This cookie cake is soft, buttery, and packed with rich cookie flavor—just like your favorite chocolate chip cookie, but in sliceable cake form. It’s easier and faster than making individual cookies and requires no chilling time. It’s also perfect for decorating, making it a great alternative to traditional cakes for parties and special events. Customize it with your favorite mix-ins and frostings for a truly personal treat.
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
Large egg
Vanilla extract
Chocolate chips (semi-sweet or milk)
Optional frosting or sprinkles for decorating
Directions
Preheat your oven to 350°F (175°C). Grease a round cake pan or line with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in chocolate chips.
Press the dough evenly into the prepared pan.
Bake for 20–25 minutes or until the edges are golden and the center is set. Do not overbake.
Let the cookie cake cool completely in the pan before removing and decorating with frosting if desired.
Slice and serve.
Servings and timing
This recipe makes about 8–10 slices. Prep time: 15 minutes Bake time: 25 minutes Total time: 40 minutes
Variations
Add M&Ms, white chocolate chips, or peanut butter chips.
Use a chocolate or cream cheese frosting for decorating.
Mix in chopped nuts or shredded coconut.
Make it a birthday cake with colorful sprinkles and piped frosting borders.
Try a gluten-free flour blend to make it gluten-free.
Storage/Reheating
Store cookie cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. Cookie cake can also be frozen (without frosting) for up to 2 months. Wrap tightly in plastic and foil.
FAQs
Can I make this cookie cake ahead of time?
Yes, it keeps well for several days and can even be frozen before decorating.
What type of chocolate chips should I use?
Semi-sweet or milk chocolate chips are great, but feel free to use your favorite variety.
How do I prevent the cookie cake from drying out?
Do not overbake, and store it in an airtight container to maintain moisture.
Can I use store-bought cookie dough?
Yes, for a shortcut, press refrigerated cookie dough into a pan and bake as directed.
Do I need to chill the dough?
No chilling is required, making this a quick and easy dessert.
What pan size should I use?
An 8- or 9-inch round cake pan works well. You can also use a square or heart-shaped pan.
Can I decorate it like a regular cake?
Yes, use frosting, piping, and toppings just like you would on a cake.
Is this cookie cake soft or crunchy?
It has crisp edges and a soft, chewy center—like a perfect cookie.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time slightly.
Is it okay to underbake slightly?
Yes, slightly underbaking keeps the center soft and gooey, but make sure it’s fully set.
Conclusion
Cookie cake is the ultimate crowd-pleasing dessert—easy to make, fun to decorate, and delicious to eat. With its soft, chewy texture and rich cookie flavor, it’s a perfect treat for birthdays, holidays, or casual get-togethers. Whether you keep it classic with chocolate chips or personalize it with your favorite toppings, this cookie cake will always be a hit.
Cookie cake is a thick, chewy dessert that combines the texture of a cookie with the presentation of a cake. Perfect for parties or special occasions, it’s easy to decorate and slice, making it a fun and festive treat for all ages.
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
3/4 cup chocolate chips (semi-sweet or milk)
Optional frosting or sprinkles for decorating
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8- or 9-inch round cake pan with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually stir in the dry ingredients until just combined.
Fold in the chocolate chips.
Press the dough evenly into the prepared pan.
Bake for 20–25 minutes, or until edges are golden and center is set. Do not overbake.
Cool completely in the pan. Once cooled, decorate with frosting and sprinkles if desired.
Slice and serve.
Notes
Do not overbake—slightly underbaked centers stay chewy and soft.Customize with your favorite mix-ins like M&Ms, white chocolate, or nuts.Use store-bought cookie dough for a shortcut version.Decorate with piped frosting for birthdays or celebrations.To freeze, wrap the un-decorated cookie cake tightly in plastic and foil for up to 2 months.
