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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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Chocolate Chip Cookie Cake Recipe

A delicious Chocolate Chip Cookie Cake studded with chocolate chips and chocolate frosting piped along the edges!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 779kcal

Equipment

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

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 | Carbohydrates: 99g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 382mg | Potassium: 317mg | Fiber: 4g | Sugar: 68g | Vitamin A: 876IU | Calcium: 70mg | Iron: 4mg