Chocolate Chip Cookie Cake

This Chocolate Chip Cookie Cake is moist, chewy and super easy to make! You can decorate and customize this cookie cake for a birthday or other special occasion!

For more great cookie cakes, check out my Ultimate Chocolate Chip Cookie Layer Cake, Reeses Peanut Butter Chocolate Chip Cookie Cake or Funfetti Cake Batter Cookie Cake

Chocolate Chip Cookie Cake collage

Chocolate Chip Cookies + Cake in One Easy Dessert!

I feel like Chocolate Chip Cookie Cakes are part of the core of my childhood. We always had them in my family and we loved them – still do! I knew – without any 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. And the frosting? Forget about it. Not his thing. So my younger brother and I would always stand by and divide his frosting between our slices of cookie. For us, the more frosting, the better!

As I got older, I realized that there were quite a lot of people that grew up not eating cookie cakes. I introduced a whole lot of great people to a whole new world. Bring on the cookie cakes!

Chocolate Chip Cookie Cakes even make appearances at a lot of our football tailgates. And shoot, the twins even had cookie cakes for their 1st birthday smash cakes! So yea, a cookie cake family for sure.

When it comes to cookie cakes, they are so perfect for just about anything. They’re easy to make, easy to decorate, easy to take with you somewhere and who doesn’t love a good cookie?!

slice of cookie cakeoverhead image of full chocolate chip cookie cake

How to Make a Chocolate Chip Cookie Cake

To make this cookie cake, you’ll basically make cookie dough and bake it in a cake pan. Simple!

So to get started, you’ll cream the butter and sugars together for about three to four minutes, until it’s light and fluffy. This cookie cake used a mix of both white and brown sugar for a deeper flavor.

To that mixture you’ll add an egg and some vanilla extract.

Finally, you’ll add your dry ingredients. Here we’re using a combination of flour, cornstarch, baking soda and salt. The cornstarch tenderizes the cookie a bit and the baking soda is just about always my preferred leavener for a cookie. It just creates a chewier texture that I love.

Of course it wouldn’t be complete without the chocolate chips, so mix some of those in there too. Bake the cookie cake for roughly 20 minutes. It’ll be lightly golden around the edges and set in the center. Although it might not look totally done, you don’t want to overcook it. It’ll continue cooking and firming up as it cools. As long as the top of the cookie has lost it’s glossy look, it should be done.

cookie cake slice with a bite takencookie cake

How to get the cookie cake out of the pan

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 and quickly flip it back onto a serving platter or cardboard circle.

How to decorate a cookie cake

There’s really very little you need to do for a cookie cake, unless you want to make it fancy. You can use the chocolate buttercream I used, or swap it out for my Vanilla Buttercream. And of course, choose your favorite sprinkles.

You could even get a little crazy and make a 9×13 cookie cake and pipe decorations on it. I did something similar with my Flag Chocolate Chip Cookie Cake and Christmas Tree Chocolate Chip Cookie Cake and they were super fun.

Slice of Chocolate Chip Cookie CakeOverhead image of Chocolate Chip Cookie Cake with a slice cut

BEST Chocolate Chip Cookie Cake

However you decorate your cookie or whatever your celebration is, this cookie cake is sure to be a hit and better than any store-bought version. It’s thick, soft, chewy and full of tasty chocolate chips. As a long time fan of Chocolate Chip Cookie Cakes, I will tell you that this one’s the best!

More Great Cookie Cake Recipes To Love

Ultimate Chocolate Chip Cookie Layer Cake
Funfetti Cake Batter Cookie Cake
Samoa Cookie Cake
Reeses Peanut Butter Chocolate Chip Cookie Cake
Triple Chocolate Cookie Cake
Oreo Cookie Cake
Chocolate Chip Cookie Bottomed Cheesecake

Recipe originally posted February 2013. Updated October 2019.

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Full image of Chocolate Chip Cookie Cake

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


This Chocolate Chip Cookie Cake is moist, chewy and super easy to make! You can decorate and customize this cookie cake for a birthday or other special occasion!



  • 3/4 cup (168g) unsalted butter, room temperature
  • 3/4 cup (108g) loosely 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


  • 1/4 cup (56g) salted butter
  • 1/4 cup (48g) shortening
  • 1 3/4 cups (201g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 12 tbsp water



1. Preheat oven to 350 degrees and line the bottom of a 9 inch cake pan with parchment paper and grease the sides.
2. Add the butter and sugars to a large mixer bowl and beat together to cream them until light and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add the egg and vanilla extract and mix until well combined.
4. In a separate bowl, combine the flour, cornstarch, baking soda and salt.
5. Add the dry ingredients to the butter mixture and beat just until combined. Use your spatula to gently finish combining everything to keep from over mixing the cookie dough.
6. Fold in the chocolate chips. The cookie dough will be thick.
7. Spread the dough evenly into the prepared cake pan. Place a few more chocolate chips into the top of the cake, if desired.
8. Bake for 18-20 minutes or until the edges are slightly golden.
9. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.


1. To make the buttercream, add the butter and shortening 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 water and mix until well combined and smooth.
4. Add the rest of the powdered sugar and mix until smooth. Add more water 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. Cookie cake is best for 3-4 days.

Keywords: cookie cake recipe, chocolate chip cookie cake, chocolate chip cookie cake recipe, giant chocolate chip cookie, best chocolate chip cookie recipe, the best chocolate chip cookie recipe


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Recipe rating

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. Stephanie


    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!

  7. 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.

  8. 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.

  9. Dawn

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

  10. 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

  11. Iffat

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

  12. 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!

  13. 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.

  14. 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.

  15. 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!

  16. 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?

  17. 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.

  18. 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!

  19. 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!

  20. 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! 

  21. 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.

  22. 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.

  23. 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? 

  24. 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.

  25. 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!!

  26. 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…

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12