Chocolate Chip Cookie Cake

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A soft, buttery chocolate chip cookie cake stuffed with sprinkles and topped with a rich chocolate frosting. This is a great alternative to traditional birthday cakes!

Hi everyone, Sam from sugar spinning run, today I’m so excited to share one of my favorite dessert recipes with you: Chocolate Chip Cookie Cake!Can you think of anything better than hugesoft chocolate chip cookies topped with sprinkles and finished with chocolate frosting?

I can’t (but I admit a bit Chocolate Chip Cookies addicts), this cookie cake beats even the best cookie recipes because there are No scoop, No Chill, roll or slice. Just mix the ingredients and spread them out in a pan, then slide it into the oven and you’re done! Well, minus the frosting.

Can I use a 9 inch pan for this?

I made this cookie cake in a 10″ springform pan, but if you have a 10″ deep cake pan, that would work just as well. You can also use 9-inch ones, but you’ll need to bake them a bit longer and the cookie cake will be thicker (not a bad thing!).

The cookies bake with a soft, chewy chocolate center and slightly crispy edges, so no matter what kind of cookie connoisseur you are (chewy or crispy), you’ll find something here to your liking.

A chocolate chip cookie cake on some waxed paper.

I’m kind of obsessed with using sprinkles in my recipes (like my Funfetti Cake – spilled too much! ), so of course I topped this chocolate chip cookie cake with a handful of bright, colorful sprinkles. You can definitely skip them if you want, but why would you! ?

Since no cake is complete without at least a little bit of frosting, I topped this cake with a layer of chocolate buttercream, which is sweet but not too sweet and compliments the cookie cake perfectly. I only made one circle of frosting for these photos, but the recipe makes enough for you to make two.

When I serve this cake to my family, I top it with chocolate chips for the chocolatiers in the family (almost everyone).

enjoy! If you liked this recipe, you might also like Chocolate Chip Cookies and Chocolate Chip Cookie Shortbread.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of a chocolate chip cookie cake with a removable slice.

A soft, buttery chocolate chip cookie cake stuffed with sprinkles and topped with a rich chocolate frosting. This is a great alternative to traditional birthday cakes!

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

  • ¾ cup butter soften
  • ¾ cup brown sugar tightly packed
  • cup sugar
  • 1 Egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cup all purpose flour
  • teaspoon corn starch
  • ½ teaspoon baking powder
  • ¾ teaspoon Salt
  • 1 cup chocolate chips
  • 2 tablespoon light rain

chocolate frosting

  • 1/2 cup 1 stick salted butter, softened to room temperature
  • 1 1/2 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1-2 teaspoon milk

instruct

  • Preheat oven to 350F (177C) and prepare a 10-inch round pan, line or lightly grease the bottom with parchment paper. on hold.

  • Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs and yolks one at a time, beating well after each addition. Stir in the vanilla extract.

  • Add flour, cornstarch, baking powder and salt and mix well. Add chocolate chips and sprinkle.

  • Spread batter evenly into prepared pan. Bake at 350F for 30 minutes or until edges start to turn golden brown.

  • Prepare the chocolate frosting while the cookie cake is cooling. Beat butter and sugar together in an electric mixer until light and fluffy. Mix cocoa powder and vanilla extract. Pause to scrape down the sides of the bowl with a spatula. If the frosting is very thick, add milk (start with 1 teaspoon, add another cup if the consistency is still too stiff) and beat well.

  • Transfer the icing to a piping bag and pipe the icing around the edges of the cooled cookie cake – I used a piping bag fitted with a Wilton 2D tip, but in a pinch you can simply transfer the icing to a Ziploc bag, snip off a small corner, and pipe that way. Sprinkle icing sugar on top for decoration.

Calories: 592kcal | carbohydrate: 82G | protein: 4G | fat: 28G | Saturated fat: 17G | cholesterol: 80mg | sodium: 402mg | Potassium: 111mg | fiber: 1G | sugar: 60G | Vitamin A: 775unit | Vitamin C: 0.1mg | calcium: 59mg | iron: 1.9mg