Chocolate Chip Cookie Cake Recipe

chocolate chip cookie cake
Diana Rattray
Prep: 15 mins
Cook: 23 mins
Total: 38 mins
Servings: 16 servings
Nutrition Facts (per serving)
301 Calories
16g Fat
37g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 301
% Daily Value*
Total Fat 16g 21%
Saturated Fat 10g 48%
Cholesterol 67mg 22%
Sodium 198mg 9%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 5%
Total Sugars 25g
Protein 4g
Vitamin C 0mg 0%
Calcium 34mg 3%
Iron 2mg 9%
Potassium 95mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turn your chocolate chip cookies into a special occasion cake with this recipe. The cake is much easier than making dozens of individual cookies, and it's an excellent dessert for a birthday or party.

Dress the cake up with sprinkles to match the season or occasion. Red, white and blue sprinkles are perfect for the Fourth of July or use orange and black for Halloween or red and green for Christmas.


For the Chocolate Chip Cookie Cake:

  • 1 3/4 cup (8-ounces) all-purpose flour

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • 12 tablespoons (6-ounces) unsalted butter, softened

  • 3/4 cups packed brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 large egg yolk

  • 2 teaspoons vanilla extract

  • 1 cup semisweet chocolate chips, divided

For the Chocolate Frosting

  • 2 cups confectioners' sugar

  • 4 tablespoons unsweetened cocoa powder

  • 4 tablespoons (2-ounces) unsalted butter

  • 4 to 5 tablespoons evaporated milk , milk, or light cream

  • Sprinkles, for topping, optional

Steps to Make It

For the Cookie Cake

  1. Gather the ingredients.

  2. Pre heat the oven to 350 F. Butter the bottom and sides of a 9- to 10-inch pie plate or quiche pan. If desired, cut a piece of parchment paper and fit it into the pan; butter the paper lightly. 

  3. In a bowl, combine the flour, baking soda, and salt. Stir with a spoon or whisk to blend thoroughly.

  4. In a mixing bowl with an electric mixer, beat the softened butter with the brown and granulated sugars for about 2 to 3 minutes, or until light and fluffy.

  5. Beat in the whole egg and blend thoroughly. Add the egg yolk and 2 teaspoons of vanilla and beat until well blended. 

  6. With the mixer on low speed, add the dry ingredients; mix until moistened.

  7. Fold all but a tablespoon or two of the chocolate chips into the cookie dough with a wooden spoon or spatula. 

  8. Spread the cookie dough evenly in the prepared baking dish. Sprinkle with the remaining 1 or 2 tablespoons of chocolate chips and lightly press them into the dough.

  9. Bake for about 22 to 25 minutes, or until golden brown and firm.

  10. Remove the pan to a rack and let the cookie cake cool completely. If desired, loosen the sides and remove the chocolate chip cookie cake to a large plate. 

For the Chocolate Frosting

  1. Gather the ingredients.

  2. Sift the confectioners' sugar and cocoa powder into a bowl; stir to blend.

  3. In a mixing bowl with an electric mixer, beat the 4 tablespoons of butter until smooth. 

  4. With the mixer on low speed, add the powdered sugar mixture and 4 tablespoons of evaporated milk or cream. Beat until smooth and creamy, adding more milk as needed for piping consistency.

  5. Fit a pastry bag with a large, decorative tip and fill it with frosting. Pipe the frosting around the edge of the chocolate chip cookie cake. Decorate the cake with sprinkles.

Recipe Variations

  • The recipe calls for a homemade chocolate frosting, but feel free to use canned frosting if you're short on time.
  • Or decorate the edge of the chocolate chip cake with vanilla or peanut butter frosting.