Soft and chewy chocolate chip cookie cake recipe, easy to make, perfect for decorating, and the best way to enjoy a giant cookie cake at home.
Published: November 28, 2024 by Pamela. Updated on October 1, 2025.
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Chocolate chip cookies are my favorite dessert right next to tiramisu, so making a giant chocolate chip cookie cake felt only natural. I first baked this cookie cake recipe for Father’s Day and decorated it with frosting all around the edges.
When you want something that feels special but doesn’t take much effort (and can’t really fail), this cookie cake is the answer. I know how challenging baking and decorating a layered cake can be, but this cookie cake recipe keeps things simple while still looking impressive. It’s basically a giant chocolate chip cookie cake baked in one pan, soft and chewy in the middle, and so easy to decorate however you like.
You can also customize the toppings and fillings, just follow the same recipe but change the fillings. For example, instead of going with chocolate chip cookies, you can add Reese’s pieces, chopped Reese’s cups, for Christmas you can do white chocolate chips, cranberries, and chopped walnuts… Whatever you like!
Understanding The ingredients in a cookie cake:
The ingredients in a cookie cake are basically the same as in chocolate chip cookies, the measurements differ of course, let’s go over some of the ingredients, why we use them, and what we can substitute:
- Flour: I use all-purpose flour for this recipe, but you can absolutely use cake flour. Since we are adding corn starch, it acts like a substitute for cake flour. You can check out more about this here.
- Corn flour (Cornstarch): Corn flour makes the cookie cake soft and tender by preventing gluten development. This is the secret to that melt-in-your-mouth texture. You can also use cake flour instead of all-purpose flour, like I have mentioned above, to have the same result, so if you use cake flour, omit the cornflour.
- Baking Soda: Baking soda gives the cookie cake a slight lift, ensuring it doesn’t bake up too dense. Yes, you can use baking powder instead for this recipe.
- Brown sugar and granulated sugar: We use both for this recipe, just like chocolate chip cookies, brown sugar gives that moist texture and a caramelized taste while granulated sugar gives those crispy and golden edges. I highly recommend using both, using either will change the texture.
Frequently Asked Questions:
Best Frostings for a Cookie Cake:
One of the best things about this cookie cake recipe is how flexible it is when it comes to frosting. You can keep it simple with a quick buttercream, or go all out with something rich and fancy. Here are some of my favorites:
- Classic Vanilla Buttercream: A simple choice that pairs perfectly with a chewy chocolate chip cookie cake. You can even use my 2-ingredient buttercream for the easiest option, this recipe is simple, quick, and colors super well.
- Chocolate Buttercream: If you want extra chocolate, top your cookie cake with a chocolate buttercream recipe. I recommend my chocolate Swiss meringue buttercream, or my 2 ingredients chocolate buttercream if you want something quicker with less ingredients.
- Chocolate frosting: If you don’t like buttercream but want extra chocolate, I would vote for the chocolate frosting i filled my chocolate cake with, it’s the type of frosting that is super chocolaty, without being overly sweet, and stays soft in the fridge (it doesn’t crust like buttercream does).
How to make a cookie cake recipe:
Recipes you might like:
⭐️ If you tried this cookie cake recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Cookie Cake Recipe
Ingredients
- ½ Cup Unsalted butter
- ½ Cup Brown sugar
- ¼ Cup Granulated white sugar
- 1 Egg
- 1 tsp Vanilla extract
- Pinch of salt
- 1 Cup All-purpose flour
- 1 Tbsp Corn starch
- 1 tsp Baking soda
- Chocolate chips as much as you prefer
Instructions
- In a bowl, whisk together brown sugar, granulated sugar, and cooled melted butter until smooth.
- Add the egg, vanilla extract, and salt. Whisk until the mixture is light and fluffy.
- In a separate bowl, combine flour, baking soda, and cornflour. Mix to combine.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
- Fold in the chocolate chips.
- Cover the dough with plastic wrap, ensuring it touches the surface of the dough, and refrigerate for 20 minutes.
- Line an 8-inch or 9-inch pan with parchment paper, covering both the bottom and sides.
- Transfer the dough to the pan and flatten it using a spatula.
- Bake in a preheated oven at 170°C (350°F) for 18-20 minutes, or until the edges are golden brown.
- Let the cookie cake cool completely in the pan before removing it.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Tips to Make the Best Cookie Cake:
- Line Your Pan Properly: Use parchment paper to line the pan, covering both the bottom and sides, for easy removal of the cookie cake.
- Customize Toppings: Sprinkle extra chocolate chips or even candy pieces on top before baking for added texture and flavor.
- Don’t Overbake: Remove the cookie cake when the edges are golden brown, and the center looks slightly underbaked. It will continue cooking as it cools.
How to store this cookie cake:
Once baked, leave it in the pan for a few minutes so it cools down. Removing it as soon as you take it out of the oven risks the cake from breaking. When you remove it, place it on a cooling rack and allow it to fully cool at room temperature.
If you’re not decorating the cookie and want to have it with vanilla ice cream, don’t wait for it to cool down, it’s best served warm with cold ice cream on top and a drizzle of chocolate fudge or caramel sauce.
Once the cookie cake has cooled completely, you can decorate it or slice it right away. If you’re adding frosting, make sure the cake isn’t even slightly warm, otherwise the frosting will melt and slide off. At this stage, you can pipe frosting around the edges, spread it over the top, or keep it simple with a drizzle of chocolate or caramel.
If you’re making the cookie cake recipe ahead, wrap it tightly in plastic wrap once it’s cooled and store it at room temperature for up to 2 days. For longer storage, freeze it (well wrapped in plastic and foil) for up to 2 months, then thaw at room temperature before decorating.
There you have it! My cookie cake recipe.
If you have any questions, leave them in the comments below.
Happy baking!
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