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Frosted cookie cake with sprinkles and next to gold candles and blue ribbon
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5 from 1 vote

BEST Cookie Cake Recipe

Who doesn’t love a giant chocolate chip cookie? This soft, chewy cookie cake decorated with homemade buttercream frosting is the best way to celebrate a birthday or any special occasion!
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 medium slices
Author: Grace Vallo

Ingredients

Cookie Cake

  • 2 ½ cups all purpose flour
  • 1 cup 2 sticks unsalted butter softened
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs + 1 large egg yolk at room temperature for 20 minutes
  • ½ tablespoons vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup semisweet chocolate chips + 2 tablespoons for top
  • Decorations like sprinkles or flaky salt (optional)

Vanilla Buttercream Frosting

  • ½ cup (1 stick) unsalted butter softened
  • 2 cups powdered sugar
  • 1 tablespoon milk
  • 1 ¼ teaspoons vanilla extract
  • ⅛ teaspoon salt

OR Chocolate Buttercream Frosting

  • ½ cup (1 stick) unsalted butter softened
  • 1 ¾ cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  • Well grease the sides and bottom of a 9” springform pan. Then line the bottom with a parchment round.
  • Preheat oven to 325℉. For the cookie cake, beat the butter, both sugars, and vanilla on medium speed with a paddle attachment for 2 minutes.
  • Stir in eggs, scrapping down the sides of the bowl as needed.
  • In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
  • Add the flour mixture to the egg mixture, and mix until just incorporated.
  • Fold in 1 cup chocolate chips until just incorporated.
  • Press dough evenly in pan, smoothing top.
  • Sprinkle and lightly press 2 tablespoons chocolate chips on top.
  • Bake for 35-40 minutes until top is golden brown and center is set but jiggles slightly when shaken. The internal temp in the center should register 190-195℉.
  • Cool completely in the pan before removing from pan or frosting.
  • For frosting, after cooling, remove cookie cake from pan and set aside. In the bowl of a mixer with a paddle attachment, add butter and salt, and beat on medium-high for 1 minute. Add powdered sugar, cocoa powder (if making chocolate frosting), milk, and vanilla and beat over medium for 1-2 minutes until light and fluffy.
  • Use a piping bag or Ziploc bag with a corner snipped to pipe frosting as desired. Decorate with sprinkles, etc. and enjoy!

Video

Notes

  • Feel free to use milk, bittersweet or semisweet chocolate chips!
  • Each frosting recipe makes roughly 1 ¼ cups of frosting which is enough for generously frosting the perimeter of your cookie cake. If you’d like to make both frostings, I’d halve each recipe.
  • Whole milk is best for frosting but you can use whatever milk you have on hand!
  • Want to skip the homemade frosting? There’s no shame in store-bought!
  • A frosted cookie cake can be stored at room temp for up to 2 days. Past that, store in the fridge and let stand at room temp for an hour before serving.
  • With cooling time if frosting the cookie cake, total time will be approx. 3 hours and 15 minutes.

Nutrition

Serving: 1slice with vanilla frosting | Calories: 746kcal | Carbohydrates: 100g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 529mg | Potassium: 118mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1157IU | Calcium: 66mg | Iron: 2mg