Chocolate Chip Cookie Cake

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This chocolate chip cookie cake is wonderfully thick, chewy, rich and loaded with chocolate chips! It’s easy to make with no need to chill the cookie dough and it’s decorated with my favorite chocolate buttercream. So fun and perfect for special occasions!

What is a Cookie Cake?

It’s just as the name sounds. It’s a cookie and a cake in one. Take cookie dough and press it into a cake pan to bake into a cake. There’s no need to chill the dough, so it’s a super quick and easy way to enjoy cookies without so much work. It makes a great cake for those who don’t love traditional cake.

The Best Chocolate Chip Cookie Cake Recipe

I feel like Chocolate Chip Cookie Cakes are part of the core of my childhood. We always had them for occasions in my family and we loved them. Still do! I knew without a doubt that we’d always have a cookie cake for my dad’s birthday. It’s still his cake of choice these days. He’s not really a big cake guy, but he loves cookies. 

I created this recipe back in February 2013 – more than 10 years ago! It’s been a hit ever since and we use it all the time. It’s the best! And I’ve made countless versions for all the cookie lovers. I’ve got cookies cakes based on classic cookie flavors like my sugar cookie cake, chocolate chocolate cookie cake, Funfetti cake batter cookie cake, monster cookie cake, red velvet cookie cake and oatmeal raisin cookie cake. And then I have more unique cookie cakes based on other candies or cookies. They are super fun ways to make a cookie cake a little extra. Check out my Reeses Peanut Butter Cookie Cake, Oreo Cookie Cake, Rocky Road Cookie Cake and Samoa Cookie Cake. I even layered some of them into an Ultimate Layered Cookie Cake. And then there’s the holiday versions. My Christmas layered cookie cake, 9×13 flag cookie cake and Candy Corn Chocolate Chip Cookie Cake are so fun.

Clearly I know a thing or two about cookie cakes.

Why You Will Love this Chocolate Chip Cookie Cake

  • Taste and texture. Soft, moist, thick, and chewy, this cookie cake is seriously the best I’ve ever had. It’s so satisfying to bite into. Plus, it’s buttery and has amazing flavor from the brown sugar. And when combined with the chocolate, it’s pure cookie cake heaven.
  • Loaded with chocolate chips. I didn’t skimp on the chocolate here, folks. Every bite is full of delicious chocolate morsels.
  • Easy to make. This recipe is so quick and easy to through together. It will take you 30 minutes of active time in the kitchen, tops. Why settle for a tasteless store-bought cookie cake when you can make your own?
  • Customizable. It’s so easy to make minor changes to this recipe so that the resulting cookie cake perfectly matches your taste preferences. Try a different frosting, different mix-ins, or fun toppings.
A slice of Chocolate Chip Cookie Cake with a fork on a white plate.

What You’ll Need

This cookie cake is hard to mess up, but you do need the right ingredients. Here’s what you’ll need in terms of ingredients to make this chocolate chip cookie cake recipe. Don’t forget to scroll to the recipe card below for precise measurements.

Ingredients for chocolate chip cookie cake.

For the Cookie Dough

  • Unsalted butter – Allow the butter to come to room temperature before beginning. Cold (or melted) butter will not cream properly with the sugars.
  • Sugars – I used a combination of granulated sugar and brown sugar. The brown sugar adds moisture and an amazing depth of flavor.
  • Egg – It’s best to start with a room-temperature egg. It will incorporate more easily with the other ingredients. Be sure to use a large egg, not medium or extra large.
  • Flour – I say this every time, but be sure to measure it accurately or you’ll end up with a dry cookie cake. I recommend using a food scale, but you could also use the spoon and level method.
  • Cornstarch – The cornstarch helps tenderize the cookie cake, but you could leave it out, if you like.
  • Baking soda – This leavening helps the cookie cake to rise just a bit and adds to the chewiness.
  • Vanilla extract and salt – Both add to the flavor of the cookie cake. Without them, it’d be a bit bland and may leave you feeling like there’s something missing – and there would be.
  • Semi-sweet chocolate chips – You can use milk chocolate or dark chocolate chips (or chunks) instead. White chocolate chips would be fun too.

Chocolate Buttercream

  • Unsalted butter – Use room temperature butter. If it is too cold, you’ll end up with a lumpy frosting. If it’s melted, your frosting will turn out runny.
  • Powdered sugar – Powdered sugar adds volume to your buttercream and affects the consistency. Too little will mean your buttercream won’t pipe well. Too much will make it dry and hard to work with. I recommend using the amount listed in the recipe, but if you adjust it, keep those things in mind.
  • Cocoa powder – I used regular unsweetened cocoa powder, but you could also use a dark or Dutch cocoa powder for a darker color and deeper flavor.
  • Vanilla extract – To compliment the cocoa flavor.
  • Heavy Cream – Use heavy cream to give you a creamier buttercream. Only use as much as needed to get the right buttercream consistency.
A slice of Chocolate Chip Cookie Cake with a bite removed on a white plate.

How to Make a Cookie Cake

Cookie cakes are so easy to put together. Just make your cookie dough and bake! Here’s a quick breakdown of how to make it. Be sure to scroll to the recipe card below for more thorough instructions.

  • Prep. Preheat the oven to 350°F, line the bottom of a 9-inch cake pan with parchment paper, and grease the sides.
  • Combine the dry ingredients. Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  • Combine the wet ingredients. Cream together the butter and sugars until light and fluffy and then mix in the egg and vanilla.
  • Put it all together. Mix the dry ingredients into the wet ingredients just until everything is combined and then fold in the chocolate chips.
  • Bake. Spread the dough evenly into the prepared cake pan, sprinkle with chocolate chips, and bake for 18-20 minutes.
  • Cool. Allow the cake to cool completely in the pan before transferring to a serving plate.
  • Make the buttercream. Beat the butter until light and fluffy and then mix in half of the powdered sugar. Mix in the cocoa powder, vanilla extract, and a tablespoon of heavy cream followed by the rest of the powdered sugar.
  • Adjust. Add more heavy cream (1 tablespoon at a time as needed) to get the right consistency.
  • Decorate. Pipe swirls of frosting around the outer edge of the cake.

Tips for Success

I put together a few simple suggestions for you to pay attention to while you make your chocolate chip cookie cake. They’ll help you get the best results possible.

  • Don’t skimp on creaming time. When creaming together the butter and sugars, do so until the mixture has significantly lightened in color and become nice and fluffy. This process incorporates air into the dough which helps ensure that the cake doesn’t turn out overly dense.
  • Measure your flour carefully. Too much flour will result in a dry cookie cake and too little flour will give you a flat cookie cake. So measure carefully. I recommend using a food scale but you can use the spoon and level method if you don’t have one. Read more about measuring your flour accurately here.
  • Don’t over-mix. When mixing the dry ingredients and the chocolate chips into the cookie dough, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to overdevelop, which will give you a tough, dense cookie cake.
  • Cool completely in the pan. This dessert is likely to fall apart if you remove it from the pan before it’s cooled completely. Have patience and let it cool and firm up so you can easily flip it out of the pan and then onto a serving platter.
Chocolate Chip Cookie Cake with multicolored sprinkles on a serving platter.

Frequently Asked Questions

How do I remove my cookie cake from the pan?

Be sure to grease the pan and line the bottom with parchment paper before adding the cookie dough. This will make it easier to remove the cookie cake later. When the cookie cake is done baking, you’ll want to let it cool COMPLETELY in the pan. Removing it from the pan before then will result in a cookie that falls apart. But once it’s cool, it’ll be nice and firm and you can flip it out of the pan onto a cooling rack and quickly flip it back onto a serving platter or cardboard circle. Alternatively, you could bake it in a springform pan with removable sides.

Can I make a different size cookie cake?

Definitely! This recipe would work well for a 9 or 10-inch, the 10-inch would just be a little thinner and bake for less time. For a 9×13, I’d do one and a half recipes worth. You could also check out my recipe for a sheet pan cookie cake.

Can I use another type of frosting?

Yes! Try my Vanilla Buttercream, this Strawberry Frosting, or even my wonderful Cream Cheese Frosting.

Can this cookie cake be made gluten free?

I haven’t tested it that way, but imagine you could. Just swap out the all-purpose flour for an all-purpose gluten free flour. You can also check the rest of your ingredients to be sure that the brand you use is actually gluten free.

How do I store cookie cake?

Seal the cookie cake in an airtight container, sliced or whole. You can store it at room temperature for up to 24 hours (without the buttercream, you can keep it at room temperature the whole time) or in the fridge for up to about 5 days. Note that storing chocolate chip cookie cake in the fridge will make it firm up, taking away from its chewy, moist texture. I recommend bringing it back to room temperature before eating it.

Can this cookie cake be made ahead?

Absolutely! It holds up well for 4-5 days, so you could certainly make it a day or two ahead.

Can this cookie cake be frozen?

Yes, it can. If freezing the full cookie, I’d leave off the frosting and add that later so it doesn’t get messed up. Wrap it well in a double layer of plastic wrap (you could also add a layer of aluminum foil, for extra protection) and freeze it. When you’re ready to use it, thaw it in the fridge and add your toppings.

If freezing slices, you wrap each slice individually (which I think keeps them better for longer), or place them in an air-tight container and freeze. Again, thaw in the fridge before using.

Cookie cake should freeze well for up to 3 months.

A slice of Chocolate Chip Cookie Cake with a fork on a white plate.

More Chocolate Chip Cookie Recipes

Are you a chocolate chip cookie fan like me? I knew I had company! Here are a few other awesome recipes centering around this cookie classic.

Watch How to Make Chocolate Chip Cookie Cake

Read Transcript

Note: The video shows the previous version of the buttercream, which used butter and shortening, and water in place of cream. Now, the recipe uses all butter, and cream in place of water. You could make it either way. Amounts are the same.

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A full Chocolate Chip Cookie Cake with a slice cut out on a white platter.
Recipe

Chocolate Chip Cookie Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 8-10 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This chocolate chip cookie cake is wonderfully thick, chewy, rich and loaded with chocolate chips! It’s easy to make with no need to chill the cookie dough and it’s decorated with my favorite chocolate buttercream. So fun and perfect for special occasions!


Ingredients

Cookie Cake

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 cup (112g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups (260g) all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (211g) semi-sweet chocolate chips

Chocolate Buttercream

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 3/4 cups (201g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 12 tbsp heavy cream

Instructions

Cookie Cake:

  1. Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
  2. Combine the flour, cornstarch, baking soda and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready. Do not skimp on the creaming time.
  4. Add the egg and vanilla extract and mix until well combined.
  5. Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  6. Fold in the chocolate chips. The cookie dough will be thick.
  7. Press the cookie dough evenly into the cake pan. Press a few more chocolate chips into the top of the cake, if desired.
  8. Bake for 18-20 minutes, or until the edges just begin to turn golden.
  9. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.

Chocolate Buttercream:

  1. To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the cocoa powder, vanilla extract and a tablespoon of cream and mix until well combined and smooth.
  4. Add the rest of the powdered sugar and mix until well combined and smooth. Add more cream to get the right consistency.
  5. Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting around the outer edge of the cake.
  6. Store cookie cake in an airtight container. You can store it at room temperature for about 24 hours, then store in the fridge. Without the buttercream, it can remain at room temperature. I recommend serving at room temperature, since the cookie will firm up when cold. Cookie cake is best eaten within 4-5 days.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 590
  • Sugar: 51.3 g
  • Sodium: 256.1 mg
  • Fat: 32.3 g
  • Carbohydrates: 73.4 g
  • Protein: 5.4 g
  • Cholesterol: 67.4 mg

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329 Comments
  1. Trish from Texas

    For those asking, confused, the video reflects shortening & water being used when making the buttercream. Via the ingredient list, recipe, the shortening is now subbed with all butter and water subbed with heavy cream. Hope this gives some clarification 🤗

  2. Kathy

    HELP!! I don’t see shortening listed as an ingredient but it’s listed in the frosting directions. How much do I use? Thanks

    1. Lindsay

      Where do you see it in the frosting directions? I’m not seeing it. I used to use some shortening in the buttercream, but now it’s all butter. I don’t think any of those instructions are left in there and I don’t see it, but if you do, please let me know where, so I can fix it.

      1. Claude Beaudry

        (You also add water to the buttercream in the video, which is also not in the written recipe.)

    1. Lindsay

      Depends on the size of the pan and whether you increase the amount of the recipe or not. It probably would need a little longer to bake.

  3. Christie

    I’ve been making this for years and it is THE BEST cookie cake ever! I always get requests for it and people always rave about it! Turns out perfect everytime! Thank you so much!

      1. Kyle

        The shortening was not listed in the ingredients list. Was so glad to see someone ask if there was a substitution! Thank you for recipe!! My friend is going to love this for her birthday tomorrow!

  4. Kristin

    I just want to say this is the best cookie cake recipe ever. I’ve shared it with others and their opinions were the same. This was so good, I started making giant 5.5″ cookies and everyone absolutely LOVES them. They are puffy, soft and my new go-to for Crumbl sized cookies!

  5. Rivqa

    Love it !!! I make this recipe so much 💗 this my favorite cookie cake best one out there way better than store bought thankyou 🙏 God bless you always






  6. Samantha

    I remember making this back in 2015 and so on but I see that there were some new updates? What were the new updates? Was the recipe changed?






  7. Beth

    I was thinking about making this in a 9×13 pan. Would I need to double the recipe or could I get by with a thinner cookie cake? Would I need to adjust the baking time?

  8. Rachel

    Hi, I’m hoping to make this for my daughter’s birthday, but she’s gluten free. Any suggestions for that? I have GF flour that’s great for baking, but it does seem like I usually need to add more moisture than what traditional recipes call for.
    Thanks for any insight!

    1. Lindsay

      I haven’t tried gluten-free flour, but typically people tell me it works well in things. It’s hard for me to say beyond that. You could certainly try it!

  9. Kari

    This is my husbands absolute favorite desert ever! I change up the toppings for special occasions and holidays. Thank you so much!

  10. Alisha Herzog

    I’ve made this before and it’s awesome but i remember it being thick too. If I were to make this in a jellyroll pan to make a large sheet cookie cake, do you think I’d need to double the recipe?

      1. Rina McCann

        Hi I plan on doubling the recipe in a 14×21 inch round cake pan. Do you suggest longer bake time?

  11. Emily

    I make this cookie cake every year for my husband’s birthday and it gets rave reviews every time! It’s easy to make and absolutely delicious!






  12. Steph

    Hi! I love this recipe and I’be made it several times in the past, but did you update it to remove the chill time? I thought the old recipe needed to chill in the fridge for an hour?

  13. caroline cook

    I made this for a birthday party, and it was really good! I used a heart shaped pan and pink cream cheese frosting. Everyone loved it!






  14. Elizabeth

    This cake was a huge hit for my cousin’s birthday! If I triple the recipe, can I put it in two cake pans and make two sheet cakes?






  15. Christine

    This recipe was amazing! I made a heart shaped version as a surprise for my boys on Valentines Day and it is the new birthday cake request!! My husband doesn’t even like sweet stuff but he had seconds! So tasty! Thank you for sharing this!






  16. Anne K

    This was amazing!  I only changed out the semi sweet for milk chocolate chips and received rave reviews from my friends.  This will be a party favorite!

  17. Elise

    This cookie cake is unbelievably delicious!!  I’ve made it more than once, and it always comes out perfect!  I just doubled the recipe because I’m making a birthday cookie cake for my 19 year old and 10 of his friends 😊.  Just took it out of the oven, and it smells like heaven!  Never disappointed!!  Thanks so much for this yummy recipe!






  18. Chloe

    Hi!  I wanted to double it, and put it in a 9 by 13″ rectangular pan, so I was wondering how long I should bake it for and if I need to change the temp.  Thank you!

  19. Angie

    Hi! I was wondering if I can substitute shortening for the butter? And would it be the same amount? Butter is hard to find these days. So I wanted to save it 🙂 Thank you!!!!

    1. Lindsay

      I haven’t tried that. In theory, it should be ok. But the texture of the cookie might turn out a little differently.

  20. Stephanie

    Hello!

    I am planning on making this for my daughters birthday this week. In many of the comments, I noticed that people were talking about wrapping their dough and placing it in the fridge for a bit; however, this was not mentioned in the recipe. I also notice that the recipe was updated this past October. Is this still something I should do and, if it is, how long should I leave the dough in the fridge before baking? Thank you! Can’t wait to try it out!

  21. Marnie

    Do you still need to refrigerate the dough? I’ve made this recipe for years and my family loves it! I noticed that now it doesn’t say to refrigerate it. I thought I was going crazy but then read the comments above.

  22. Tess

    This recipe was delicious! My pan was a little shallow, so it overflowed a tiny bit in the oven, but it was still great! I underbanked my just a little bit, but that just made it gooey and delicious. My family ate the whole thing in two days.






  23. Dawn

    Recipe is amazing and so simple. Added a smidge of milk and uses a springform pan.  Wow so simple. Def is a keeper!






  24. Ashley Alexander

    Hi, I saved this recipe several years ago. I noticed it now has a chocolate icing included instead of precious vanilla. Did anything else change recipe wise, or is it the same recipe? Thank you

    1. Lindsay

      It’s completely the same otherwise. If you would prefer vanilla buttercream, just leave out the cocoa and add the same amount additional powdered sugar

  25. Iffat

    Hi there
    Just wondered whether this recipe would work for a batch of small cookies too instead of making one big one. 
    Thanks

  26. Carol Thebus

    hello again .

    Seriously Lindsay. where on earth do you come up with all these fantastic ideas. Maybe I am a schlep, but a biscuit cake. My goodness, you are absolutely brilliant. I have tried so many of your recipes already, This one has to be my next.

    great stuff man

    1. Lindsay

      Thanks Carol! Ideas come from so many different places, but this is really just a dessert I’ve been eating since I was a kid. I hope you enjoy it if you try it!

  27. Melody

    Hey there, I’m interested in baking this. Would you say the texture is more like a cookie or a cake? Based on your post and comments it seems like it would have more of a cookie texture (thick and chewy), but thought to double check.

  28. Gina

    Hi, I’m wondering how long this should stay fresh? My son is going on a school trip during his birthday week, so I need to bake on Tuesday, but it won’t be eaten until Friday.  And not possible to fit in a fridge….. And how should it be stored?  Is it ok to just leave it in the pan and use cling wrap around it?  

    1. Lindsay

      I would think it’d be ok. I might start to seem not as fresh, but should be fine. I’d recommend, since it’ll be a few days, to keep it in an airtight container such as a cake carrier. Keeping it in the pan with cling wrap will likely not keep it as fresh for that length of time.

  29. Clarissa

    Could I split this recipe into 2 9 in pans and shorten baking time for a thinner cake? Would it still be as moist? I need to make a cake that has a cookie layer on bottom white cake in middle and cookie layer on top, so I worry about the weight of the cookie cake. Thanks!

  30. Samantha

    I’ve made this recipe before and it turned out amazing. However I made this again and I felt like the dough may have been more moist, before the chilling in the fridge. I added a bit more flour. But it seems to be a little more sticky for my liking. I did follow the recipe to a T. Is this normal?

  31. Bea

    Would it still be ok if i used melted, room temperature butter instead of just room temperature? And what if I used light brown sugar instead of dark brown sugar? I’m not sure how difficult it would be to find it here in my country

    1. Lindsay

      Melted butter would change things, as it wouldn’t cream together with the sugar. You can use either light or dark sugar – that’ll be fine.

  32. Marnie

    This is my go-to recipe for cookie cake! I have made it many times, even using Namaste gluten free flour and it turns out beautifully!






  33. Elise Hannon

    I have made it as a cookie cake and it was soooo good!  This time I want to make it as cookie cupcakes for my son’s birthday.  Any idea how long I should bake them?  Thanks!

    1. Lindsay

      For cookie cups made in a cupcake pan, I usually make balls of dough about 2 tbsp in size and bake for 10-12 minutes.

      1. Elise

        I’m making them in a standard cupcake pan. Would the be 1 ball in each cup?  Thanks again!

  34. Nicole Boivin

    I made the dough a couple of days ago haven’t gotten a chance to cook it would it still be good? Thank you so much! 

  35. Natalia McIver

    I did end up triple the ingredients and it was perfect. Big hit at my daughters party. Thank you so much for sharing if i knew how to add a picture i would show it to you.

  36. Natalia

    I did a test run on sunday and it turned out delicious. I will back it on friday for my daughters birthday party. For a 12×18 baking sheet would you double or tribel the ingredients?? I definitely like how thick it is makes it taste very rich.

  37. Nicole Boivin

    This is so awesome! I make it for my husband’s birthday every year on a cookie stone. Never have to go to the mall again way better and healthier than the cookie company’s! Do you have a cookbook? 

  38. Kristy

    I refrigerated the dough like the recipe says and pulled it out to bake it and it’s hard, too hard to remove from the bowl. I think that part needs removed from the recipe.

  39. Theresa

    This looks delish!! Do you have any other cookie flavor recipes for this heart shaped cookie? I was thinking making this heart shaped cookie cake with a Funfetti recipe, do you have? Thanks!!

  40. Allie

    How many days will this stay fresh and soft? I need to make for bday on Saturday and am thinking of baking Thursday night…

  41. Julien

    Hi, I am from South Africa and I tried making your cookie cake today and it is divine! Had to cook for a little longer but it was chewy and rich and generally perfect. Thanks for the great recipe 🙂

    1. lifeloveandsugar@gmail.com

      I’m so glad you enjoyed it! My husband is from South Africa and we visited in May – such a beautiful country! 🙂

  42. Riley

    My dough isn’t thick enough I guess? Everyone is talking about how dense it is, but mine isn’t…any idea why?

    1. lifeloveandsugar@gmail.com

      It’s very hard for me to say without being there to see the dough and how it was made. I’m sorry.

  43. Jasmine B.

    This will be year #3 that I have been making this cookie cake! I made one for my boyfriend last year and there was no question that he wanted another one this year. I don’t make my own frosting but I have a friend making some for me this year. Very excited to taste it with the homemade icing! Thanks so much for sharing this amazing recipe!






  44. Tylyn

    I was so excited to try this delicious looking cookie cake! Unfortunately, mine came out gooey no matter how long I baked it. I noticed someone else had the same problem. My refrigerator must not be quite cold enough, because the dough was still very sticky when I tried putting it into the pan. Since it had been over 30 minutes, I didn’t think much of it. Oh well! Now I just need to try it again but perhaps just refrigerate it overnight to be sure.

    1. lifeloveandsugar@gmail.com

      I’m not sure why that happened. I’ve made this cookie cake many times and haven’t had that happen. It shouldn’t be the refrigeration. I sometimes skip that step and it still bakes well. I will say that the cookie will look a little undercooked when you take it out of the oven, but it continues to cook and firm as it cools.

  45. Jess

    This recipe was amazing!! I used all butter and a little bit of salt in the frosting to cut the sweetness a little but it was so so good!






  46. Ann

    Just made this cookie in a 9 inch cake pan. Had to bake for about 5 minutes longer than the recipe says though to ensure the middle baked. The dough was VERY dry – in fact, it didn’t hold together in the bowl. I actually had to doublecheck the recipe because I thought I forgot something, like an egg or a wet ingredient. I used my hands to mold it into a big ball then refrigerated it for an hour. When I took it out I let it soften for a bit then spread it in the pan using a big metal spoon. It was so hard to flatten but I did it with some effort. Once baked and cooled, I cut it into a big heart shape. I halved the frosting recipe and it still made more than enough. I could have even just made a quarter of the recipe and still would have had plenty . I froze the remaining frosting for another cake. Lindsay – I would recommend that you indicate that in the frosting section….that it makes way more than you need. The cookie and frosting were both delicious though and a big hit. I will definitely be making again!

    1. lifeloveandsugar@gmail.com

      Hi Ann, I’m glad you enjoyed it. The dough is definitely firm. You could add couple tsp of milk next time, if needed. Also, I know the middle tends to look undercooked, but it continues to cook as it cools and will firm up. Cooking it too much longer can make it dry. I did go ahead and reduce the icing recipe – thank you!

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  48. Heather Bee

    Hi! Do you think this recipe would work out in a silicone baking pan? Would I need to adjust the time? Should I double the recipe?

    Thanks!

    1. lifeloveandsugar@gmail.com

      I have never tried a silicone baking pan, but I’m sure it’d be fine, I just can’t really advise.

  49. Gina

    I made the chocolate chip cookie cake for a friend for her daughter’s birthday and it was a hit! I baked it in a 10″ spring pan and it turned out great! With the spring pan I didn’t have to worry about it falling apart when I took it out of the pan. Just pop open the spring, lift off the sides and slide the cookie onto the serving platter to decorate. Super easy! This recipe is a keeper! Thanks so much for posting!






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  51. Hannah

    Hi, I just made this and looks great but it’s sort of greasy on the too and squishy except for the edge. It’s been out cooking for like 30 mins. I put it in the fridge and hoping it’s all good tomorrow morning. Thoughts? Did I make it ok? Thanks!

    1. lifeloveandsugar@gmail.com

      It’s normal for it to be jiggly when you take it out of the oven. It only firms up and fully sets once it’s completely cool. It should be fine.

  52. Kristin

    I am looking for a chocolate chip cookie cake recipe for my daughter’s preschool graduation party. I need to plan for about sixty. Your recipe sounds great, but I was hoping it would work in 3 jelly roll pans (10×15). This would make the cookie only about 1 inch high. Do you think one recipe would fill one pan or should I make 1 and a half recipe for each pan? Also do you think they will be dry or crunchy if they are thin like this? We also like soft and chewy cookies like you do. It looks like the best recipe I’ve seen! Would love to use it! Thank you!

    1. lifeloveandsugar@gmail.com

      I think it should be fine to use jelly roll pans. Just be careful to leave enough space on the sides for the cookie to spread a bit. Thinner cookies should be fine, you’ll just want to reduce the baking time to keep them from getting too crispy. The center is usually still jiggly when you pull it out of the oven and it continues to cook and firm up as it cools. So don’t wait to pull it out of the oven until the center is set or it will be overcooked. If you’re worried about the thickness, you could always make extra dough to use if needed and then if you have some left, freeze it in little balls and pull them out later to make chocolate chip cookies.

  53. Bethany

    Whoa! This blog looks exactly like my old one! It’s on a completely different topic but it has pretty much the same page layout and design.

    Great choice of colors!

  54. Aimee

    I’ve been so excited to try this recipe! I made the dough tonight so I could bake tomorrow and bring in to work the next day….but I realized after I’d finished mixing the ingredients that I added 2 tsp of baking soda instead of 1 🙁 Any idea if this will turn out alright, or do I need to double the recipe at this point?

    1. lifeloveandsugar@gmail.com

      You’d probably be better off to double it. I’m sorry. Too much baking soda can make it rise more than it should and and then it will collapse on itself. It might still be ok, but to be safe, I’d double it. You could freeze the second half of the dough as little balls that you can bake into chocolate chips cookies later. 🙂

  55. mani86

    Hi, i’ve never had a cookie cake before, but i love chocolate chip cookies and this recipe blew me away!! I ran staright to the grocery store 5mins after reading this to buy the ingriedients. Im gona bake one tonight, & if its successful i’ll be making it for my sons 2nd birthday. My sons party is gona be a truck themed one and i dont know what flavour cake to make and this is something new and apparently very tasty. Im just not sure how “high” it will be if i double the recipe, as i was also gona cover in a thin layer of chocolate butter cream, cover with fondant and decorate. I then plan to put a small truck shaped cake on top. Would this work out?” or should i stack a cookie cake on top of a chocolate sponge cake? Would this option give it more hieght? Will the cookie+sponge cake combo covered in a little chocolate buttercream icing and fondant work well. Im so sorry for the very long post, im new to baking but very keen to bake my sons cake myself.
    Im really Hoping to hear from you soon. xx

    1. lifeloveandsugar@gmail.com

      Wow, sounds like whichever way you go your son will have a great birthday cake! It might be hard to get a full sized cake by doubling the cookie. Stacking it with a cake would probably be better. And depending on the density of the cake, you might want the cookie on the bottom – it’s heavy because it’s so dense.

  56. gina

    Just made this and as it was baking I was reading some of the comments and started to worry that mine also wouldn’t turn out… shew to my surprise it did turn out!! the only problem I had was my icing.. it just wasn’t getting thick enough.. I did however add food coloring to mine so I also added 4 cups of powder sugar. but it still wasn’t thickening up.. sadly I had no more sugar. so after my cookie/cake was cool I put my frosting on it and left to let it harden upon returning my frosting was to my avail..gone!! so I’m not sure what went wrong. but my cookie/cake was simply amazing!!! thank you so much for this super simple recipe. that I will for sure be making again!! just without the *frosting*






    1. lifeloveandsugar@gmail.com

      Hi Kitty, it’s definitely soft in the middle when it first comes out of the oven. As it cools, it should firm up and be nice and chewy. I sometimes let mine cool completely right in the pan.

  57. Andrea

    I have made two of your cookie cakes so far and my family is obsessed! the triple chocolate is out of this world! My husband said if we weren’t married he would put a ring on it because of these cookies lol thanks a million!






  58. Brenna

    I made this tonight to test out for my son’s 8th birthday party. Since we have 20+ guests coming, I doubled the recipe and made it in an 17X11 inch sheet pan. I baked it for 18 minutes but it maybe could have used a bit more time for the middle to set up a bit more. It is TOTALLY delicious. My son told me A) I was the best baker in the world, B) It was the best thing he had ever eaten and C) He may dream about it, sleepwalk and eat it. But I can’t blame him for eating too much of it because he was sleepwalking. Thanks so much for your recipe!!!

      1. Brandi

        I made this today, followed the directions to a T and it looked amazing but once we cut into it the center was not done at all and it was too late to put it back in the oven because it was already decorated. Next time I’ll add 5-10 more minutes to the bake time. Otherwise it was great.






  59. Nikki

    Hi, I want to try this recipe but am wondering if I need to make any adjustments for high elevation? I live at almost 6,000 feet above sea level. Thanks!

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  61. Erika

    I made this last week in a cast iron pan. Soooo good! I didn’t have any cornstarch, so I just nixed it and it didn’t affect it one bit. Will definitely be making this again!

  62. Claire

    I just looked up Sally’s recipe on her website and she lists 1 egg plus 1 egg white…does it make a difference? I noticed you list just one egg. Not sure which is better or what the difference would be if I omit the egg white. Thanks!

    1. lifeloveandsugar@gmail.com

      Hi Claire! I thinks that’s Sally’s new version. This was made from her old one. If you look underneath the recipe above, I have a link to it. I’ve never tried her new version but I’d think it’d bake fine. Either way, it should be delicious!

  63. Lisa

    A-MAZING… made this cake for my birthday for something a little different and it was a hit. I was impressed as I forgot to chill it lol next time will remember to chill it and I think I’ll cook it a little less so it’s the same consistency throughout the whole cake. The cookie cake generated a lot of interest and I am now exploring a way to do a gluten and dairy free version if you have any tips or suggestions 🙂






    1. lifeloveandsugar@gmail.com

      Awesome! I’m so glad you liked it Lisa 🙂 Gluten and dairy free versions are a great idea! I haven’t played around with that yet, so I don’t have any suggestions but I’d love to try that too.

  64. Jarrelle

    Hi!! Did you double the recipe and cook it in a 14′ pan?? If I do not double it how many do you think it would feed? Also, if I do not double it I could bake it in any shape 9′ pan?? Thanks! Making these cookie cakes may become my latest obsession!!!

    1. lifeloveandsugar@gmail.com

      Hi Jarrelle! They are all great cookie cakes – and there’s another coming tomorrow 🙂 I haven’t done it in a 14 inch pan, but I’d think you’d need 2 or 2 1/2 recipes worth of dough to do that. A 9 inch pan is perfect for one recipe – that should be about 8 people.

  65. Kayla

    Made this today with my girls and they had a great time mixing up the ingredients. Just had a delicious, moist piece. YUMMY!!!!






  66. Kym

    Made the cookie cake last night and it was delicious! For the folks who say theirs turned out dry, I would think you may have over-baked it. Pay close attention to the time. I dipped a toothpick in the middle at 20 minutes and it came out clean. But it continues to cook a s set just a little more as it cools. I left it in the 9 inch pan to cool (while we ran out), and it was perfect and delicious! Can’t wait to try the other varieties next. Thank you for this great recipe!






  67. Nicole

    I made this dough last night and put it in the fridge, I checked it this morning and it seems really hard is that normal?
    thank you

    1. lifeloveandsugar@gmail.com

      Yes, it is normal. Just set it out for 15 minutes or so to soften a little before putting it into the pan so that it’s easier to work with.

  68. Kristy

    Do you think it would turn out with salted butter and regular brown sugar? That’s what I have on hand. If not I will just wait! Thanks.

    1. lifeloveandsugar@gmail.com

      Definitely. Just take out the rest of the salt in the recipe. The brown sugar will be good. Enjoy it!

  69. Nicole

    I’m planning on making this cookie cake soon, and just had a question……how did you line the heart shaped pan with parchment paper? I’m thinking maybe make a stencil with the pan? Is it o-k to not have the paper along the sides? Thanks in advance!!! 🙂

    1. lifeloveandsugar@gmail.com

      I put the heart-shaped pan on parchment paper and trace around it, then cut that out. You don’t have to line the sides. A non-stick spray should work fine. Enjoy it – it’s a classic! 🙂

  70. Tara

    I am making this next week for my daughter’s birthday sleepover. Planning on doubling the recipe and using a wilton aluminum 14″ pan– do I need to grease the sides of the pan in addition to lining with parchment? Thanks!

      1. lifeloveandsugar@gmail.com

        Hmmm, you could probably double it. As the cookie cools, it usually pulls away from the edges of the pan, but you could grease it to be safe. 🙂

  71. Jackie

    I made this cookie cake for my son’s 6th birthday and did a buttercream Lego StarWars transfer on it…it was AMAZING!!! We all love it and he declared it the best cookie cake he has had yet! Thanks for sharing your recipe!






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  74. Jennifer

    Do you only line the bottom of the pan with parchment paper? Or the sides too? I’m thinking of making this for my stepson’s birthday party – cake/cupcakes always seem to go to waste! Thanks 🙂

  75. Stephanie

    I plan to make this for my son’s second birthday. He loves Mickey Mouse so I was going to bake in an 8 inch and then maybe use two 4 inch pans for the ears and then outline the entire thing in chocolate buttercream. Would you think doubling the recipe would be better than spreading it thin among the 3 pans with the recipe as written? Thanks so much!

    1. lifeloveandsugar@gmail.com

      I’ve never tried it before. I think you’ll probably need to double the recipe. Then just watch it while it bakes. It might take a little longer, but look for the edges to be lightly browned. The center might still seem a little underdone, but will firm up as it cools in the pan.

      1. Crystal

        Turned out GREAT! Lots of compliments and tasted yummy. Thanks for the recipe, doubling worked out well.






  76. Jamie

    This was such a delicious recipe! My husband said it was exactly what he thinks of when he thinks about a cookie cake. He said it was the best cookie cake I have ever made! Thanks for sharing!!






  77. Ashley S

    I am an avid and experienced baker. However I’ve never ventured into cookie cake land. I tried this recipe in a 9″ tart pan for easy removal. After 20 min the outside was beautifully golden so I let it cool a bit and poked it and it was still very doughy… I have replaced it in the over with tinfoil over it to prevent further browning ontop but have others had this problem? I’ve read the compents and seen people have an issue with dryness but not overly doughy. And suggestions?

    1. lifeloveandsugar@gmail.com

      I’m not sure why that happened Ashley. It certainly can seem undercooked in the center until it firms when cooled. How did it end up turning out?

      1. Ashley S

        It ended up cooking for about 45-50 min but it turned out great. I am annoyed by baking defeat so I made another one and used less of the dough in a 9″ round and cooked it only 20min and it turned out great too. Now I have leftover dough to eat so it’s a win-win. Thanks for the recipe I’m adding it to my chocolate chip cookie list. I also like the buttercream it will be replacing my current buttercream recipe.

  78. Krista

    I’m about to make this recipe because I want cookies but don’t want to run back and forth to the oven! I may be documenting this adventure because this sounds amazing! Thanks for the great idea!

  79. Lynette

    I followed the recipe as written, baked it in a 9 in. pan, and even decorated with red icing (at my son’s request) and it was fabulous! I made it for my 3 yr old’s birthday and we all loved it! Thanks for the great recipe!

    1. lifeloveandsugar@gmail.com

      If you aren’t doubling the recipe, I’d say you could cook it less time since it will be thinner. You’ll just need to keep an eye it. Once the edges look golden, I’d remove it from the oven and let it cool in the pan.

  80. Blissful Baker

    I did this cookie last night. Doubled the recipe for a 14 inch cookie cake and it came out beautifully! I reduced the heat a little to accommodate for the extra, pressed and smoothed it into the pan well and it only took about 30 minutes or so. The middle wasn’t as firm as the edges but that’s the way a good chewy cookie is supposed to be. I let it cool and set up and it’s perfect! Golden brown middle with edges that are just a bit darker. About to decorate it and get it going! Thanks for a great recipe!

  81. Maggie

    Hi,
    If I make the dough tonight, bake it tomorrow, but don’t serve it until the following day, do you think it will get stale? Excited to make for my son’s bday, but we are going out of town so I want it to be ready.
    Thanks!

  82. Carrie C

    I just made this yesterday for my husband’s birthday; he’s a chocolate chip cookie cake fanatic, so I was nervous trying a new recipe. (Recipes in the past never turned out too well, so I definitely needed to try a new one.) It was AMAZING. Truly amazing – couldn’t have turned out ANY better! Chewy and soft on the inside, but with a bit of a crunch on the outside…just PERFECT! I followed the ingredients in the recipe exactly, but I baked it just a tad longer (since my oven tends to work that way) and I just used a bit of Pam on the pan instead of parchment paper. Seriously – this was SOOOO delicious. He brought a piece in for his boss and he loved it, too. THANK YOU SO MUCH!!! This is now my go-to recipe for chocolate chip cookie cakes!






  83. Kasie

    Do you know how this would bake in a jar? Also the shelf life? I’d love sending some to my husband who is currently deployed, he loves cookie cake! Of course the frosting would be on the side

    1. lifeloveandsugar@gmail.com

      Hi Kasie! I actually did a post a while back on cake in a sealed jar. I think if you followed the same method so that the jar sealed, it’d work great to send. I’d say shelf like is about a month or so.

    1. lifeloveandsugar@gmail.com

      You could grease with butter and flour or a spray of some kind, I just prefer the parchment paper because it’s guaranteed to not stick.

  84. Mary (Sisters Running the Kitchen)

    I made this last night for my fiancees birthday. We absolutely LOVED it. It was the perfect consistency and I am very picky about my chocolate chip cookies! I added M & M’s because I love M & M’s in chocolate chip cookies and I also sprinkled sea salt on top of my cake as well! I served it warm with vanilla bean ice cream…hard to beat. thank you SO much for a terrific, fool-proof, easy-to-follow recipe! This recipe is definitely a keeper and I look forward to the next time I make it!

    1. lifeloveandsugar@gmail.com

      Thanks Mary, that’s awesome! I’m so glad it was a hit! I love the M&Ms and serving warm with ice cream – yum! 🙂

  85. chocolate chip cookie cake

    […] cookie cake and I have to say the cake turned out amazing thanks to a wonderful recipe I found on Life, Love, and Sugar.  I used a combination of M & M’s and Chocolate Chips which isn’t necessary, but I […]

  86. Kim

    Do you know of a gluten free oatmeal raisin recipe that would work? Can’t have gluten or chocolate, missing great desserts. HELP!

    1. lifeloveandsugar@gmail.com

      I know there are some out there, I just haven’t tried any so far. I’d love to post some gluten free recipes but haven’t made the leap to go find all the ingredients I’d need. I hope to do it soon though!

  87. sveyvey

    this cake is adorable and im so excited to make it! thank you so much for posting it! your a complete jem 🙂

  88. Stacey

    Do you think this cookie cake would be okay if it was baked in a character(ie Blues Clues) cake pan ? I’m going to be trying it this weekend and was just wondering if you had any advice 🙂

    1. lifeloveandsugar@gmail.com

      Gosh, I’ve never tried that. I have no idea. You’ll want to make sure the bottom of the cake (the part you’ll see on top while it’s baking) is level, otherwise it won’t sit well on a flat surface after baking. You might need more than one recipe worth of dough, depending on the size of the pan. I’d also let it cool completely before removing it from the pan to help it hold together, so make sure you grease the pan really well. I’d love to know how it goes! Good luck!

  89. rachel

    Hi! I was so excited to make this for my boyfriend! I mixed it all up earlier this morning and it seemed really dry like there wasn’t enough liquid to make it a cookie dough. So I stuck it in the trudge for a couple hours, baked it and I’m so disappointed!! It still looks uncooked and dry. The chocolate chips have melted nicely but it looks like a dry desert! My boyfriend said he would still eat it but I’m not sure what I did wrong!! Any advice for my next attempt?

    1. lifeloveandsugar@gmail.com

      Hi Rachel, I’m sorry it didn’t turn out. Its so hard to say what it could be. I hope you’ll give it another try!

  90. Tequilla

    I will be doing this today with my 5 yr old son and my 7 yr old daughter today, i am so excited to try this. I will let you know how it turns out

      1. Tequilla

        Hey, it turned out great. My pans were a bit small so we ended up with two cookie cakes. We iced them with blue and green buttercream icing and added some muticoloured sprinkles. One of them is already gone, we decided to save the other one for dessert tomorrow. Great recipe, we will be making this quite often. The kids loved it!!!






  91. Shelby

    Hi! I tried your recipe yesterday and the cookie recipe itself is delicious!! But my issue was that it turned out light and fluffy instead of firm. It’s really really yummy but I just wondered what could’ve made it fluffy? My hubby REALLY liked it. He said, “this is good, hun. It’s really moist.” Lol so at least he didn’t notice it was screwed up!! Haha!! I used light brown sugar because that is all I had. Is that why??? Thanks!!!

    1. lifeloveandsugar@gmail.com

      Hi Shelby! I’m glad it tasted great! It’s hard to say why that happened. I don’t think the sugar should have a big effect on it.

  92. Tamica

    Thank you so much for posting this!!! This is, by far, the best cookie cake I have ever had! Chocolate chip cookie cakes are my weakness and since I have this I will NEVER buy another cookie cake again. Since my first one for my hubby’s birthday at the beginning of June, I have made about 15 of these for different occasions =) Everyone requests them! So yummy!






    1. Life, Love and Sugar

      Thanks Tamica! I’m so glad it’s been such a hit! Cookie cakes are one of our favorites too. 🙂

  93. Bill

    You gotta love a cookie cake, especially one that contains chocolate chips. Great job decorating too! This sounds delicious. Great post!

  94. taryn

    When cooling the cake do you leave it in the pan even after its transferred to the cooling rack? Or flip it over to take it out of the pan to cool?

    1. Life, Love and Sugar

      I’d let it cool for a while in the pan so the center can firm up a bit. You can’t really leave it too long. When you remove it, do it carefully because the center is very moist.

  95. Nicole

    Do you think I could leave out the cornstarch? Maybe add in a little more flour instead? Want to make this immediately, but I don’t have any cornstarch 🙂

    1. Life, Love and Sugar

      The cornstarch helps the cookie retain its soft and chewy texture. You can leave it out, but you don’t need to add flour.

      1. Nicole

        Sadly this did not turn out for me. The texture was all wrong. Completely gooey and under-cooked in the middle, and near burnt on the edges (I did bake it for 23 minutes since the middle was clearly not done). I followed directions (except for the cornstarch) and everything seemed good until it was time to pull it out of the oven. Oh well!

      2. Life, Love and Sugar

        I’m sorry it didn’t work out Nicole. I wouldn’t think the cornstarch would make that much of a difference. I don’t know if you refrigerated the dough or not, but I really think that helps all the ingredients come together better. Maybe give it another shot one day – it’s excellent when it comes out right!

  96. Amanda

    I did a trail run of this because my son wants a cookie cake for his birthday. I cooked it in a 10in pan for same amount of time and it was still soft and delicious! One question though, if I were to make a chocolate cookie how much cocoa should I and and when? And should I leave anything out? Thanks so much!

    1. Life, Love and Sugar

      I’m glad it was a success! I haven’t actually added cocoa before so I’m not sure how much you’d need to add to alter the recipe.

  97. Ali Duggan

    So happy to have found this one on Pinterest! I’m surprising my husband with it for his birthday and actually doubled the recipes to make two cookie cakes – one to bring up to work for him & his co-workers to enjoy and one for the family dinner we’re having later this evening! The dough tasted D-I-V-I-N-E! I had to pull myself away from just eating that!!! Now it is chilling and I am beyond excited to make the cakes! Thanks for sharing the recipe!






  98. sammie2354@aol.com

    Sorry to say I tried making this for my crazed cookie cake fan of a husband, and it was dry, crumbs galore! I did everything you said, and it was a bust, especially when you have plates ready to go. So I would try to put more liquid ingredients to make it more moist, or try store bought cookie dough. Thank you anyways for sharing! :}

    1. Life, Love and Sugar

      I’m sorry it didn’t turn out. What a bummer! There have been some other comments from people who tried a second time and had better luck. I know many have loved it. One other person had it turn out dry the first time and realized she didn’t include the baking soda.

  99. Marie

    I’m sorry but this recipe is terrible! I have a great recipe for chocolate chip cookies and never have a problem with them, and I’ve been baking for years. I thought I’d try this recipe to see how it compares, and wow, really awful. There is way too much salt in this recipe. They’re bitter and not chewy. Would not make again. Fun idea for the cookie cake, but that’s about it.

    1. Life, Love and Sugar

      Hi Marie, I’m sorry this didn’t turn out well for you! I’ve yet to have that response. It’s definitely a family favorite for us. Maybe try again without the salt? Either way, thanks for stopping by!

    1. Life, Love and Sugar

      I’m not sure, I’ve never frozen it after cooking. It’d be best to freeze the uncooked dough (should be good for 2-3 months frozen) and cook it when you need it.

  100. chrysta12

    I dont have any parchment paper on hand, do you think just spraying the pan with PAM would work okay? I am using a 9″ Calphalon pan. Thanks!

    1. Life, Love and Sugar

      The cookie will bake fine. You just might have trouble getting it out of the pan easily. I’ve always used parchment, so I’m not sure.

  101. Stacey

    I made this a couple of weeks ago and it was gone within a day or so! It was seriously delicious and dare I say better than the big cookie cakes we can buy at the mall! I got on here real quick to get the recipe and am making it again tonight. And the icing is wonderful, too! Just wanted to leave a note that I did not let it chill at all and it still turned out GREAT!! Thanks for an awesome recipe! 🙂






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  104. Seberina

    Just wondering if I would have to use a cake pan? Could I just spread it out on, like, a pizza stone? Or do you think it would melt all over the place?

    1. Life, Love and Sugar

      I think you could use something else. It should be alright. I’ve used the dough for regular cookies and it doesn’t spread much. I’d be sure to leave space around the edge though. And I’m not sure how a pizza stone would affect the way it cooks. A pizza pan might be better.

  105. babyak5

    This is now my go-to chocolate chip cookie recipe. THANK YOU!! I made it as a cookie cake for my brother-in-law’s birthday, and none of us could stop eating it. Absolutely delicious (and I didn’t even have dark brown sugar on hand. I can’t wait to make them again with dark brown sugar!)!!






  106. Julie Powell

    Wow! Used this recipe for my eldest son’s birthday cookie cake. It was amazingly good! My youngest has already asked for it for his birthday.






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  108. Nicole

    This is my new favorite chocolate chip cookie dough! So good that I’ve already made it twice this week!! Thank you for such a simple and delicious recipe 🙂






  109. Kara

    I made this for my husband’s birthday last night and it was seriously the greatest thing ever! So glad I found this recipe! Thanks 🙂






      1. Ashley

        Hi I’m making this now and the dough didn’t come out thick at all? It’s crumbley? I have it in the fridge cooling. Is there anything I can do to make it thicker? Thanks!

  110. amanda

    Is there any way there could be an oatmeal raisin version of this cake??
    My husband loves cookie cakes, but is not a huge fan of the traditional chocolate chip cookies.

    1. Life, Love and Sugar

      I think you might be reading my mind 😉 I’ve been working on an oatmeal raisin version – I LOVE oatmeal raisin cookies. Hopefully it will be up in the next few weeks.

      1. Lindsay

        This is an old recipe that was recently update. In previous instructions, it was refrigerated. I don’t include that anymore because it’s not necessary.

      2. Tiff

        I had the same reaction! I almost had a heart attack when I realized I never chilled the dough and was frantically looking for where it talks about chilling haha

    1. Life, Love and Sugar

      Hi Lauren! I’m not sure. The purpose for chilling the dough is to allow the flavors and ingredients to all come together. It should lend a cookie that rises better and has better texture. If its laying flat In a pan, I’m not sure if it would affect how everything comes together or not.

  111. Amanda

    Hi Lindsay — what tip did you use to frost your cake? I love your decorating. Made the dough yesterday and going to bake today. Thanks in advance!

  112. Candace

    Can’t wait to try the cookie cake over spring break and then for my son’s 12 year old birthday! Thank you, it looks wonderful!

  113. Gwen Ottun

    What if you leave the dough in the fridge to chill for more than 24 hours? Will that ruin how it is supposed to turn out. Thanks!

    1. Life, Love and Sugar

      Hi Gwen! No it definitely won’t ruin the dough. You can refrigerate it for a few days and it’ll be fine. Longer than that and you could freeze it. It should be good frozen for up to 3 months.

  114. Lydia J

    Got my cookie cake in the oven right now! The dough tasted delicious but it was very hard to mold in the pan. Hopefully it turna out ok. I was scared I did something wrong because it is so thick. Any tips?

    1. Life, Love and Sugar

      Hi Lydia! That sounds about right. You definitely have to work the dough out in the pan – it’s thick! I hope it turns out great!

  115. Michele

    This looks so perfect! I made it yesterday, and I felt like I baked it forever…probably at least 30 minutes, but I just never “set” in the middle. I knew it wasn’t right when it “jiggled” when I took it out of the oven! The outside, cooked parts, tasted great, but the inside was a soggy, undercooked mess! I know you weren’t with me in my kitchen, so it’s hard for you to say what went wrong, but perhaps I could have baked it even longer? The dough was yummy, and thick like you described, and I used a 9-inch pan. I’m going to try again though, so I’ll let you know if it’s better! 🙂

    1. Life, Love and Sugar

      oh no – I hate to hear that! 🙁 It’s hard to say what went wrong. Strange that it was thick prior to baking and then got jiggly. Makes me wonder about the butter maybe? I don’t know. If you give it another shot I hope it turns out better!

      1. Michele

        We had a snow day, so I tried again, and SUCCESS!! Not sure if I didn’t leave it in the fridge long enough last time, or just simply didn’t bake it long enough, but at this point, I don’t care because it is so yummy! Thanks for your help!

      2. Life, Love and Sugar

        Yay! That’s great Michele! I’m so glad it worked for you this time! 🙂

  116. Lacey

    I just made it and I am not sure what I did wrong, but it did not turn out 🙁 I don’t know why I cannot bake 🙁

    1. Life, Love and Sugar

      I’m sorry Lacey. 🙁 Can you describe the problem? Maybe I can help you figure out what to do differently next time.

      1. Lacey

        Okay so after looking at the recipe again and looking at my cookie cake and how dry and awful it was, I figured out what I did. I forgot the baking soda. I am remaking it today and it is already looking better 🙂

      2. Eric

        So i made the chocolate chip one, and it unfortunately turned out a little dry and not quite as dense as yours. it was more like cake batter than cookies. Any thoughts on why?

      3. lifeloveandsugar@gmail.com

        It could be that it baked too long. Other than that, if you included all the ingredients correctly, it’s hard to say why, I’m sorry.

  117. gottagetbaked

    Wow! That cookie cake looks so incredibly dense, chewy, chocolatey…in just one word: perfect. I want to buy a giant cast iron pan so that I can make a CCC cake in it to get that amazing crispy edge. I’ll just have to make this in my normal pans for now!

  118. Katie from Katie's Cucina

    This looks amazing! I love making cookies cakes, but to be honest never thought to put it in a heart pan! “LOVE” it! 🙂

      1. Lauren

        Hi Lindsay! I’ve been looking everywhere for your version of this cake that was in a heart-shaped pan with red frosting, and I can’t find it anywhere! Would the bake time be different if I made this in a heart shaped pan?
        Thank you!

    1. Jennjfer

      Hi! Great recipe! My daughter made the cookie cake on Friday night and then put it in the freezer since it will be served on Sunday. Was this a mistake? Will it be soft and fresh to slice on Sunday? Any advice is appreciated. Thanks!

      1. Lindsay

        No it should be fine. You probably didn’t need to freeze it, but it’s fine. Just pop it in the fridge to thaw it. You might want to do that now so it’s thawed by tomorrow.

      2. Susan

        I’m sorry if it’s just me but the picture shows mini M&Ms but I don’t see them in the recipe. Please help!

  119. Jordonna

    Looks awesome! I am going to make the cookie cake for an upcoming birthday! May it turn out as nice as yours:) Lindsay! Thank you for sharing.

  120. Sally

    I saw your warp up about my cookies on your blog last week. I was SO delighted to read that oyu loved the taste of them! And yes, I just love how soft they are too. You are so amazing to do a chocolate chip cookie test like that! Oh, and I’ve made these intoa cookie cake before too. I am obsessed with it! I should post that recipe soon. WIsh I had a heart pan like this! Adorable 🙂

    1. Life, Love and Sugar

      Thanks Sally! It was quite an effort and a lot of dough to make so it was great to have my sister-in-law’s help. I think I would have drowned in cookie dough without her. 🙂

      1. Nathalie

        I hace a question. How long lasts soft this cake ? I need one for saturday night but i have to do it on friday night. I want it t keep moist and chewy. Cani bake it on friday?

      1. lifeloveandsugar@gmail.com

        It’s a very thick dough, so it might be correct. It’s hard for me to say without seeing it. If you think it needs more moisture, I’d add a tablespoon or 2 of milk.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29