This Chocolate Chip Cookie Cake is a large chocolate chip cookie topped with smooth chocolate frosting and sprinkles resulting in the perfect combination of birthday cake and cookie for all you big cookie lovers! 

I often prefer desserts for my birthday other than a birthday cake! It’s fun to mix it up, don’t you think? Enter this delicious cookie cake recipe! It’s got the fun decorations of a birthday cake with all the delicious textures and flavors of your favorite Chocolate Chip Cookies! If you love cookies but want another cake option, then try my Cookie Dough Cake! There’s a layer of delicious Edible Cookie Dough between each layer! Or if you want another giant cookie to serve a crowd, try my Pizookie recipe! 

A Chocolate Chip Cookie Cake Recipe made in a pie plate with the cookie cake cut into wedges.

Why This Recipe Works

  • Cookie cake with frosting for added flare! I love this cookie cake with the frosting decoration on the edges because it adds a fun flare! It’s the best chocolate chip cookie cake for your next birthday party or celebration — especially for those people who are big cookie lovers and yet want the fanfare of a birthday cake!
  • Best of both worlds. This indulgent chocolate chip cookie cake recipe brings the best of both worlds together! The soft cookie centers with the fun and delicious sweetness of the frosting on top of cakes! 
  • Easy slice and serve cookie. This is the perfect dessert for birthdays and parties in general! Slice and serve on it’s own or with some Homemade Vanilla Ice Cream!
  • No need to to chill the dough. This is an easy chocolate chip cookie cake recipe because you don’t have to worry about chilling the cookie dough like you do with cookie recipes! Press the dough into the pan and get baking! 

Ingredient Notes

Chocolate Chip Cookie Cake ingredients portioned into glass bowls on a white textured background.
Cookie cake chocolate frosting ingredients in glass bowls on a brown and gray worn baking sheet.
  • Unsalted Butter: You’ll need softened unsalted butter for the chocolate chip cookie dough cake and for the chocolate buttercream. 
  • Brown Sugar: I used light brown sugar. If you use dark brown sugar, the result will be a slightly darker colored cookie dough and cookie cake after baked. 
  • Cornstarch: The cornstarch will help thicken the cookie and ensure this is the perfect cookie cake — nice and soft! It make this a deliciously chewy cookie cake!
  • Baking Soda: This chocolate chip cookie cake is like a very large cake made from cookie dough (essentially)! So the baking soda is our important leavener to help give rise to the cookie cake when baking. 
  • Semi-Sweet Chocolate Chips: Part of the chocolate chips will be mixed into the dough and then a small portion will be saved so you can press them into the top of the dough once the cookie cake is placed into the pan. This will give the chocolate chip cookie cake a nice finished look! 
  • Unsweetened Cocoa Powder: This is the same thing as natural cocoa powder, but different from dutch process. Read more about the differences in my Best Cocoa Powder for Baking post. 
  • Powdered Sugar: Sift the powdered sugar for a smoother texture in the frosting. 

Step-by-Step Instructions

  1. Cream the wet ingredients. To the bowl of a stand mixer or in a large mixing bowl, combine butter and sugars until smooth. Scrape down the sides of the bowl. Add the egg and the egg yolk and the vanilla extract and beat until combined. 
  2. Add the dry ingredients. Add the all purpose flour, baking soda, cornstarch, and salt. Mix until just combined. Add 1 cup of the chocolate chips and mix until incorporated. 
  3. Bake. Press the cookie cake dough/batter into the bottom of a 9-inch pie plate that has been sprayed with nonstick cooking spray. Press the remaining chocolate chips into the top of the cookie. Bake at 350°F for 22-26 minutes or until the edges are golden brown and set and the center of the cookie cake is no longer shiny and slightly golden. Remove and let cool completely on a wire rack.
Four photo collage showing a Chocolate Chip Cookie Cake Recipe being made with the dough in a glass bowl then in a glass pie plate.
  1. Make the chocolate buttercream frosting. Beat the butter, unsweetened cocoa powder, powdered sugar, vanilla extract and milk until smooth. Add additional milk or powdered sugar to reach your desired consistency. You want it to be pipeable.
  2. Decorate. Once the chocolate chip cookie cake is completely cooled, place the frosting in a piping bag and pipe a decorative perimeter of the cookie cake. Top with colorful sprinkles! Enjoy! 
Two photos: left is a baked chocolate chip cookie cake, right photo is a chocolate frosting frosted cookie cake on a white background.

Recipe Tips

You want to pull it out of the oven when the edges are set and golden brown and the center is no longer shiny or glossy and looks slightly golden. If the center is still shiny or glossy, you’ll want to keep baking it. If you notice the edges are getting too brown before the center is done cooking, cover the edges with aluminum foil.

Cooling this giant chocolate chip cookie cake is important because it’s thicker and bigger. It’ll need longer to cool and set before frosting. You want the cake to be completely cooled before frosting it so the heat or warmth of the cookie cake doesn’t melt the frosting. 

For your birthday celebrations, have a little fun with different frosting or topping options! 

Make Ahead, Storing, and Freezing

You can make the cookie cake ahead of time and store it covered at room temperature for 1 day or in the fridge for 1-2 days. After that, I would serve it though! This chocolate chip cookie cake is best when served within 2 days of making it. 

If frosted, I would recommend storing in the fridge for 2-3 days. 

To freeze the entire cake, flash freeze so the frosting is set. Then double wrap the pie plate in plastic wrap and store in the freezer for up to 2 months. Remove and let thaw in the fridge overnight. 

If freezing in pieces, flash freeze until the frosting is firm, then double wrap in plastic wrap and store in an airtight container or Ziplock bag in the freezer for up to 2 months. Remove and let thaw at room temperature unwrapped. 

A slice of cookie cake with chocolate frosting along the edges, on a serving spatula.

Recipe FAQs

Can you freeze chocolate chip cookie cake?

Yes you can! You can freeze the cookie cake on its own or even decorated. You can freeze it in its entirety or you can slice it and freeze those slices. Regardless of which way you are freezing it, if it is decorated, I would flash freeze the cake or the slices until the frosting is set. Then you can double wrap in plastic wrap and (if freezing slices) store in an airtight container or freezer bag.  

Can I use a cookie sheet or baking dish?

Technically you can. However, I don’t know how it will bake at the listed temperature with it being in a different pan. I tested this recipe in the 9-inch pie plate so I know it will turn out in that size of pan for the 22-26 minutes. The bake time may differ in a different size pan as well. 

Why is my cookie cake gooey?

If you find the center of your chocolate chip cookie cake is gooey, it probably didn’t get enough time in the oven. You want the center of the cake to no longer look glossy or shiny and to have a slightly golden appearance. 

Why did the edges of my cookie cake burn?

This cookie cake will take about 22-26 minutes to bake. So, if you see that the edges are starting to brown and the center of the cake isn’t ready yet, you can cover the edges of the pie plate with aluminum foil so the edges don’t get burnt or too brown.

A fork cutting into a wedge slice of the best Chocolate Chip Cookie Cake Recipe.

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A Chocolate Chip Cookie Cake in a pie plate with chocolate frosting along the edges and sprinkles overtop.
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5 from 2 votes

Chocolate Chip Cookie Cake Recipe

A delicious Chocolate Chip Cookie Cake studded with chocolate chips and chocolate frosting piped along the edges!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings

Ingredients
 

Cookie Cake

  • 12 tablespoons unsalted butter - softened
  • 1 cup brown sugar - packed, I used light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg - at room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips - divided

Chocolate Buttercream

Equipment

Instructions
 

  •  Preheat oven to 350°F. Spray a 9 inch pie plate with nonstick cooking spray. Set aside. 
  • Cream the butter and sugars until smooth and creamy, about 2 minutes on medium speed. Scrape down the sides of the bowl. Add the egg and egg yolk and vanilla and beat again until fully combined. 
  • Add the flour, cornstarch, baking soda, salt and mix until just combined. Add 1 cup of chocolate chips and mix to incorporate. 
  • Transfer the cookie dough to the prepared pie plate. Press the cookie dough into the pie plate. Add the remaining ½ cup of chocolate chips and press them into the top of the cookie just slightly. 
  • Bake for 22-26 minutes or until edges are golden brown and set, and the center golden and no longer glossy in appearance. 
  • Remove from the oven and place on a wire rack to cool completely.

Make the Chocolate Buttercream

  • Beat the butter, cocoa powder, powdered sugar, vanilla, and milk until smooth and creamy. Add additional milk if needed to get your desired consistency.

Assembly

  • Place the frosting in a piping bag and add decorative piping to the perimeter of the cookie cake once it has finished cooling. Top with sprinkles if desired. 

Notes

You can make the cookie cake ahead of time and store it covered at room temperature for 1 day or in the fridge for 1-2 days. After that, I would serve it though! This chocolate chip cookie cake is best when served within 2 days of making it. 

Nutrition

Calories: 779kcal (39%)Carbohydrates: 99g (33%)Protein: 7g (14%)Fat: 40g (62%)Saturated Fat: 24g (120%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 118mg (39%)Sodium: 382mg (16%)Potassium: 317mg (9%)Fiber: 4g (16%)Sugar: 68g (76%)Vitamin A: 876IU (18%)Calcium: 70mg (7%)Iron: 4mg (22%)
author: Whitney Wright
Course: Dessert
Cuisine: American
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