Chocolate Chip Cookie Cake

My son turned 6 last weekend. I spent the weekend eating like a 6-year-old: Cheetos, pizza, cake, and more cake.  Unlike my son, calories seem to actually count for me so I spent this week repenting.

My husband and I always joke that our son is the mailman’s kid because he really came out looking nothing like either of us. We both have dark brown hair (don’t let the bleach fool you) and I have green eyes and my husband brown. So when this blond haired and blue eyed kid was born, we both wondered where in the heck he came from. No really.

It doesn’t help that immediately after birth he was whisked away and we didn’t see him for four hours. Who knows what happened in that amount of time? And it’s Florida. Crazy stuff happens here.

But as he grew older I saw my eyes in his. I saw him grow up to be a tan mini version of my older brother.

And he really loves chocolate. He could eat it as a meal and be just fine. That’s when I really knew he was mine.

Chocolate Chip Cookie CakeFor his birthday a cookie cake was in order. Although I love my Chocolate Chip Cookies, I knew they would be too gooey for this type of cake. I needed a recipe that was a little bit sturdier but still soft inside. Sally’s Baking Addiction  is my go to for cookies so I tried her recipe out for the base and loved it.
In high school I always got the little cookie cups filled with frosting at our local mall and this tasted just like it with a simple buttercream on top. The key to making frosting look fancy is to use the biggest star or flower tip you can find. I like Wilton’s 2D or 1M tip.
chocolate-chip-cookie-cake-sliceI actually like my cookie a little undercooked so next time I would go with 16 minutes for sure. But it depends on your oven.chocolate-chip-cookie-bI let my 3 year old do the sprinkles which is why they are so…abundant.

Chocolate Chip Cookie Cake
Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
Servings: 1 9" cookie cake
  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees and line a 9" square pan (or your preferred pan) with parchment paper.
  2. In a large bowl cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla until combined.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Dough will be thick and look like it's not coming together but it will. Stir in chocolate chips.
  4. Press dough into prepared pan and bake for 16-20 minutes or until the edges just start to turn brown. Let cookie cool completely in pan.
  5. Frost with buttercream if desired.
Recipe Notes
Source: Adapted from Sally's Baking Addiction

Top with this frosting.

Buttercream Icing
Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
  • 1/2 cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  1. In a large bowl, cream together the butter, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
  2. Using a large star tip decorate the cooled cookie cake.
Recipe Notes
Source: adapted from Allrecipes

Speak Your Mind



  1. Wow so tempting 🙂 Loved it 🙂 Super decorating!!

  2. Love this so much! That slice looks absolutely perfect.

  3. Love the decoration! Your son’s really lucky to have such an awesome mom 🙂

  4. yummy!! looks tasty

  5. I love cookie cake and that one looks amazing! I might have to try and bake it sometime 🙂 Thanks for sharing. By the way, I love the brightness of the turquoise icing!

  6. Great recipe! The cake looks delish! I make my Husband chocolate chip cookies every week, maybe I should surprise him with your cake version!

  7. Love this idea and I am going to make it with my nieces.

  8. I’m such a sucker for cookie cake! It is really the best stuff on Earth! I also love this recipe for cookies. I can’t wait to try it as a cookie cake! Thanks!

  9. I love cookie cakes! Such a fun way to celebrate a birthday without the traditional birthday cake. Plus, who doesn’t love a gigantic chocolate chip cookie with buttercream frosting? This recipe is definitely going to come in handy. 🙂

  10. Looks amazing my friend. 🙂 And hearing that I am your go-to site for cookies makes my day. COMPLETELY makes my day. You, your recipes, and your website are all so wonderful and I look up to you so much! Thank you! PS: I’ve made this as a cookie pie before. AMAZING. 😉

  11. This is such a great idea! I could go for a big slice right now!

  12. Perfect timing! My son turns 3 in a few weeks and I was just thinking of making him a cookie cake. Looks amazing!

  13. Love cookie cakes! They are so much fun to make and taste so much better than the ones in the mall!

  14. This is totally my kind of cake. I will have to make it at some point for sure. thanks for the tip on the fancy frosting! (I’ve got my first baby’s first birthday party this week!) I love the ‘abundance,’ of sprinkles. Your three year old did a fabulous job!

  15. This is so yummy looking and brings back a very special birthday. I am living in Greece right now. One year my cousin sent me one like this for my birthday. Thank you for the recipe and reminding me how blessed I am. 😀

  16. Love your blog, such cute ideas! I just started my own blog and would love anyone to stop by and check it out, Thanks in advance!

  17. I have a silly question. If I wanted to make this cookie using a round pizza pan, do you think I should double the recipe? Thanks. I like using the disposable pizza pans because I don’t have to worry about getting the pan back or trying to get the cookie out of the pan in one piece. Have a great day.

    • Christy {The Girl Who Ate Everything} says:

      Pizza pans are usually around 12″. You could use one batch, it would just be a little thinner and you would have to bake it for less time. If you doubled it, it could be way too much dough. I would have to try it to see.

      • Thanks. I could double the recipe and use part of the dough for regular cookies too. I’m sure my family wouldn’t mind that. LOL. I’ll have to “try” it out. Thanks for all the great recipes.

  18. Thanks for sharing this tasty recipe. My son and I made it last night and when I took a bite it totally reminded me of my youth and my favorite cookie place The Original Cookie Co. In the mall growing up in az. This cookie cake recipe is definitely a keeper! Thanks again.

  19. I love that you make such special cakes for each of your kids. That’s a memory they will always have. I never cooked before I was married! I found your website and fell in love and cook for my hubby all the time now. I hope when we expand our little family I will still make the time and have the energy to do all the special things you do as a mom. Very inspiring! (My husband thanks you too….)

  20. this looks yuuuumy!!

  21. Looks wonderful! I was wondering why you use cornstarch in the cookie recipe?

  22. Great recipe, and decoration is so cute!

  23. I have made this cake twice in the last 3 days for two different events. It’s delicious and completely addicting. I made it on a round stoneware baking pan and just shaped it into a circle. Thanks for a great recipe!

  24. I hope this doesn’t sound stupid but did you use a 9×9 pan?

  25. This recipe is amazing! I absolutely had fun making it, and it came out perfect. This treat is a great holiday dessert and I’ll definitely be making it again!

  26. I was wondering if it is possible to use margarine instead of butter?
    This cake sound amazing:-D

    • Christy {The Girl Who Ate Everything} says:

      I am a firm believer in butter so I have never tried margarine so I can’t tell you if it would work. I’m sure it would.

  27. Just made this, it smells, looks and tastes amazing! (:
    I got confused about the butter and sugar looking fluffy and light in colour – mine didn’t change much. And I used a cream cheese icing instead.
    But anyway, I think I’ll have to make this again very soon…
    Thanks for posting!!

  28. Will the recipe turn out alright without cornstarch?

  29. Rhonda Gossett says:

    Will it work ok with light brown sugar? I am in the middle of this and just realized that is all I have.

  30. I just made this for my husbands friends birthday and it was a hit! Very very delicious! thank you for sharing!!

  31. Looks yummy!

  32. Great recipe! My 8-year-old niece wanted me to bake her birthday cake this year (which only proved how cool of an aunt I am), and a giant choc chip cookie was her choice, so I had a great reason to try out your recipe. It turned out perfect. Thanks for sharing the recipe–it is now included in my arsenal of recipes titled, “Keepers to Make Again and Again”.

  33. How many servings would you say is in one cake?

  34. Have you doubled this recipe before to make a very large cake? I was hoping to use a jwlly roll pan for a huge rectangle cake but a little nervous about it cooking correctly.

  35. This is the recipe I use for choc. chip cookies, its the best! I’m going to try a cookie cake today for my sons 9th birthday.

  36. Hi there-
    Love this & I am going to double this for a jellyroll pan. Do I need to double the buttercream too, or did the recipe you list make way more than you needed for the 9″?

    • Christy {The Girl Who Ate Everything} says:

      I think if you’re just decorating the edges then you will have enough but if you plan on doing more you may need to double it.

  37. I love this recipy ! im only 12 and i love to bake everything, thanks for posting this resipy

  38. How did you get cookie out of pan

  39. Elizabeth peebles says:

    I just made this and it was super easy!! i used baking spry instead of parchment paper works just as well! I also used a round 9″ glass pan and it came out perfectly 🙂

  40. Just found this through Pinterest and plan on making it this weekend, but I have a couple questions. First when is calls for 3/4 Cup brown sugar, should it be packed or not? Did you use salted or unsalted butter for the icing?and did you just use regular bottles of food coloring to get the icing the desired color you want? I just want to make sure everything turns out okay when I make it!

    • Christy {The Girl Who Ate Everything} says:

      Yes, the brown sugar should be packed. I always use unsalted butter for frosting and just use regular food coloring. Good luck!!

  41. Wow. This cookie cake is amazing! I made this for my daughter’s birthday party. The cake came out perfectly. It was a nice golden hue on the edges, but the edges weren’t crispy like I was expecting. Also, the icing was a great compliment to the cookie cake. The kids loved it! It was such a big hit, my other kids asked me to make that for their next birthday. Great recipe! Thank you!

  42. Thank you so much this recipe is perfect im going to make one of these in my heart shape pan and frost it to spell out prom for my boyfriend:)!!!!

  43. I’ve made this twice now, doubling it for a half sheet pan size, and both times it turned out fantastic. For those that were asking, baking time for me was around 25 minutes for fully cooked. Under baked would probably be closer to 20 minutes if I had to guess – I was trying to multitask both times I made this and wasn’t watching closely enough to catch it at the perfect under baked-ness. The only change I made was only putting in 3 tsp of vanilla instead of 4, since there was so much flavorful dark brown sugar and honestly, 4 tsp of vanilla just sounds like too much, haha. Thanks so much for sharing, this recipe is a total keeper!

  44. Would I be able to prepare the dough the night before and refridgerate it to bake the next day?

  45. Could I use a regular cake pan?? I’m trying to do a heart shaped cookie cake for someone and I was wondering did it have to be in a pizza pan or if I could use the cake pan?

  46. What does the cornstarch do in this recipe?

  47. Made this today. It wasn’t anybody’s birthday or anything. It was just a ‘my kids are awesome’ kind of day & it was delish! Didn’t have any baking soda so I used baking powder. Not sure if it made a big difference but it was so easy. Thank you so much for sharing.

  48. This is amazing! I made it for my daughter’s 4th birthday last year. I want to make a few for a picnic with 40 toddlers/preschoolers. If I am using 9″ round and square pans, how many small pieces can i get out of those? I’m thinking 3 or 4 cookie cakes?

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  50. Beautiful job. We also use a recipe similar to Sally’s at We have adapted it for a 12 inch circular pan though. Also, great job including the buttercream recipe, the whole package! If anyone would like some design inspiration, check out our award-winning designs!

  51. So excited to make this cookie cake for my kids’ bday this weekend! Does it matter if the butter is salted? Totally forgot to buy unsalted butter at the store tonight and am 1/2 an hour from a grocery store!

  52. What about making this gluten free? And ideas? I was just going to use
    Betty Crocker’s All Purpose gluten free rice flour blend, instead of regular all purpose flour. Don’t know how much different the texture may be though..

  53. Shannon Baughman says:

    Have you ever frozen your cookie cakes? With and w/o frosting? I’m going to be making some for a co-worker and before I experimented wanted any advice and/or comments.

  54. This cookie cake was amazing! I made it for my son’s 15th birthday. I doubled the recipe and to make a bigger cake. It was gone by the next morning. I was asked by my husband to make another one today so I am. Thank you so much for this easy delicious recipe. I’ll never buy a cookie cake again.