This cookie cake is incredibly easy to make and delivers all the gooey goodness of a classic chocolate chip cookie in a sliceable form. It’s thick, buttery, and packed with chocolate chips in every bite. You can decorate it with frosting, sprinkles, or leave it simple for a more rustic dessert. No chilling, no shaping, just mix, press, and bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
Semi-sweet chocolate chips
Optional: frosting for decorating, sprinkles, or extra chocolate chips for topping
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix until combined.
Gradually stir in the dry ingredients until a soft dough forms.
Fold in the chocolate chips evenly throughout the dough.
Press the dough evenly into the prepared pan. Smooth the top with a spatula.
Bake for 20–25 minutes, or until the edges are golden and the center is just set (do not overbake).
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Once cooled, decorate with frosting around the edges or write a message for special occasions.
Servings and timing
This recipe makes 8–10 servings. Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes
Variations
Double chocolate: Add cocoa powder to the dough and use chocolate chunks for an extra rich version.
Peanut butter twist: Swirl in peanut butter or add peanut butter chips.
Gluten-free: Use a 1:1 gluten-free flour blend suitable for baking.
Funfetti style: Mix in colorful sprinkles with the chocolate chips for a festive look.
Storage/Reheating
Store the cookie cake at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. To reheat slices, microwave for 10–15 seconds for that fresh-from-the-oven warmth.
FAQs
Can I use a different size pan?
Yes, but the baking time will vary. An 8-inch pan will result in a thicker cake and may need a few extra minutes.
How do I know when it’s done?
The edges should be golden, and the center just set. It will continue to firm up as it cools.
Can I make this ahead of time?
Absolutely. Bake a day ahead and store tightly wrapped. Decorate just before serving for best presentation.
Can I freeze the cookie cake?
Yes. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Do I need to chill the dough?
No chilling is required, which makes this recipe quick and convenient.
What kind of chocolate chips should I use?
Semi-sweet chips are classic, but milk, dark, or white chocolate chips all work well.
Can I decorate it like a regular cake?
Yes! Pipe frosting around the edges, write a message, or add sprinkles and mini candies for a festive finish.
Is this recipe suitable for kids to help with?
Definitely. Kids can help mix the dough, press it into the pan, and decorate once cooled.
Can I use cookie dough from the store?
You can, but homemade dough gives better texture and flavor, and allows for customization.
How can I make it chewier?
Use more brown sugar than white sugar for added moisture and chewiness, and avoid overbaking.
Conclusion
Chocolate Chip Cookie Cake is a fun, delicious dessert that combines the best of two favorites—cookies and cake. Whether you’re celebrating a birthday, hosting a party, or simply indulging a sweet craving, this easy-to-make treat is sure to be a hit with everyone. Customize it, decorate it, or enjoy it just as it is—warm, gooey, and packed with chocolate goodness.
Chocolate Chip Cookie Cake combines the chewy, gooey texture of a chocolate chip cookie with the festive appeal of a cake. Baked into a thick round and perfect for slicing, it’s an easy and crowd-pleasing dessert for birthdays, holidays, or everyday indulgence.
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
Optional: frosting for decorating, sprinkles, or extra chocolate chips for topping
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream softened butter with brown and granulated sugar until light and fluffy.
Add egg and vanilla extract, mixing until fully incorporated.
Gradually mix in the dry ingredients until a soft dough forms.
Fold in the chocolate chips evenly.
Press the dough evenly into the prepared pan and smooth the top with a spatula.
Bake for 20–25 minutes, until the edges are golden and the center is just set.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Decorate with frosting, sprinkles, or write a message once fully cooled.
Notes
Do not overbake to keep the center soft and chewy.Use more brown sugar than white sugar for a chewier texture.Store covered at room temperature to maintain freshness.For richer flavor, use a mix of semi-sweet and dark chocolate chips.Decorate just before serving for best presentation.
