Cookie cake has been one of my favorite treats to make and share with others for quite some time now. Making cookie cake is a tad quicker than baking a couple dozen cookies, and it’s definitely less complicated than making a true layer cake. It’s best of both worlds! Not to mention, it’s truly delicious. This would be the perfect treat for a birthday, dinner with friends, or as a homemade gift to someone to let them know you are thinking of them.
This cookie cake is made with a yummy chocolate chip cookie dough and is topped with creamy chocolate buttercream. You can make a few adjustments by using more or less chocolate chips in the dough and choosing whether or not you want to frost it with buttercream.
A few years back I started using this 9.5 inch round tart pan for all of my cookie cakes, and I absolutely love it! It makes for the perfect thickness, adds a pretty detail around the edge, and makes taking the cake out of the pan a breeze since it has a removable bottom.
Ok, let’s get baking; this is so simple to whip up!
Let the butter and eggs rest on the counter for about 30 minutes so that they come to room temperature. In a mixing bowl, whisk together the flour, salt, and baking soda and then set it to the side. In the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Next, add in the eggs one at a time and mix well after each addition. Stir in the vanilla and then gradually add in the flour mixture and mix until incorporated. Last but not least, mix in the chocolate chips! Like I mentioned earlier, this is adjustable – use somewhere between 2-3 cups of chocolate chips depending on your preference.
Add the cookie dough to a lightly greased pan and fill 2/3 full. The dough will rise slightly while baking, so don’t overfill the pan. It took right around 4 cups of dough to fill my pan to the correct level. This means you will have some cookie dough left over, and that is ok. You can make some extra cookies now or freeze the dough and take it out to bake a cookie or two whenever you please!
Make sure to smooth out the dough until it is level and bake at 350 degrees for 22-26 minutes or until the edges are golden brown. When you take the cookie cake out of the oven, the center will be puffed up and then will slowly lower back down to be level.
If you want to add a little flair and dress your cookie cake up for a birthday or special occasion, use a little (or a lot!) of buttercream to decorate it. My personal favorite buttercream for cookie cake is chocolate, but don’t be afraid to change it up and use whatever you like!
See how a little buttercream can dress it up? Now just wait until you take a bite! This one is so good; I hope you truly enjoy it!
Chocolate Chip Cookie Cake
Made with a yummy chocolate chip cookie dough and topped with creamy chocolate buttercream, this cookie cake is a delicious treat for any occasion!
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- 3⁄4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2-3 cups semisweet chocolate chips
- Let the butter and eggs rest on the counter for 30 minutes or until room temperature.
- In a mixing bowl, whisk together the flour, salt, and baking soda and set to the side.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time and mix well after each addition.
- Mix in the vanilla and then gradually mix in the flour mixture.
- Mix in the chocolate chips.
- Add 4 cups of cookie dough to a lightly greased pan* and smooth until level, making sure to not fill more than 2/3 full. You will have some cookie dough left over; you can freeze the dough and take it out to bake a cookie or two whenever you like!
- Bake at 350 degrees for 22-26 minutes or until the edges are golden brown. Let cool completely in pan on wire rack.
- Frost with buttercream if desired.
- *I use this pan - 9.5 inch Gobel Standard Nonstick Tart Pan - https://www.williams-sonoma.com/products/gobel-standard-nonstick-round-tart-pan/?pkey=cpie-pans-tart-pans
The perfect chocolate buttercream!
Prep Time: 10 min
Total Time: 10 min
- 6 tablespoons unsalted butter softened
- 3 3⁄4 cup powdered sugar
- 1⁄4 cup cocoa powder
- 1 teaspoon vanilla
- 7 teaspoons water
- Cream butter until smooth.
- Gradually mix in about half of the powdered sugar, scraping down the sides of the bowl often.
- Mix in the cocoa powder.
- Mix in the vanilla.
- Alternate mixing in the water and remaining powdered sugar.
- If buttercream is too stiff, mix in 1 tsp of water at a time until you reach the desired consistency. If buttercream is too liquid, slowly mix in more powdered sugar until you reach the desired consistency.