Learn the process of how to make a cookie cake with this classic chocolate chip cookie cake recipe. This cake turns out super soft and chewy and is perfect for any celebration! 

Chocolate Chip Cookie Cake with swirls of frosting on top with colorful sprinkles

Cookie Cake Recipe Overview

A cookie cake is exactly what it sounds like! A giant cookie in the shape of a cake and typically decorated with frosting. It is my preference over traditional cake any day! 

My chocolate chip cookie cake is extremely chewy and soft and I love to add in some rainbow sprinkles to make it extra festive. But that is completely optional. I also love to use my easy chocolate buttercream frosting to decorate this cake. This makes the whole process extremely simple and something that kids could definitely help with! 

What Makes this the Best Chocolate Chip Cookie Cake

I love to use all brown sugar, and specifically dark brown sugar, in my cookie cake. Because brown sugar contains molasses it keeps the cookie cake super chewy and moist. You can use light brown sugar if that is all you have, but dark brown is preferred. 

I also pull my cookie cake out of the oven when the edges are browned and the center still looks slightly underdone. This will keep the cake super soft once it is completely cooled, which is what everyone really wants in a cookie cake! 

I also recommend using a bittersweet or semi-sweet chocolate instead of milk chocolate for the cookie cake. This will help balance the sweetness. 

How to Make Chocolate Chip Cookie Cake

To make our chocolate chip cookie cake we will be using the creaming method for cookies. This means it is very important that your butter and eggs are at room temperature before you start. Here is how you can quickly bring your ingredients to room temperature if needed. 

Step 1: Cream Your Butter and Sugar

Butter and brown sugar in the bowl of a stand mixer after being creamed together for chocolate chip cookie cake

Start with your butter and brown sugar in your stand mixer, or a large mixing bowl with a hand mixer, and beat at medium/high speed until light and fluffy. You want to do this for about 3-4 full minutes, scraping down the bowl down halfway through. Your mixture should look very fluffy like the picture shown. 

Step 2: Add the Egg and Vanilla

An egg added into the butter and sugar mixture after it has been creamed together.

Next beat in your egg and vanilla into the creamed butter and sugar mixture. Mix until just combined. 

Step 3: Combine Dry Ingredients

In a separate mixing bowl, whisk together all of your dry ingredients until they are evenly distributed. This helps ensure that your cookie cake will rise evenly. 

Step 4: Add Dry Ingredients

Mix your dry ingredients into your cookie dough until they are just combined. Be very careful not to over-mix or it will make your cookie cake tough. 

Step 5: Add Mix-Ins

Finished chocolate chip cookie cake dough in a mixing bowl before doing into the pan.

Now you can mix in your chocolate chips and sprinkles if you are using. The sprinkles are optional but I like how celebratory it makes the cookie cake look!

Stir until just evenly distributed. Again, you don’t want to over-mix. 

Step 6: Bake 

Chocolate chip cookie cake dough in a 9 inch spring form pan before being baked

Spread your cookie dough out evenly in your prepared pan. I like to use a 9″ spring form pan for this for easy removal, but you can definitely use a standard cake pan. 

I also like to sprinkle a few more chocolate chips and sprinkles on top to make it extra beautiful. You could even add a little flaky sea salt on top if you want to be extra fancy! 

Completed chocolate chip cookie cake after being baked and frosted with chocolate buttercream frosting.

Let the cake cool completely before removing it from the pan and decorating it with frosting. 

This cake is so easy to make and so incredibly chewy and soft! 

Tips & Tricks for Success

  • To make sure your cookie cake stays extra chewy and soft, make sure you use dark brown sugar and pull it out of the oven when the center still looks slightly under baked. 
  • You do not need to refrigerate your cookie cake. It can stay at room temperature either wrapped well with plastic wrap or foil, or in an airtight container. An airtight container will keep the cookie cake the most soft. 
  • You can freeze your cookie cake after it is completely cooled and before it is frosted. Wrap it very well in several layers of plastic wrap and freeze for up to 3 months. 
  • You can make this cookie cake in a larger, 9×13″ pan, for a sheet pan style cake. Double the recipe for making a cake of this size. 
Chocolate Chip Cookie Cake with swirls of frosting on top with colorful sprinkles with a piece cut out
Yield: 1- 9" Cookie Cake

Cookie Cake Recipe with Chocolate Frosting

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

This is a classic chocolate chip cookie cake recipe with chocolate frosting. I also add rainbow sprinkles to my cookie cakes so they are more festive for a birthday or any celebration. This cookie cake is chewy and tender and filled with chocolate chips!


For the Cookie Cake

  • 1 stick (1/2 cup, 110 gr) unsalted butter, room temperature
  • 3/4 cup (170 gr) dark brown sugar, lightly packed (light brown sugar can be used, but will be slightly less chewy)
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup plus 2 TBSP (135 gr) all-purpose flour
  • 1 cup (170 gr) chocolate chips
  • 1/3 cup (70 gr) rainbow sprinkles + more for topping (*optional)

For the Chocolate Frosting

  • 1 stick (1/2 cup, 110 gr) unsalted butter, room temperature
  • 1 1/2 cups (180 gr) powdered sugar
  • 6 TBSP (40 gr) cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp (30 ml) milk


For the Cookie Cake

  1. Preheat the oven to 325 F (180 C). Prepare a 9" spring form pan or cake pan by greasing the bottom and the sides and placing a round piece of parchment in the bottom if desired for easy removal from the pan.
  2. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl about half way through mixing.
  3. Mix in the egg until just incorporated. And then add the vanilla and mix until just incorporated.
  4. In a separate large bowl, whisk together the salt, baking soda, baking powder, and flour. Add the dry ingredients into the mixing bowl with the other ingredients and mix until just incorporated.
  5. Add in the chocolate chips and the sprinkles and stir until just combined.
  6. Press the cookie mixture into the bottom of your prepared pan, spreading it out evenly. I find that clean hands work best for this. Or you can use a rubber spatula.
  7. Bake at 325 F (180 C) for 18-22 minutes. You want to pull the cake out when the edges are set and the center still looks slightly underdone if you want a chewy cookie cake. You can bake longer if you want a more crispy cookie cake.
  8. Allow to cool completely in the pan before frosting.

For the Chocolate Frosting

  1. In the bowl of a stand mixer fit with a paddle attachment, or a large mixing bowl with a hand mixer, beat the butter by itself at high speed about about 1 minute until creamy. Scrape down the bowl.
  2. Add about 1/2 of the powdered sugar, the cocoa powder, the salt, and vanilla. Beat at high speed for about 5 minutes. During this time you can add milk little by little to get the mixture to come together. Stop the mixer and scrape down the sides of the bowl periodically, and add the rest of the sugar.
  3. Continue beating on high speed for about 3-5 more minutes until the frosting is fluffy and silky smooth.
  4. This is enough frosting to do a thin layer over the entire cake or to use to decorate the edges with a piping bag. It will be enough to do more decorations on the edges than pictured in the post.
  5. Store the cookie cake at room temperature in an airtight container or covered tightly with foil for up to 3 days.


  • This cookie dough does not need to chill before being baked. However, if you would like to prep it ahead, you can wrap the tin tightly in plastic wrap or foil and refrigerate over night. Bake the next day. No need to let it come back to room temperature. Increase your baking time by about 2-3 minutes.
  • If you would like to make a larger cake in a 9x13" pan, double the recipe and increase the baking time by about 5 minutes.
  • You can freeze this cookie cake once it is completely cooled. Wrap it tightly in plastic wrap and freeze for up to 3 months. Allow to thaw overnight in the refrigerator or for several hours at room temperature.

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Nutrition Information:

Amount Per Serving: Calories: 482