Cookie Cake

5 from 1 vote

This easy cookie cake recipe is soft, chewy, and packed with chocolate chips—perfect for birthdays, celebrations, or anytime you want a fun and delicious dessert.

Prep Time20

Cook Time15

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Cookie Cake

3/4 cup unsalted butter softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 whole large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips

Chocolate Frosting

1/4 cup unsalted butter softened
2 cups powdered sugar
2 Tablespoons cocoa powder
1/8 tsp salt
1/2 teaspoon vanilla extract
1-2 Tablespoon milk

Instructions

Make Cake

Preheat oven to 350º F
In a stand mixer cream butter and both sugars together until light and fluffy, about 2 minutes.
3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
Mix in the egg and vanilla and beat until the egg is fully incorporated.
1 whole large egg, 2 teaspoons vanilla extract
Add flour, cornstarch, baking soda and salt. Mix until everything is just barely combined.
2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoons baking soda, 1/2 teaspoon salt
Fold in the chocolate chips until they are evenly incorporated.
1 1/2 cups chocolate chips
Press dough into 2 9-inch cake pans or a spring form pans, 1 large pizza pan. You can use half the dough for 1 cake, and bake cookies or freeze the leftover dough for another cake.
Bake cake pans for 13-15 minutes, until lightly golden and just barely set. A large pizza pan will take closer to 18 minutes. Watch closely because it will depend on how thick your dough and each oven varies.
Remove from the oven and let cool completely.

Make Frosting

Using a hand mixer or the whisk attachment for an electric stand mixer whip butter until it is smooth and creamy.
1/4 cup unsalted butter softened
Add powdered sugar, cocoa powder, and salt until it is combined.
2 cups powdered sugar, 2 Tablespoons cocoa powder, 1/8 tsp salt
Add vanilla and slowly pour in milk, beating until it is smooth and your desired consistency. Adjust milk or sugar as necessary if your frosting is to thick or thin.
1/2 teaspoon vanilla extract, 1-2 Tablespoon milk

Frost/Decorate

Once the cookie has cooled spread or pipe the frosting over the cake to decorate. Use sprinkles, colored frosting or whatever decorations you like.

Notes

The amount of frosting used will greatly depend on how you decorate. If you want a thick layer of frosting across the whole cake, and are making the full batch of dough, you will want to double the recipe. If you are just piping around the edges, you may have some leftover.

You can omit the cocoa powder to make a vanilla frosting.

Nutrition