This post first appeared over at Real Housemoms where I’m a contributor. This easy, rich, and chewy Chocolate Chip Cookie Cake is the perfect cake to make for your next birthday celebration!
When I was in elementary school (long ago) cookie cakes were all the rage, especially for celebrating birthdays. Someone even once brought in a double layer cookie cake! Now that was insane. We were eating cookie cake so often that I almost got sick of it. This Chocolate Chip Cookie Cake is so good though, I don’t think you or I will be anything but addicted to it!
COOKIE CAKE RECIPE
Back in the day they didn’t allow homemade goods to be shared with the class which is quite a shame because homemade is the best (okay, there are exceptions… like if you’ve got a bad recipe… or bad cook). The cookie cake made from the bakery was good but as usual, I recently took the challenge to make my own.
While I’m currently obsessed with these Bakery Style Chocolate Chip Cookies, I used the cookie dough recipe from my childhood that my mom made more times than I can count.
The cookies are amazing and so is the dough! My mom was super cool and let my siblings and I eat spoonfuls of dough and she would even reserve some balls of dough to pack in our lunch. Talk about trading power at the lunch table! But I of course, would never give up something so delicious.
Sometimes my mom would form the dough into cookies, but she would also spread all of the dough in a jelly roll pan, bake it, and cut it into bars. It’s so much faster and easier to make bars and they taste just as yummy if not better, especially if you enjoy the chewy center of a cookie… which is why this Chocolate Chip Cookie Cake is so amazing.
Go whip up some cookie dough, eat a spoonful, spread the rest in a pie plate or cake pan and bake it. Once it’s cooled, transfer it to a platter, top it with some incredible chocolate frosting and colorful sprinkles, and slice it up. Oh, and then par-tay!
How to make Cookie Cake
Cookie Cake
Ingredients
For the Cookie:
- 10 tablespoons butter
- 2/3 cups brown sugar
- 1/3 cup white sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 1 2/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
For the Frosting:
- 4 tablespoons butter
- 2 tablespoons cocoa powder
- 1 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- Sprinkles
Instructions
For the Cookie:
- 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 Frosting:
- 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.
More cookie desserts to try:
its so good
This recipe is a huge hit for my family! I’ve made it several times. My son has a life threatening food allergy to cow’s milk and peanuts ???? so I substitute the butter with vegan Earth Balance sticks and use oat milk Iieu of cow’s milk. I typically make this in advance and freeze it. Normally, I’ll thaw the night before but I’m wondering… can I bake this from frozen??
Thanks for the recipe!
YUM! Thank you for this recipe. I made it for my son’s birthday, and it was PERFECT. I followed the recipe exactly, with a 9″ pie pan, and it was cooked perfectly, soft (but not raw or melty) on the inside. I sliced into twelve pieces and was able to pick up and eat easily with no fork. Love the icing photo examples as well. Mine wasn’t as pretty, but that’s due to my ability level not the recipe. I made one with Corningware pan and one with glass pan, both equally lovely. Definitely saving for future use!
i love the cake
Thank you! My daughter wanted this for her birthday and it turned out perfect. I would rather make this than cookies next time! Frosting was terrific too with Ghirardelli 60% cocoa.
The cake was very good but is it suppose to be more cake like instead of cookie?
Hi Kelly! It is supposed to be like a giant cookie. It’s only called a cake because it’s as big (in diameter) as a cake.
what could’ve happened if my frosting was too liquidy
can u sue maple syrup instead of the vanilla essence?
Turn out great! This was my first time to make this and both turned out so well my family has asked for it again! Thanks for the great recipe1
This recipe is chocolate chip cookie perfection. I’ve made it twice now to the tee and it is BEYOND GOOD. Thank you for sharing this heavenly treat to the universe!!
This recipe has been in my to do list for a while. I made it for my son’s birthday since he wanted a cookie cake. It was PERFECT. Thank you for sharing this recipe.
I made this without frosting and it was a hit! Couldn’t be more delicious.
Came out great! This was my first time to make this (I also made the chocolate buttercream icing) and both turned out so well my family has asked for it again! Thanks for the great recipe!
Great recipe i made it in 10×2 2 1/2 cups of dough for 30 min utes with my almond icing and chocolate icing it is great i give it 5 stars or more if i could thanks will try a 16×2 probably tripling the recipe
Almond icing on top sounds amazing! I’m so happy to hear you love this recipe, Adela! 🙂
great recipe made in a 10×2 pan 2 1/2 cups of dough baked for 30 to 35 minutes will bake for 30 minutes next time thank you added more vanilla to.
I made this without frosting and it was a hit! Couldn’t be more delicious.
I’m so glad you like it! Thank you for coming back to leave a review!
I made this last night and it turned out awesome! I used a 9” springform pan well greased with parchment paper. I wasn’t taking any chances. ???? The only thing is it took a lot longer than 22-25 minutes to cook. More like 35-ish. The middle was still jiggly at 25 minutes. Could just be my wonky oven. But I just kept checking on it at 2-3 minute intervals so it didn’t get over baked. Looks perfect!
So happy to hear it was a success for you Liz! Thank you for leaving a review!
so yummy! I could follow step by step instructions!
I made your cookie cake this weekend. It was easy and delicious and the entire thing was gone way too quickly. This will be a go-to for a quick dessert because I always have the ingredients. You’ve posted another winner!
Yay! I’m so glad to hear that, Callie! Thank you for your review!
I made this for father’s day and it was a hit. But I have a question, how do you make the cake flat? It’s like there is a crater in the middle of the cake. I used 8” cake pan and baked for 22mins. I hope you could help. Thanks!
this worked amazingly i bought it to my bff’s birthday party
So happy to hear it turned out for you, Tallulah! What a lucky friend to receive this yummy cake!
I made this recipe in a cast-iron skillet and used the buttercream frosting. YUMMY! My family loved it, and they can be very critical of the chocolate chip cookie. They said I can make this one any time!
Great idea to make it in a skillet! I’m so happy to hear it is a keeper! 🙂
Ooowee
I made this cookie cake for my mom for Mother’s Day today. I thought it turned out delicious, and my mom did as well. Instead of the chocolate frosting, I used a vanilla buttercream so that I could color it and write on the cookie cake with different colored icing. The texture of the cake was perfect-soft and chewy. This is the most delicious cookie cake I have ever made, and I will be making it again!
Yay! That’s so sweet of you to make this for your mom. I’m so happy that you both loved it! Thank you for leaving a review! 🙂
This might be a silly question, but for vanilla icing, can I just omit the cocoa powder?
Loved the recipe! Thanks!
Yes! You might need to add a little more powdered sugar.
Wow ! I made this hoping and praying it would turn out OK- since i didn’t budget time or money for Mrs Fields at the mall. I had everyone at the party tell me it was “the best cookie cake they ever had!” I used a glass pie plate, greased with Crisco, 22 mins at 350 using the convection option for my oven. And fresh eggs from my chickens.
I’m so happy to hear that, Helen! I bet your fresh eggs make it even better! Thanks for coming back and leaving a review. 🙂
Easy recipe. But I used a 9 inch cake pan. Baked it slightly over 25 minutes (the outsides were getting really dark otherwise I would have left it in longer). And the inside was way undercooked. Should I have divided the dough? Not sure where I went wrong. Otherwise very tasty recipe.
I doubled this recipe and made 2 cakes for NYE! I usually just make homemade chocolate chip cookies, but I was feeling frisky for the new year and decided to look up a recipe to make a cookie cake. Your recipe has the best reviews so, naturally, I had to give it a go! I’m so happy that I did, it’s been 2 days and the 2nd cake is almost gone, there are only 7 people in my family by the way so it’s saying a lot. They came out beautifully and they taste amazing. I’m already ready to make 2 more, one as a gift and another for my family again. Thank you for this recipe and happy new year!
Is it possible to make these in a cupcake shape/pan?
I can’t wait to bake!
I’ve made this cookie cake THREE times in less than 2 weeks……we have a lot of autumn birthdays. The cake bakes beautifully and pairs perfectly with the frosting. I have one question regarding the recipe. Is it possible to sub a gluten free flour and still get the same results? I’m making two of these cookie cakes for a class party but one student isn’t allowed to eat gluten. I’m trying to come up with a solution so no one is left out.
Can I use white sugar instead of brown sugar?
I would not because brown sugar adds moistness and flavor.
That looks so good, I can’t wait to try and make it for the first time.
Enjoy! 🙂
This recipe is delicious. I used a 14 inch pizza pan to make a thinner cookie cake, at my daughters request. It was perfect at 20 minutes on 350.
I’m sure there are others who’d like to try it in a larger pan so thank you for sharing Val! 🙂
I made a different version of frosting but I followed the cake recipe and it was great! I also added toasted coconut and pecans to half the cake and served it with drizzled caramel and ice cream. BIG HIT! Everyone loved the cake. It was soft but not too soft. It has a bit of a salty taste that goes great with the sweetness.
That sounds amazing! I need to try your version!
This cookie is delicious! Soft and chewy! My son wanted a giant cookie instead of a birthday cake so I doubled the recipe and baked it in a 16” pan. I baked it at 325 degrees for 30mins and then kept checking every 3-5 mins. or so. I think all in all it took about 40-ish mins. to bake. I’ve made this twice now (first time as a test and second time for his party). Both times came out consistent. I’m going to bake this for a third time for his party with family. Thank you so much for sharing this cookie and icing recipe. It was easy to make and tasted delicious!!
Melanie, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Melanie, thanks! Made this last night so quick, easy and tasty!
Melanie, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Do you use semi sweet or chocolate chips?
I always use semi sweet but feel free to use what you prefer.
Melanie, , what a gorgeous cake! Your directions make this seem like such an easy approach, too. I would love to make this soon!
Has anyone made this gluten free by swapping flour?
And dairy free by swapping chocolate?
Thanks
Wanted to make this in a half sheet jelly roll pan for a big birthday party. Do you think tripling the recipe would be enough? What about temp and bake time? Thanks!
Please can you convert into uk measurements as I don’t k
So, I just tried this. Tip…. DO NOT double the recipe and bake in a large cookie sheet.
Use a cake pan! It overflowed from my cookie sheet. Also it is taking longer than expected to finish.
Hi! I am 8 years old and I followed your recipe to make this delicious cake for my school baking competition. I did a practice run of it before the competition and I made it again the night before the competition. I shared it with my family and they all loved it so much that we couldn’t stop eating.
For the competition, I named the cake, “My Chocolatey Chocolate Chip Cookie Cake Craze.” Even though I didn’t win the competition, I was really proud that I got to make this cake with my mom.
Thanks for your easy to follow recipe! <3
That is so awesome! You should totally be proud of yourself! An I love the name. 🙂
I have made this recipe at least 5 times and it is always amazing!! People always request it for their birthdays! Thank you for this now go-to of mine 🙂 I want to make it again but I am looking to possibly add peanut butter m&m’s because they are some of our favorites and they are green & red and I would like to make it Christmas-y! Do you think I could cut down on some of the chocolate chips and add peanut butter m&m’s? Would I need to change anything else in the recipe? Thank you! 🙂
I am so happy to hear it’s your go-to! 🙂 The addition of peanut butter m&m’s sounds amazing! You don’t need to change any thing else in the recipe. Just swap out all the chocolate chips or just some. Let me know how it is!
I am new to baking and want to try this for my kid’s birthday party this Saturday. Why use all purpose flour, salt and baking soda…why not use the self rising flour instead? Sorry for the amateur question.
Self rising flour already has baking powder and salt added to it so you don’t have control over how much is going into your recipe. Only use that type of flour when called for. In this recipe I use all-purpose because I want to control how much salt is in it as well as use a different leavening agent- baking soda, not baking powder. They react differently and produce very different results. Baking powder will produce a soft cakey texture and baking soda creates more of dense typical cookie texture. I hope that helps! 🙂
Thanks I ended up following the recipe as stated and it turned out good. The edges got a little bit crispy but I think that’s because I used a pie plan. It was awesome.
So glad you like it! Thanks for the review! 🙂
I made this for my son’s 13th birthday because he wanted a ‘cookie cake’ and I knew I could make something better than a mall cookie. I was right! He loved it and wants it every year now. FWIW, I also had good success with a springform pan.
I made this for my sons birthday. He loved it.
But I did change a couple of things.
I made it in a 16 inch pizza pan and doubled the recipe baked it at 325 degrees for 25 minutes.
Everyone loved it .
this one will be printed and go in my permanent recipe book.
Hi! I almost forgot my 16yr old son wanted a cookie cake for his birthday! I googled and came across your reciepe and it saved the day! I actually found a small 12″ pizza pan at the dollar store and used parchment paper on the bottom to help transfer for decorating and on the top to flatten out the dough with a rolling pin and cooked it for 22 mins at 350. It worked perfectly. Taste testing will be later tonight with all 4 kids. (Just goes go show great cake for ALL ages) Thanks so much!
Is this recipe NUT FREE?
Yes!
Omg! I was so questioning how this was going to be. I’m not a baker, and never good at making this sort of things. This is the best easiest, yummiest delicious cookie Ive ever had! The kids were blown away just like I was! This is not a new family favorite, and I don’t think this will wait till birthdays anymore!!! Thank you thank you for sharing your delicious creation!!!! ***** 5 start!
I’ve made this several times and it’s an amazing recipe. Thank you for sharing!
I’m so happy you’ve been enjoying it Jen! Thanks for leaving a review! 🙂
Nothing short of amazing! It turned out great!
This same thing happened to me. I used a 9″ pie pan, and it spilled over at least half a cup’s worth of dough, directly onto my oven’s heating element of course, and my entire first floor is FILLED with smoke. I left it in for four more minutes (26 total) and the entire she’s are slightly burnt and the middle jiggles like Jell-O. I think you should at least put a disclaimer in the recipe that says several people had this same problem. Very disappointed.
my daughter wants me to make sure the cookie cake is more gooyie than a hard cookie, thoughts?
My daughter has an egg allergy. Any suggestions on what I can sub out for egg in the recipe?
This Cookie Cake recipe is a real winner! I made the recipe in a 8 inch pan and the cookie was so thick, soft, & everyone loved it! It’s definitely a new family favorite for celebrations!! In the future for larger events I may try to double this recipe and make it in a 14 inch pan….with a little extra to spare! Thanks for sharing Melanie!!!!
Hi I’m not sure of the measurements when you say 2/3 cups , I use ounces and grams. I did buy cup measurements but do you mean two thirds or 2 to 2 cups???
Love this recipe! Do you have this recipe for a 14″ pan?
Made this tonight. It took a few extra minutes to bake to fully cook the middle (could have been my oven), turned out perfect! I used sea salt and extra vanilla to give a sweet/salty contrast, and used some white chocolate chips along with ~3/4 cup semi sweet. Your recipe gives great American cookie a run for its money!
Thank you for this recipe! This was a hit for my boys’ birthdays! I made a double layer cookie cake and put mint chocolate frosting in between one of the cookie cakes and the other one with half vanilla and half chocolate frosting. These have now been requested every year!
I just made a vegan and gluten free version of your recipe and so far so good! It has more of a cakey texture (i know its a cookie cake haha) but never made anything like this before so wasnt sure what to expect! Really easy recipe and great taste! Thankyou ????
That’s awesome! Do you mind sharing what substitutions you made so others who need a vegan and gluten free version can do the same? Thanks Samantha! 🙂
Hi! I am planning to bake this for my boyfriend and was just wondering if putting Mn’Ms in it would ruin the recipe?
Easy and delicious! It turned out perfect; thank you!
I have found I prefer almond extract to vanilla in most chocolate recipes. I highly recommend it. It worked beautifully for both the cookie and frosting.
I’ve made this multiple times for parties and potlucks, and it gets devoured every time! Easy and delicious recipe. Thank you!
Hi can i double the recipe and try it on a 12 x 2 round cake pan i think 4 cups of dough might do it will try thanks
I would like to try to make this for my sons 3rds birthday , he specifically asked for a chocolate chip cookie cake. He has an egg allergy though do you know if I could use an egg substitute?
This recipe is amazing, and extremely easy to follow! I made this for my boyfriend’s birthday, and he absolutely loved it! Thank you for this!
I used this recipe for a bake off with my friends and I beat them by a landslide. I loved this recipe so much.
That is awesome! Thanks for the review Shreya! 🙂
I’ve made this 3 times now. First time was perfect until I cracked it removing it from the pie pan. Second time the middle didn’t cook. Now on the third time and once again the middle hasn’t cooked. I’m making this for a customer and I have to deliver it today. I’m just keeping everything crossed that extra time in the oven cooks the middle. I have followed everything EXACT. I don’t understand why the middle won’t cook
I got busy and didn’t do a trial run before my twins’ 2nd Cookie monster-themed bday party and just prayed this would turn out edible… um, it was absolutely AMAZING. I pushed this into an 11 inch tart pan and baked for 22 min, and it came out beautifully brown on top and perfectly chewy on the inside. My only regret is that I had to frost a blue cookie monster face on it cuz no self-respecting adult enjoys blue frosting teeth! 🙂 Next time, I hope to use your frosting recipe. Beautiful!
Melanie (also my name so you must be cool!)… you MADE the party! Thank you! This will be a regular in the rotation.
Omg! This went down so well!! I made it for my son’s birthday cake, I did two and sandwiched them together with the icing between them. I had so many comments about it. I cooked it for 22 mins as it started to golden, then took it out – it did sink a bit but was nice and gooey like proper cookie dough. I’ll be using this recipe again for certain!!
Can this be made without eggs ?
My 11 year old daughter and I made this cookie cake! I could not believe how easy it was! We will definitely keep this recipe and make over and over! Thank you!
Hi! I was curious whether this cookie cake was more dense or not? I like my cookie cakes more on the cookie – dense/chewy side than cakey side.
Thanks!
The perfect cookie cake! I made this last week after googling for a cookie cake recipe at my daughters request for that as her Birthday cake. She told me it was better than the Great American cookie cakes!
And today is my youngest daughters birthday and she also has requested it. So delicious and moist and chewy! Exactly how we all love our chocolate chip cookies.
Thank you for the recipe, it’s already been written into my recipe book. ????
Suzi
Hi, when baking this, should a cake tester come out clean when it’s baked, like with a Victoria sponge??
I made this for my daughters birthday party and the kids loved it! I doubled the batch, spread it (almost) evenly over a 1/2 sheet pan. It took 25 min to bake @ 350. Came out about 1/2 inch thick through the center and about 3/4 inch around the edge. Still soft, chewy, and chocolaty. Very delicious!
This was my first making a cookie cake and everybody went crazy over it! I made it into a heart shaped pan for my boyfriend for Valentine’s Day and he absolutely adored it. Thank you!
Made this for Valentine’s day with my husband and two kids. It came out amazing! It was very easy to make and we all love it!! Thank you!!
DIVINE! Doubled recipe and used 1c. of semi sweet chips, with 1/2 c. each of white and milk chocolate chips. Pressed into a 12×12 heart shaped pan. 1 inch thick in the center and 1.25inches around edges. Best birthday surprise for my 11 year old. Thank you!
I love the addition of other chocolate chips! Sounds like a great birthday! 🙂
This recipe is great! I got asked to a school dance and answered back by saying, “It will be ‘chip’ing awesome to go to the dance with you. We’ll have a choco’lot’ of fun! My answer is…” and then I frosted “yes” on the cookie cake. The next day at school he said it was sooo good so he gave a piece to his mom and she said, “Wow, this is amazing! You’re asking this girl to another dance, right?” Haha! He loved it! Great recipe! Maybe I should use it to answer back to all the school dances! 😉
That is awesome! Such a clever (and delicious!) way to respond. I don’t think anyone would object with you answering this way. 🙂
Wow!! We are home on a sick AND snow day and I decided to make something and found this recipe. We didn’t have enough brown sugar so I very-sketchily reduced everything a bit. I don’t recommend that of course, but it still turned out amazing somehow! And that icing… OMG. I am not a chocolate icing fan but figured the kids would like it… wow, it was the best icing I’ve ever had. Totally sold me. I’m never buying a cookie cake again, this was super easy and DELICIOUS! Any tips for a writing icing if I make this for an occasion in the future, Would this icing write well or do you use something else?
Hey Kelly! I’m so happy to hear how much you loved this recipe! For a white icing to pipe with, I like the one I spread on these sugar cookies.
My 7 year old daughter and myself are making this today for my oldest daughters 20th birthday. Hopefully it will come out as beautiful as the picture. Thanks for the recipe! ❤️
Yay! Have fun baking!
It’s really looking awesome and so beautiful cake. I have remembered it’s recipes and also bookmarked this site for my party for my next birthday. You have really make a very beautiful and innovative cake. Thank you so much for such a nice work.
Thank you Ravi!
For some reason this did not turn out right. Too salty and was too much like batter and not cookie dough. I followed directions specifically and went back over them to see if I misses anything. Not sure what went wrong.
Sorry you’re having a hard time with this recipe Bethany. I’m not sure where you went wrong. Maybe you put in too much butter? Not sure how your dough would be thin like batter.
This smells amazing! I cannot wait to eat this tomorrow night! Made this for my daughters 10th birthday, she is excited too! How would you store? I keep cookoes on the counter, would refrigerator be better?
I just keep mine on the counter covered. After we cut into it I put in an air tight container.
4/5 rating –
It was going well but after baking we found a black person in it
ummmmmm… I hope you didn’t cook a person into your cookie cake.
Hahahaha…. and all I was looking for was how far this cookie cake can be made and decorated in advance – is the night before ok? Stored on the counter or in the fridge.
You could make it a couple days in advance and just store on the counter covered with plastic wrap.
do you have to grease the pie pan
Yes.
Made this tonight, absolutely delicious. It is however not like grocery store cookie cakes which is what I was after. This recipe tasted like a soft giant regular cookie. Any clue how they make the grocery store ones?
Love this it is sooooooo yummy
Made this for my dad’s birthday tonight and we all agreed that it was the best cookie cake! The icing was delish too! Keeping this one to make again and again 🙂 Thank you!
I’m so happy to hear that Carolyn! Thanks for the review! 🙂
Hiya Melanie,
Could youyou give the measurements in grams, theI cups threw me and mine didn’t turn putout right:( thanks Claire
The cake tastes awesome, but it is a bit dry and crumbly. What did I do wrong? I followed the recipe to the T! Could you please help out on it… Urgent!!!!!
I just made this and it tastes so good! Thank you for the wonderful recipe!
Yay! So happy you love it Ren! 🙂
Hi there, could you please tell me what tip you used to pipe on the frosting?
M1 You can find it at any craft store, possibly walmart, Amazon (affiliate link)
This was amazing! I made it for my 12 tear old daughter who loved it. Also, could I use this dough to make cookies?
Awesome! So glad it was a hit. And yes! For cookies just bake at 350 for about 12 minutes.
Thank you for making this delicious dessert for us. 🙂
This recipe was so easy and it turned out exactly like the picture. I used the springform pan as well and it turned out perfect! IT was delicious and I will definitely be making it again! Thank you for sharing!
Yay! Glad it was a success for you Wendy! And awesome idea to use a springform pan. I’ll have to try that next time.
This recipe is fantastic!! I doubled it and put it in a parchment lined half sheet pan. Baked for 25 mins and it was perfect. Will definitely use again, thank you so much for sharing!
So glad you enjoyed it Jen! I love cooking it that way and just cutting it up into bars.
I made two if these and made the biggest best ice cream sandwich. Man oh man was it good
yumm
Would you be able to give the quantities of ingredients in grammes as ive never baked using cips etc
Would love to try your recipe but I’m a bit worried it might not work out if I don’t weigh thingaI
Awesome recipe. Everyone loved it! Will definitely make again. Now to go check out your other recipes!
Yay! I’m so happy you loved it Jenni!
Is this cookie cake like an actual cookie or is it more like a cake? I make a cookie cake for my best friend’s birthday every year, but misplaced the recipe. She enjoys more of a gooey cookie cake, instead of a cake-like, fluffy cookie cake. Meaning is this more cookie-like or cake-like? I need it to be more cookie-like. any info would be greatly appreciated! Thanks you!
Jamie, It is cookie-like. It’s really just cookie dough pressed into a pie dish to form one giant cookie. She’ll love it!
Can you use an electric mixer or should this be done by hand? please advise. Can’t wait to try it.
Interested in making this but due to time constraints would need to make the dough beforehand. Any tips on making the cookie dough two nights before hand?
Made it for my daughter’s eighth birthday party. Came out perfect! Great recipe. Thank you!
Okay, what did I do wrong? Baked for 30 minutes and still not done. Maybe it was the pie pan I used!?
Did you use a pan smaller than 9 inch?
Same with me : ( . Baked for 27 minutes & the whole thing still giggles. …. but I used crisco instead of butter ???? Bad idea apparently but that’s what I had on hand. But now idk what to do, the edges are becoming over cooked & the middle is definitely not close to being done. I’m 36 weeks prego & I just want a cookie cake ????????????. Haha will try this again with regular butter though. Clearly the recipe has been a success for others so it was me and not the recipe.
The same thing just happened to me:( I used a 9in pie dish and followed the recipe exactly I can’t figure out where it went wrong??
Hi, i’ve just come across this recipe and immediately knew it would be perfect for my best friend’s birthday! I need to make the cookie cake in a 2hr time slot- in my food technology lesson. I would love to be able to pipe on the frosting in these 2 hours! But, my only concern is wether It will cool quick enough for me to pipe the cookie cake. So, how long does it take for the cookie cake to cool?
Sorry to bother you, but please could u reply ASAP!
Thanks.
Sorry if I’m too late but you should be able to frost it on the edges. Just be sure to place the cake in a cool place away from the hot oven so it can cool as quick as possible.
This was wonderful! I made this in a nonstick spring form pan, and lined the bottom with parchment paper. I used half semi-sweet chocolate, and half milk chocolate. We also chilled the dough. It was very moist. Thanks so much for the wonderful recipe! I will make this again!
Great idea to use a spring form pan! So happy to hear you enjoyed it, Lauren!
Could I use a large round pizza pan for this
If you use a large pizza pan it will be thinner and probably not need to cook as long.
Yes! I just made this on a round pizza pan. Baked for 15 min. Turned out awesome!
So, my daughter asked for a cookie cake for her birthday. I checked out Mrs. Fields and the cheapest cake option was $40! So I started looking into making my own and came across your recipe. Well, it was a hit! Easy to make, affordable, and the kids said it was better than Mrs. Fields! Thanks for making me look like a rockstar baker!
That is so awesome to hear Christine! It’s always great to save money AND have something taste even better. Keep rockin it in the kitchen! 🙂
What if you don’t have brown sugar?
You can make your own brown sugar if you have granulated sugar and molasses. Its important to use brown sugar (or substitute) because it adds a depth of flavor and makes the cookie chewy.
This recipe looks amazing, and I cannot wait to try it! I do have one question… did you use all-purpose flour? I don’t think that it is specified in the recipe.
Thank you! And yes, all-purpose flour.
I don’t like it at all it’s way too crumbly and it doesn’t doesn’t have enough liquid in it so it does on mine together.
Sara, I’m sorry this recipe didn’t work out for you. I’d love to help you find where things went wrong. Did you change any of the ingredients or cooking temp or time? The dough or cookie shouldn’t turn out crumbly at all.
Can this recipe be halved? It has a great taste but was wondering about making one not so thick.
Hi, do you think I could use margerine instead of butter so that my lactose intolerant friend can eat it?
Usually lactose intolerant can handle butter in desserts but if they are that sensitive you can use margarine.
In case someone else has this concern, ghee is a great lactose-free option.
Hi Melanie,
This cookie cake looks fabulous and I’m hoping to make it for my friend’s birthday. Just a quick question – if I bake it and prepare the whole cake on Monday night, will it still taste as good on Wednesday morning? Her birthday is on Wednesday and I won’t be able to bake it on Tuesday… is there anything I should do to help keep the cake tasting fresh for longer?
Thanks in advance 🙂
I loved this recipe! I made it for my little brother who turned ten. He usually doesn’t like chocolate, but he loved the frosting! Thank you so much for this recipe!
Fiona, I’m so happy to hear that he loved it! What an awesome sister you are to make him a homemade cake!
can you make me one thousand of these please they are so delishies i want to eat evey time i go somewhere thank you for the resipe
i loved your resipe i tasted so good that i want to eat it every day and every year forever.
Haha! That’s an awesome review. So glad you enjoyed it Alondra!
This turned out delicious, although mine wasn’t nearly as pretty as yours.
Glad you liked it Kevin!
Could I supplement the brown and white sugar with coconut sugar?
I’ve never baked with coconut sugar so I can’t recommend it. If you do try it, please come back and comment how it worked.
This recipe is just fricken awesome! No other words to describe it! Thank you so much! 🙂
Thank you! I’m so glad you like it Ahlam!
you have good taste in food.
Thanks so much Alondra!
My son’s birthday and he does NOT like cake. I found this today and immediately tried it. The recipe is AWESOME. I’VE NEVER BAKED A COOKIE CAKE BEFORE. This is now my go-to. Such a simple recipe. I divided the batter into 1 round silicone cake pan, and 1 pie pan (it’s what I had!) baked for 24 minutes – PERFECT.
I lined both with parchment paper. I also used a second piece of parchment paper to flatten out the batter in each round pan The pie pan had the raised edges. EASIEST WAY TO BAKE A QUICK SLICED COOKIE!
Mariah, I’m so glad you had such success with this recipe! Now you’re making me crave it again! 🙂
I’m thinking about making this for valentines day, but my boyfriend loves peanut butter chocolate chip. If I used half a cup of chocolate chips and half a cup of peanut butter chips. Do you think it would still taste ok. Never made a cookie cake before.
Yes! I think that sounds delicious Stacey!
About how thick is the cake with the recipe you used?
It’s about 1/2 inch in the middle and on the edges is 3/4 inch thick.
How long would you cook this if you doubled the recipe and used in a 12″ size cake pan?
I haven’t tried it but I’d start checking to see if it’s done around 25 minutes and then cook longer if needed. Sorry I’m not more help. I don’t have a 12 inch round cake pan.
I was wondering the same. I’m going to try lower cooking temperature for a longer period of time to ensure the center is cooked also.
I stumbled across your blog this morning when I needed to find a cookie cake recipe for my husband’s birthday. This recipe is PERFECT! The cake turned out so well and the frosting recipe was delicious. This will surely be a new go-to blog!
Yay! I’m so glad you found my blog, Jane! Happy to hear it helped make your husband’s birthday a special day. 🙂
The cookie cake really was a huge hit. My 5-year-old nephew gave it a 5 out of 5, which means that it’s “definitely a recipe to keep and make again” (according to him) :o)
Haha! That’s so cute of him… and I have to agree! 🙂
Is there a certain. Type of butter to use like unsalted?
Rachel, I always buy salted butter so that’s also always what I use in my baking.
This was AMAZiNG for a regular day when your craving cookies TASTY!!????????????????????
So glad you loved it Maurice. Thanks for the comment! 🙂
I made this cookie cake it turned out great. However do not combine the icing and sprinkles if you are putting the icing in a popping bag. The sprinkles clog up the piping bag. I had this problem which was a little frustrating. The cookie cake tastes great and I will definitely make this again.
This is a great recipe I love baking