Chocolate Chip Cookie Cake

A perfectly baked and frosted Chocolate Chip Cookie Cake is great for serving at birthday parties, or really festivities of any kind! Honestly, this soft, sweet, chocolatey frosted cookie cake is a cause for celebration all by itself.

Homemade Cookie Cake

As a kid, I’d always get a little bit more excited when I saw a cookie cake at a birthday party instead of the usual layered birthday cake. There’s just something so delicious about a perfectly baked chocolate chip cookie that’s thick, cake-like, and topped with chocolate frosting.

As tasty as the store-bought cookie cakes can be (because let’s face it, they sure are tempting), this homemade recipe yields the BEST cookie cake. It’s got a thick, chewy consistency and has just the right amount of chocolate chips. Plus, it’s so wonderfully easy to make, you’ll never go store-bought again.

Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.

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How to Make Chocolate Chip Cookie Cake

1. Preheat the oven to 350°F and prepare a baking dish.
2. Whisk together the flour, baking soda, and salt.
3. Beat together the sugars and butter until fluffy.
4. Add one egg at a time to the butter mixture.
5. Add the lemon juice, vanilla, cinnamon, and nutmeg.
6. Slowly stir the dry ingredients into the wet.
7. Fold in the chocolate chips.
8. Transfer the cookie dough to the prepared baking dish.
9. Bake for 20 minutes.
10. Transfer to a wire rack and cool completely inside the pan.
11. Remove the springform pan, decorate, and enjoy!

Ingredient Notes

• Frosting: For the frosting, you can use Chocolate Buttercream Frosting, Chocolate Whipped Frosting, or Chocolate Cream Cheese Frosting.
• Brown Sugar: If you’re all out of brown sugar, you can make your own by combining one cup of white sugar with one tablespoon of molasses.
• Chocolate Chips: Semisweet chocolate chips work best for this recipe, as they are sweet, but also have a slightly bitter note to them. If preferred, you can use dark or milk chocolate chips instead.
• Vanilla: Use pure vanilla extract for the best results, not imitation.

Add whatever sprinkles you’d like to dress up this classic cookie cake! Rainbow is best for birthdays, but you could always use red and green for Christmas or orange for Halloween.

If you’ve got a knack for decorating cakes, have some fun with your icing! While I tend to just pipe the edges with frosting, there’s plenty of room in the middle to get creative with.

Next time you’re celebrating a birthday, do so with a homemade chocolate chip cookie cake. It’s a timeless favorite that everybody loves, and this is the easiest recipe you’ll find for it that always yields the best results!

If you make this recipe be sure to leave us a comment or rating. Enjoy!

4.34 from 3 votes

Chocolate Chip Cookie Cake Recipe

A perfectly baked and frosted Chocolate Chip Cookie Cake is great for serving at birthday parties, or really festivities of any kind! Honestly, this soft, sweet, chocolatey frosted cookie cake is a cause for celebration all by itself.

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total Time : 1 hour hour 30 minutes minutes

Cool Time: 1 hour hour

Servings: 8 slices

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Ingredients

• ▢ 1¾ cups all-purpose flour
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 6 tablespoons unsalted butter room temperature (¾ stick)
• ▢ ½ cup granulated sugar
• ▢ ½ cup brown sugar
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon lemon juice
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 cup semisweet chocolate chips
• ▢ Chocolate Buttercream optional, for topping
• ▢ Sprinkles optional, for topping

US Customary – Metric

Equipment

• Kitchen Scale (optional)
• 9-inch Springform Pan
• Stand Mixer

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Instructions

• Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick spray. Set aside.
  
• In a large bowl, whisk the flour, baking soda, and salt together. Set aside.
  1¾ cups all-purpose flour, ¾ teaspoon baking soda, ¼ teaspoon kosher salt
  
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy, about 2 minutes.
  6 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
  
• Add one egg at a time, beating after each addition.
  2 large eggs
  
• Add the lemon juice, vanilla, cinnamon, and nutmeg. Mix well.
  1 teaspoon lemon juice, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
  
• With the mixer on low, slowly add the dry ingredients. Do not overmix.
  
• Gently fold in the chocolate chips with a rubber spatula. The dough will be very sticky.
  1 cup semisweet chocolate chips
  
• Transfer the cookie dough into the prepared baking pan. Make sure to spread the batter to the edge of the pan.
  
• Bake for 20 minutes. Transfer the pan to a wire rack and allow the cookie cake to cool completely inside the pan.
  
• Once cool, remove the springform pan, decorate with frosting and sprinkles, if desired; slice; and serve.
  Sprinkles, Chocolate Buttercream
  

Notes

• For the best cookie cake, try not to overbake it! As soon as the time is up and the middle of the cake appears to be just set, it’s ready to eat.
• Measure your ingredients perfectly. Baking is always a science, and you really don’t want to mess up the consistency of this perfect cookie cake.
• You can always use different types of chocolate chips (they even have unicorn ones these days) or add some crunch from walnuts or pecans.
• Use your favorite store-bought or homemade frosting to decorate this cookie cake. I love this recipe for homemade chocolate buttercream frosting!
• Nutritional information does not include optional ingredients.

• Storage: Store cookie cake in an airtight container at room temperature for up to 5 days. Freeze unfrosted cake in an airtight container for up to 2 months. Thaw before frosting and serving.

Nutrition Facts

Chocolate Chip Cookie Cake Recipe

Amount Per Serving (1 slice)

Calories 423 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 65mg22%

Sodium 199mg9%

Potassium 195mg6%

Carbohydrates 59g20%

Fiber 3g13%

Sugar 34g38%

Protein 6g12%

Vitamin A 334IU7%

Vitamin C 1mg1%

Calcium 40mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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