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
Can I add white chocolate chips and macadamia nuts to this?
Hi Alisa, sure can!
OMG this recipe was so good! Other cookie cakes I’ve made in the past all came out spongy but this one was perfect. I added some white chocolate chips and decorated with the chocolate buttercream icing. Better than what you would buy at the cookie store!!
Hi! Can I make the dough ahead of time and refrigerate it to bake 1-2 days later? If so, would you suggest baking it from the refrigerator directly or letting it come to room temp first when I am going to bake it? Thanks so much!
Hi Nallen! Absolutely. You should be able to bake straight from the fridge, bake time may be slightly longer.
If I wanted to make a 14” size, how many batches would you recommend? Also suggested baking time range? Thank you!
Instead of tweaking this recipe, we recommend making this Chocolate Chip Cookie Pizza.
Couod I use a smaller pan to make them individual? Then bake how many minutes?
Hi Kathleen, We’re unsure of the bake time for individual cakes. You might be interested in Chocolate Chip Cookie Bars which you can cut into squares.
Tested after 20 min and toothpick came out clean. Top was golden. Figured it was done. However the centre really sunk in as it cooled so I am wondering whether I should have left it in a little longer. Guess I will know when we eat it but just wondering if this is normal.
Hi Pat, that’s totally normal for the center to sink a bit as it cools. If the toothpick came out clean, you’re all set!
Hi! I recently made and absolutely loved your chocolate chip cookie pizza recipe. There is very slight difference in the ingredients for that recipe and this recipe. What is the main difference between the two recipes?
Hi Sara! The main difference is in the size and thickness.
Hi! I’m going to make this for my daughter’s 5th birthday. One of her friends has a severe egg allergy. I know how to sub an egg in a recipe, but any recs for subbing the yolk alone? thanks!
Hi Alison, we don’t have much experience with egg-substitutes in baking, so we’re unsure of what would work best here. We’d do a quick search online to see what others might recommend. Here are all of our naturally egg-free recipes if you’re interested in browsing.
Could you make this is a silicone pan you think? I have a number 2 pan for my son’s birthday.
I can’t see why not!
My son is having a 16th birthday party and requested a cookie cake! I’m going to attempt to make 2 of these cookie cakes using two 14″ pizza pans. Would you double the recipe for each pan? And would you still cook at 350 or adjust the temp? Wish me luck!
Hi Devon, instead of tweaking this recipe, I recommend making this chocolate chip cookie pizza twice.
Just made this, but a double layer 9”. To do that I did 1.5X the recipe (egg was fun to figure out) and it came out so good. Wish I could share a pic!
Sooooo good! Best cookie cake I’ve ever had/made!
Can we heat it in the microwave ?
Hi Gugu, you can reheat individual pieces of the cookie cake in the microwave.
This recipe was incredible!! I made it using dairy free chocolate chip and Earth Balance butter. The dough didn’t feel like typical cookie dough and it wasn’t very thick, so I put it in the fridge for awhile and then baked it. It turned out AMAZING!! Definitely recommend this recipe!
Hello! I wanna try this cookie cake recipe but I only have an 8-inch pan. Does that work?
Hi Ashley, 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!
I just made the recipe, had eight temperature and even put loose aluminium foil over the top of it. However, the edges seemed to of overcooked and doesn’t taste too nice while the centre was still very jiggly and soft.So, I just left it in for way longer than it’s meant to and the edges don’t taste nice at all as they were about to start burning and are extremely crispy and brown. I might cut them off but do you have any tips for next time?
Hi Bella, are you using a particularly dark round pan for this? That could be the reason for the dark edges, as they may be cooking too quickly before the center has the chance to bake properly. Additionally, you can try lowering your oven temperature just a bit, and lowering the oven rack as well. Cover the cake with foil sooner, perhaps after only 10 minutes. All of this should help the cake cook a little more evenly. Sorry you had trouble!
Trying it now what oven temp do I need
Hi Flea, 350°F (177°C)
Hello ! It’s amazing! But how many pieces does it serve ?
Depending on how you slice your cookie cake, it could serve 8 or more with thinner slices!
AS always, this is a fantastic recipe! I’ve never once had any trouble making any of your delicious treats! If I want to make mini cookie cakes (using 4 in cake pans), would you recommend baking them together or one at a time? Would this alter the time in the oven?
Thanks so much!
Can you double the recipe to make a thicker cake?
Hi Heather, absolutely — or you might enjoy this chocolate chip cookie layer cake, too!
Hi, can this be made with Milk chocolate chips vs semi sweet?
Absolutely!
I just tried this recipe for the first time after trying a bunch of other recipes and it was delicious! A question about the texture, what should the texture be of the cake once full baked? I found mine (at 25 mins) to be beautifully brown around the outside and maybe slightly underbaked/moist inside? Thank you
Hi Lisa, the cookie cakes will be a little soft in the middle right out of the oven (like a cookie!) and firm up as they cool.
This is the best cookie cake recipe!! I absolutely love it!
Is it possible to make the dough and keep it in the fridge and bake it the following day?
Thanks
Absolutely!
Made this over Thanksgiving and everyone loved it! I doubled the recipe and baked it in a regular sized cookie sheet (baking it for only 15 min since it was thinner). It was amazing! I used the buttercream recipe as well (half vanilla and half chocolate). Will definitely make again!
Can you use salted butter instead of unsalted?
Hi Laurel, You can use salted butter and cut the added butter in half to 1/4 tsp.
This is a family favorite. I have made several over the years as well as the funfetti version. My son doesn’t like traditional cake so this is always a great option.
I baked in a glass pie pan for 25 minutes and the center was under baked and the whole thing was chocolate vs cookie with chocolate chips. I’m going to cut back on the amount of chips, but any other suggestions? It was like all the chips melted and became one with the cookie/cake part.
Hi Christy, I’m just seeing your question now! Are you using chopped chocolate (like real, pure chocolate) or are you using chocolate chips? Chocolate chips don’t melt quite as nicely as chopped chocolate bars (which melt quickly under heat). It sounds like you used chocolate chips, but perhaps yours are extra great quality that don’t have as many stabilizers in them and that’s why they’re melting? You can absolutely reduce the amount.
Same things happened to me with cheap Target chocolate chips, ha! I used a glass dish. After I cut it, I put it in for another 15+ minutes and it’s still soup. Followed recipe to a T.
How would I do this recipe for an 11” cookie cake?
Hi Amy, you could try 1.5 x this recipe for an 11″ pan. Or, feel free to double it to ensure you have plenty and then use any extra dough for a few cookies on the side!
This is delicious and the frosting is fantastic addition!! How many servings does 1 9-inch cake make? Thank you!
Hi Carrie! Depending on how you slice your cookie cake, it could serve 4-8 or more with thin slices!
Can’t wait to try this recipe! Do you think this would work in a 9×13 pan? Would you double or triple the recipe?
Can you double this recipe to make a bigger cake? It’s so delicious!!
Hi Minna, absolutely — or you might enjoy this chocolate chip cookie layer cake, too!
This was so tasty! Followed the recipe exactly and it was done right at 60 mins. Didn’t put any frosting but put some whipped cream on top and we all loved it. Great make again recipe.
Hi Sally, I notice you did not indicate if this can be frozen. I would like to make a bunch of these for a bake sale . Is it freezeable?? Thank you!
Hi Christina, Yes, you can definitely freeze this cookie cake for up to three months (wrap it similarly to how we freeze cakes). Thaw overnight in the refrigerator. Enjoy!
Hey Sally, My family just loves your recipes!
Have made this before for my cookie loving, soon to be 5 year old daughter, and it is always a hit, really delicious and has perfect chewy cookie texture. We add M&M’s per her preference.
Just wondering if this can be made in a spring form pan?
Hi Catherine, we’re so glad you love this recipe! We haven’t tried it, but it should work just fine in a 9-inch springform pan.
What would be the best egg substitute for this recipe for individuals that are allergic to eggs?
Hi Beth, we haven’t tested this recipe with any egg substitutes so we’re unsure of the best option. Let us know if you give anything a try. And if you’re interested, here are all of our egg-free recipes.
It worked out perfectly with a 9 inch springtime…thanks again!
Good morning….if browning the butter in this recipe….how much milk would you add to account for the moisture loss? Thank you!
Hi Carolyn, some of the liquid evaporates during the cooking process, so always measure the brown butter after you cook it. If a recipe calls for “1/2 cup butter, melted” or “1/2 cup melted butter” and you’re using browned butter instead, make sure you have 1/2 cup (8 Tablespoons) of browned butter for the recipe. This may mean that you need to brown 8 and 1/2 or 9 Tablespoons of butter or, depending on the recipe, add a Tablespoon or 2 of milk.