cookie cake

This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!

Cookie Cake

butter

brown sugar

white sugar

egg egg

vanilla

all-purpose flour

baking soda

salt

chocolate chips

cocoa powder

sugar

milk

Sprinkles

Preheat oven to 350 degrees F and grease a (8 or 9 inch) pie plate or cake pan.

Cream the butter and sugars together for 2 minutes and then mix in the egg, egg yolk, and vanilla.

Add the dry ingredients and mix until combined. Use a wooden spoon to mix in all but 2 tablespoons of chocolate chips and then press the cookie dough into the pie plate. Sprinkle the remaining 2 tablespoons chocolate chips on top and press them down slightly.

Bake for 22-25 minutes. Let the cookie cool completely and then run a sharp knife along the edge to loosen and then use a large spatula (or two!) to transfer to a platter. Pipe on frosting along the edges and add the sprinkles.

For the Cookie:

Beat all the frosting ingredients together until smooth, adding milk as needed. Place into a piping bag fitted with a 1M tip. Pipe on frosting. Sprinkle on the sprinkles.

For the Frosting:

Chocolate Chip Cookie Cake

unsalted butter,

shortening

flour

espresso powder

baking powder

Preheat the oven to 375° and lightly grease...

Preheat the oven to 375° and lightly grease a 6" pie plate.

In a medium bowl, cream the butter, shortening,...

In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.

In a small bowl, whisk together remaining ingredients...

In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.

Stir in the chocolate chips. Press the dough...

Stir in the chocolate chips. Press the dough into the pie plate and press it evenly flat. Bake for 30-33 minutes, until the middle is slightly underdone (it will set up as it cools).

This chocolate chip cookie cake is a riff off of the childhood classic with a gooey texture, notes of caramelized butter, and a variety of chocolate chips! 

Brown Butter Chocolate Chip Cookie Cake

(2 cups) all-purpose flour

tsp baking powder

tsp kosher salt

(1 cup) dark brown sugar

(1/2 cup) granulated sugar

eggs

vanilla bean paste

(1 cup) chocolate chips + more for topping*

Grease an 8" cake pan with softened butter and use two long, thick strips of parchment paper to line the pan, leaving the ends sticking up for easy removal of the cake. For extra assurance, cut out a circle of parchment paper to line the entire bottom of the pan.

Start by browning the butter. You'll need 170g of brown butter, so start with about 204g (as the butter melts, water evaporates).*

To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.

Pour the brown butter into a glass measuring cup and place in the fridge to chill for 15 minutes.*

Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Weigh out the cooled melted brown butter into a medium size mixing bowl.

Whisk in the sugars until fully combined.

Add in the dry ingredients, and gently fold with a rubber spatula until just combined.

Pour the batter into the prepared pan and smooth out the top with a rubber spatula.

Sprinkle more chocolate chips on top, as desired.

Bake the cookie cake for about 35 minutes until evenly golden on top and toothpick inserted comes out clean.

Lift the cookie cake from the pan using the parchment strips onto a serving plate or cake stand.

Easy recipe to follow and super delish! I had to bake mine about 10 minutes longer than the recommended time. Loved the constancy when it was done!

Cookies and cream dessert pizza is a decadent sweet treat your whole family will love. Loaded with chocolate chip cookies, a smooth cream cheese icing, chopped Oreos and white chocolate, this easy dessert is a hit!

Cookies & Cream Dessert Pizza

16 oz tube chocolate chip cookie dough (softened)

oz pkg cream cheese (softened)

tsp vanilla extract

Oreos (or more if you like)

White candy melts chocolate chips (melted)

Preheat oven to 350.

On 12” round pizza pan or cookie sheet press your cookie dough into a circle.

Bake for about 10-15 minutes or until slightly golden, remove and let cool.

Meanwhile in bowl mix together cream cheese, butter, vanilla extract and powdered sugar until combined.

Spread over cooled cookie crust.

Sprinkle with chopped Oreos to cover whole pizza.

Add candy melts to a small piping bag and melt, once melted cut the tip off and drizzle over pizza.

Single-serving Brownie Cake

tsp oil ((10 g))

almond

maple syrup ((10 g))

vanilla extract

cocoa powder ((6 g))

tbsp flour ((15 g) gf all purpose if desired)

tsp chocolate chips ((5 g) add more if you like)

Preheat oven to 350F and grease a small ramekin.

In a bowl, mix together oil, milk, syrup, vanilla, cocoa until well blended and smooth. Add flour, baking powder, salt and whisk into something between cookie dough and brownie batter. It should be thick but spreadable, if not add 1/2 tsp additional milk at a time until it is.

Transfer to your ramekin and sprinkle chocolate chips.

Bake 20 min, top with ice cream if you like, and enjoy!

This Cake Batter Monster Cookie Cake is an cake batter oatmeal cookie with MnMs and sprinkles. It’s topped with a little vanilla buttercream.

Cake Batter Monster Cookie Cake

unsalted butter

Eggs

½ c yellow cake mix, dry

c quick oats

½ tsp baking soda

¼ c mini chocolate chips

½ c MnMs candies

¼ C sprinkles

For the frosting

c sugar

tbsp milk

Soften butter in the microwave 10-15 seconds. Combine butter with both light brown sugar and granulated sugar. Mix until smooth and mixture becomes fluffy.

Add egg and vanilla extract and beat until egg is thoroughly incorporated.

In a separate bowl, combine flour, dry cake mix, oats, salt and baking soda. Slowly add flour mixture to dough batter while mixing at a low speed.

Once all the flour has been added, increase speed to medium until dough forms. Add mini chocolate chips. MnMs and sprinkles and mix until combined.

Grease a 9-inch spring form pan with Crisco or cooking spray. Line the bottom of parchment paper or tin foil.

Bake for 32-35 minutes at 350°F. During the last 10 minutes, cover the cookie cake with tin foil. Remove from oven and allow to cool until removing the edge of the pan.

Allow butter to soften for about 30 minutes. Or soften in the microwave for 10-15 seconds.

Whip butter with a paddle attachment on medium speed until light and fluffy.

Slowly add powdered sugar 1 cup at a time. Frosting will become thick. After powdered sugar have been added, add 1 tablespoon of milk. Whip until smooth. Pipe onto edges of cake and garnish with additional sprinkles.

Switch up your birthday routine and enjoy this Easy Chocolate Chip Cookie Cake! It's the perfect combination of a classic chocolate chip cookie flavor with a beautiful cake presentation featuring homemade buttercream frosting!

Easy Chocolate Chip Cookie Cake

food coloring

sprinkles (your choice!)

Preheat the oven to 350 degrees and grease a 9-inch cake pan. Set aside.

Using a stand mixer or hand mixer, cream the butter, brown sugar and white sugar together for 2 minutes and then blend in the egg, egg yolk, and vanilla.

Add the flour, baking soda and salt and mix until combined. Use a wooden spoon or spatula to mix in all but 2 tablespoons of chocolate chips. 

Press the cookie dough into the cake pan until evenly distributed. If using your hands, wet your hands lightly so the batter doesn&#8217;t stick. Sprinkle the remaining 2 tablespoons of chocolate chips on top and press them down slightly.

Bake for 22-25 minutes until the top is golden brown. Let the cookie cool completely and then run a knife along the edge to loosen. Transfer to a platter. Pipe on frosting along the edges and add the sprinkles. If you don&#8217;t want to pipe frosting you can simply spread on top.

Beat all the frosting ingredients together until smooth, adding milk as needed. If adding food coloring, add one drop at a time, mixing well until desired color. Place into a piping bag and pipe on frosting if desired. Sprinkle on the sprinkles. 

Buttercream Frosting

SUPER easy bake!  I used medicated butter and it turned out amazing!  I did have to bake it a bunch longer,  like 45 minutes total.   Thank you!

This was perfection!! My son doesn’t like cake and loves cookies so I made it for his birthday and everyone raves about it!!! It baked up perfectly and came out of the pan so easily. Thank you!!!

Tasted nice accidently put half the amount of butter cause I have no idea how to measure in tbsp and turned out like cake might try again with the correct amount

We’ve been buying Mrs Fields for forever.  The past couple of years it started tasting  more processed and recently not even fresh processed. (They were letting the cookies sit too long is my guess).   I gave this a whirl and oh my GOSH!!  It is incredible.  Definitely better than Mrs Fields.  I do have to bake it longer than 25 minutes but other than that it’s spot on.  We have some sophisticated palates here so the fact that everyone loves it is impressive!!   Thank you for the recipe.  It will be one I continue to use for years to come.

Made this for Valentines Day and it was soooo good! I shaped it into a heart on a 12in pizza pan so it was a little thinner than the original. It still turned out great! I just made sure to watch it because I wasn’t sure on time, it was closer to 15mins. Will definitely be making this again!

Doubled this recipe and included both in a cookie-lovers layer cake along with white cake, buttercream frosting, and raw edible cookie dough! These cookie cakes came out perfectly and the layer cake was amazing!

This was delicious!!!! I made this for our son’s first birthday cake and he loved it! I will absolutely be making this one again. It was so simple to throw together too!

I made this for my honey’s birthday. It came out absolutely perfect! He was quite pleased!

Pandemic perfection!! I made this for my 20-something kids who were unexpectedly back at home and happened to have birthdays this month.  My daughter doesn't like cake but loves cookie cakes. I could tell from the beginning that it wasn't going to resemble the cookie cakes in the malls because those seem like they are made in a pizza pan. Anyway...this was the best combination of a cookie and a cake that I've ever eaten. All four of my family members LOVED this recipe and demolished this cake in record time. No guilt here.  I baked it at 325 for about 22 minutes and it was not gooey and not crispy. I know I am going to make this again and again! Thank you for the terrific recipe!

As cookie-cake "connoisseurs" (we have had Mrs. Field's cake twice/year for the last 10 years), I can attest that this cake is even better than the original! I made it yesterday - followed these directions exactly - and it was absolutely delicious. Thank you so much!  My son (who also only eats cookie cakes) has requested I make this again for his birthday in a couple of months.

The first time I made this recipe, it was perfection! The second time, it turned out too cakey. The only difference was in the chocolate chips I used. But as an avid baker, I'm sure that wasn't it. I was also baking numerous treats at the same time. Do you think beating the butter and sugar for too long or possibly addition a little too much flour could have caused this?   How long should you ideally cream your butter/sugar? TIA!

This recipe tasted so good in the making, first three ingredients together and it was amazing, then i added the flour and... this went downhill. I wish i checked the recipe before i made it because, seeing the amount of butter you need, is just sickening. After the cake was made it was a soft spongy thing and you couldnt hold it without breakage. I tasted it with my friend and EWWW, it tasted like buttered popcorn with brown sugar COVERED with more butter, just thinking about it makes me sick, definitely not recommend!

Great recipe i give it 5 stars  so easy double the recipe made in 10x2  2 cups 1/2 of dough 30 minutes thank you its a keeper.

I’m only 13 and got into baking a while ago, but couldn’t figure out the just right recipe for a chocolate chip cookie. When I found this one...OMG!!! It tasted so good paired with vanilla ice cream and took me no more than 10 minutes to prep! Baking time was about 23 minutes, but I didn’t know when to stop cooking it. The edges began to burn a little, so I took it out and cut off the burnt edges. It was still fairly gooey, but my family said it was one of the best things I had ever made!

Love this recipe! I usually use an 11.5" round pan but I want to make a bigger cake in a 13x18 rectangle pan. I noticed if I click to change the recipe to 2x or 3x, the amount of extra egg yolk doesn't change. So for 2x it's 2 whole eggs plus 1 egg yolk. Is this correct? I don't double the egg yolk?

This was incredible! My kids liked it so much that they said we never need to buy another cookie cake from the store again! We followed the cookie and the frosting recipe exactly as written and they came out perfect. Thanks for the amazing recipe!

I just tried this recipe this evening and overall, I’d say the ease of ingredients from start to finish was a breeze. Anyone could make this really. However, i would have to agree with a few others on the texture? I’m not sure if the middle is supposed to be.....under a tad? It almost looked like raw cookie dough while the edges seemed cakey. I wonder if my using a dark pan had any difference and if you used aluminum? I did only cook it for 24 minutes and not the full 25. Perhaps that might have had something to do with it. Nonetheless, i really enjoyed this recipe! Will have to give it another shot! Thanks

This cookie cake recipe is perfect! Really easy to make. I followed the recipe exactly and it was perfect. Baked for about 23 1/2 minutes. Icing recipe is also amazing! If you want a lot of icing, I would double the recipe.  Cake is dense but nice &amp; soft! Will definitely make again.

How long does the cookie last after made??

I made this recipe for my 14-year-olds birthday. He only ever asks for and wants cookie cakes. This was perfect! Thank you so much!

This was an awesome cookie cake thx for the recipe imma show it to my home economy class and see what they think

I really like this recipe it's easy. I used to make this for my son when he was little. He loved it and so did the other kids.

Just tried this today for the first time and loved it. Have you ever tried freezing them to see if they preserve okay that way?

This recipe has become our family’s favorite! I add a little more vanilla and use dark chocolate chips and it is heavenly! How did we live before this recipe?

Made this today for the first time. It came out perfect!  Made chocolate buttercream with chocolate Jimmies for my rosette border decoration.   Beautiful!  Shared slices with friends, neighbors.  Loved by all.  Easy, delicious!  Will definitely make again. Making another one tomorrow as a gift.  Today was a trial run.  Follow the directions and you can’t go wrong!  Yum!

These are very good! I recommend adding the frosting because if you taste it plain it’s not very sweet but if you like things that are less sweet then you’ll like these without the frosting. I also recommend adding more frosting 😊

I made this cookie cake last night and it was delicious! Mine rose as it baked in the oven, but fell when it got out of the oven. So the sides were higher than the middle. Do you know what maybe caused this? I am making it for a friend's birthday soon, and want to make sure it's as beautiful as it tastes!

Great recipe! It was a huge hit. I made in a spring form pan and it fit well. Obviously, that is smaller than a store bought so I might double the recipe if I need it for a larger group. I did over bake even though the recipe warned me. It just looked too light like it wasn’t done. I won’t do that again because it was a little dry. I served with ice-cream so n one noticed. I used store bought icing.

It is in the oven right now. This is the third or fourth time I have made it because it is my kid's favorite. He is being Confirmed today and this is the cake he requested. It will be the first time I am adding the buttercream though. It really is delicious without it.

I follow the recipe, no changes or substitutions.

I took a lot of pictures while making this today. I'll post them on Instagram later. Hopefully my decorating won't be too terrible.

Delicious! Definitely will be making again.

Delicious! Could I add Graham cracker pieces and marshmallows to make a s’more version without any alterations? Thank you!

This is the best cookie cake! It’s always a hit with neighbors and for parties. Making one right now for the 4th. So easy to whip up and throw in the oven if you don’t feel like making a few dozen cookies. This is a crowd favorite! Love all your recipes Laney!

This was absolutely delicious! Gooey and chocolatety.

Thanks for sharing this amazing recipe! The first time I made it was for my husband for Father’s Day. The second time was for my son’s birthday. I doubled the ingredients and it came out just right. Have you ever doubled this recipe for a cookie cake, and if so what should be the baking time since it  would be doubled? 

Thanks again! ☺️

https://www.youtube.com/watch?v=etXM56MCTDE

An easy to make and delicious Chocolate Chip Cookie Cake that’s perfect for any occasion.

A giant candy-laden cookie baked up in a pie plate.

Easter Cookie Cake

butter (1 stick or 4 ounces)

chocolate candies (I used Easter M&M's

Preheat oven to 350º. Spray a 9-inch pie...

Preheat oven to 350º. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.

Melt the butter in a large, microwave-safe bowl....

Melt the butter in a large, microwave-safe bowl. Mix in the sugars, then the vanilla. Then stir in the egg.

Whisk together the flour, baking soda, and salt...

Whisk together the flour, baking soda, and salt in a medium bowl. Then mix into the butter mixture just till combined. Add the chocolate chips and ½ cup of the candies. Reserve the remainder of the candy to garnish the cookie cake when it comes out of the oven. Mix well.

Scrape the dough into the prepared pan, then...

Scrape the dough into the prepared pan, then smooth the top with an offset spatula.

Bake for 25 minutes or till the top...

Bake for 25 minutes or till the top is golden brown. Remove from the oven and gently press the remaining candies across the surface of the cookie cake while it's hot.

Cool before slicing.

https://www.youtube.com/watch?v=COJiZJXILxg

This Easter Cookie Cake is packed full of Easter candy and chocolate chips! It’s perfect for any Easter leftovers!

EASTER COOKIE CAKE

A deliciously soft and chewy chocolate chip cookie makes for a perfect base for a birthday or celebration &quot;cake&quot; baked into the shape of the numbers of your choosing! Top with dollops of frosting, fruit, chunks of brownie, macarons, caramels, or whatever you like!

How to Make a Number Cookie Cake

cornstarch

refined coconut oil, melted and cooled slightly

almond milk, room temperature

chocolate

butter (8 oz

sugar (organic preferred)

milk (any kind)

fine kosher salt

Fruit: sliced strawberries, raspberries, blueberries, blackberries, chopped kiwi or mango

Candy: malt balls, chopped Kit Kats, Hershey bars, M&Ms, Reese's, Snickers, etc

Chocolate-dipped

Sprinkles!!

Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.

In a large bowl, whisk together the sugar and cornstarch. Whisk in the coconut oil until well combined. Add the almond milk (microwave for 15-20 seconds if it&#x27;s cold from the fridge) and vanilla; whisk to combine.

Add the flour, salt, baking powder and baking soda and gently stir until just combined with a spatula. Fold in the chocolate chips.

Divide dough in half. You can either eyeball this, or weigh it out--half the dough should weigh about 525 grams.

Form each dough half into a rough shape of your desired numbers. Keep in mind that your cookies will spread quite a bit, so keep the holes fairly generous.

Bake for 17 minutes or until puffed and brown. Let cool for 5 minutes before using a sharp knife to trim the edges into your desired shape. Reserve cookie trimmings if desired to decorate the cake later. Let cool completely.

Cream the butter with an electric mixer until smooth. Add the powdered sugar and cream until smooth. Thin with 2-4 tablespoons of milk, as needed until desired consistency is reached (you&#x27;ll want a stiffer but still pliable frosting). Add vanilla and salt and mix until combined.

For the buttercream:

Use a frosting applicator or frosting bag fitted with a large round tip. (You can use any piping tip, but the round tip will yield the more typical look.) Pipe blobs of frosting onto the cooled cookie cake. If using sprinkles, I recommend sprinkling them on top right away so they stick better.

If time allows, let frosting set for 20-30 minutes before adding additional toppings. You can use this time to decorate some cookie cake scraps to add on top. Cake is best enjoyed immediately.

To assemble:

Instead of a traditional cake, this big chocolate chip cookie birthday &quot;cake&quot; is soft, chewy, loaded with chocolate chips and sure to please everyone.

Top 10 cookie cake recipes from across the web

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Top 10 cookie cake recipes from across the web

The most viewed cookie cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cookies & Cream Dessert Pizza

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The most viewed cookie cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine