Cookie Cake Recipe

Cookie Cake Recipe

This decadent chocolate chip cookie cake is the ultimate treat for any occasion. Layered with chocolate chips and topped with a creamy chocolate frosting, it’s sure to be a crowd favorite.

This delicious chocolate chip cookie cake recipe features a soft and chewy cookie base topped with decadent chocolate buttercream frosting. It’s the perfect treat for any celebration or occasion!

Can I make this recipe gluten-free or dairy-free?

You can try substituting the all-purpose flour for a gluten-free flour blend and the butter for a dairy-free butter alternative. Adjustments may need to be made to get the right texture.

What size cake pan should I use?

The recipe calls for a 9-inch round cake pan. For a thicker cookie cake, you can use an 8-inch pan. Avoid going much smaller or larger than 8 to 9-inches or it may affect baking time.

How long does the unbaked cookie cake dough last in the fridge?

The cookie dough should last 3-4 days well sealed in the fridge before baking. The baked cookie cake also lasts covered at room temperature for up to 3 days.

Can I freeze the unbaked cookie dough or baked cake?

A: Yes, you can freeze the unbaked cookie cake dough for up to 3 months. Thaw overnight in the fridge before baking as directed. The baked cake can also be frozen up to 2 months wrapped well.

What kind of frosting goes well with this cookie cake?

A: The chocolate frosting provided works perfectly, but you could also use vanilla buttercream. Cream cheese frosting pairs nicely too. Get creative with caramel, peanut butter or your favorite frosting.

How should I store leftovers of the cookie cake?

A: Store leftover cookie cake well wrapped at room temperature for up to 3 days. The cake dries out quickly in the fridge. You can also freeze slices wrapped individually for 2-3 months.

Can I make this recipe using a cake mix instead?

A: Yes, use a chocolate or yellow cake mix prepared per the box instructions. Add chocolate chips to the batter and bake as directed before assembling with frosting.

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 35 minutes

Servings: 8-10


For the Cookie Base:

  • 210g (1 3⁄4 cups) all-purpose flour
  • 1⁄2 tsp baking soda
  • 1⁄4 tsp salt
  • 115g (1⁄2 cup) room temperature unsalted butter
  • 165g (3⁄4 cup packed) light brown sugar
  • 50g (1⁄4 cup) granulated white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 170g (1 1⁄2 cups) semi-sweet chocolate chips

For the Chocolate Frosting:

  • 85g (6 tbsp) room temperature unsalted butter
  • 150g (1 1⁄2 cups) confectioners’ sugar
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp milk
  • 1⁄2 tsp vanilla extract
  • Sprinkles, for decorating


  1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In a separate large bowl, beat the butter and both sugars together until just combined. Mix in the egg and vanilla until incorporated.
  4. Add in the dry ingredients and mix on low speed until almost fully combined.
  5. Fold in the chocolate chips until evenly distributed.
  6. Press the dough evenly into the prepared pan. Top with a few extra chocolate chips. (Source:
  7. Bake for 20-25 minutes until puffed and lightly golden brown around the edges. Allow to cool completely.
  8. Make the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the confectioners’ sugar and cocoa powder and mix on low speed until combined. Scrape down the sides of the bowl as needed. Mix in the milk and vanilla on low speed until light and fluffy.
  9. Transfer the frosting to a piping bag fitted with a star tip. Pipe dollops of frosting onto the cooled cookie cake. Decorate with sprinkles.
  10. Slice and serve. Store any leftovers covered at room temperature for up to 3 days.


  • Be sure your butter is softened to room temperature to cream properly.
  • Do not overmix the cookie dough to prevent a dense, tough texture.
  • Chill the assembled cookie cake for 30 minutes before baking if the dough seems too sticky.
  • Substitute the chocolate chips with chopped chocolate bars or nuts if desired.
  • For best results, use high-quality chocolate chips.

Take your next bake sale or party over the top with this showstopping cookie cake. The buttery chocolate chip base and rich fudgy frosting make it truly irresistible. Surprise someone special with a slice today!

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