The Best Cookie Cake Recipe – Soft, Chewy & Easy to Make
This homemade cookie cake is the ultimate dessert—thick, chewy, and packed with rich chocolate chips! It’s a giant version of your favorite cookie, baked to golden perfection and perfect for birthdays, celebrations, or just because. With a crispy edge and a soft, gooey center, this easy-to-make cookie cake will satisfy any sweet tooth.
Equipment
- 9-inch or 10-inch round cake pan (or a pizza pan)
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Parchment paper (optional, for easy removal)
- Cooling rack
Ingredients
- For the Cookie Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips for topping
- For Optional Frosting Decoration:
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk or heavy cream
Instructions
- Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch or 10-inch round cake pan with butter or nonstick spray. If using parchment paper, line the pan for easier removal.
- Step 2: Make the Dough
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add eggs and vanilla extract and mix until combined.
- Step 3: Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Step 4: Add Chocolate Chips
- Stir in 1 cup of chocolate chips with a spatula until evenly distributed.
- Step 5: Shape & Bake
- Spread the cookie dough evenly into the prepared pan.
- Sprinkle mini chocolate chips on top for extra sweetness.
- Bake for 20–25 minutes or until the edges are golden brown and the center looks set.
- Step 6: Cool & Decorate
- Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack.
- If using frosting, beat butter, powdered sugar, vanilla, and milk until creamy. Pipe around the edges for a bakery-style look.
Notes
For a softer center: Slightly underbake the cake by 1–2 minutes and let it cool in the pan.
For a crispier texture: Bake an extra 2–3 minutes until golden brown.
Customizations: Add M&Ms, sprinkles, or peanut butter chips for variety.
Storage: Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
Make-Ahead Tip: Freeze the dough in a disc shape for up to 3 months and bake when needed.
For a crispier texture: Bake an extra 2–3 minutes until golden brown.
Customizations: Add M&Ms, sprinkles, or peanut butter chips for variety.
Storage: Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
Make-Ahead Tip: Freeze the dough in a disc shape for up to 3 months and bake when needed.