Easiest chocolate chip cookie cake recipe! This simple cookie cake is made in just 30 minutes and doesn’t require a mixer or chilling to make. Top with your favorite frostings or ice cream for the total cookie cake experience!
Do you remember the cookie stands in the mall? As a kid, I was always in awe of the giant cookie cakes that they sold there.
This chocolate chip cookie cake recipe is the easy way to make one of those cookie cakes at home! This recipe makes an easy, single layer cookie cake in about 30 minutes.
The cake makes a quick weeknight dessert for any time of year. It can also be dressed up with ice cream or sprinkles for a fun birthday cake that’s perfect for any cookie lover.
Ingredient notes
- Butter: I use salted butter. You can use unsalted butter if you prefer. If using unsalted butter, increase the salt to 1/2 teaspoon.
- Brown sugar: I’ve used light brown sugar and dark brown sugar in this cake. Either type of brown sugar will work.
- All-purpose flour: It’s important to properly measure the flour. Weighing the flour is the most accurate way of measuring it. You could also sift or stir the flour, lightly spoon into a measuring cup, and level.
- Chocolate chips: Feel free to use milk, bittersweet, or even white chocolate chips.
How to make chocolate chip cookie chip
Step 1: In a large bowl, whisk melted butter and sugars together until well-combined.
Step 2: Whisk in egg and vanilla until well-combined.
Step 3: Add flour, baking soda, and salt. Stir in just until combined.
Step 4: Stir in chocolate chips.
Step 5: Pour cookie dough into prepared pan and use a rubber spatula or offset spatula to spread until even.
Step 6: Bake for 15-25 minutes. The edges should be set and golden brown.
Step 7: Cut into wedges to serve.
Recipe Tips!
- Mixing: There’s no need to use an electric mixer for this recipe. Mixing the cookie dough by hand helps to make this a chewy cookie cake.
- Springform pan: If you don’t have a springform pan, you can use a 9-inch round cake pan. I recommend lining the pan with parchment paper to make it easier to remove the cookie cake. Then, simply run a knife around the edge and invert onto a serving plate or serving platter to remove the cookie cake from the pan.
- Add-ins: You can mix in all sorts of add-ins, like chopped nuts or rainbow sprinkles, along with the chocolate chips.
- This giant chocolate chip cookie cake makes a great alternative to a traditional birthday cake. It’s a fun cake that’s perfect for birthday parties or other special occasions.
Serving suggestions
Feel free to frost the cookie cake using chocolate buttercream frosting or vanilla buttercream, add colorful sprinkles, top with ice cream or whipped cream, or serve with any other toppings that you like.
Storage
Store any leftover chocolate chip cookie cake in an airtight container at room temperature or wrap in plastic wrap. The cake will keep for up to 3 days when properly stored.
More chocolate chip cookie recipes!
If you’ve tried this chocolate chip cookie cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Chocolate Chip Cookie Cake
Equipment
- Springform pan
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup semisweet chocolate chips
Instructions
- Preheat oven to 375F. Grease a 9-inch springform pan4 with nonstick baking spray. Set aside.
- In a large bowl, whisk melted butter and sugars together until well-combined.
- Whisk in egg and vanilla into the butter mixture until well-combined.
- Add flour, baking soda, and salt to the wet ingredients.
- Stir in just until combined.
- Stir in chocolate chips.
- Pour the chocolate chip cookie dough into prepared pan and spread until even.
- Bake for 15-25 minutes. The edges should be set and golden brown.
- Let the cake cool in pan for 20-30 minutes.
- Run a thin knife around the edges to loosen and then remove the side of the pan.
- Cut into wedges to serve.
Video
Notes
- Butter: I use salted butter. You can use unsalted butter if you prefer.
- Brown sugar: I use light brown sugar, but you can also use dark brown sugar in this cookie cake.
- Chocolate chips: Feel free to use milk, bittersweet, or even white chocolate chips.
- Springform pan: If you don’t have a springform pan, you can use a 9-inch round cake pan. Simply run a knife around the edge and invert to remove the cookie cake from the pan.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Chrissy says
Great cake and it was just the right amount. There were no leftovers to tempt me.
Kate says
Thank you!
G’ma says
My granddaughters and I did this cake and it was great! We couldn’t wait to add a topping, we had a cold glass of milk with a warm slice of cookie cake. Delicious!!!
Kate says
I’m so glad that you and your granddaughters enjoyed it!
Holly says
I made this for my DS’s 7th birthday. I added sprinkles and confetti frosting on top.
Kate says
I’m glad you liked it!