally!
Can I reduce the amount of sugar to 1/2 cup or 3/4 cup?
Hi Sue! Brown sugar adds moisture and structure to this cookie cake. You can certainly try it with less sugar but we haven’t tested it ourselves. Let us know if you give it a try!
Hi, I’ve used this recipe several times, and I just have to say that it’s awesome! If you want quality, sliceable pieces of heaven, this is it. So delish and soft. I want to make this recipe for a friend who loves peanut butter. Would it be possible for me to ice this cake with your peanut butter frosting?
Hi Sarah, absolutely! Our peanut butter frosting would be delicious here.
Turned out great! Kid and adult approved, will be saving this recipe! Fairly sweet/rich, don’t need large piece. But so yummy and soft. I was worried it would be dry but it was perfect!
I want to pour brownie batter on this and have a cookie base with a brownie top. Any advice? Should I bake the cookie slightly first, then add the brownie batter and continue baking or put them both in at the same time and bake together?
Hi N, You can use the recipe for Chocolate Chip Cookie Brownie Bars and leave the peanut butter cups out if you wish. Enjoy!
Thank you. Just had a look at that other revipe. 40-45mins seems a long cooking time. Does that cook the base fully or does it still have a soft chewy texture? I’m after a soft, fudgy/gooey texture for the cookie base
We LOVE this cookie cake! Both of my kids request it for their birthdays every year and it’s always a huge hit!
Hi Sally! The cookie cake is delicious! I was wondering how I could make a reverse chocolate chip version of this recipe? Thanks!
Hi Ellie, You can use the cookie dough for Inside Out Chocolate Chip Cookies and follow the baking directions for this cookie cake. Enjoy!
Thank you!
I followed the recipe exactly. Covered in foil after 15 minutes. Cooked 20 minutes, not done. Cooked 30, not done. Overcooked on the edges and raw in the center. Utter failure and waste of ingredients! And it’s my son’s 16th birthday and he wanted a cookie cake! Now to find a new recipe and make another trip to the store!!
I followed exactly as well and mine was the exact same way. 🙁
Used a 9 inch springform pan. Im going on like.. 45 minutes of baking now. Yikes! Im not sure what i did lol. But it seems pretty undone looking. Will it look pretty soft yet?
Hi Jenny! The bake time is an estimate and I wouldn’t be concerned yours is taking longer in the springform pan. Bake until the edges appear set. The center will still appear soft.
Do you double the recipe for a 12 in.pan? Or is that to much? Thank you!
Can i use a 8 inch pan to make it slighty thicker? Bake time a little longer?
Sure can!
If doubled, could i stack these like a layered cake?
Definitely! Or you might like my chocolate chip cookie layer cake.
Couldn’t love this cookie cake more! Soft and chocolatey. We always decorate with your vanilla buttercream but want to try the strawberry frosting next. But it’s even good with no frosting at all!
Can I use oil or applesauce instead of butter?
Hi Zach, I don’t recommend swapping the fat for applesauce. It’s also not possible to cream applesauce with sugar. The creaming step is crucial to this cookie cake’s texture. You’ll also lose a lot of flavor and moisture.
I’m needing to make about 4 15X11” cookie sheet cakes and would like to try this recipe. What would you suggest as far as doubling the batch per cookie sheet cake? And the length of time needed for that size? Thank you!
Hi Mica, I can’t be positive but I would start by simply doubling the recipe and dividing between each pan. I’m unsure of the exact bake time.
Ok thank you so much! I’ll give it a shot and post the results then.
This recipe is perfect THANK YOU!!!
Question about your recipes. I JUST realized that the weights on some of the ingredients do not match what I typically use (King Arthur’s guide). For instance, in the Chocolate Chip Cookie Cake, it calls for 2 cups of AP flour and shows 250g. For me, 2 cups is 240g. For brown sugar it says 1c = 200g, but I use 213g as the measurement. Am I overthinking this — because I always thought weighing was specific and the key to a recipe that works vs. inconsistent measuring.
Can you include weights for all your recipes – Gingerbread Cookie Cake is the next one for me to try and I want to make sure I am using the same weights you would.
This recipe has been in my to do list for a while. I made it for my son’s birthday since he wanted a cookie cake. It was PERFECT. Thank you for sharing this recipe. Thank you, thank you, thank you!
Hey, I made this recipe recently and loved it! I was just wondering if it can be made eggless?
I use 1 tablespoon ground flaxseed and 3 tablespoons water to substitute per egg in all of my baking. I usually mix the flax and water in a small bowl and let it sit to thicken for 10-15 minutes before mixing in to the rest of the ingredients:)
I’ve made this recipe so many times and we love it. I want to make it ahead of time and am wondering If i can freeze the cookie once it is baked? Thanks!!
Yes, covered tightly it should freeze well for up to 3 months.
I love this recipe and my family enjoyed it as well. I wanted to know how can I make this into a peanut butter cookie cake? Thank you!
I’m so glad you enjoyed this! You can use my recipe for Peanut Butter Skillet Cookie and if you don’t have an oven safe skillet bake in any similar size cake/pie pan.
My cookie cake is raised on the edges and sunken in the middle. Is it underbaked?
Hi Sara, That’s normal for a cookie cake! I usually “hide” the edge with frosting 🙂
I had the same thing happen to me. Not a good thing when trying to stack layers like a wedding/groom’s cake. Will test other recipes next.