A thick, chewy chocolate chip cookie baked into a celebratory cake and topped with rich chocolate buttercream and colorful sprinkles—Chocolate Chip Cookie Cake is the perfect dessert for birthdays, parties, or simply celebrating everyday moments. It delivers the comfort of a cookie and the festivity of a cake in one easy-to-make treat.

Why You’ll Love This Recipe

This cookie cake is soft, buttery, and studded with melty chocolate chips, offering a satisfying chew with every bite. Unlike traditional layer cakes, it requires no complicated assembly and bakes in just one pan. Decorated with a piped chocolate buttercream border and vibrant sprinkles, it’s a fun and festive dessert that’s as eye-catching as it is delicious.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookie cake:
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips

For the chocolate frosting:
1/2 cup unsalted butter, softened
1/3 cup unsweetened cocoa powder
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt
Sprinkles, for decorating

directions

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
Stir in the flour, baking soda, and salt until just combined.
Fold in the chocolate chips evenly throughout the dough.
Press the dough evenly into the prepared pan, smoothing the top.
Bake for 20–25 minutes, or until the edges are golden brown and the center is set. Cool completely in the pan.
While the cookie cake cools, prepare the frosting. In a medium bowl, beat the softened butter until smooth.
Add cocoa powder, powdered sugar, milk, vanilla, and a pinch of salt. Beat until the frosting is light and fluffy.
Once the cookie cake is cool, pipe the frosting around the edges using a star tip or your preferred piping nozzle.
Top with colorful sprinkles and serve.

Servings and timing

Prep Time: 15 minutes
Baking Time: 25 minutes
Total Time: 40 minutes
Servings: 10 slices
Calories: 420 kcal per slice

Variations

Peanut Butter Twist: Replace 1/4 cup of the butter with peanut butter and use peanut butter chips.
Rainbow Chip Version: Use white chocolate chips and rainbow sprinkles in the dough for a funfetti-inspired cake.
Cookie Dough Frosting: Top with edible cookie dough dots instead of frosting for a twist.
Double Chocolate: Add 2 tablespoons cocoa powder to the cookie dough for a brownie-like cookie base.
Vegan/Dairy-Free: Substitute vegan butter, plant-based milk, and egg replacement for a dairy-free version.

storage/reheating

Store the cookie cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving, or microwave slices for 10–15 seconds to slightly warm and soften. You can also freeze the unfrosted cake wrapped tightly for up to 2 months.

FAQs

Can I bake this in a different pan size?

Yes, an 8-inch pan will make a thicker cookie cake; just add a few minutes to the baking time. A 9×13-inch pan can also be used for a thinner version—reduce baking time accordingly.

Can I use store-bought frosting?

Yes, store-bought chocolate frosting works as a quick alternative.

Do I have to use sprinkles?

Not at all—they’re just for fun and decoration. You can skip them or use mini chocolate chips, nuts, or candy pieces instead.

Can I make this cookie cake in advance?

Yes, it can be baked and stored (unfrosted) up to two days in advance. Frost just before serving.

How do I know when it’s done baking?

The edges will be golden and slightly pulling away from the pan. The center should look set and may crack slightly.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan for a larger cookie cake. Adjust baking time to 28–32 minutes.

Is this chewy or cakey?

It’s chewy with crisp edges—like the perfect chocolate chip cookie in cake form.

What’s the best way to serve it?

Slice like a cake and serve at room temperature or slightly warm with a scoop of ice cream.

Can I frost the entire top?

Yes, if you prefer a fully frosted cookie cake, spread the frosting over the whole surface instead of piping just the border.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend for a gluten-free version.

Conclusion

Chocolate Chip Cookie Cake is a joyful twist on the classic cookie, baked thick and chewy in cake form, then decorated for celebration. Whether it’s a birthday party, special occasion, or sweet surprise, this easy recipe delivers big flavor and fun with minimal effort. Customize it with your favorite mix-ins and toppings, and enjoy a dessert that everyone loves.