Chocolate Chip Cookie Layer Cake

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.

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

Get your tall glasses of milk ready because we’re making layers upon layers of chocolate chip cookies. Today’s chocolate chip cookie layer cake is a taller version of my chocolate chip cookie cake. Using my soft chocolate chip cookies as the starting point, we simply increase the recipe to yield 5 ultra thick and chewy cookie cake layers. Yes, each slice of this cookie cake has 5 layers to love!

I love this recipe for chocolate chip cookie layer cake because it’s:

  • Easy and stress-free
  • Super 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!

There’s a lot to cover so let’s dive right in.

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

What Does This Cookie Cake Taste Like?

This chocolate chip cookie layer cake tastes like thick chocolate chip cookies. Each cookie layer has crispy edges and super soft centers. 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. When prepared for a large group of hungry people, it definitely fits the bill and I guarantee it will be loved by all. Assuming whoever is eating it likes chocolate chip cookies and if you don’t like chocolate chip cookies, what is your life?

Chocolate chip cookie dough for chocolate chip cookie layer cake on

How to Make Chocolate Chip Cookie Layer Cake

For a great chocolate chip cookie layer cake, start with a great chocolate chip cookie recipe. The cookie dough we’ll make 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 tested this recipe using my chewy chocolate chip cookies, but that recipe yielded very dense layers and things got a little wonky with the extra egg yolk. That recipe is best as regular cookies.)

This is such a fun recipe to make and the whole family can participate! Here’s an overview of the process:

  1. Prepare the baking pans. 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 parchment paper guarantees the cookie cakes will slide out of the pan seamlessly– no sticking to the edges or bottom of the pan.
  2. Make the cookie cake dough. I used 2 heaping cups of mini chocolate chips so there’s tons of chips in every bite, but you can use regular chocolate chips instead. Or even flavored baking morsels like butterscotch or peanut butter chips– get creative! The dough will be thick and sticky.
  3. Divide the cookie cake dough into even portions. This depends on how many layers you make your cake and how big your pans are. This recipe yields about 3 lbs of dough. For a 6-inch 5 layer cake (as shown today), 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.
  4. Press dough into prepared baking pans. If you don’t have enough pans to bake them all at once, bake them in batches. That’s what I did!
  5. Bake. Bake for about 20-22 minutes or until the cake layers are lightly brown on top. Let the cakes cool for 10 minutes, then carefully invert each pan so the warm cookie cake slides out. Continue to let cool completely.
  6. Make the frosting.
  7. Assemble and decorate. Place one cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting. Use any remaining frosting to frost the top and sides.

Chocolate chip cookie dough for chocolate chip cookie layer cake on

Alternate Sizes

If you don’t have 6-inch cake pans or 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– I explain this further in my 6 inch cake recipes post.

Can I Use This Recipe To Bake Regular Chocolate Chip Cookies?

Yes! I recommend chilling the cookie dough for at least 2 hours prior to baking. The bake time and yield depend 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

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

Frosting For Chocolate Chip Cookie Layer Cake

I baked this cake for my husband’s birthday and because his all-time favorite dessert is “anything with chocolate and peanut butter,” I chose a chocolate peanut butter frosting for today’s cookie cake. I include that frosting recipe below (it is so good!), but you have plenty of other frosting choices:

Each of these frosting recipes makes enough for any of your cake 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 you make the 3 layer or 2 layer cake, you’ll have plenty of frosting for the filling, top, and sides. If you make the 6-inch 5 layer cake (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– like my vanilla naked cake!

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

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

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.

More Chocolate Dessert Recipes

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chocolate chip cookie layer cake showing the inside

Chocolate Chip Cookie Layer Cake

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


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.


  • 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 (360g) 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


  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.


  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, 6-inch Cake Pans, and Icing Spatula
  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.

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

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


  1. Oh my goodness this cake is a real show stopper! Looks amazing!

    1. Thank you so much Natalie!

  2. Can we use frostings other than the ones mentioned here? I love SMbc more than the regular buttercreams..

    1. Absolutely! Use any frosting you love!

  3. Oh my gosh oh my gosh oh my gosh. I can’t wait!!!

    1. Yay!! Happy baking, Bre!

  4. 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.

    1. Such a great idea – hope you love it and happy baking!!

  5. 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 🙂

  6. 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:
      Most are custom orders 🙂

  7. Cynthia Tucker says:

    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

    1. So sweet, thank you Cynthia! Hope you both enjoy this recipe!

  8. You always come up with such creative and fun recipes!

    1. Thank you so much!

  9. 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!

  10. 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. What perfect timing indeed! Happy birthday to your daughter – I hope you all enjoy!!

  11. Can I make this in a 9 x 13 pan?

    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. 🙂

  12. What would the cooking times be if you made these into cupcakes or 9×13 pan??

    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.

  13. 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. So much fun! Happy baking Amy 🙂

  14. Can you tell me how thick each of the layers would be if I used 3 9 inch pans? I’m so excited to make this!

    1. Hi Nancy! I didn’t take that measurement, sorry!

    2. Elaine @ FoodParsed says:

      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.

  15. Basak Dayangac says:

    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

    1. Hi Basak! I didn’t test a chocolate version, so I’m not certain. But I recommend using my chocolate cookie dough. You can double the recipe to guarantee you have enough cookie dough.

      1. Basak Dayangac says:

        Great, thanks a lot for the swift reply 🙂

  16. 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!

    1. Those cookies are one of my all time faves 🙂 Hope they love this cake, too!!

  17. 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!

  18. Emily @ Love, Pasta and a Tool Belt says:

    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!

  19. Letitia Stanbery says:

    Anniversary cake in a few days! Yes!

  20. Nichole Baker says:

    I have 3 8 in cake pans, how would I scale the recipe in that case?

    1. I would follow the same directions for 3 9-inch pans 🙂

  21. 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!

  22. I bet a Nutella frosting would be heavenly on this!

    1. YESSS!!! Try this one:

  23. 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!

  24. Laura Jonckers says:

    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!

  25. 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?

    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.

  26. 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?

    1. Yes! Raspberries and chocolate go together in my book!

  27. 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. I baked them in separate batches – I described it above 🙂 Enjoy!

  28. I’d like to try Nutella cream cheese for the frosting but I have no idea how to go about it.

    1. YUM! This is my creamy Nutella frosting:

  29. shawnna Griffin says:

    hey girl- this cake looks amazing!

  30. 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?

    1. Hi Jessica! Yep, you can bake all 3 pans at once.

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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