Chocolate Chip Cookie Cake

The perfect cake is made out of cookies and frosting. If you’re team ‘cake doesn’t have to be cake’ you’ll love this cookie cake!

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Cookie Cake Recipe

You know those people who just don’t like cake? I’m not sure if I should admit this or not, but if you give me the choice between a cookie or a slice of cake, I’m choosing the cookie every single time. Which is why when it comes to birthdays, I opt for this delicious cookie cake. 

Chocolate chip cookie cake is really just stacked cookies with frosting in between the layers and piped on top. It gives the appearance of a cake, but with all the ease and delicious, buttery, gooey textures of your favorite cookie. So if you’re on team cookie like me, give this cookie cake recipe a try next time you’re neck deep in party prep. You, your taste buds, and your saved time will all thank me.

Ingredients in Chocolate Chip Cookie Cake

Cookies

• Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Brown sugar – Using more brown sugar will ensure that the center of the cookies stay soft and chewy. 
• Granulated sugar
• Egg
• Cake batter flavoring – You can substitute for vanilla extract, if desired. I love the cake batter flavoring and it’s a birthday cake so I figured, why not.
• All purpose flour
• baking soda
• salt
• Chocolate chips – use your favorite kind!
• Colored sprinkles

Chocolate frosting

• Salted butter
• Cream cheese – The frosting doesn’t taste like cream cheese, trust me. It just adds to the richness of the frosting.
• Powdered sugar
• Unsweetened cocoa powder
• Heavy whipping cream – You can of course use milk instead of the heavy cream. Just add 1 tsp at a time instead of a tbsp.

How to Make Cookie Cakes

1. Preheat the oven to 350° F.
2. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
3. Scrape the sides of the bowl and mix in the egg and cake batter flavoring.
4. Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.
5. Once the dry ingredients are mixed in, add in the chocolate chips and sprinkles and mix until thoroughly distributed.
6. Divide the cookie dough into 5 equal parts (each portion was 244g for me).
7. Roll into a ball and then flatten slightly and arrange on a parchment lined cookie sheet. The cookies will spread so unless you have a 3/4 sheet, I would bake on two separate half sheets. (The photos in this post show a 3/4 sheet).
8. Bake at 350° F for 14-16 minutes, until the cookies spread, the edges start to crackle and the center no longer looks wet.
9. Remove from the oven and allow the cookies to cool completely on the pan.
10. Once the cookies have cooled completely, make the frosting.
11. Make the frosting by whipping the butter and cream cheese until smooth.
12. Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
13. Add in the cocoa powder.
14. Add heavy cream 1 tbsp at a time until you’ve reached your desired consistency.
15. Assemble your cookie cake by layering a thin layer of frosting in between each cookie and then decorating the top with swirls of frosting and extra sprinkles.
16. Enjoy!

How should I store the cookie cake and how long does it stay fresh?

After compiling, store covered at room temperature for up to 2 days.

What flavor combos can I use to make a cookie cake?

While I highly recommend this chocolate chip cookie cake, you really cannot go wrong with alternate flavor + frosting combos. Here are a few of my favorites: 

Other Birthday Favorites

• Smash Cake
• Birthday Cookies
• Cookie Dough Frosting

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