Description
This soft, chewy cookie cake is the perfect dessert for celebrations or any sweet craving. Featuring a rich chocolate chip dough baked into a cake-sized treat and topped with a smooth vanilla buttercream frosting, it’s easy to personalize with sprinkles or your favorite mix-ins. Simple to make and irresistibly delicious, this cookie cake is sure to be a crowd-pleaser.
Ingredients
Scale
Cookie Cake
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips (or your favorite mix-ins, like M&M’s or white chocolate)
- 1/4 cup sprinkles (optional for fun decoration)
Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10-inch round cake pan, springform pan, or line it with parchment paper for easy removal.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Mix in the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and sprinkles, if using. The dough will be thick.
- Press the Dough into the Pan: Transfer the cookie dough to your prepared cake pan. Use a spatula or your hands to evenly press the dough into the pan, spreading it out to the edges. Smooth the top to make it even.
- Bake: Bake for 20-25 minutes, or until the cookie cake is golden around the edges but still soft in the center. Don’t overbake — it should still feel slightly soft in the middle when you press on it. If you want a slightly firmer cookie cake, bake for a few extra minutes.
- Cool the Cake: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This ensures it won’t break when you remove it from the pan.
- Make the Frosting: In a medium bowl, beat together the softened butter, powdered sugar, and vanilla extract until smooth. Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency (it should be thick but spreadable).
- Frost and Decorate: Once the cookie cake has cooled, spread the frosting evenly over the top using a spatula. You can add extra sprinkles, mini chocolate chips, or even writing with icing to personalize it for any occasion.
- Serve: Slice and serve the cookie cake warm or at room temperature. It’s perfect for birthday parties, celebrations, or as a sweet treat to share with friends and family!
Notes
- You can decorate this cookie cake to fit any occasion — add sprinkles, colorful frosting, or even personalized messages with icing.
- For a slightly different flavor, you can add 1/2 cup of crushed nuts (like walnuts or pecans) into the dough.
- Store any leftover cookie cake in an airtight container at room temperature for up to 3 days. If you prefer it warm, microwave it for a few seconds before serving!
