Looking for an alternative to birthday cake? I’ve got one! This soft Chocolate Chip Cookie Cake is decorated with chocolate frosting and rainbow sprinkles for the perfect homemade version of the 90’s mall classic we all loved!
I’m not usually one to skip an opportunity for cake. It could be chocolate, vanilla, marble, red velvet, ice cream… it all sounds good to me. That said, sometimes I like deviate from tradition and make a Chocolate Chip Cookie Cake for a birthday bash instead.
This homemade cookie cake is a SUCH a treat, and it gets rave reviews every single time I make it – and not just from the kids! A soft, chewy, massive chocolate chip cookie is baked until golden-brown, decorated with fluffy chocolate frosting, and covered with a whole lot of colorful sprinkles! It’s festive, incredibly easy to make, and just downright delicious.
Of course, you don’t need to be planning a birthday party to make yourself a cookie cake. Any occasion will do. Or maybe you just need an extra-large chocolate chip cookie. I know the feeling. ;)
Whatever the case is, I hope you enjoy!!
What You’ll Need
What we’ve got below is basically a list of ingredients for chocolate chip cookies – no surprise there, right? Here’s exactly what you’ll need to round up:
For the Cookie Cake
- Butter: I like to use unsalted butter – make sure it’s room temperature before you begin.
- Sugar: This cookie has both packed light brown sugar and regular granulated sugar.
- An Egg: This is the binding agent for your cookie dough.
- Vanilla Extract: For additional sweet flavor.
- Baking Soda: To help the cookie rise up nice and tall.
- Salt: To balance out the sweetness.
- Cornstarch: This ensures that your cookie comes out super soft.
- Flour: I like to use all purpose flour for this cookie cake.
- Chocolate Chips: I generally add in semi-sweet chocolate chips, but you could try milk chocolate if you want.
For the Chocolate Frosting*
- Butter: I stuck with the unsalted butter, but salted butter should work fine if needed.
- Cocoa Powder: It is a chocolate frosting, after all!
- Vanilla Extract: For another touch of extra sweetness.
- Salt: Kosher salt works well, but you can use whatever you’ve got on hand.
- Powdered Sugar: To give the frosting that smooth, light texture.
- Milk: Use whatever you like – 1%, 2%, etc.
*The frosting used here is half a batch of this homemade rich chocolate frosting!
There are two main parts to this cookie cake masterpiece. The first is the cookie (obvious, but essential nonetheless) and the second is the homemade chocolate frosting. Both aspects come together in a snap, and before you know it, you’ll have a beautifully decorated cookie cake to devour!
Make the Cookie Cake
Preheat the Oven to 350°F: Place a sheet of parchment paper on the bottom portion of a springform pan and lock in the sides. Grease the sides of the springform pan with non-stick baking spray.
Cream the Butter and Sugar: In a large bowl, beat butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the Rest of the Ingredients: Add in egg, vanilla extract, baking soda and salt and beat to combine. Then add cornstarch and flour, mixing until well combined. Fold in chocolate chips.
Place the Dough in the Pan: Press the cookie dough evenly into your baking pan. For a prettier appearance, I like to sprinkle a few chocolate chips on top and press them into the the top of the dough.
Bake: Bake cookie cake on the center rack of your oven for 21 to 23 minutes. You do not want to over-bake this cookie cake! Remove from oven once the edges are starting to turn golden and the center is set. If your edges are cooking too fast, you can always cover the outside edges with foil (leaving the center uncovered, to prevent the edges from browning too much).
Let Cool: Allow the cookie cake to cool on the counter before decorating or trying to remove from the pan. Once cooled, transfer the cookie to a serving platter and decorate with frosting, if desired.
Make the Frosting
Combine Butter and Cocoa Powder: Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in a large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping the sides of the bowl as needed.
Add Milk: Slowly beat in milk, a tablespoon at at a time, until your frosting reaches the desired consistency. Frosting should be light and fluffy and easily spreadable. Frost on top of the cookie cake as desired!
Tips for Success
Easy as it is, I’ve still got some cookie cake recipe tips for you! Here’s what you need to know:
- If You Don’t Have a Springform Pan: You can also use a 9-inch baking dish or pie dish instead. Be sure to spray it with non-stick baking spray before you start.
- Make Sure the Butter is Room Temperature: If the butter hasn’t softened enough it doesn’t combine as easily with the sugar.
- Don’t Over-Bake the Cookie: A dry chocolate chip cookie is no fun – make sure you remove the cookie when the center is just set!
Variation Ideas
Feeling the need to switch it up even more? Understood! The following are a few variations you could try on this cookie cake:
- For the Frosting: Chocolate buttercream is my personal favorite, but you could also do a vanilla buttercream or some other kind of frosting.
- For the Sprinkles: The best part! You can do rainbow sprinkles, chocolate sprinkles, Christmas-themed sprinkles, etc.
- For the Chocolate Chips: As I mentioned above, you could do milk chocolate chips, or even try chocolate chunks instead.
- Add Ice Cream: Because why not… you wouldn’t want to be responsible for breaking up the fabulous duo that is cake and ice cream!
How to Store Leftovers
If you decide not to frost your chocolate chip cookie cake, you can keep it at room temperature in an airtight container for 2-3 days. If you do add the frosting, I would recommend storing it in the refrigerator for the same amount of time.
Can I Freeze This?
Yes! Feel free to freeze this cookie cake in an airtight container for 2-3 months. Freezing it in individual portions can be helpful because you can just take out one slice at a time, as you require them.
Ingredients
For the Cookie Cake:
- ¾ cup unsalted butter, room temperature
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 ¾ cups all purpose flour
- 1 cup semi-sweet chocolate chips
For the Chocolate Frosting:
- ½ cup (1 stick) unsalted butter, room temperature
- 3 tablespoons unsweetened cocoa powder, sifted
- ½ teaspoon vanilla extract
- pinch of salt
- 2 ½ cups powdered sugar
- 2 to 4 tablespoons milk
Instructions
For the Cookie Cake:
- Preheat oven to 350°F. Place a sheet of parchment paper on the bottom portion of a springform pan and lock in the sides. Grease sides of springform pan with non-stick baking spray. (You can also use a 9-inch baking dish or pie dish. Be sure to spray it with non-stick baking spray.) Set aside.
- In a large bowl, beat butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in egg, vanilla extract, baking soda and salt and beat to combine. Then add cornstarch and flour, mixing until well combined. Fold in chocolate chips.
- Press the cookie dough evenly into your baking pan. For a prettier appearance, I like to sprinkle a few chocolate chips on top and press them into the the top of the dough.
- Bake cookie cake on the center rack of your oven for 21 to 23 minutes. You do not want to over bake this cookie cake! Remove from oven once the edges are starting to turn golden and the center is set. If your edges are cooking too fast, you can always cover the outside edges with foil (leaving the center uncovered, to prevent the edges from browning too much).
- Allow the cookie cake to cool on the counter before decorating or trying to remove from the pan.
- Once cooled, transfer the cookie to a serving platter and decorate with frosting, if desired.
For the Chocolate Frosting:
- Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in a large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping the sides of the bowl as needed.
- Slowly beat in milk, a tablespoon at at a time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.
- Frost on top of cookie cake as desired!
Video
Notes
Nutrition
More Chocolate CHip Recipes
Crazy for easy chocolate chip recipes? Me too! Check out these other favorites:
- Brown Butter Chocolate Chip Cookies
- The Best Classic Chocolate Chip Cookies
- Mini Chocolate Chip Muffins
- Strawberry Chocolate Chip Cookies
- Chunky Monkey Cookies
- Banana Chocolate Chip Pancakes
- Easy Cake Mix Cookie Bars
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Hi! How many would you say this serves?
Hi Hannah! It will serve 8 to 10 slices. 8 big slices, or 10 smaller slices!
Hello! This frosting recipe is the best! If I wanted it to be vanilla not chocolate, would I just omit the cocoa powder?
Yes! You will probably need a little extra powdered sugar to make up for the cocoa powder! If you want it to be extra vanilla-y, I recommend using vanilla bean paste.