Chocolate Chip Cookie Cake

Indulgent chocolate chip cookie cake is soft and rich in the center, chewy on the edges, studded with chocolate chips, and decorated with chocolate buttercream. This fun dessert comes together quickly– skip the cookie dough chilling and rolling into individual cookie dough balls. Everything we love about chocolate chip cookies in cookie cake form!

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

Meet your new favorite dessert! Today’s chocolate chip cookie cake is adapted from 2 of my most popular cookie recipes loved by bakers worldwide– soft chocolate chip cookies and chewy chocolate chip cookies. The result is soft-baked, chewy, chocolatey decadence. I’m a fan of huge cookies that serve a couple people (looking at you giant monster cookies and giant snickerdoodles) and this cookie cake is no exception. It’s essentially one really big cookie that feeds a crowd!

You’ll love how quickly and easy this cookie cake comes together. We’ll bake the cookie dough in a pan, so no cookie dough chilling required (just like my soft & chewy chocolate chip cookie bars). Garnished with chocolate buttercream and your favorite toppings, it’s a festive dessert perfect for any celebration.

Chocolate Chip Cookie Cake Video

This Chocolate Chip Cookie Cake Is

  • Simple, straightforward, and fun to make
  • Quick– you don’t have to roll a bunch of individual cookies
  • Soft-baked with chewy edges
  • Loaded with chocolate chips
  • Baked in a pie dish or cake pan– it won’t overspread
  • Super festive
  • Perfect for chocolate chip cookie lovers
  • Great for birthday parties (serves 8-10)
  • Easy to slice and serve
  • Decorated with chocolate buttercream
  • Essentially a really big cookie!

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

Ingredients in Chocolate Chip Cookie Cake

I combine my 2 favorite chocolate chip cookie recipes to make today’s chocolate chip cookie cake– chewy chocolate chip cookies and soft chocolate chip cookies. Let’s review what ingredients you’ll need:

  • Flour: All-purpose flour is the base of this cookie cake.
  • Cornstarch: Cornstarch creates an exceptionally soft and thick cookie cake. I add it to my soft chocolate chip cookies— and to this cake, too! This soft-baked cookie cake will melt in your mouth.
  • Baking Soda: Baking soda helps the cookie cake rise.
  • Salt: Salt adds flavor.
  • Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
  • Brown Sugar: We skip granulated sugar and use all brown sugar for an ultra soft and moist cookie cake. You’ll love the extra molasses flavor.
  • Eggs: Taking what I learned from my chewy chocolate chip cookies, we use 1 egg and 1 egg yolk for the chewiest cookie cake. The extra egg yolk also adds tenderness and extra richness to the cake.
  • Vanilla Extract: Pure vanilla extract adds flavor. Try homemade vanilla extract.
  • Chocolate Chips: This cookie cake is studded with chocolate chips– 1 and 1/2 cups total. Use 1 and 1/4 cups for the batter and 1/4 cup for decorating.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

No Cookie Dough Chilling!

Because we’re baking the cookie dough in a cake pan or pie dish, we don’t have to chill the cookie dough or roll individual cookies. Simply make the cookie dough and spread it into your dish. It will never overspread because it’s contained in the dish– simple and easy! Here are all of my no chill cookie recipes.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

Toppings for Chocolate Chip Cookie Cake

While this cookie cake delicious on it’s own, chocolate buttercream is always a good idea! And turns this giant cookie into a true cake. My favorite chocolate buttercream is far from basic– it’s incredibly creamy, silky, smooth, and rich. Even though it’s a wonderfully creamy, it holds its shape beautifully. So it’s perfect for piping even the most intricate and fancy designs– I used a simple Wilton 1M tip for today’s cake.

Have fun and get creative with your toppings: instead of chocolate buttercream, try peanut butter frosting, chocolate ganache, salted caramel, whipped cream, ice cream, sprinkles, or extra chocolate chips.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

This is the perfect recipe to make when you’re looking for something just as festive as birthday cake but a little more exciting than chocolate chip cookies!

More Chocolate Chip Recipes


Chocolate Chip Cookie Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: one 9-inch cake
  • Category: Cake
  • Method: Baking
  • Cuisine: American


My favorite way to eat a chocolate chip cookie – when it’s the size of a cake! Decorate with frosting, slice, and serve. 


  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup (225g) semi-sweet chocolate chips
  • optional: chocolate buttercream for topping


  1. Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.
  4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)
  5. The chocolate buttercream is optional. Instead, decorate with whipped cream or top with vanilla ice cream.
  6. Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending how much frosting you use, you may have some leftover. I used a Wilton 1M tip. Cookie cake remains fresh covered tightly at room temperature for up to 3 days.


  1. Eggs: I prefer room temperature eggs for my cookie cake. Room temperature eggs incorporate evenly into your cookie dough – guaranteeing a uniform texture in each bite of the cookie cake. Simply set out the eggs when you set out the butter to come to room temperature. If you forget to set out your eggs, no worries. Place them into a bowl of warm water for 5 minutes, then use.

Keywords: chocolate chip cookie cake

The BEST Chocolate Chip Cookie Cake!


  1. Wow! You never seize to amaze with all these recipes:) This cake is bookmarked to bake for our anniversary.Will let you know how it turns out.

  2. This looks fantastic, Sally! I love cookie cake and remember having it as my birthday cake for a couple years. Will definitely be making this soon!!

  3. Oh yum, we love cookie cakes the size of our head! I made one of these a couple weeks ago and it was delicious! Love the frosting as well, Sally. Gorgeous! Pinned. 🙂

  4. Love baking cookie recipes in pans, pie plates, muffin cups…pretty much any other way than as cookies works for me 🙂 This looks great. Love the ruffled icing – nice touch! The 1M is my #1 tip for those (rare) times I break out a pastry bag 🙂

    1. Baking cookies in pans is just so much EASIER than individual cookies – you are so right Averie. The 1M is the best of the best. Looks prettiest too!

  5. Cookie cake was what I always brought to school as a kid. This takes me down memory lane (and now I want to RELIVE those memories!)

  6. I’ve been waiting for u to post new recipes and u finally did 😀 but are you planning on making red velvet cake or cupcake? Or maybe make another cinnamon/sweet rolls? 😀

    1. Hi Aurel! I don’t have any plans for a red velvet recipe coming up. But here are all of my breakfast/sweet roll recipes:

  7. Love the idea of all brown sugar! And that frosting?? Normally I’m not a huge milk chocolate fan but I think I could eat this frosting plain. Mmm, I can only imagine how delicious this tastes! Pinning and making the next birthday I’m in charge of! 🙂

    1. It will be a HUGE hit at any party, Erin. You can always use a dark chocolate frosting or vanilla frosting instead!

  8. Love this!! Now I finally have a homemade version for those overpriced giant cookies at the grocery store calling my name! 😉

  9. I love Mrs. Fields cookie cakes and yours looks even better! I’m definitely making my own next time so this way, its home baked and there’s no limitations to how I can decorate it!

  10. My mom always made me giant chocolate chip cookie cakes for my birthday when I was growing up… but not with amazing frosting like this! Definitely need to make it this way asap!! =) YUM!!

  11. Totally looking for a new birthday cake recipe! Great idea! Always trust what you make. Just love the frosting around the edges! Pinned! Thanks Sally!

  12. Now this makes my breakfast look pretty darn sad! What an amazing cake, Sally! I bet it would be heavenly with vanilla ice cream. Great recipe!!

  13. yum yum yum – Sally, I don’t think the disclaimer “this thing is 9 inches in diameter and uses enough cookie dough to bake 24 cookies. So, I don’t suggest eating the entire cake” is gonna work for me! This looks so amazing I really wish my monitor was a scratch and taste!
    Thanks so much for the tip about cornstarch – next time I make cookies, I am gonna use your suggestion!

    1. Shashi, you will be AMAZED at what cornstarch can do to your cookies. Even the smallest bit – like a teaspoon – will make your cookies incredibly soft and thick. So good! Hope you try this cookie cake at some point. Even if you can’t resist eating it ALL!

  14. Sally, you’ve blown my mind again.

    Whenever my b-day comes around I prefer getting a giant cookie (like this) from Mrs. Fields. (Not sure if you guys have it there on the East coast)
    I never thought about making my own. But this will be tried and tested at my kitchen. I thank you once again for having so much sugar wit in the kitchen.

    *And congrats about your book party. I saw your pics on Instagram.

    1. Thanks Iram – the book party was so fun! And yes, we do have Mrs. Fields on the east coast. But now there’s no need to ever visit it again – this cookie cake is twice as good. Well, in my mind at least. 😉 Thank you!

  15. This cake looks incredible! With those two recipes combined, this thing is sure to be delicious and awesome. (I made your soft chocolate chip cookies last night again – so so good.)
    Pinning this!

  16. This is perfect for my brother! I just found out a few years ago that he actually doesn’t like cake! I couldn’t believe it…but I know he devours cookies. I can’t wait to make this for his birthday. Thank you so much!

    1. Truthfully enough, I have a few friends that don’t really like cake either. They’re cookie people. And this cookie cake is perfect for cookie lovers!

  17. I was just talking about cookie cake the other day – one of my friends had never heard of a cookie cake!! Growing up, it was our go-to birthday cake! I’ll have to make your recipe for her 🙂 This looks phenomenal! Pinning!

  18. This is perfect timing – I was actually looking for a perfect chocolate chip cookie cake yesterday and this surpasses my expectations of an answer cookie+cake 😀 Can’t wait to make this! Pinned !

    1. I have never tried this cookie cake recipe in a tart pan. Depending on the size of the pan, there may be too much cookie dough to fit. The baking time would also be a few minutes less since the cake would be thinner.

  19. LOVE cookie cakes. I’m making this on Friday for my boyfriend as a congrats on matching in orthopedic surgery! Can’t wait to try your milk chocolate frosting, too!

  20. Love, Love, Love this idea! Having a new baby at home and two older children, I haven’t had as much time to bake, especially cookies that need to be rolled individually. Brilliant idea!
    On a side note, I finally got to sit and read your book. Love it! My one question is…. I noticed that the recipes don’t call for room temperature eggs. Is there a reason for that?
    BTW, the oatmeal scotchies dough is chilling in my fridge!

    1. Hey Meredith! So happy you are trying the oatmeal scotchies – you’re going to love them! Some of my cookbook recipes do call for room temperature eggs. And while they aren’t crucial for all of my cookie recipes, I like to use room temperature eggs at this point when I use room temperature or melted butter. I taught myself this while writing the book last summer. There won’t be a huge difference in texture and taste if you use cold eggs. I just find them easier to mix in if they are at room temperature.

      1. Thanks! It’s become a habit for me to use room temperature eggs now.
        The oatmeal scotchies are delicious! I made myself a list of the top recipes I want to try. I think I’ll try the marble pound cake next:)

  21. Oh this takes me back to my birthday parties when I was little! Cookie cake was my cake of choice! I am running to kitchen to make this for my sis-in-laws birthday this evening! Can’t wait to devour it 🙂

    1. Meg, I have a feeling this cookie cake will be a huge hit for the birthday girl! Plus it’s easy to make. Hope you all enjoy!

  22. I love making cookie cakes! And yours looks fantastic! I love homemade versions because they’re so much thicker than store-bought cookie cakes. Usually I just stick to the Tollhouse recipe, so I’ll definitely have to give your recipe a try the next time I make one!

    1. Beth, I love using the tollhouse recipe in cookie cakes. But this recipe is extra, extra moist with the brown sugar and egg yolk. Of you’re going to LOVE it! Plus it’s so simple to make. Enjoy!

  23. It’s never a matter of IF I will make something from your blog, it’s a matter of when! I’ve got SO many recipes lined up, but I’m moving this one to the top of the list!

    1. I agree about that move – this one should be at the very top. This cake is simply AWESOME. Awesome in every aspect. And quite easy, too! Enjoy Meriem!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally