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Chocolate Chip Cookie Cake with Chocolate Buttercream Frosting

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Sweet, chewy, and simple Chocolate Chip Cookie Cake with Chocolate Buttercream Frosting! It’s just like your favorite chocolate chip cookie, but made into one large cookie that’s perfect for celebrating any and every occasion, but especially birthday’s. All you need are a handful of pantry staple ingredients and lots of chocolate chip cookies to make this delicious cookie cake! After baking, the cookie is soft, chewy, with crispy edges, and a soft, but oh-so chewy center that’s extra chocolate-y. This is the perfect celebratory cake that everyone is sure to LOVE!

angled shot of chocolate chip cookie cake with two slices cut into it on upside down plate with frosting piped around the edges, frosting, and purple flowers on top, bowl of sprinkles beside, stack of plates with another slice of cookie cake on top.

About The Recipe

We are celebrating today! As mentioned in Monday’s post, today is my mom’s birthday and we wanted to do something special. Last year, we shared a delicious Tiramisu recipe for her birthday.

This year, we felt that simpler would be a nice change of pace. Honestly, the inspiration behind this recipe was the fact that we went to the mall and saw the giant cookie cakes!

My mom absolutely loves chocolate chip cookies. They are her go-to sweet treat!

When I saw the cookie cakes, I immediately suggested that we make a cookie cake for birthday! It’s simple, something she adores, and one giant cookie. I mean, C’MON. Does it get better?

After we got home from the mall, we immediately pulled together ingredients and started baking.

Let me tell you, this cookie cake is a DREAM!

overhead shot of chocolate chip cookie cake with two slices cut into the cake with another slice on stack of plates above, a cake knife beside, with a small bowl of sprinkles, and white flowers.

It’s so easy to make, extra chewy, chocolate-y, and SO GOOD. Honestly, my mom and I have both eaten our fair share of this cookie cake.

It’s truly the perfect bake for any celebratory needs! The best part? This recipe is a serious crowd pleaser. I mean, who wouldn’t love a giant chocolate chip cookie?!

What is a Cookie Cake?

Is it a cookie? Is it a cake? Well, this recipe is a GIANT chocolate chip cookie. It’s just like the ones you see in the mall, but made even BETTER!

This cookie cake has a soft and chewy center, with crispy edges, and lots of chocolate chips. It’s just like your favorite cookie, but even better!

Reasons You Will Love This Chocolate Chip Cookie Cake

  • No refrigeration time!
  • Ready in less than an hour.
  • An extra large chocolate chip cookie with chocolate frosting!
  • Easy to make.
  • Perfect for birthday’s, graduations, anniversaries, or just any reason you need to celebrate (or just want a giant chocolate chip cookie!).
  • Serves 12.
  • Can be decorated however you wish!
cropped angled close up of chocolate chip cookie cake with two slices cut into it, chocolate frosting piped around the edges, with sprinkles, and purple flowers.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cookie:

  • Unsalted Butter – We like to use unsalted butter for this recipe to allow us to control the amount of salt in this recipe.
  • Granulated Sugar – Adds sweetness, as well as giving this cookie cake a little bit of a crispy edge.
  • Brown Sugar – Using brown sugar adds a cake-like texture, while also making this cookie cake chewy and giving it a richer flavor!
  • Large Eggs – Eggs are an important part of baking as they act as an emulsifier, as well as creating a rich and deep flavor! By beating the eggs, you are adding air to the dough which yields in a fluffier and deliciously textured cookie.
  • Vanilla Extract – A splash of vanilla adds a delicious undertone to this recipe.
  • All-Purpose Flour – This cookie recipe needs a low-protein flour to give it the best structure and texture. Using all-purpose not only makes this recipe easier and accessible, but also yields in a perfectly structured cookie cake!
  • Baking Soda – Using leavening in a recipe is IMPORTANT! This recipe uses baking soda to provide rise, as brown sugar is an acidic ingredient.
  • Salt – Just enough salt to enhance the flavor, while also cutting the sweetness a tad.
  • Chocolate Chips – Chocolate chips, chocolate chunks, chopped chocolate bars…whatever you would like to use will work in this recipe! You can also use milk chocolate, semi-sweet, or even dark chocolate. Whatever you like best!
flour, salt, butter, brown sugar, chocolate chips, granulated sugar, vanilla, salt, and eggs on marble surface.

For The Frosting:

  • Salted Butter – Unlike the cookie, we like to use salted butter for our frostings! Make sure to set your butter out ahead of time for both recipes to ensure they are room temperature.
  • Powdered Sugar – For a smooth buttercream, remember to sift your powdered sugar!
  • Natural Process Cocoa Powder – Cocoa powdered is added to give these buttercream a rich chocolate-y flavor.
  • Whole Milk – A splash of milk helps this frosting from being too thick.
  • Vanilla Extract – Enhances the chocolate flavor, while also adding a delicious undertone!
powdered sugar, cocoa powder, butter, milk, and vanilla on marble surface.

How To Make This Chocolate Chip Cookie Cake

Step 1: Prepare cookie dough

With an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes.

Add eggs, one at a time, beating well after each addition.

Mix in vanilla.

Add flour, baking soda, and salt. Mix only to blend.

Fold in chocolate chips.

Step 2: Bake

Scrape cookie dough into prepared pan. Spread to level. Bake 25 minutes, or until desired degree of doneness. Allow to cool completely in pan before turning out.

Step 3: Make the frosting

With an electric mixer, beat butter, powdered sugar, cocoa, milk, and vanilla until smooth and fluffy, about 3-4 minutes.

Step 4: Decorate

Pipe chocolate frosting onto cooled cookie.

chocolate frosting piped around the edge of cookie cake on cooling rack.

Frequently Asked Questions

Is it a cookie or a cake?
While the word, “cake” is in the title, this recipe is just a good old fashioned chocolate chip cookie! It’s then decorated with frosting and sprinkles to make it “cake-like”.

Can I use something other than chocolate chips?
Of course! Below, you’ll find mix-in ideas that you may like.

What if I don’t have a 10-inch cake pan?
Below, you’ll find a link to purchase a 10-inch cake pan! Though, if you need this in a hurry, you can use an 8 inch square cake pan.

Can I make this into a layered dessert?
Absolutely! You will need to double the cookie recipe (you an achieve this by clicking the 2x button in the recipe card) to have a second layer. From there, you will need to either double or triple the frosting recipe, depending on how much frosting you wish to have!

How do I write on this cookie cake?
The best way to achieve this is by using a small piping tip and piping bag. From there, pipe your desired message onto the cookie. Take your time with it to help ensure a clean message! You will probably need to make more frosting to do this.

cookie cake missing a slice on upside down white plate with bowl of sprinkles beside, a slice of cookie cake on stack of plates behind, with glass of utensils.

10 Mix-Ins To Upgrade This Cookie Cake

With this recipe being a simple and a classic chocolate chip cookie, you can add almost anything to this cookie and still have it be delicious. If you’re looking for some inspo, we got you covered! Here are a few of our favorite things to add to this cookie.

  • Nuts of any kind (we personally love pecans, walnuts, pistachios or even peanuts).
  • Soft caramel chunks
  • Mini Marshmallows
  • Crunchy Pretzels
  • White Chocolate Chips
  • Chopped Candy Bars (think…Snickers or Almond Joys!)
  • Crushed Potato Chips
  • M&M’s (especially if they’re filled!)
  • Dried fruits (cherries, cranberries, apricots…whatever you like!)
  • Chopped Oreos

If you add any mix-ins to this cookie cake, be sure to let us know what you add in the comments below!

Decorating Ideas

Decorating can sometimes be difficult. We’ve been there! Here’s a quick list of a few ways you can jazz up this cookie cake and make it oh-so special.

  • Frosting piped in patterns with different piping tips can add a gorgeous and fun element to this cake.
  • Rainbow Sprinkles are ALWAYS a good idea!
  • Make a plain buttercream frosting and color the frosting. This way, you can add color or pipe a fun message onto the cake.
  • Edible flowers during the spring/summer months add a gorgeous seasonal touch!
  • Top with chopped nuts, candy bars, or even peppermint.
  • Drizzle the top with chocolate sauce or caramel sauce.
cropped close up of cookie cake with slice cut into it with piped chocolate frosting, sprinkles, and purple flowers on top.

How To Store

If you have any cookie cake leftover, you can leave it in a covered cake plate at room temperature for about 2-3 days. You can also refrigerate this in a covered cake plate or zip top bag for 5-8 days.

Another way to store this cookie cake is by freezing it! You can either freeze it whole or in individual slices. We recommend freezing this cookie cake in a freezer safe zip-top bag or lidded container. It will keep for 2-3 months!

Substitutions

  • Don’t have unsalted butter? No worries! You can use salted butter in the cookie, just omit the salt in the recipe.
  • Bake times may vary depending on how your oven bakes/the thickness of your cake pan. Keep an eye on it while it’s baking!
  • This recipe can be made vegan if plant based butter, vegan egg substitute (we like to use aquafaba), and non-dairy chocolate chips are used. For the frosting, use plant based butter and your favorite unsweetened non-dairy milk.

Looking for more recipes like this? Here are a few you may like: Brown Butter Chocolate Chip Cookies, Turtle Cookie Bars, Ice Cream Sandwiches, Edible Cookie Dough, No-Churn Cookie Dough Ice Cream

angled shot of chocolate chip cookie cake with piped chocolate frosting around the edges, with rainbow sprinkles and six purple flowers on top, with bowl of sprinkles, white flowers, cake knife beside, stack of plates and a glass of utensils behind on marble surface.

Expert Tips

  • Make sure the butter and eggs are room temperature.
  • Check the expiration date on your baking soda!
  • Be careful to not over-mix the cookie dough.
  • Bake times may vary depending on how your oven bakes/the thickness of your cake pan. Keep an eye on it while it’s baking!
  • If you like your cookies a little less done, bake for about 20 minutes. If you like your cookies fully baked through, bake for about 25-30 minutes.
  • The cookie needs to be completely cooled before turning out. If it’s still warm/too hot, it may break.
  • The amount of frosting below was enough for us to pipe a ring around the edge of the cookie. Depending on how you decorate this cake, you may need more or less frosting.

When you make this Chocolate Chip Cookie Cake with Chocolate Buttercream Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

angled shot of chocolate chip cookie cake with two slices cut into it on upside down plate with frosting piped around the edges, frosting, and purple flowers on top, bowl of sprinkles beside, stack of plates with another slice of cookie cake on top.
5 from 1 vote

Chocolate Chip Cookie Cake with Chocolate Buttercream Frosting

Soft, chewy, and extra chocolate-y! This Chocolate Chip Cookie Cake with Chocolate Buttercream Frosting is easy to make, ready in less than an hour, and is the perfect treat to celebrate any and every occasion.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12

Ingredients
 

Cookie

  • ¾ cup unsalted butter, room temperature
  • cup granulated sugar
  • cup brown sugar
  • 2 large eggs, room temperature
  • ¾ teaspoon vanilla extract
  • cups all purpose flour*
  • teaspoon baking soda
  • ¾ teaspoon salt
  • 1⅔ cups chocolate chips

Frosting

  • 3 Tablespoons salted butter, room temperature
  • 1 cups powdered sugar, sifted
  • ¼ cup natural process cocoa powder, sifted
  • 2 Tablespoons whole milk
  • ½ teaspoon vanilla extract

Instructions
 

Cookie

  • Heat oven to 350℉.
  • Spray a 10 inch round cake pan with baking spray. Set aside.
  • With an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in vanilla.
  • Add flour, baking soda, and salt.
  • Mix only to blend.
  • Fold in chocolate chips.
  • Scrape into prepared pan.
  • Spread to level.
  • Bake 25 minutes, or until desired degree of doneness.
  • Allow to cool completely in pan before turning out.

Frosting

  • With an electric mixer, beat butter, powdered sugar, cocoa, milk, and vanilla until smooth and fluffy, about 3-4 minutes.
  • Pipe onto cooled cookie.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
  • Don’t have unsalted butter? No worries! You can use salted butter in the cookie, just omit the salt in the recipe.
  • This recipe can be made vegan if plant based butter, vegan egg substitute (we like to use aquafaba), and non-dairy chocolate chips are used. For the frosting, use plant based butter and your favorite unsweetened non-dairy milk.
Expert Tips:
  • Make sure the butter and eggs are room temperature.
  • Check the expiration date on your baking soda!
  • Be careful to not over-mix the cookie dough.
  • Bake times may vary depending on how your oven bakes/the thickness of your cake pan. Keep an eye on it while it’s baking!
  • If you like your cookies a little less done, bake for about 20 minutes. If you like your cookies fully baked through, bake for about 25-30 minutes.
  • The cookie needs to be completely cooled before turning out. If it’s still warm/too hot, it may break.
  • The amount of frosting below was enough for us to pipe a ring around the edge of the cookie. Depending on how you decorate this cake, you may need more or less frosting.

Nutrition

Serving: 1slice | Calories: 444kcal | Carbohydrates: 59g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 247mg | Potassium: 155mg | Fiber: 1g | Sugar: 42g | Vitamin A: 491IU | Calcium: 45mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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