Cookie Cake Recipe
This cookie cake recipe is a soft, chewy, and delicious dessert perfect for birthdays, celebrations, or any special occasion. Made with buttery cookie dough, chocolate chips, and a simple frosting option, it’s easy to bake and customize with fun mix-ins. With a golden, slightly crisp edge and a gooey center, this giant cookie is a crowd-pleaser. Serve it warm with ice cream or decorate it for a festive touch—either way, it’s a delightful and effortless treat!
Equipment
- Mixing bowls – One for wet ingredients and another for dry ingredients
- Electric mixer or whisk – To cream the butter and sugar
- Measuring Cups and Spoons – For accurate ingredient measurements.
- Spatula or wooden spoon – For mixing and spreading the dough
- 9-inch or 12-inch round cake pan – For baking the cookie cake
- Parchment paper (optional) – For easy removal from the pan
- Non-stick cooking spray or butter – To grease the pan
- Oven – Preheated to 350°F (175°C) for baking
- Toothpick – To check for doneness
- Wire rack – For cooling the cookie cake
- Piping bag and frosting tip (optional) – If decorating with frosting
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips (or mix-ins like M&Ms, nuts, or white chocolate chips)
For the Optional Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles (optional, for decoration)
Instructions
- Prepare the DoughPreheat your oven to 350°F (175°C). Grease a 9-inch or 12-inch round cake pan with butter or non-stick spray, or line it with parchment paper. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla extract, mixing until smooth.
- Mix Dry IngredientsIn a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips (or other mix-ins).
- Bake the Cookie CakeSpread the cookie dough evenly into the prepared pan. Smooth the top with a spatula. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Decorate (Optional)Allow the cookie cake to cool in the pan for 10-15 minutes, then transfer to a wire rack. If decorating, prepare the frosting by beating butter, powdered sugar, vanilla, and milk until fluffy. Pipe frosting around the edges and add sprinkles if desired.
- Serve and EnjoySlice into wedges and serve warm or at room temperature. Pair with ice cream or chocolate drizzle for an extra treat! Enjoy your delicious homemade cookie cake!
Notes
Measure Ingredients Accurately – Use spoon and level method for flour to avoid adding too much, which can make the cookie cake dry.
Do Not Overmix the Dough – Overmixing after adding flour can result in a tough texture. Mix just until combined.
Baking Time Varies – A 9-inch pan will yield a thicker, softer cake, while a 12-inch pan will be thinner and crispier. Adjust baking time accordingly.
Let It Cool Before Decorating – If using frosting, ensure the cookie cake is completely cool to prevent the frosting from melting.
Customize with Mix-Ins – Try adding M&Ms, sprinkles, white chocolate chips, toffee bits, or nuts for extra flavor and texture.
Store Properly – Keep at room temperature for up to 3 days in an airtight container, or refrigerate for up to 1 week. You can also freeze for up to 3 months.