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This chocolate chip cookie cake is wonderfully thick, chewy, rich and loaded with chocolate chips! It’s easy to make with no need to chill the cookie dough and it’s decorated with my favorite chocolate buttercream. So fun and perfect for special occasions!
It’s just as the name sounds. It’s a cookie and a cake in one. Take cookie dough and press it into a cake pan to bake into a cake. There’s no need to chill the dough, so it’s a super quick and easy way to enjoy cookies without so much work. It makes a great cake for those who don’t love traditional cake.
I feel like Chocolate Chip Cookie Cakes are part of the core of my childhood. We always had them for occasions in my family and we loved them. Still do! I knew without a doubt that we’d always have a cookie cake for my dad’s birthday. It’s still his cake of choice these days. He’s not really a big cake guy, but he loves cookies.
I created this recipe back in February 2013 – more than 10 years ago! It’s been a hit ever since and we use it all the time. It’s the best! And I’ve made countless versions for all the cookie lovers. I’ve got cookies cakes based on classic cookie flavors like my sugar cookie cake, chocolate chocolate cookie cake, Funfetti cake batter cookie cake, monster cookie cake, red velvet cookie cake and oatmeal raisin cookie cake. And then I have more unique cookie cakes based on other candies or cookies. They are super fun ways to make a cookie cake a little extra. Check out my Reeses Peanut Butter Cookie Cake, Oreo Cookie Cake, Rocky Road Cookie Cake and Samoa Cookie Cake. I even layered some of them into an Ultimate Layered Cookie Cake. And then there’s the holiday versions. My Christmas layered cookie cake, 9×13 flag cookie cake and Candy Corn Chocolate Chip Cookie Cake are so fun.
Clearly I know a thing or two about cookie cakes.
Why You Will Love this Chocolate Chip Cookie Cake
- Taste and texture. Soft, moist, thick, and chewy, this cookie cake is seriously the best I’ve ever had. It’s so satisfying to bite into. Plus, it’s buttery and has amazing flavor from the brown sugar. And when combined with the chocolate, it’s pure cookie cake heaven.
- Loaded with chocolate chips. I didn’t skimp on the chocolate here, folks. Every bite is full of delicious chocolate morsels.
- Easy to make. This recipe is so quick and easy to through together. It will take you 30 minutes of active time in the kitchen, tops. Why settle for a tasteless store-bought cookie cake when you can make your own?
- Customizable. It’s so easy to make minor changes to this recipe so that the resulting cookie cake perfectly matches your taste preferences. Try a different frosting, different mix-ins, or fun toppings.
What You’ll Need
This cookie cake is hard to mess up, but you do need the right ingredients. Here’s what you’ll need in terms of ingredients to make this chocolate chip cookie cake recipe. Don’t forget to scroll to the recipe card below for precise measurements.
For the Cookie Dough
- Unsalted butter – Allow the butter to come to room temperature before beginning. Cold (or melted) butter will not cream properly with the sugars.
- Sugars – I used a combination of granulated sugar and brown sugar. The brown sugar adds moisture and an amazing depth of flavor.
- Egg – It’s best to start with a room-temperature egg. It will incorporate more easily with the other ingredients. Be sure to use a large egg, not medium or extra large.
- Flour – I say this every time, but be sure to measure it accurately or you’ll end up with a dry cookie cake. I recommend using a food scale, but you could also use the spoon and level method.
- Cornstarch – The cornstarch helps tenderize the cookie cake, but you could leave it out, if you like.
- Baking soda – This leavening helps the cookie cake to rise just a bit and adds to the chewiness.
- Vanilla extract and salt – Both add to the flavor of the cookie cake. Without them, it’d be a bit bland and may leave you feeling like there’s something missing – and there would be.
- Semi-sweet chocolate chips – You can use milk chocolate or dark chocolate chips (or chunks) instead. White chocolate chips would be fun too.
Chocolate Buttercream
- Unsalted butter – Use room temperature butter. If it is too cold, you’ll end up with a lumpy frosting. If it’s melted, your frosting will turn out runny.
- Powdered sugar – Powdered sugar adds volume to your buttercream and affects the consistency. Too little will mean your buttercream won’t pipe well. Too much will make it dry and hard to work with. I recommend using the amount listed in the recipe, but if you adjust it, keep those things in mind.
- Cocoa powder – I used regular unsweetened cocoa powder, but you could also use a dark or Dutch cocoa powder for a darker color and deeper flavor.
- Vanilla extract – To compliment the cocoa flavor.
- Heavy Cream – Use heavy cream to give you a creamier buttercream. Only use as much as needed to get the right buttercream consistency.
Cookie cakes are so easy to put together. Just make your cookie dough and bake! Here’s a quick breakdown of how to make it. Be sure to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat the oven to 350°F, line the bottom of a 9-inch cake pan with parchment paper, and grease the sides.
- Combine the dry ingredients. Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Combine the wet ingredients. Cream together the butter and sugars until light and fluffy and then mix in the egg and vanilla.
- Put it all together. Mix the dry ingredients into the wet ingredients just until everything is combined and then fold in the chocolate chips.
- Bake. Spread the dough evenly into the prepared cake pan, sprinkle with chocolate chips, and bake for 18-20 minutes.
- Cool. Allow the cake to cool completely in the pan before transferring to a serving plate.
- Make the buttercream. Beat the butter until light and fluffy and then mix in half of the powdered sugar. Mix in the cocoa powder, vanilla extract, and a tablespoon of heavy cream followed by the rest of the powdered sugar.
- Adjust. Add more heavy cream (1 tablespoon at a time as needed) to get the right consistency.
- Decorate. Pipe swirls of frosting around the outer edge of the cake.
Tips for Success
I put together a few simple suggestions for you to pay attention to while you make your chocolate chip cookie cake. They’ll help you get the best results possible.
- Don’t skimp on creaming time. When creaming together the butter and sugars, do so until the mixture has significantly lightened in color and become nice and fluffy. This process incorporates air into the dough which helps ensure that the cake doesn’t turn out overly dense.
- Measure your flour carefully. Too much flour will result in a dry cookie cake and too little flour will give you a flat cookie cake. So measure carefully. I recommend using a food scale but you can use the spoon and level method if you don’t have one. Read more about measuring your flour accurately here.
- Don’t over-mix. When mixing the dry ingredients and the chocolate chips into the cookie dough, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to overdevelop, which will give you a tough, dense cookie cake.
- Cool completely in the pan. This dessert is likely to fall apart if you remove it from the pan before it’s cooled completely. Have patience and let it cool and firm up so you can easily flip it out of the pan and then onto a serving platter.
Frequently Asked Questions
How do I remove my cookie cake from the pan?
Be sure to grease the pan and line the bottom with parchment paper before adding the cookie dough. This will make it easier to remove the cookie cake later. When the cookie cake is done baking, you’ll want to let it cool COMPLETELY in the pan. Removing it from the pan before then will result in a cookie that falls apart. But once it’s cool, it’ll be nice and firm and you can flip it out of the pan onto a cooling rack and quickly flip it back onto a serving platter or cardboard circle. Alternatively, you could bake it in a springform pan with removable sides.
Can I make a different size cookie cake?
Definitely! This recipe would work well for a 9 or 10-inch, the 10-inch would just be a little thinner and bake for less time. For a 9×13, I’d do one and a half recipes worth. You could also check out my recipe for a sheet pan cookie cake.
Can I use another type of frosting?
Yes! Try my Vanilla Buttercream, this Strawberry Frosting, or even my wonderful Cream Cheese Frosting.
Can this cookie cake be made gluten free?
I haven’t tested it that way, but imagine you could. Just swap out the all-purpose flour for an all-purpose gluten free flour. You can also check the rest of your ingredients to be sure that the brand you use is actually gluten free.
How do I store cookie cake?
Seal the cookie cake in an airtight container, sliced or whole. You can store it at room temperature for up to 24 hours (without the buttercream, you can keep it at room temperature the whole time) or in the fridge for up to about 5 days. Note that storing chocolate chip cookie cake in the fridge will make it firm up, taking away from its chewy, moist texture. I recommend bringing it back to room temperature before eating it.
Can this cookie cake be made ahead?
Absolutely! It holds up well for 4-5 days, so you could certainly make it a day or two ahead.
Can this cookie cake be frozen?
Yes, it can. If freezing the full cookie, I’d leave off the frosting and add that later so it doesn’t get messed up. Wrap it well in a double layer of plastic wrap (you could also add a layer of aluminum foil, for extra protection) and freeze it. When you’re ready to use it, thaw it in the fridge and add your toppings.
If freezing slices, you wrap each slice individually (which I think keeps them better for longer), or place them in an air-tight container and freeze. Again, thaw in the fridge before using.
Cookie cake should freeze well for up to 3 months.
Are you a chocolate chip cookie fan like me? I knew I had company! Here are a few other awesome recipes centering around this cookie classic.
- Chocolate Chip Cookie Bottomed Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- Chocolate Chip Cookie Dough Ice Cream Pie
- Ultimate Chocolate Chip Cookie Layer Cake
- Chewy Chocolate Chip Cookies
- Chocolate Chip Cookie Ice Cream Sandwiches
Note: The video shows the previous version of the buttercream, which used butter and shortening, and water in place of cream. Now, the recipe uses all butter, and cream in place of water. You could make it either way. Amounts are the same.
Print- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This chocolate chip cookie cake is wonderfully thick, chewy, rich and loaded with chocolate chips! It’s easy to make with no need to chill the cookie dough and it’s decorated with my favorite chocolate buttercream. So fun and perfect for special occasions!
Ingredients
Cookie Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/4 cup (52g) sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups (260g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (211g) semi-sweet chocolate chips
Chocolate Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
Instructions
Cookie Cake:
- Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
- Combine the flour, cornstarch, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready. Do not skimp on the creaming time.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Fold in the chocolate chips. The cookie dough will be thick.
- Press the cookie dough evenly into the cake pan. Press a few more chocolate chips into the top of the cake, if desired.
- Bake for 18-20 minutes, or until the edges just begin to turn golden.
- Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.
Chocolate Buttercream:
- To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the cocoa powder, vanilla extract and a tablespoon of cream and mix until well combined and smooth.
- Add the rest of the powdered sugar and mix until well combined and smooth. Add more cream to get the right consistency.
- Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting around the outer edge of the cake.
- Store cookie cake in an airtight container. You can store it at room temperature for about 24 hours, then store in the fridge. Without the buttercream, it can remain at room temperature. I recommend serving at room temperature, since the cookie will firm up when cold. Cookie cake is best eaten within 4-5 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 590
- Sugar: 51.3 g
- Sodium: 256.1 mg
- Fat: 32.3 g
- Carbohydrates: 73.4 g
- Protein: 5.4 g
- Cholesterol: 67.4 mg
This recipe is sooo good. I’ve made it a few times. Wondering how you think it’d do in a 10” pan instead of 9”? It’s pretty thick so I feel like it could still maybe work?
I’m so glad you enjoy it. And yes, it’d be fine in a 10 inch pan. It’d just be a little thinner.
For those asking, confused, the video reflects shortening & water being used when making the buttercream. Via the ingredient list, recipe, the shortening is now subbed with all butter and water subbed with heavy cream. Hope this gives some clarification 🤗
HELP!! I don’t see shortening listed as an ingredient but it’s listed in the frosting directions. How much do I use? Thanks
Where do you see it in the frosting directions? I’m not seeing it. I used to use some shortening in the buttercream, but now it’s all butter. I don’t think any of those instructions are left in there and I don’t see it, but if you do, please let me know where, so I can fix it.
It’s in the video… was also wondering.
(You also add water to the buttercream in the video, which is also not in the written recipe.)
What if I would to make it in a sheet pan? Same baking time?
Depends on the size of the pan and whether you increase the amount of the recipe or not. It probably would need a little longer to bake.
I’ve been making this for years and it is THE BEST cookie cake ever! I always get requests for it and people always rave about it! Turns out perfect everytime! Thank you so much!
I’m so glad it’s a hit!
The shortening was not listed in the ingredients list. Was so glad to see someone ask if there was a substitution! Thank you for recipe!! My friend is going to love this for her birthday tomorrow!
I just want to say this is the best cookie cake recipe ever. I’ve shared it with others and their opinions were the same. This was so good, I started making giant 5.5″ cookies and everyone absolutely LOVES them. They are puffy, soft and my new go-to for Crumbl sized cookies!
Awesome! So glad it’s been a hit!
What size pan and how long did you cook
Love it !!! I make this recipe so much 💗 this my favorite cookie cake best one out there way better than store bought thankyou 🙏 God bless you always
Thank you! I’m so glad you enjoy it!
Is there anything that I can substitute for the shortening in the frosting recipe?
Absolutely. Just substitute it with additional butter in the same amount.
I remember making this back in 2015 and so on but I see that there were some new updates? What were the new updates? Was the recipe changed?
The recipe hasn’t really changed. The photos are new though.
I was thinking about making this in a 9×13 pan. Would I need to double the recipe or could I get by with a thinner cookie cake? Would I need to adjust the baking time?
I would say about one and a half recipes worth would be best. You can also find my 9×13 version here. https://www.lifeloveandsugar.com/sheet-pan-cookie-cake/
Hi, I’m hoping to make this for my daughter’s birthday, but she’s gluten free. Any suggestions for that? I have GF flour that’s great for baking, but it does seem like I usually need to add more moisture than what traditional recipes call for.
Thanks for any insight!
I haven’t tried gluten-free flour, but typically people tell me it works well in things. It’s hard for me to say beyond that. You could certainly try it!
This is my husbands absolute favorite desert ever! I change up the toppings for special occasions and holidays. Thank you so much!
So glad to hear that!
I’ve made this before and it’s awesome but i remember it being thick too. If I were to make this in a jellyroll pan to make a large sheet cookie cake, do you think I’d need to double the recipe?
I’m not sure since I haven’t made it in that size.
Could this recipe be used to make a couple 4in cookie cakes and just shorten cooking times?
Yes, that should be fine.
Hi I plan on doubling the recipe in a 14×21 inch round cake pan. Do you suggest longer bake time?
I’ve never made that size so I really don’t know, I’m sorry.
Can you make the dough ahead of time, refrigerate and bake a couple of days later?
Sure!
I make this cookie cake every year for my husband’s birthday and it gets rave reviews every time! It’s easy to make and absolutely delicious!
So glad to hear that!
Hi! I love this recipe and I’be made it several times in the past, but did you update it to remove the chill time? I thought the old recipe needed to chill in the fridge for an hour?
I updated it a few years ago but not since then. I don’t remember ever chilling it.
I made this for a birthday party, and it was really good! I used a heart shaped pan and pink cream cheese frosting. Everyone loved it!
Love this recipe. Have you ever made it in muffin pans?
Like as cookie cups?
Could this be done in a rectangle baking dish or sheet pan and carved into a number, for a special birthday?
This cake was a huge hit for my cousin’s birthday! If I triple the recipe, can I put it in two cake pans and make two sheet cakes?
This looks so yummy! Could you use something else aside from shortening for the frosting?
Yes, just use additional butter.
This recipe was amazing! I made a heart shaped version as a surprise for my boys on Valentines Day and it is the new birthday cake request!! My husband doesn’t even like sweet stuff but he had seconds! So tasty! Thank you for sharing this!
Could I add m&ms to this recipe?
Definitely
This was amazing! I only changed out the semi sweet for milk chocolate chips and received rave reviews from my friends. This will be a party favorite!
This recipe worked great. Thanks for posting it.
This cookie cake is unbelievably delicious!! I’ve made it more than once, and it always comes out perfect! I just doubled the recipe because I’m making a birthday cookie cake for my 19 year old and 10 of his friends 😊. Just took it out of the oven, and it smells like heaven! Never disappointed!! Thanks so much for this yummy recipe!
Hi! I wanted to double it, and put it in a 9 by 13″ rectangular pan, so I was wondering how long I should bake it for and if I need to change the temp. Thank you!
When making a 9×13 version, I change it up a bit. Check out this cookie cake for that recipe.
Hi! I was wondering if I can substitute shortening for the butter? And would it be the same amount? Butter is hard to find these days. So I wanted to save it 🙂 Thank you!!!!
I haven’t tried that. In theory, it should be ok. But the texture of the cookie might turn out a little differently.
Hello!
I am planning on making this for my daughters birthday this week. In many of the comments, I noticed that people were talking about wrapping their dough and placing it in the fridge for a bit; however, this was not mentioned in the recipe. I also notice that the recipe was updated this past October. Is this still something I should do and, if it is, how long should I leave the dough in the fridge before baking? Thank you! Can’t wait to try it out!
You do not need to refrigerate the cookie dough, but you can if you would prefer to make it ahead of time.
Do you still need to refrigerate the dough? I’ve made this recipe for years and my family loves it! I noticed that now it doesn’t say to refrigerate it. I thought I was going crazy but then read the comments above.
Either way would be fine.
This recipe was delicious! My pan was a little shallow, so it overflowed a tiny bit in the oven, but it was still great! I underbanked my just a little bit, but that just made it gooey and delicious. My family ate the whole thing in two days.
So glad you enjoyed it!
Recipe is amazing and so simple. Added a smidge of milk and uses a springform pan. Wow so simple. Def is a keeper!
I’m so glad you enjoyed it!
Hi, I saved this recipe several years ago. I noticed it now has a chocolate icing included instead of precious vanilla. Did anything else change recipe wise, or is it the same recipe? Thank you
It’s completely the same otherwise. If you would prefer vanilla buttercream, just leave out the cocoa and add the same amount additional powdered sugar
Hi there
Just wondered whether this recipe would work for a batch of small cookies too instead of making one big one.
Thanks
Yes, I think it would be fine as cookies
hello again .
Seriously Lindsay. where on earth do you come up with all these fantastic ideas. Maybe I am a schlep, but a biscuit cake. My goodness, you are absolutely brilliant. I have tried so many of your recipes already, This one has to be my next.
great stuff man
Thanks Carol! Ideas come from so many different places, but this is really just a dessert I’ve been eating since I was a kid. I hope you enjoy it if you try it!
I make this for my sister’s birthday every year and it’s always a success!
I’m so glad to hear that!
Hey there, I’m interested in baking this. Would you say the texture is more like a cookie or a cake? Based on your post and comments it seems like it would have more of a cookie texture (thick and chewy), but thought to double check.
I would say it’s more like a cookie.
Hi, I’m wondering how long this should stay fresh? My son is going on a school trip during his birthday week, so I need to bake on Tuesday, but it won’t be eaten until Friday. And not possible to fit in a fridge….. And how should it be stored? Is it ok to just leave it in the pan and use cling wrap around it?
I would think it’d be ok. I might start to seem not as fresh, but should be fine. I’d recommend, since it’ll be a few days, to keep it in an airtight container such as a cake carrier. Keeping it in the pan with cling wrap will likely not keep it as fresh for that length of time.
what if i dont have shortening for your buttercream recipe?
You can replace it with additional butter.
Could I split this recipe into 2 9 in pans and shorten baking time for a thinner cake? Would it still be as moist? I need to make a cake that has a cookie layer on bottom white cake in middle and cookie layer on top, so I worry about the weight of the cookie cake. Thanks!
I’ve made this recipe before and it turned out amazing. However I made this again and I felt like the dough may have been more moist, before the chilling in the fridge. I added a bit more flour. But it seems to be a little more sticky for my liking. I did follow the recipe to a T. Is this normal?
Would it still be ok if i used melted, room temperature butter instead of just room temperature? And what if I used light brown sugar instead of dark brown sugar? I’m not sure how difficult it would be to find it here in my country
Melted butter would change things, as it wouldn’t cream together with the sugar. You can use either light or dark sugar – that’ll be fine.
This is my go-to recipe for cookie cake! I have made it many times, even using Namaste gluten free flour and it turns out beautifully!
I have made it as a cookie cake and it was soooo good! This time I want to make it as cookie cupcakes for my son’s birthday. Any idea how long I should bake them? Thanks!
For cookie cups made in a cupcake pan, I usually make balls of dough about 2 tbsp in size and bake for 10-12 minutes.
I’m making them in a standard cupcake pan. Would the be 1 ball in each cup? Thanks again!
Yep one 2 tbsp sized ball per cup.
this seriously looks like my own version of HEAVEN. i love soft and chewy chocolate chip cookies!
I made the dough a couple of days ago haven’t gotten a chance to cook it would it still be good? Thank you so much!
Yes, it should be good for several days and could even be frozen for a few weeks.
Can this dough be frozen?
I haven’t frozen it before, but I do think it’d be fine.
I did end up triple the ingredients and it was perfect. Big hit at my daughters party. Thank you so much for sharing if i knew how to add a picture i would show it to you.
I did a test run on sunday and it turned out delicious. I will back it on friday for my daughters birthday party. For a 12×18 baking sheet would you double or tribel the ingredients?? I definitely like how thick it is makes it taste very rich.
My guess would be tripling it, but I haven’t ever made a cake that size. 🙂
This is so awesome! I make it for my husband’s birthday every year on a cookie stone. Never have to go to the mall again way better and healthier than the cookie company’s! Do you have a cookbook?
Awesome! We used to buy cookie cakes too, but now I always make them. 🙂 I do have a cookbook – it’ll be released in October. You can pre-order it here, if you’d like. Thanks! 🙂
I refrigerated the dough like the recipe says and pulled it out to bake it and it’s hard, too hard to remove from the bowl. I think that part needs removed from the recipe.
This looks delish!! Do you have any other cookie flavor recipes for this heart shaped cookie? I was thinking making this heart shaped cookie cake with a Funfetti recipe, do you have? Thanks!!
I do have a funfetti version actually. It’s made with a box mix to give it that same funfetti cake flavor.
How many days will this stay fresh and soft? I need to make for bday on Saturday and am thinking of baking Thursday night…
That should be fine. It’s usually pretty soft for at least a couple days.
Can you shape this into a football and bake it on a regular cookie sheet, or will it spread?
It would likely spread too much.
Hi, I am from South Africa and I tried making your cookie cake today and it is divine! Had to cook for a little longer but it was chewy and rich and generally perfect. Thanks for the great recipe 🙂
I’m so glad you enjoyed it! My husband is from South Africa and we visited in May – such a beautiful country! 🙂
My dough isn’t thick enough I guess? Everyone is talking about how dense it is, but mine isn’t…any idea why?
It’s very hard for me to say without being there to see the dough and how it was made. I’m sorry.
This will be year #3 that I have been making this cookie cake! I made one for my boyfriend last year and there was no question that he wanted another one this year. I don’t make my own frosting but I have a friend making some for me this year. Very excited to taste it with the homemade icing! Thanks so much for sharing this amazing recipe!
I’m so glad you’ve enjoyed it! Thanks Jasmine! 🙂
I was so excited to try this delicious looking cookie cake! Unfortunately, mine came out gooey no matter how long I baked it. I noticed someone else had the same problem. My refrigerator must not be quite cold enough, because the dough was still very sticky when I tried putting it into the pan. Since it had been over 30 minutes, I didn’t think much of it. Oh well! Now I just need to try it again but perhaps just refrigerate it overnight to be sure.
I’m not sure why that happened. I’ve made this cookie cake many times and haven’t had that happen. It shouldn’t be the refrigeration. I sometimes skip that step and it still bakes well. I will say that the cookie will look a little undercooked when you take it out of the oven, but it continues to cook and firm as it cools.
This recipe was amazing!! I used all butter and a little bit of salt in the frosting to cut the sweetness a little but it was so so good!
Just made this cookie in a 9 inch cake pan. Had to bake for about 5 minutes longer than the recipe says though to ensure the middle baked. The dough was VERY dry – in fact, it didn’t hold together in the bowl. I actually had to doublecheck the recipe because I thought I forgot something, like an egg or a wet ingredient. I used my hands to mold it into a big ball then refrigerated it for an hour. When I took it out I let it soften for a bit then spread it in the pan using a big metal spoon. It was so hard to flatten but I did it with some effort. Once baked and cooled, I cut it into a big heart shape. I halved the frosting recipe and it still made more than enough. I could have even just made a quarter of the recipe and still would have had plenty . I froze the remaining frosting for another cake. Lindsay – I would recommend that you indicate that in the frosting section….that it makes way more than you need. The cookie and frosting were both delicious though and a big hit. I will definitely be making again!
Hi Ann, I’m glad you enjoyed it. The dough is definitely firm. You could add couple tsp of milk next time, if needed. Also, I know the middle tends to look undercooked, but it continues to cook as it cools and will firm up. Cooking it too much longer can make it dry. I did go ahead and reduce the icing recipe – thank you!
[…] Chocolate Chip Cookie Cake. This will rock your world! […]
Yum! This cookie cake looks perfect!
Hi! Do you think this recipe would work out in a silicone baking pan? Would I need to adjust the time? Should I double the recipe?
Thanks!
I have never tried a silicone baking pan, but I’m sure it’d be fine, I just can’t really advise.
Can you use light brown sugar instead of dark brown sugar?
Yes, you can.
This looks awesome. Can’t wait to try it!
I made the chocolate chip cookie cake for a friend for her daughter’s birthday and it was a hit! I baked it in a 10″ spring pan and it turned out great! With the spring pan I didn’t have to worry about it falling apart when I took it out of the pan. Just pop open the spring, lift off the sides and slide the cookie onto the serving platter to decorate. Super easy! This recipe is a keeper! Thanks so much for posting!
I’m so glad it was a hit Gina!
[…] Chocolate Chip Cookie Cake from Life, Love and Sugar […]
[…] really wanted ribs). Now we’re home watching The Fifth Element. Also, Em and I made Chris this super delicious cookie cake. […]
Hi, I just made this and looks great but it’s sort of greasy on the too and squishy except for the edge. It’s been out cooking for like 30 mins. I put it in the fridge and hoping it’s all good tomorrow morning. Thoughts? Did I make it ok? Thanks!
It’s normal for it to be jiggly when you take it out of the oven. It only firms up and fully sets once it’s completely cool. It should be fine.
I am looking for a chocolate chip cookie cake recipe for my daughter’s preschool graduation party. I need to plan for about sixty. Your recipe sounds great, but I was hoping it would work in 3 jelly roll pans (10×15). This would make the cookie only about 1 inch high. Do you think one recipe would fill one pan or should I make 1 and a half recipe for each pan? Also do you think they will be dry or crunchy if they are thin like this? We also like soft and chewy cookies like you do. It looks like the best recipe I’ve seen! Would love to use it! Thank you!
I think it should be fine to use jelly roll pans. Just be careful to leave enough space on the sides for the cookie to spread a bit. Thinner cookies should be fine, you’ll just want to reduce the baking time to keep them from getting too crispy. The center is usually still jiggly when you pull it out of the oven and it continues to cook and firm up as it cools. So don’t wait to pull it out of the oven until the center is set or it will be overcooked. If you’re worried about the thickness, you could always make extra dough to use if needed and then if you have some left, freeze it in little balls and pull them out later to make chocolate chip cookies.
Whoa! This blog looks exactly like my old one! It’s on a completely different topic but it has pretty much the same page layout and design.
Great choice of colors!
I’ve been so excited to try this recipe! I made the dough tonight so I could bake tomorrow and bring in to work the next day….but I realized after I’d finished mixing the ingredients that I added 2 tsp of baking soda instead of 1 🙁 Any idea if this will turn out alright, or do I need to double the recipe at this point?
You’d probably be better off to double it. I’m sorry. Too much baking soda can make it rise more than it should and and then it will collapse on itself. It might still be ok, but to be safe, I’d double it. You could freeze the second half of the dough as little balls that you can bake into chocolate chips cookies later. 🙂
Thanks for the quick reply!
Can I do without cornstarch?
Yes, you can.
Hi, i’ve never had a cookie cake before, but i love chocolate chip cookies and this recipe blew me away!! I ran staright to the grocery store 5mins after reading this to buy the ingriedients. Im gona bake one tonight, & if its successful i’ll be making it for my sons 2nd birthday. My sons party is gona be a truck themed one and i dont know what flavour cake to make and this is something new and apparently very tasty. Im just not sure how “high” it will be if i double the recipe, as i was also gona cover in a thin layer of chocolate butter cream, cover with fondant and decorate. I then plan to put a small truck shaped cake on top. Would this work out?” or should i stack a cookie cake on top of a chocolate sponge cake? Would this option give it more hieght? Will the cookie+sponge cake combo covered in a little chocolate buttercream icing and fondant work well. Im so sorry for the very long post, im new to baking but very keen to bake my sons cake myself.
Im really Hoping to hear from you soon. xx
Wow, sounds like whichever way you go your son will have a great birthday cake! It might be hard to get a full sized cake by doubling the cookie. Stacking it with a cake would probably be better. And depending on the density of the cake, you might want the cookie on the bottom – it’s heavy because it’s so dense.
I’m baking it now, will it still be soft and fresh in 30 hours?
So just over a day after baking? Yes, it should still be great.
Just made this and as it was baking I was reading some of the comments and started to worry that mine also wouldn’t turn out… shew to my surprise it did turn out!! the only problem I had was my icing.. it just wasn’t getting thick enough.. I did however add food coloring to mine so I also added 4 cups of powder sugar. but it still wasn’t thickening up.. sadly I had no more sugar. so after my cookie/cake was cool I put my frosting on it and left to let it harden upon returning my frosting was to my avail..gone!! so I’m not sure what went wrong. but my cookie/cake was simply amazing!!! thank you so much for this super simple recipe. that I will for sure be making again!! just without the *frosting*
I’m so glad you liked the cookie cake, Gina!
The dough tasted great baked it & it was way too soft! What a mess
Hi Kitty, it’s definitely soft in the middle when it first comes out of the oven. As it cools, it should firm up and be nice and chewy. I sometimes let mine cool completely right in the pan.
I have made two of your cookie cakes so far and my family is obsessed! the triple chocolate is out of this world! My husband said if we weren’t married he would put a ring on it because of these cookies lol thanks a million!
Haha, awesome!! I’m so glad they are all a hit! I love cookie cakes!
[…] Full Recipe Link: https://www.lifeloveandsugar.com/2013/02/10/chocolate-chip-cookie-cake/ […]
I made this tonight to test out for my son’s 8th birthday party. Since we have 20+ guests coming, I doubled the recipe and made it in an 17X11 inch sheet pan. I baked it for 18 minutes but it maybe could have used a bit more time for the middle to set up a bit more. It is TOTALLY delicious. My son told me A) I was the best baker in the world, B) It was the best thing he had ever eaten and C) He may dream about it, sleepwalk and eat it. But I can’t blame him for eating too much of it because he was sleepwalking. Thanks so much for your recipe!!!
Lol, awesome! I’m so glad it was a hit and that you are your son’s hero! 🙂
I made this today, followed the directions to a T and it looked amazing but once we cut into it the center was not done at all and it was too late to put it back in the oven because it was already decorated. Next time I’ll add 5-10 more minutes to the bake time. Otherwise it was great.
Hi, I want to try this recipe but am wondering if I need to make any adjustments for high elevation? I live at almost 6,000 feet above sea level. Thanks!
I don’t really know much about baking at high elevations. I’m sorry Nikki!
Hey Nikki! I live at 5280 ft (Denver) and made this no problem without any adjustments. Good luck!
Thanks Chelsea!! It’s my birthday week so I think I’ll go ahead and try it out!!
[…] Valentine’s Day, I made a cookie cake (Recipe here) and it was also […]
I made this last week in a cast iron pan. Soooo good! I didn’t have any cornstarch, so I just nixed it and it didn’t affect it one bit. Will definitely be making this again!
Awesome! What a great idea to do it in a cast iron pan!
I just looked up Sally’s recipe on her website and she lists 1 egg plus 1 egg white…does it make a difference? I noticed you list just one egg. Not sure which is better or what the difference would be if I omit the egg white. Thanks!
Hi Claire! I thinks that’s Sally’s new version. This was made from her old one. If you look underneath the recipe above, I have a link to it. I’ve never tried her new version but I’d think it’d bake fine. Either way, it should be delicious!
A-MAZING… made this cake for my birthday for something a little different and it was a hit. I was impressed as I forgot to chill it lol next time will remember to chill it and I think I’ll cook it a little less so it’s the same consistency throughout the whole cake. The cookie cake generated a lot of interest and I am now exploring a way to do a gluten and dairy free version if you have any tips or suggestions 🙂
Awesome! I’m so glad you liked it Lisa 🙂 Gluten and dairy free versions are a great idea! I haven’t played around with that yet, so I don’t have any suggestions but I’d love to try that too.
Hi!! Did you double the recipe and cook it in a 14′ pan?? If I do not double it how many do you think it would feed? Also, if I do not double it I could bake it in any shape 9′ pan?? Thanks! Making these cookie cakes may become my latest obsession!!!
Hi Jarrelle! They are all great cookie cakes – and there’s another coming tomorrow 🙂 I haven’t done it in a 14 inch pan, but I’d think you’d need 2 or 2 1/2 recipes worth of dough to do that. A 9 inch pan is perfect for one recipe – that should be about 8 people.
Made this today with my girls and they had a great time mixing up the ingredients. Just had a delicious, moist piece. YUMMY!!!!
I’m so glad it was a hit Kayla! 🙂
Made the cookie cake last night and it was delicious! For the folks who say theirs turned out dry, I would think you may have over-baked it. Pay close attention to the time. I dipped a toothpick in the middle at 20 minutes and it came out clean. But it continues to cook a s set just a little more as it cools. I left it in the 9 inch pan to cool (while we ran out), and it was perfect and delicious! Can’t wait to try the other varieties next. Thank you for this great recipe!
Awesome! I’m so glad you liked it! 🙂
I made this dough last night and put it in the fridge, I checked it this morning and it seems really hard is that normal?
thank you
Yes, it is normal. Just set it out for 15 minutes or so to soften a little before putting it into the pan so that it’s easier to work with.
Do you think it would turn out with salted butter and regular brown sugar? That’s what I have on hand. If not I will just wait! Thanks.
Definitely. Just take out the rest of the salt in the recipe. The brown sugar will be good. Enjoy it!
I’m planning on making this cookie cake soon, and just had a question……how did you line the heart shaped pan with parchment paper? I’m thinking maybe make a stencil with the pan? Is it o-k to not have the paper along the sides? Thanks in advance!!! 🙂
I put the heart-shaped pan on parchment paper and trace around it, then cut that out. You don’t have to line the sides. A non-stick spray should work fine. Enjoy it – it’s a classic! 🙂
I just made this today and it was a big hit! It was a little time consuming, but it turned out perfect!
Glad to hear that Macey! 🙂
Would a 9″ spring form pan work?
Yes, definitely.
I am making this next week for my daughter’s birthday sleepover. Planning on doubling the recipe and using a wilton aluminum 14″ pan– do I need to grease the sides of the pan in addition to lining with parchment? Thanks!
Actually- thinking of a 12″ pan option too. Maybe 1 1/2 recipe?
Hmmm, you could probably double it. As the cookie cools, it usually pulls away from the edges of the pan, but you could grease it to be safe. 🙂
I made this cookie cake for my son’s 6th birthday and did a buttercream Lego StarWars transfer on it…it was AMAZING!!! We all love it and he declared it the best cookie cake he has had yet! Thanks for sharing your recipe!
That’s awesome Jackie! Thank you! 🙂
[…] icing, but I would be sure to beat it with some powdered sugar so it would pipe correctly. This icing is designed for cookie cakes and appears to pipe beautifully. I was totally intending to trim my […]
I’m sorry I made this because it is so delicious I can’t stop going back for seconds, thirds, fourths…
Haha, I’m glad you like it! 🙂
[…] found the truly wonderful recipe here. It was a great idea, but as I read it, all I could think was… “does it have to take so […]
Do you only line the bottom of the pan with parchment paper? Or the sides too? I’m thinking of making this for my stepson’s birthday party – cake/cupcakes always seem to go to waste! Thanks 🙂
Hi Jennifer, yes I only line the bottom of the pan.
I plan to make this for my son’s second birthday. He loves Mickey Mouse so I was going to bake in an 8 inch and then maybe use two 4 inch pans for the ears and then outline the entire thing in chocolate buttercream. Would you think doubling the recipe would be better than spreading it thin among the 3 pans with the recipe as written? Thanks so much!
I’d definitely double the recipe. Sounds like a fun cake! 🙂
Any suggestions for a 13×9? I want to make for my sons third birthday next weekend. Thanks!
I’ve never tried it before. I think you’ll probably need to double the recipe. Then just watch it while it bakes. It might take a little longer, but look for the edges to be lightly browned. The center might still seem a little underdone, but will firm up as it cools in the pan.
Great, thanks! I’ll double and try on Friday- I’lll post back to let you know!!
Great, I’d love to know how it turns out! 🙂
Turned out GREAT! Lots of compliments and tasted yummy. Thanks for the recipe, doubling worked out well.
Awesome! I’m so glad! 🙂
This was such a delicious recipe! My husband said it was exactly what he thinks of when he thinks about a cookie cake. He said it was the best cookie cake I have ever made! Thanks for sharing!!
Awesome! I’m glad it was a hit, Jamie!
I am an avid and experienced baker. However I’ve never ventured into cookie cake land. I tried this recipe in a 9″ tart pan for easy removal. After 20 min the outside was beautifully golden so I let it cool a bit and poked it and it was still very doughy… I have replaced it in the over with tinfoil over it to prevent further browning ontop but have others had this problem? I’ve read the compents and seen people have an issue with dryness but not overly doughy. And suggestions?
I’m not sure why that happened Ashley. It certainly can seem undercooked in the center until it firms when cooled. How did it end up turning out?
It ended up cooking for about 45-50 min but it turned out great. I am annoyed by baking defeat so I made another one and used less of the dough in a 9″ round and cooked it only 20min and it turned out great too. Now I have leftover dough to eat so it’s a win-win. Thanks for the recipe I’m adding it to my chocolate chip cookie list. I also like the buttercream it will be replacing my current buttercream recipe.
I’m glad it turned out Ashley! 🙂
I’m about to make this recipe because I want cookies but don’t want to run back and forth to the oven! I may be documenting this adventure because this sounds amazing! Thanks for the great idea!
I followed the recipe as written, baked it in a 9 in. pan, and even decorated with red icing (at my son’s request) and it was fabulous! I made it for my 3 yr old’s birthday and we all loved it! Thanks for the great recipe!
I’m using a 14″ pan, instead of a 9″. Do I need to adjust the cooking time?
If you aren’t doubling the recipe, I’d say you could cook it less time since it will be thinner. You’ll just need to keep an eye it. Once the edges look golden, I’d remove it from the oven and let it cool in the pan.
I did this cookie last night. Doubled the recipe for a 14 inch cookie cake and it came out beautifully! I reduced the heat a little to accommodate for the extra, pressed and smoothed it into the pan well and it only took about 30 minutes or so. The middle wasn’t as firm as the edges but that’s the way a good chewy cookie is supposed to be. I let it cool and set up and it’s perfect! Golden brown middle with edges that are just a bit darker. About to decorate it and get it going! Thanks for a great recipe!
Awesome! I’m so glad you love it! 🙂
Hi,
If I make the dough tonight, bake it tomorrow, but don’t serve it until the following day, do you think it will get stale? Excited to make for my son’s bday, but we are going out of town so I want it to be ready.
Thanks!
Not at all! It’ll still be great!
I just made this yesterday for my husband’s birthday; he’s a chocolate chip cookie cake fanatic, so I was nervous trying a new recipe. (Recipes in the past never turned out too well, so I definitely needed to try a new one.) It was AMAZING. Truly amazing – couldn’t have turned out ANY better! Chewy and soft on the inside, but with a bit of a crunch on the outside…just PERFECT! I followed the ingredients in the recipe exactly, but I baked it just a tad longer (since my oven tends to work that way) and I just used a bit of Pam on the pan instead of parchment paper. Seriously – this was SOOOO delicious. He brought a piece in for his boss and he loved it, too. THANK YOU SO MUCH!!! This is now my go-to recipe for chocolate chip cookie cakes!
Thanks Carrie! I’m glad you loved it! 🙂
Do you know how this would bake in a jar? Also the shelf life? I’d love sending some to my husband who is currently deployed, he loves cookie cake! Of course the frosting would be on the side
Hi Kasie! I actually did a post a while back on cake in a sealed jar. I think if you followed the same method so that the jar sealed, it’d work great to send. I’d say shelf like is about a month or so.
What if I dont have parchment paper? :/ I know wax isnt a good idea, what about flour? please help quickly
You could grease with butter and flour or a spray of some kind, I just prefer the parchment paper because it’s guaranteed to not stick.
I made this last night for my fiancees birthday. We absolutely LOVED it. It was the perfect consistency and I am very picky about my chocolate chip cookies! I added M & M’s because I love M & M’s in chocolate chip cookies and I also sprinkled sea salt on top of my cake as well! I served it warm with vanilla bean ice cream…hard to beat. thank you SO much for a terrific, fool-proof, easy-to-follow recipe! This recipe is definitely a keeper and I look forward to the next time I make it!
Thanks Mary, that’s awesome! I’m so glad it was a hit! I love the M&Ms and serving warm with ice cream – yum! 🙂
[…] cookie cake and I have to say the cake turned out amazing thanks to a wonderful recipe I found on Life, Love, and Sugar. I used a combination of M & M’s and Chocolate Chips which isn’t necessary, but I […]
Do you know of a gluten free oatmeal raisin recipe that would work? Can’t have gluten or chocolate, missing great desserts. HELP!
I know there are some out there, I just haven’t tried any so far. I’d love to post some gluten free recipes but haven’t made the leap to go find all the ingredients I’d need. I hope to do it soon though!
this cake is adorable and im so excited to make it! thank you so much for posting it! your a complete jem 🙂
Thank you! I’m glad you like the recipe! 🙂
Do you think this cookie cake would be okay if it was baked in a character(ie Blues Clues) cake pan ? I’m going to be trying it this weekend and was just wondering if you had any advice 🙂
Gosh, I’ve never tried that. I have no idea. You’ll want to make sure the bottom of the cake (the part you’ll see on top while it’s baking) is level, otherwise it won’t sit well on a flat surface after baking. You might need more than one recipe worth of dough, depending on the size of the pan. I’d also let it cool completely before removing it from the pan to help it hold together, so make sure you grease the pan really well. I’d love to know how it goes! Good luck!
Hi! I was so excited to make this for my boyfriend! I mixed it all up earlier this morning and it seemed really dry like there wasn’t enough liquid to make it a cookie dough. So I stuck it in the trudge for a couple hours, baked it and I’m so disappointed!! It still looks uncooked and dry. The chocolate chips have melted nicely but it looks like a dry desert! My boyfriend said he would still eat it but I’m not sure what I did wrong!! Any advice for my next attempt?
Hi Rachel, I’m sorry it didn’t turn out. Its so hard to say what it could be. I hope you’ll give it another try!
I will be doing this today with my 5 yr old son and my 7 yr old daughter today, i am so excited to try this. I will let you know how it turns out
Great! I’d love to know how it turns out!
Hey, it turned out great. My pans were a bit small so we ended up with two cookie cakes. We iced them with blue and green buttercream icing and added some muticoloured sprinkles. One of them is already gone, we decided to save the other one for dessert tomorrow. Great recipe, we will be making this quite often. The kids loved it!!!
That’s great Tequilla! I’m glad it was a hit!
Hi! I tried your recipe yesterday and the cookie recipe itself is delicious!! But my issue was that it turned out light and fluffy instead of firm. It’s really really yummy but I just wondered what could’ve made it fluffy? My hubby REALLY liked it. He said, “this is good, hun. It’s really moist.” Lol so at least he didn’t notice it was screwed up!! Haha!! I used light brown sugar because that is all I had. Is that why??? Thanks!!!
Hi Shelby! I’m glad it tasted great! It’s hard to say why that happened. I don’t think the sugar should have a big effect on it.
Thank you so much for posting this!!! This is, by far, the best cookie cake I have ever had! Chocolate chip cookie cakes are my weakness and since I have this I will NEVER buy another cookie cake again. Since my first one for my hubby’s birthday at the beginning of June, I have made about 15 of these for different occasions =) Everyone requests them! So yummy!
Thanks Tamica! I’m so glad it’s been such a hit! Cookie cakes are one of our favorites too. 🙂
You gotta love a cookie cake, especially one that contains chocolate chips. Great job decorating too! This sounds delicious. Great post!
Thanks Bill!
When cooling the cake do you leave it in the pan even after its transferred to the cooling rack? Or flip it over to take it out of the pan to cool?
I’d let it cool for a while in the pan so the center can firm up a bit. You can’t really leave it too long. When you remove it, do it carefully because the center is very moist.
Do you think I could leave out the cornstarch? Maybe add in a little more flour instead? Want to make this immediately, but I don’t have any cornstarch 🙂
The cornstarch helps the cookie retain its soft and chewy texture. You can leave it out, but you don’t need to add flour.
Sadly this did not turn out for me. The texture was all wrong. Completely gooey and under-cooked in the middle, and near burnt on the edges (I did bake it for 23 minutes since the middle was clearly not done). I followed directions (except for the cornstarch) and everything seemed good until it was time to pull it out of the oven. Oh well!
I’m sorry it didn’t work out Nicole. I wouldn’t think the cornstarch would make that much of a difference. I don’t know if you refrigerated the dough or not, but I really think that helps all the ingredients come together better. Maybe give it another shot one day – it’s excellent when it comes out right!
I did a trail run of this because my son wants a cookie cake for his birthday. I cooked it in a 10in pan for same amount of time and it was still soft and delicious! One question though, if I were to make a chocolate cookie how much cocoa should I and and when? And should I leave anything out? Thanks so much!
I’m glad it was a success! I haven’t actually added cocoa before so I’m not sure how much you’d need to add to alter the recipe.
So happy to have found this one on Pinterest! I’m surprising my husband with it for his birthday and actually doubled the recipes to make two cookie cakes – one to bring up to work for him & his co-workers to enjoy and one for the family dinner we’re having later this evening! The dough tasted D-I-V-I-N-E! I had to pull myself away from just eating that!!! Now it is chilling and I am beyond excited to make the cakes! Thanks for sharing the recipe!
Hi Ali! Sounds like an awesome birthday surprise! I’m glad you like it! Thanks! 🙂
Sorry to say I tried making this for my crazed cookie cake fan of a husband, and it was dry, crumbs galore! I did everything you said, and it was a bust, especially when you have plates ready to go. So I would try to put more liquid ingredients to make it more moist, or try store bought cookie dough. Thank you anyways for sharing! :}
I’m sorry it didn’t turn out. What a bummer! There have been some other comments from people who tried a second time and had better luck. I know many have loved it. One other person had it turn out dry the first time and realized she didn’t include the baking soda.
I’m sorry but this recipe is terrible! I have a great recipe for chocolate chip cookies and never have a problem with them, and I’ve been baking for years. I thought I’d try this recipe to see how it compares, and wow, really awful. There is way too much salt in this recipe. They’re bitter and not chewy. Would not make again. Fun idea for the cookie cake, but that’s about it.
Hi Marie, I’m sorry this didn’t turn out well for you! I’ve yet to have that response. It’s definitely a family favorite for us. Maybe try again without the salt? Either way, thanks for stopping by!
Does this freeze well after being cooked?
I’m not sure, I’ve never frozen it after cooking. It’d be best to freeze the uncooked dough (should be good for 2-3 months frozen) and cook it when you need it.
I dont have any parchment paper on hand, do you think just spraying the pan with PAM would work okay? I am using a 9″ Calphalon pan. Thanks!
The cookie will bake fine. You just might have trouble getting it out of the pan easily. I’ve always used parchment, so I’m not sure.
[…] click for more […]
I made this a couple of weeks ago and it was gone within a day or so! It was seriously delicious and dare I say better than the big cookie cakes we can buy at the mall! I got on here real quick to get the recipe and am making it again tonight. And the icing is wonderful, too! Just wanted to leave a note that I did not let it chill at all and it still turned out GREAT!! Thanks for an awesome recipe! 🙂
[…] hard time getting that chewy, soft balance. I’m using a recipe I found on Pinterest from Life, Love & Sugar originally from Sally’s Apple a Day. I doubled the recipe below so that in addition to the […]
[…] really is the icing on the cake. Or in this case, the icing on the cookie cake! I saw this recipe on Pinterest for a Chocolate Chip Cookie Cake and I just knew I had to try it and all I can say is […]
Do you think I could double this recipe to make an even larger cookie cake?
Yep, that should work fine. You may need to cook it longer though.
[…] https://www.lifeloveandsugar.com/2013/02/10/chocolate-chip-cookie-cake/ […]
Just wondering if I would have to use a cake pan? Could I just spread it out on, like, a pizza stone? Or do you think it would melt all over the place?
I think you could use something else. It should be alright. I’ve used the dough for regular cookies and it doesn’t spread much. I’d be sure to leave space around the edge though. And I’m not sure how a pizza stone would affect the way it cooks. A pizza pan might be better.
This is now my go-to chocolate chip cookie recipe. THANK YOU!! I made it as a cookie cake for my brother-in-law’s birthday, and none of us could stop eating it. Absolutely delicious (and I didn’t even have dark brown sugar on hand. I can’t wait to make them again with dark brown sugar!)!!
Yay! I love a good cookie cake 🙂
Wow! Used this recipe for my eldest son’s birthday cookie cake. It was amazingly good! My youngest has already asked for it for his birthday.
Thanks for comment! I’m so glad you all enjoyed it!
[…] Sunday morning it was baking time, yet again! I made Lindsay’s cookie cake that I also found on […]
This is my new favorite chocolate chip cookie dough! So good that I’ve already made it twice this week!! Thank you for such a simple and delicious recipe 🙂
Thanks Nicole! You are so welcome!
I made this for my husband’s birthday last night and it was seriously the greatest thing ever! So glad I found this recipe! Thanks 🙂
Thanks Kara! I’m so glad you liked it!
Hi I’m making this now and the dough didn’t come out thick at all? It’s crumbley? I have it in the fridge cooling. Is there anything I can do to make it thicker? Thanks!
Hey Ashley – I’m not sure. Did a wet ingredient get left out?
Is there any way there could be an oatmeal raisin version of this cake??
My husband loves cookie cakes, but is not a huge fan of the traditional chocolate chip cookies.
I think you might be reading my mind 😉 I’ve been working on an oatmeal raisin version – I LOVE oatmeal raisin cookies. Hopefully it will be up in the next few weeks.
Hey Amanda! Just wanted to let you know I posted an oatmeal raisin version today. You can find it here.
Do I cool it in the bowl I mixed in or on parhment paper?
Either way should be fine. I make mine into a ball and wrap it in saran wrap.
Its delicious!!!
I’m so glad you enjoyed it!
wait. read this recipe and blog 3 times and do not see where it says to chill the dough. Am I blind?
This is an old recipe that was recently update. In previous instructions, it was refrigerated. I don’t include that anymore because it’s not necessary.
I had the same reaction! I almost had a heart attack when I realized I never chilled the dough and was frantically looking for where it talks about chilling haha
Could I just chill the dough in the pan I plan to cook the dough in? Or do you not think that would work?
Hi Lauren! I’m not sure. The purpose for chilling the dough is to allow the flavors and ingredients to all come together. It should lend a cookie that rises better and has better texture. If its laying flat In a pan, I’m not sure if it would affect how everything comes together or not.
Hi Lindsay — what tip did you use to frost your cake? I love your decorating. Made the dough yesterday and going to bake today. Thanks in advance!
Thanks Amanda! I believe it’s the Wilton 2D. Enjoy the cake!
Can’t wait to try the cookie cake over spring break and then for my son’s 12 year old birthday! Thank you, it looks wonderful!
What if you leave the dough in the fridge to chill for more than 24 hours? Will that ruin how it is supposed to turn out. Thanks!
Hi Gwen! No it definitely won’t ruin the dough. You can refrigerate it for a few days and it’ll be fine. Longer than that and you could freeze it. It should be good frozen for up to 3 months.
Got my cookie cake in the oven right now! The dough tasted delicious but it was very hard to mold in the pan. Hopefully it turna out ok. I was scared I did something wrong because it is so thick. Any tips?
Hi Lydia! That sounds about right. You definitely have to work the dough out in the pan – it’s thick! I hope it turns out great!
This looks so perfect! I made it yesterday, and I felt like I baked it forever…probably at least 30 minutes, but I just never “set” in the middle. I knew it wasn’t right when it “jiggled” when I took it out of the oven! The outside, cooked parts, tasted great, but the inside was a soggy, undercooked mess! I know you weren’t with me in my kitchen, so it’s hard for you to say what went wrong, but perhaps I could have baked it even longer? The dough was yummy, and thick like you described, and I used a 9-inch pan. I’m going to try again though, so I’ll let you know if it’s better! 🙂
oh no – I hate to hear that! 🙁 It’s hard to say what went wrong. Strange that it was thick prior to baking and then got jiggly. Makes me wonder about the butter maybe? I don’t know. If you give it another shot I hope it turns out better!
We had a snow day, so I tried again, and SUCCESS!! Not sure if I didn’t leave it in the fridge long enough last time, or just simply didn’t bake it long enough, but at this point, I don’t care because it is so yummy! Thanks for your help!
Yay! That’s great Michele! I’m so glad it worked for you this time! 🙂
Love love love! Best cookie cake ever,I’m glad I found it!
Thanks Renee! I’m so glad you like it 🙂
I just made it and I am not sure what I did wrong, but it did not turn out 🙁 I don’t know why I cannot bake 🙁
I’m sorry Lacey. 🙁 Can you describe the problem? Maybe I can help you figure out what to do differently next time.
Okay so after looking at the recipe again and looking at my cookie cake and how dry and awful it was, I figured out what I did. I forgot the baking soda. I am remaking it today and it is already looking better 🙂
That’s great Lacey! I’m so glad you were able to figure it out!
So i made the chocolate chip one, and it unfortunately turned out a little dry and not quite as dense as yours. it was more like cake batter than cookies. Any thoughts on why?
It could be that it baked too long. Other than that, if you included all the ingredients correctly, it’s hard to say why, I’m sorry.
Yum! This looks delish and now I want to make one too!
Thanks Justin! You definitely should. Cookie cakes rock! 🙂
Wow! That cookie cake looks so incredibly dense, chewy, chocolatey…in just one word: perfect. I want to buy a giant cast iron pan so that I can make a CCC cake in it to get that amazing crispy edge. I’ll just have to make this in my normal pans for now!
This was awesome. I made this cookie cake for my 13 yr old daughters birthday. This is a keeper!
Thanks Jill! I’m so glad you liked it!!
This sounds AMAZING. I love a good cookie cake! This is so pretty too!
Thank you! Cookie cakes are a classic in our family 🙂
How pretty! My husband loves cookie cake!!
Thanks Aimee! Cookie cakes are pretty big in my family too. 🙂
This looks amazing! I love making cookies cakes, but to be honest never thought to put it in a heart pan! “LOVE” it! 🙂
Haha, thanks Katie! I “love” it too 🙂
Hi Lindsay! I’ve been looking everywhere for your version of this cake that was in a heart-shaped pan with red frosting, and I can’t find it anywhere! Would the bake time be different if I made this in a heart shaped pan?
Thank you!
Yes, this is the same recipe. The bake time should be pretty much the same.
Hi! Great recipe! My daughter made the cookie cake on Friday night and then put it in the freezer since it will be served on Sunday. Was this a mistake? Will it be soft and fresh to slice on Sunday? Any advice is appreciated. Thanks!
No it should be fine. You probably didn’t need to freeze it, but it’s fine. Just pop it in the fridge to thaw it. You might want to do that now so it’s thawed by tomorrow.
I’m sorry if it’s just me but the picture shows mini M&Ms but I don’t see them in the recipe. Please help!
They aren’t mini m&ms, they are sprinkles that are just added after I frosted it.
Looks awesome! I am going to make the cookie cake for an upcoming birthday! May it turn out as nice as yours:) Lindsay! Thank you for sharing.
Thanks Jordanna! You know where I am if you need help or a cake pan 🙂
I saw your warp up about my cookies on your blog last week. I was SO delighted to read that oyu loved the taste of them! And yes, I just love how soft they are too. You are so amazing to do a chocolate chip cookie test like that! Oh, and I’ve made these intoa cookie cake before too. I am obsessed with it! I should post that recipe soon. WIsh I had a heart pan like this! Adorable 🙂
Thanks Sally! It was quite an effort and a lot of dough to make so it was great to have my sister-in-law’s help. I think I would have drowned in cookie dough without her. 🙂
I hace a question. How long lasts soft this cake ? I need one for saturday night but i have to do it on friday night. I want it t keep moist and chewy. Cani bake it on friday?
If you make it Friday, it will still be moist on Saturday for sure.
My mix looks dry what should I do I followed all the steps pls help???
It’s a very thick dough, so it might be correct. It’s hard for me to say without seeing it. If you think it needs more moisture, I’d add a tablespoon or 2 of milk.