You know that feeling when you bite into a warm, chewy cookie and think, this should be bigger?
That’s exactly what a cookie cake is. It’s a giant cookie. Baked in a cake pan. Decorated like a birthday cake.
And once you make it at home, you’ll never look at store-bought cookie cakes the same way again.
What makes this recipe worth your time? It takes about 30 minutes from start to finish, uses ingredients you already have, and the result is this thick, chewy, golden brown centerpiece that people will talk about for weeks.
Keep reading because I’m sharing the exact pro tips that’ll make yours come out perfect the first time — including one that most recipes skip entirely (and it makes a big difference).
What You’ll Need
For the Cookie Cake:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
For the Frosting (Optional but Highly Recommended):
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Gel food coloring (your choice)
Tools You’ll Need
- 12-inch round pizza pan or 9×13 inch baking pan (or a 12-inch cast iron skillet for a rustic vibe)
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Piping bag + star tip (for frosting)
- Cooling rack
- Parchment paper
Pro Tips
These are the things I wish someone had told me before I made my first cookie cake.
1. Don’t skip softening your butter. Cold butter = dense, greasy cookie cake. Soft butter (not melted) = light, chewy, perfect texture. Pull it out of the fridge at least an hour before you start.
2. Underbake it slightly. The biggest mistake people make is overbaking. Pull it out when the edges are golden and the center still looks slightly underdone. It will continue cooking on the hot pan as it cools and firm up to the perfect texture.
3. Press the dough evenly. Use damp fingertips or the back of a spoon to press the dough into an even layer. Uneven thickness means some spots will overbake while others stay raw.
4. Let it cool completely before frosting. I know. It’s tempting. But frosting a warm cookie cake turns into a melted mess fast. Give it at least 45 minutes to an hour.
5. Use gel food coloring for the frosting. Liquid food coloring dilutes your frosting and changes the consistency. Gel coloring is more concentrated, so you get vibrant color with just a tiny amount.
How to Make It
Step 1: Prep Your Pan and Preheat
Preheat your oven to 350°F (175°C).
Line your pan with parchment paper and lightly grease the sides with butter or cooking spray.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl using your hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for about 3 minutes.
You want it light, fluffy, and pale in color. This step is more important than most people realize — it creates that classic chewy texture.
Step 4: Add Eggs and Vanilla
Add your eggs one at a time, beating after each addition. Add the vanilla extract and mix until combined.
Step 5: Add the Dry Ingredients
With your mixer on low, slowly add your flour mixture. Mix just until the flour disappears. Overmixing at this stage makes the cookie cake tough.
Step 6: Fold in the Chocolate Chips
Using your rubber spatula, fold in the chocolate chips by hand. Distribute them evenly throughout the dough.
Step 7: Press Into the Pan
Transfer your dough to your prepared pan.
Using damp fingertips or the back of a lightly greased spoon, press the dough into an even layer all the way to the edges.
Step 8: Bake
Bake for 20–25 minutes, until the edges are golden brown and the center looks just barely set.
Remember: pull it out a minute or two before you think it’s done. The residual heat does the rest.
Step 9: Cool Completely
Let the cookie cake cool in the pan on a wire rack for at least 45 minutes before decorating.
Step 10: Make the Frosting
Beat the softened butter on medium-high speed until fluffy, about 3 minutes.
Add the sifted powdered sugar one cup at a time, beating between each addition.
Add vanilla, salt, and 2 tablespoons of heavy cream. Beat until light and fluffy. If it’s too thick, add the remaining tablespoon of cream. Add gel food coloring and mix well.
Step 11: Decorate
Fill your piping bag fitted with a star tip and pipe a border around the edge of the cookie cake. Add any writing or designs in the center.
Serve at room temperature and watch it disappear in under ten minutes. You’ve been warned.
Substitutions & Variations
Butter: Salted butter works — just skip the added salt in the recipe.
Eggs: To make it egg-free, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes).
All-purpose flour: A 1:1 gluten-free flour blend works well here. The texture will be slightly more delicate.
Chocolate chips: Swap for white chocolate chips, peanut butter chips, M&Ms, chopped Reese’s, or a mix of whatever you love.
Frosting: Not into buttercream? Cream cheese frosting works beautifully on this too. The slight tang balances the sweetness of the cookie perfectly.
Sizes: Don’t have a 12-inch pan? A 9×13 works and gives you a slightly thinner, crispier cookie cake. A 9-inch round gives you a thicker, fudgier result.
Make Ahead Tips
The cookie dough can be made up to 48 hours ahead and stored covered in the fridge. Let it come to room temperature for about 30 minutes before pressing into the pan and baking.
The frosting can be made up to 3 days ahead and stored in an airtight container in the fridge. Re-whip it before using.
You can also bake the cookie cake one day ahead and frost it the day of serving. Store the unfrosted baked cookie cake covered at room temperature overnight.
Nutritional Info (Approximate per slice, based on 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Fat | 26g |
| Saturated Fat | 15g |
| Carbohydrates | 60g |
| Sugar | 42g |
| Protein | 4g |
| Fiber | 1g |
Values include frosting. Without frosting, subtract approximately 120 calories per slice.
Meal Pairing Suggestions
A cookie cake pairs well with:
- A scoop of vanilla bean ice cream on the side
- A glass of cold whole milk (the classic for a reason)
- A hot espresso to balance the sweetness
- A drizzle of warm salted caramel sauce right before serving
Leftovers & Storage
Room temperature: Cover with plastic wrap or store in an airtight container for up to 3 days. The texture actually improves on day two as the flavors settle.
Refrigerator: Store covered for up to 5 days. Let it sit at room temp for 15–20 minutes before eating so it softens back up.
Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
Do not store with the frosting if you plan to freeze it — frost it after thawing for best results.
FAQ
Can I use a cast iron skillet instead of a cake pan?
Yes, and it’s actually a great choice. A 10–12 inch cast iron skillet gives you slightly crispier edges and a super fudgy center. Grease it well before pressing in the dough. Baking time may be slightly longer (25–28 minutes) due to the thickness.
Why did my cookie cake turn out cakey instead of chewy?
Two likely culprits: too much flour (always spoon flour into your measuring cup, don’t scoop) or overbaking. Chewy cookie cakes come from slightly underbaking and pulling them out while the center still looks soft.
Can I double the recipe for a bigger cookie cake?
Yes. Double everything and use a sheet pan (18×13 inch). Baking time will increase by about 5–8 minutes. Check early.
My frosting is too runny. What do I do?
Add powdered sugar a tablespoon at a time until it thickens. If it’s a very hot day, chill the frosting for 10–15 minutes before piping.
Can kids help make this?
This is honestly one of the best recipes to make with kids. They can press the dough into the pan, pour in the chocolate chips, and go wild with the decorating. Expect sprinkles everywhere.
Do I have to use a piping bag for the frosting?
Not at all. You can spread it on with an offset spatula or even a regular knife. The piped border just makes it look extra impressive with minimal effort.
Wrapping Up
A cookie cake is one of those things that sounds impressive and looks impressive, but is genuinely one of the easier desserts you can make at home.
No layers to stack. No complicated techniques. Just a big, beautiful, chewy cookie that you get to call a cake.
Make it for a birthday, a weekend treat, a Tuesday because you feel like it — there’s no wrong occasion.
Once you try it homemade, you’ll realize how much better it is than anything from a store. And the frosting? Completely customizable. Your colors, your message, your design.
Now I want to hear from you. Did you make it? Did you do any fun variations with the chocolate chips? Drop a comment below and let me know how it went — and ask me anything you’re unsure about. I read every single one. 👇