Simple Chocolate Chip Cookie Cake Recipe

Simple Chocolate Chip Cookie Cake Recipe: This month, I’ve been thinking a lot about birthdays since, wherever there is a birthday, there will inevitably be a celebration and a delicious cake. At least it is what I sincerely hope happens to your birthday celebrations. My life’s work is, sort of, cake, so no pressure.

I’ve made the decision that this new year marks a new beginning for this site’s birthday cake inspiration. Beginning mellow (and yellow) is a recipe for cookie cake that tastes just as good as Dad’s renowned (in our area) chocolate chip cookies.

This cake is essentially a huge cookie. I’ll give it another go. WHAT A HUGE COOKIE THIS CAKE IS! At my grocery store, I notice piles of these store-bought cookie cakes kept in plastic containers next to the bakery section.

I know I can do better than to stuff at least a few into my shopping cart, even if I’m always tempted to do so (and devour this cookie warm out of the oven). Browned butter is the key, which isn’t really a secret anymore. That’s right, let’s start making cakes.

Simple Chocolate Chip Cookie Cake Recipe


Chocolate Chip Cookie Cake Recipe (With Chocolate Frosting) | The Kitchn



  • 8 tablespoons unsalted butter, softened to room temperature and divided
  • 1/2 cup (100 grams) lightly packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar


  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon kosher salt


  • 3/4 teaspoon baking soda
  • 1 heaping cup chocolate chips

For the frosting


  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 cup (130 grams) powdered sugar
  • About 1 tablespoon milk


  • 1/2 teaspoon vanilla extract
  • Yellow food coloring
  • Rainbow sprinkles




  • Preheat the oven to 350 degrees Fahrenheit and place a rack in the upper third of the oven. Grease a 9-inch round cake pan with a little bit of oil, then line the pan’s bottom with parchment paper and gently oil that paper as well.


  • In a small saucepan over medium heat, melt and brown 2 of the 8 tablespoons of butter from the cookie cake ingredients. Melt until pieces of brown foam appear. Take out of the pan and transfer to a little bowl.


  • Mix the browned butter, sugars, and softened butter from the cookie cake ingredients in a medium-sized bowl. Using electric hand beaters, beat until light and airy. Beat in the eggs one at a time until thoroughly combined. Add the vanilla extract and beat.


  • In the bowl, add the flour, baking soda, and salt. Beat until thoroughly mixed. Take out the beaters and mix in the chocolate chips, setting aside a couple teaspoons for the cookie cake’s top.


  • Evenly press the dough into the pan that has been prepared. Add the remaining chocolate chips on top.
    Bake for 20 to 24 minutes, or until the top is brown and the food is cooked through. Take it out of the oven and let it cool.
  • Prepare the frosting while the cake cools. Using electric hand beaters, mix butter, powdered sugar, and milk in a medium-sized bowl. Beat in a few drops of yellow food coloring and vanilla, then continue beating until smooth.


  • Take the cooled cookie out of the pan and put it on a serving platter before assembling the cake. Transfer the frosting into a frozen ziplock bag or piping bag and affix a small star tip (Wilton 4B) to the end. Pipe stars all the way around the cake’s upper edge. After serving, scatter rainbow sprinkles on top.
  • Cake can be wrapped and kept at room temperature for several days, although it is best served the day it is baked.


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This Recipe For Cookie Cakes Can Be Freezen?


  • Yes, exactly! Transfer the dough to a plastic bag and place it in the freezer. Before baking, put the dough in the refrigerator to thaw. Press it into the pan and proceed as directed in the instructions.
  • Grease a 9-inch round cake pan with cooking spray or spread some butter on it, and then line the bottom with a parchment paper-cut 9-inch circle. Grease the parchment lightly as well. After baking, the paper will make sure the cookie cake is removed from the pan with ease. Don’t omit this action.


  • The prepared pan should smell like freshly baked cookies, then press the cookie dough and the remaining chocolate chips against its sides. Bake in the oven until the pan is golden brown.


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