Cookie Cake Recipe

This easy and Chewy Cookie Cake Recipe is the perfect way to celebrate birthdays or other special occasions! It tastes so much better than store-bought and only costs about $8 to make! Leave unfrosted or top with my favorite vanilla buttercream and sprinkles for a simple homemade cake!

The best cookie cake pan! A $10 investment in a cookie cake pan can save you from having to spend money for store-bought cookie cakes!

Homemade Cookie Cake Recipe

The perfect way to celebrate birthdays or other special occasions! It tastes so much better than store-bought and only costs about $8 to make! Leave unfrosted or top with my favorite vanilla buttercream and sprinkles for a simple homemade cake!

Prep: 10min

Total: 22min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 353 kcal, Carbohydrate 45 g, Protein 3 g, Fat 17 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 106 mg, Fiber 1 g, Sugar 31 g, servingSize 1 serving

Ingredients:

• ½ cup unsalted butter (1 stick) (You will be melting this)
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 ½ teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 cup semi-sweet chocolate chips ((You’ll be chopping 1/2 cup and adding the remaining 1/2 cup whole).)
• ¼ cup unsalted butter (softened to room temperature)
• 1 ¼ cups powdered sugar
• ¾ teaspoons vanilla extract
• pinch of Salt
• 1-2 tablespoons milk

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 350 degrees.’, ‘name’: ‘Preheat oven to 350 degrees.’, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Place 1/2 cup of the chocolate chips in a plastic bag and use a rolling pin to break them down into small pieces (set the other 1/2 cup of unchopped chocolate chips aside). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.’, ‘name’: ‘Place 1/2 cup of the chocolate chips in a plastic bag and use a rolling pin to break them down into small pieces (set the other 1/2 cup of unchopped chocolate chips aside). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.’, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted. ‘, ‘name’: ‘In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted. ‘, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add in white sugar and brown sugar and use a spatula to stir until combined (* do not use a mixer!). Add in egg and vanilla, then mix. Next, add in baking soda, baking powder, and salt and mix again. Add in flour and mix until all the flour disappears into the dough.’, ‘name’: ‘Add in white sugar and brown sugar and use a spatula to stir until combined (* do not use a mixer!). Add in egg and vanilla, then mix. Next, add in baking soda, baking powder, and salt and mix again. Add in flour and mix until all the flour disappears into the dough.’, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the 1/2 cup of chopped chocolate chips and 1/2 cup of whole chocolate chips into the dough and mix.xa0 Immediately proceed to pressing into pan (you don’t want the dough sitting out or it will set too much with the melted butter).’, ‘name’: ‘Add the 1/2 cup of chopped chocolate chips and 1/2 cup of whole chocolate chips into the dough and mix.xa0 Immediately proceed to pressing into pan (you don’t want the dough sitting out or it will set too much with the melted butter).’, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Grease a 11.5″ metal cookie cake pan (don’t have one? See notes below.) Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).Tip:xa0If you notice 2-3 chocolate chips are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).’, ‘name’: ‘Grease a 11.5″ metal cookie cake pan (don’t have one? See notes below.) Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).Tip:xa0If you notice 2-3 chocolate chips are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).’, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Bake at 350 degrees for 12-14 minutes – do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 12 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completelyxa0before removing.Tip:xa0To remove from pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter (I LOVE these cute paper trays and the largest one in the pack is perfect for a 10″ cookie cake).’, ‘name’: ‘Bake at 350 degrees for 12-14 minutes – do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 12 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completelyxa0before removing.Tip:xa0To remove from pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter (I LOVE these cute paper trays and the largest one in the pack is perfect for a 10″ cookie cake).’, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).If you’re feeling fancy, you can double the frosting recipe to have enough to pipe phrases like “Happy Birthday” on the top. Or use this fool-proof letterboard cake topper kit (these are made from plastic so you can wash and reuse for years!).’, ‘name’: ‘Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).If you’re feeling fancy, you can double the frosting recipe to have enough to pipe phrases like “Happy Birthday” on the top. Or use this fool-proof letterboard cake topper kit (these are made from plastic so you can wash and reuse for years!).’, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-0-7’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make Frosting:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Beat the softened butter on medium-high speed for 2-minutes until smooth. Turn the mixer to low speed then add the powdered sugar 1/4 cup at a time. You may need to stop and scrape down sides. Add vanilla and salt and turn mixer to medium speed. One tablespoon at a time, add milk. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!’, ‘name’: ‘Beat the softened butter on medium-high speed for 2-minutes until smooth. Turn the mixer to low speed then add the powdered sugar 1/4 cup at a time. You may need to stop and scrape down sides. Add vanilla and salt and turn mixer to medium speed. One tablespoon at a time, add milk. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!’, ‘url’: ‘https://www.designeatrepeat.com/cookie-cake-recipe/#wprm-recipe-22248-step-1-0’}]}

Chocolate Chip Cookie Cake

My favorite way to eat a chocolate chip cookie – when it’s the size of a cake! Decorate with frosting, slice, and serve.

Prep: 20min

Total: 2h

Yield: 9

Ingredients:

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1 large egg + 1 egg yolk*
• 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 cup (225g) semi-sweet chocolate chips
• optional: chocolate buttercream for topping

Instruction:

1. Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray. Set aside.
2. In a large bowl using a handheld mixer or stand mixer fitted with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.
4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness. 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 wire rack to cool completely. 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 use can serve directly from the pan.)
5. The chocolate buttercream is optional. Instead, decorate with whipped cream or top with vanilla ice cream.
6. Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. 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.

EASY Delicious Cookie Cake Recipe!

FAQ

Why does cookie cake taste different?

Is cookie cake just cookie dough?

Why is it called cookie cake?

Does a cookie cake need to be refrigerated?