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Vanilla buttercream frosting has been piped in star flower shapes around the edge of this chocolate chip cookie cake. Piping bag full of frosting is next to cake, all on marble countertop.
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Chocolate Chip Cookie Cake Recipe

Delicious Chocolate Chip Cookie Cake with buttercream frosting takes the best of the iconic cookie and creates the best cookie cake recipe!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 10
Author: Robyn Stone

Equipment

Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon (2.6 g) kosher salt
  • 1/2 teaspoon (2.4 g) baking soda
  • 2 teaspoons (7 g) cornstarch
  • 1/2 cup (113 g) butter softened
  • 1/2 cup (107 g) brown sugar packed
  • 1/2 cup (99 g) sugar granulated
  • 2 large (100 g) eggs
  • 2 teaspoons (9 g) vanilla extract
  • 1 1/4 cups (213 g) chocolate chips divided, semi-sweet, dark, or milk chocolate

Vanilla Buttercream Frosting

  • 4 tablespoons (62 g) butter softened
  • 1 tablespoon (14 g) milk
  • 1/2 teaspoon (2 g) vanilla extract
  • 1 cup (113.5 g) powdered sugar plus more if needed

Chocolate Buttercream Frosting

  • 4 tablespoons (62 g) butter softened
  • 2 tablespoons (10.5 g) cocoa powder
  • 1 tablespoon (15 g) milk
  • 1/2 teaspoon (2 g) vanilla extract
  • 1 cup (113.5 g) powdered sugar

Decorations (Optional)

  • 2 tablespoons (21 g) chocolate chips
  • 2 tablespoons (24 g) sprinkles

Instructions

  • Prep. Preheat oven to 350℉. Spray a 9-inch cake pan with cooking spray and line with parchment paper or brush with homemade cake goop. Set aside.
  • Whisk dry ingredients. In a medium bowl, whisk the flour, salt, cornstarch, and baking soda. Set aside.
  • Mix wet ingredients. In a separate bowl, using a hand mixer or stand mixer on medium speed, cream together the butter, brown sugar, and granulated sugar until well combined, about 3 minutes. Mix in the eggs and vanilla extract until well combined, about 1 minute.
  • Mix wet and dry ingredients. Mix in the dry ingredients into the wet ingredients until well combined.
  • Add the chocolate chips. Stir in 1 cup of the chocolate chips and mix well.
  • Bake. Press the cookie dough into the prepared cake pan. Sprinkle the remaining chocolate chips on top of the cookie dough. Bake in the preheated oven for approximately 20 to 25 minutes until the cake is lightly browned. Remove from the oven and cool on a wire rack.
  • Assemble the cake. Carefully lift the cookie cake from the cake pan and discard the parchment paper. Transfer the cake to a cake stand and decorate.
  • Make the Frosting. Add all of the ingredients for the frosting to a large mixing bowl. Using a hand mixer (or a stand mixer), beat on the lowest speed until well combined. Turn to higher speed and continue to beat until smooth and creamy. Transfer the frosting to a piping bag (or a zip-top bag with the bottom corner snipped out with scissors) fitted with a star piping tip (I use a Wilton 1M).
  • Decorate the Cake. Pipe small decorative mounds of frosting around the edge of the cookie cake. Sprinkle the optional chocolate chips or rainbow sprinkles onto the top of the cake and frosting.

Notes

Make Ahead and Storage Tips
Make Ahead: Prepare the cookie cake and store it at room temperature for up to 3 days.
Leftovers: Wrap tightly with plastic wrap or store under a cake dome for up to 3 days.

Nutrition

Calories: 496kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 433mg | Potassium: 79mg | Fiber: 2g | Sugar: 50g | Vitamin A: 537IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 2mg

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