This post may contain affiliate sales links. Please read my disclosure policy.
This Triple Chocolate Chip Cookie Cake is super soft and chewy. It’s about to become your new favorite giant cookie! Filled with chocolate chips, white chocolate chips and peanut butter chips.
So after being gone this past weekend for an extended weekend, the hubs was ready for me to come home. Apparently without me home it’s starts to smell too much like “dude” and it’s too quiet. He wanted my girly smell back and the constant sound of the mixer.
Come again? You actually missed the sound of the mixer?
Plus, it was apparently too dark because nobody was here to open the blinds – ha!
And of course in typical hubs fashion, he had a surprise waiting for me at home and he couldn’t wait to show me.
In typical me fashion, I walked in the house and didn’t pick up on it. He told me to look around and see if I could find it. I started looking around and noticed the plant dying…and a few other things. But not the thing he wanted me to notice. š
Finally he said, “Ok stop looking at all the things I didn’t do. I fixed the garbage disposal!”
In my defense, how was I supposed to know the surprise was under the sink?
But I was super pumped! It broke a couple weeks ago and had been leaking so we had super fun buckets catching the water. When a plumber told us it was bad and needed to be replaced for $500, I was not too thrilled. So yea – great surprise that the hubs did it himself! Yay!
I think I’m going to have to go out of town the next time I want something fixed. š
The nice thing for the hubs is I pay in cookies. Not this cookie in particular – this one was already devoured weeks ago. But some other cookies soon to come to the blog.
This cookie cake is super easy to make. It’s a pretty standard cookie dough filled with three kinds of “chips,” though not the salty kind (although let’s be honest, that would be tasty). I used semi-sweet, peanut butter and white chocolate chips, though the great thing about this cookie is you could replace it with your favorites. You could even swap in your favorite candy. Or potato chips. The world is your oyster…or at least this cookie cake is.
There’s no need for refrigeration. Just press the dough right into a 9 or 10 inch cake pan. The dough can be made ahead and refrigerated if preferred though. Make ahead is always nice.
The cookie bakes for about 20 minutes. The edges should look lightly golden and the center might still be a little jiggly and look a little undercooked. To keep the cookie super soft and chewy, you want to take it out of the oven. Don’t be tempted to cook it for longer. It will continue to cook and firm as it cools. I leave the cookie in the pan until it’s completely cool to help make removing it from the pan easier. It’s firmer that way.
I hope this classic cookie becomes a regular for you! I know it gets made regularly around these parts. š We are big cookie cake lovers – to the core.
You might also like
Reese’s Peanut Butter Chocolate Chip Cookie Cake
Funfetti Cake Batter Chocolate Chip Cookie Cake
Ultimate Chocolate Chip Cookie Layer Cake
Rocky Road Cookie Cake
Samoa Cookie Cake
Chocolate Chip Cookie Ice Cream Cake
Triple Chocolate Chip Cookie Cake
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Triple Chocolate Chip Cookie Cake is super soft and chewy. It’s about to become your new favorite giant cookie! Filled with chocolate chips, white chocolate chips and peanut butter chips.
Ingredients
COOKIE CAKE
- 3/4 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup white chocolate chips
CHOCOLATE FROSTING
- 1/4 cup butter
- 1/4 cup shortening
- 2 cups powdered sugar
- 1/4 cup cocoa
- 1–2 tbsp water
Instructions
Nutrition
- Serving Size: 1 slice
- Calories: 602
- Sugar: 50.4 g
- Sodium: 282.1 mg
- Fat: 32.9 g
- Carbohydrates: 73.1 g
- Protein: 6.9 g
- Cholesterol: 71 mg
Filed Under:
Enjoy!
This is my GO-TO Cookie Cake recioe. ALWAYS a crowd pleaser and turns out perfect every time!
Awesome! So glad to hear that!
Can I just dabble the better
In stead of using shortening?
Definitely
Hi, Lindsay! I <3 your recipes, and they always turn out TO-DIE-FOR! š This will be my first time trying this one. I want to make it for my boyfriend's 40th birthday party with 2 dark chocolate 4 and 0 shaped cupcakes resting on top. I would like to make a 12 inch cookie cake (the number shaped pans I have would be a tight squeeze on a 10" cake). Would it spread it too thin? Maybe I should make the recipe + another 1/2 recipe? Would you recommend any changes in baking time/temperature? I know it's hard to guestimate so many variables! My main concern is it will be done enough in the middle. Cookies are never too soft for my taste, but of course, I want it to come out of the pan without falling apart! Thank you so much for any suggestions. š I will bake it Friday for the party on Saturday.
Thanks Mandy! Glad to hear you enjoy the recipes! š I would probably suggest 1 1/2 recipes worth. Not entirely sure about baking time, but it’d probably need a little more. Look for firm/golden edges to know those are done. As for the middle, it will probably still look a little underdone, but I try to look for that glossiness of uncooked dough to be gone. If it’s jiggly, but has a general “cooked” look, it should be fine. I’d also suggest letting it cool entirely in the pan. You could even refrigerate it just to make sure it’ll stay firm when you remove it from the pan. Then leave it at room temperature. I hope that helps!
Thanks so much! It was PERFECT, and everyone said it was the BEST cookie cake they ever had! I used the 12 inch cake pan, used 1 1/2 of this recipe, and baked about 25 minutes. I let cool to mostly room temp, then put in the fridge to firm up more before taking it out of the pan. This is a DEFINITE keeper!! š As always, your recipes totally rock! š
This looks delicious! I’m thinking of making for my daughter’s birthday party. If I wanted to turn the frosting into vanilla, could I just substitute the cocoa powder with more powered sugar? Or would you recommend something different?
You got it! That’s exactly what I’d recommend. Plus a little vanilla extract – 1/2 tsp. š
Just wanted to let you know that I was asked to make a cookie cake for my sister’s 11th birthday this past weekend. I made this cookie cake except I used all chocolate chips rather than the white and peanut butter (although next time I will try the trio!). It came out awesome and my sister raved! She told me that cookie cakes are all the rage right now with her friends and she has had a lot of them at all their birthday parties and none of them compared to this one. It was super moist and delicious! Thanks for the recipe… It is definitely a keeper! š
My absolute favorite chocolate chip cookie recipe involves regular chocolate chips, white chocolate chips, and peanut butter chips. Why have I never made it into a pie!? Love this.
I tried to make this last night and it did not turn out š I baked it for 20 minutes in a 9 inch pan and the edges looked brown but the middle not too much. I let it sit in the pan for 30 min and then flipped it out onto a serving plate and let it sit another 30 min. When I cut into it the center was all gooey and not done. Should I cook it longer or leave it in the pan longer… or both???
That really is strange. I just made it again this past week and didn’t have any trouble. There can be some variation between ovens, so it’s possible you’d need to cook it a little longer, but it shouldn’t need that much more time.
A cookie “cake” is so much prettier than just a bunch of cookies! Looks perfectly baked. I’d rather have a slightly overbaked cookie than an underbaked one, but “just right” is best! I have a friend whose husband only liked very overbaked cookies, which came in handy when she got busy and left a batch in the oven too long. He would eat the too-hard-to-bite ones, and the rest of the family got the good ones.
Can you let me know what size nozzel you used for the pipping?
I used Ateco tip 844. It’s fairly similar to the Wilton 1M. There are links to my favorite baking tools here.
this is so yummy, you got the talent
Your recipes are always so creative and unique, and best of all: to-die-for! This cookie cake looks completely irresistable! That is so sweet of your husband to have a surprise for you when you got back from the weekend – I love how he had to tell you to overlook all the things he didn’t do. Lol! Sounds a little like my S.O.!!! Haha!
I love how you reliably make sure that your cookie cakes don’t bake too long! It’s so sad when people leave them in there and they dry out.
And hey, my husband fixed our garbage disposal this week, too! It’s so exciting. Not quite as exciting as three kinds of chips in cookie cake, but close!