Chocolate Chip Cookie Layer Cake

Soft and chewy chocolate chip cookie layer cake with chocolate peanut butter frosting!! Recipe on sallysbakingaddiction.com

Get your tall glasses of milk ready because we’re making layers upon layers of chocolate chip cookies. I love this recipe for chocolate chip cookie layer cake because it’s:

  • Easy + stress-free + chocolate-y
  • Fun and simple- no confusing steps, hours of preparation, or complicated ingredients
  • A recipe the whole family can prepare and enjoy together
  • Chocolate chip cookies + cake together!

5 layers of chocolate chip cookies cake! Chocolate chip cookie layer cake with chocolate frosting recipe on sallysbakingaddiction.com

5 layers of chocolate chip cookies cake! Chocolate chip cookie layer cake with chocolate frosting recipe on sallysbakingaddiction.com

What Does It Taste Like?

This chocolate chip cookie layer cake tastes like thick chocolate chip cookies. The edges are crispy, the centers are soft. It does not taste like cake.

What you see is a 6-inch 5 layer chocolate chip cookie cake. Given its height, this is literally a chocolate chip cookie skyscraper. Kevin and I shared a slice because it was so much cookie!! But prepared for a large group of hungry people, it definitely fits the bill and I guarantee it’ll be loved by all. Assuming whoever is eating likes chocolate chip cookies and if you don’t like chocolate chip cookies, what is your life?

Alternate Sizes

Since you may not have 6-inch cake pans nor a special occasion for a mile high dessert, try these alternate sizes:

  • Make the recipe as is and bake in three 9-inch cake pans. Layers will be thinner than pictured.
  • Halve the recipe and bake in two 9-inch cake pans. Layers will be very thin.
  • Halve the recipe and bake in three 6-inch cake pans.

I include instructions for each in the recipe notes below. If you’re in the market, however, I use and love these 6-inch cake pans. Many of you encouraged me to try Fat Daddio cake pans and now I’m hooked! What I love about 6-inch layer cakes is that they aren’t as overwhelming as 9-inch layer cakes. You can still have a lot of fun stacking and decorating, but there won’t be an insane amount of cake leftover. I find that most cupcake recipes yielding 12-16 standard cupcakes fit nicely in three 6-inch cake pans. See my 6-inch funfetti cake as an example.

Chocolate chip cookie dough for chocolate chip cookie layer cake on sallysbakingaddiction.com

Now that you know what this cookie cake tastes like and the alternate sizes you can bake, let’s discuss the chocolate chip cookie dough.

The Cookie Dough

This cookie dough is essentially my soft chocolate chip cookies recipe, but 1.5x each ingredient amount. There are a few exceptions like the egg and sugars, but it’s basically a little more of each ingredient. I also have these chewy chocolate chip cookies, but that recipe yielded a very dense cake and things got a little wonky with the extra egg yolk. That recipe is best as regular cookies.

I used 2 heaping cups of mini chocolate chips so there’s a million chips in every bite, but you can use regular chocolate chips instead. Or even flavored baking morsels like butterscotch or peanut butter chips. Have fun with it!

Chocolate chip cookie dough for chocolate chip cookie layer cake on sallysbakingaddiction.com

The dough yields about 3 lbs of dough. For a 6-inch 5 layer cake, each layer will have about 9-10 ounces of dough. I weighed them so I could accurately test the recipe, but if you don’t have a kitchen scale, just eyeball it.

Can I use this recipe to bake regular chocolate chip cookies? Yes! I recommend chilling the dough for 2 hours prior to baking. The bake time and yield depends on how large you roll the cookies. This is a lot of dough so expect a lot of cookies!

Chocolate chip cookie dough for chocolate chip cookie layer cake on sallysbakingaddiction.com

The edges of the cake pan prevent the cookie cake layers from over-spreading, so there is no need to chill the cookie dough. Just make the cookie dough, divide between your cake pans, and bake.

My number one tip: line the baking pans with parchment paper. Cut parchment paper circles that fit nicely into your greased cake pans, then grease the parchment paper rounds. The edges and bottom like to stick to the pan, but the parchment paper guarantees the cookie cakes will slide out of the pan seamlessly.

5 layers of chocolate chip cookies cake! Chocolate chip cookie layer cake with chocolate frosting recipe on sallysbakingaddiction.com

Silky chocolate peanut butter frosting! Tastes unbelievable with chocolate cake or chocolate chip cookies! Recipe on sallysbakingaddiction.com

Since it’s Kevin’s birthday next week and his all-time favorite dessert is “anything with chocolate and peanut butter,” I chose a chocolate peanut butter frosting for my cookie cake. I include that frosting recipe below because IT IS SO GOOD!!!!!!! but you have plenty of other frosting choices.

Your Choice of Frosting

Each frosting recipe is enough for each of your size options: 6-inch 5 layer cake, 6-inch 3 layer cake, 9-inch 3 layer cake, or a 9-inch 2 layer cake. If making either the 3 layer or 2 layer cake, you’ll have plenty of frosting for the filling, top, and sides. If making a 6-inch 5 layer cake, like the one pictured, you’ll have enough frosting for the filling and top but not quite enough for the sides. That’s ok, it’ll be naked cake style!

5 layers of chocolate chip cookies cake! Chocolate chip cookie layer cake with chocolate frosting recipe on sallysbakingaddiction.com

5 layers of chocolate chip cookies cake! Chocolate chip cookie layer cake with chocolate frosting recipe on sallysbakingaddiction.com

Each bite combines thick and soft chocolate chip cookies with creamy peanut butter chocolate frosting, but when served with coffee ice cream, it’s truly dessert nirvana.

5 layers of chocolate chip cookies cake! Chocolate chip cookie layer cake with chocolate frosting recipe on sallysbakingaddiction.com

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Soft and chewy chocolate chip cookie layer cake with chocolate peanut butter frosting!! Recipe on sallysbakingaddiction.com

Chocolate Chip Cookie Layer Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours
  • Yield: serves 9-12
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

This chocolate chip cookie layer cake is literally a chocolate chip cookie skyscraper! Prepared with homemade chocolate chip cookie dough, each layer is extra thick, soft-baked, and chewy. Sprinkled with mini chocolate chips and layered with chocolate peanut butter frosting, this indulgent dessert is a true show-stopper.


Ingredients

  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 and 1/2 teaspoons pure vanilla extract
  • 2 cups (180g) semi-sweet chocolate chips (I used mini), plus extra for garnish

Chocolate Peanut Butter Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (130g) creamy peanut butter*
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (45g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon pure vanilla extract
  • 12 Tablespoons milk
  • salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Grease 6-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cookie cakes seamlessly release from the pans.
  2. Make the cookie cake: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the chocolate chips. Dough will be thick and sticky.
  5. Divide cookie dough between however many cake pans you’re using. Press evenly into each. I only have 3 6-inch cake pans, so I baked in batches. If baking in batches, cover any cookie dough that isn’t being used and set aside at room temperature.
  6. Bake for 20-22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out. (At this point you can clean out pans, grease, line with parchment, grease parchment, then bake remaining cakes if needed.) Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
  7. Make the frosting:  With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another Tablespoon or 2 of milk if frosting is too thick. Taste and add a pinch of salt if needed. (I always add a pinch!)
  8. Assemble and decorate: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting. Spread the remaining frosting all over the top and sides, if there’s any leftover for the sides! If desired, top with chocolate chips. Slice and serve.
  9. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

  1. Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Special Tools: KitchenAid Stand Mixer | KitchenAid Hand Mixer | Pastel Measuring Cups | Heart Spatula | 6-inch Cake Pans | Icing Spatula | “Eat Dessert First” Fork
  3. Alternate Sizes: No matter which size cookie cake you make, use the bake time listed as a loose guideline. When the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean, they’re done. (1) Make the recipe as directed and bake in three 9-inch cake pans for about 22-25 minutes. (2) Halve the recipe and bake in one 9-inch cake pan for about 22-25 minutes. (3) Halve the recipe and bake in three 6-inch cake pans for about 20-22 minutes.
  4. Frosting: If desired, use any of the alternate frosting recipes linked in the post above.
  5. Peanut Butter: I don’t suggest using a natural style peanut butter for the chocolate peanut butter frosting as it could produce a thick, greasy, or crumbly frosting.

108 Comments

  1. This looks so good. I am going to cut recipe and half as I have 3 6″ pans. Thanks again for a great recipe idea.

  2. Oh my goodness this looks both fun and delish, a great reason to have a girls night!! Do you think ice cream would work between the layers? (maybe with 3 – 9 inch pans to make the layers thinner?)

    1. I think ice cream would be delicious, but once frozen, will be very difficult to cut through! Let me know if you try it 🙂

  3. Where did you get those forks done, Sally? I love them! Especially the one that says ‘Sally’s Baking Addiction’ on it! This cookie cake is INSANE in the best of all ways 😉

    1. Hey Hayley! They’re from this awesome etsy shop: https://www.etsy.com/shop/MilkandHoneyLuxuries
      Most are custom orders 🙂

  4. Yay! Otw to get choc. chips now. I have to use milk choc. because my husband says semi sweet is too rich.I just ordered your 1st book from Barns & Noble and am so excited! I can’t wait to be able to put the phone down for a change

  5. This looks amazing! For the buttercream, when you add a pinch of salt, do you use Kosher salt or just regular table salt? Thanks!

    1. Honestly I use whichever one I grab first. I personally can’t taste a difference in my baking or buttercream, but if you have a favorite– use that!

  6. Perfect timing for me! My daughter’s birthday is this weekend and she prefers your chocolate chip cookie pizza. I was going to make it into layers then I found this. I absolutely love you recipes!!! Thank you!

    1. Hi Linda! There’s a little too much dough. I would make the dough as is, press about 3/4 of it into the pan, and use the extra dough for cookies. 🙂

    1. Hi Vanessa! There’s a little too much dough to fit in a 9×13 inch pan. I’m unsure of the bake time if you were to reduce the dough down, sorry! For cookie cups, the bake time depends how much dough you press into each. I recommend using cupcake liners and pressing 2 Tablespoons of dough into each. Using 2 Tbsp of dough each, the bake time will be around 15 minutes.

  7. Thanks for the recipe! I will be using another frosting as well since I am allergic to peanuts. My expat friends LOVE cookies and wanted a tall ” American” cake so this will be such a good surprise!

    1. It’ll be about 3/4 the height of the layers pictured. Visually, the layers in the pictures look about 1 inch high, so I imagine it’d be 0.75 inches?

      FYI the calculation I did to find the height ratio is (5*6*6)/(3*9*9) since the picture has 5 layers with 6-inch radius and you’re making 3 layers with 9-inch radius.

      1. Thank you so much!! That is very helpful. I will remember that for future reference because I use an 8 or nine inch pan for most of my cakes.

  8. Hi Sally, I’ll plan to bake this cake for my daughter’s birthday next week. If I wanted to make this double chocolate, which amount of flour should I replace with cocoa?
    Thank you very much

  9. Oh, boy. Can’t wait to make this for my husband’s office! I just made them your chocolate chip oatmeal cookies, so I think this will be a great follow-up! It looks awesome!

  10. NEED HELP please.
    What can I add or increase or substitute to make a blueberry coffee cake more moist? Sour cream? Egg? More milk? More butter?
    Thank you Sally!

    1. Hi Sue! Are you using one of my coffee cake recipes? Without knowing the ingredients in the cake recipe you are using, it’s difficult for me to make a recommendation. Sour cream always helps though 🙂

      1. 1-I added 2 T sour cream to my circa 1970 Betty Crocker coffee cake recipe. The week’s resulted in a moist cake.
        2- Before I baked, my husband suggested that I should bake your recipe, because your recipes are always perfect the first time. So thankful for your blog!

  11. This looks amazingly delicious! August is my birthday month too! I think I’ll make it next weekend with my best friend when she and her family come in for my birthday. We share a love for all desserts!

  12. Another fabulous, delicious looking cake Sally! My sisters birthday is this month & I like the idea of TRYING 2-9” & 2-6” rounds, as I’d like to cut one of the 6” layers in a heart shape. I’m wondering if I should TRY and see if it would fit all 4 pans, or if I should stick with 2-9” & 1-6”. Or, if you think I should double the recipe. Your opinion on this would be much appreciated. Thanks again!

    1. You can do 2 9-inch layers, 1 6-inch layer and if you have a bit of dough left just chill it and then bake yourself a few cookies 🙂 Be sure to share a photo when you finished!

  13. My birthday is coming up and I am soooo going to make this cake. Will definitely let you guys know how it turned out, so excited! Thank you Sally, as a cookie monster who actually found your blog googling chocolate chip cookie recipes, it’s like all my fantasies combined in one delicious cake, yay!

  14. Hi Sally! This looks lovely. I don’t own any cake pans (I know! Shocking! Layer cakes just aren’t so very popular here in Belgium) and I was wondering if I could make this in two layers in my 9×9 pan? If so, should I chill the second half of the batter while the first layer is baking?

    1. Yes! You can just halve the recipe and bake in two 9-inch square pans for about 20 minutes. No need to chill the dough if you aren’t letting it sit for a super long time. Enjoy!

  15. This recipe looks so amazing!
    Such a fun and creative idea!
    I was wondering what would happen if you leave out the cornstarch.
    Can I leave it out?
    Thanks

    1. Hi Julie! Yes you can leave out the cornstarch. I find the cookie cake layers are a little softer with its addition, so keep that in mind.

  16. I can’t wait try this recipe sound so fun and creative!
    Do you think raspberry frosting would taste good with it? Or would it taste weird?

  17. Looking forward to baking this, Sally! Do all five layers need to be baked at once or can they be done in separate batches? Trying to make sure I have sufficient pans for this. Thanks!

    1. YUM! This is my creamy Nutella frosting: https://sallysbakingaddiction.com/2013/03/14/chocolate-cupcakes-with-creamy-nutella-frosting/

  18. If I’m baking three 6-inch batches, can I bake them all at once? I saw that you baked two batches at once, but you were making the 5-layer cake, right?

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