Filed Under: cake | Cakes & Cupcakes | Cookies

Chocolate Chip Cookie Cake

Recipe By Tessa Arias
August 19th, 2020
4.94 from 16 votes
4.94 from 16 votes

This Chocolate Chip Cookie Cake recipe features a thick base of chewy and slightly gooey chocolate chip cookie topped with creamy vanilla buttercream and garnished with ALL the sprinkles. It's the perfect birthday cake for any cookie lover!

Yield: 8 to 10 servings

Prep Time: 15 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: Like birthday cake meets the best chocolate chip cookie.
Texture: The cookie itself is ultra chewy at the edges, slightly gooey in the center, and taken to a whole new level by the rich and creamy frosting.
Ease: Very easy! The cookie dough comes together in minutes without an electric mixer, and can be made ahead of time.
Pros: Super fun for celebrations! Perfect for those who don’t love birthday cake.
Cons: None!!
Would I make this again? Absolutely.

This recipe is in celebration of my NEW COOKIE BOOK coming out on September 1st, 2020! The Ultimate Cookie Handbook features over 50 cookie recipes and tons of visuals into the science of cookie baking!!

Growing up I never really liked birthday cake. Don’t get me wrong, I love a good fresh, homemade cake baked with quality flavorful ingredients. But store-bought birthday cake or one made with cake mix and packaged frosting was too sweet and artificial even for my 10-year-old taste buds. And I’ve loved sweets all my life!

Bowl of chocolate chip cookie dough for a deep dish cake

In fact, that weird birthday cake frosting that just tastes like sickeningly sweet plastic gives me nightmares. I used to scrape that stuff off in pure disgust. Anyone else do the same?

And then don’t even get me started on the actual bland and dry grocery store cake. And the designs and decorating… So cheesy and outdated!

Homemade chocolate chip cookie cake on a cake stand with buttercream frosting and sprinkles on top

This Chocolate Chip Cookie Cake recipe is perfect for those who don’t like birthday cake. Or for when you just don’t have the time and patience to bake a cake! Or maybe for those times when you just want something a little fun and different.

Whatever you do, just make sure you’re generous with the rainbow sprinkles for an extra festive cake!

I’ve formulated the chocolate chip cookie base recipe to be ultra thick, chewy, and slightly gooey in the middle with tons of flavor. The melted butter, dark brown sugar, extra egg yolk, bread flour, and cornstarch all help to accomplish this!

If you’d like to know more about the science of cookie baking, check out my free Cookie Customization Guide here. These are the kinds of details I dive into in my new cookbook, The Ultimate Cookie Handbook!

Cutting a slice of deep dish chocolate chip cookie cake

How to Make A Cookie Cake

Ingredients for this Chocolate Chip Cookie Cake:

  • Bread Flour: The bread flour in this recipe helps make the cookie cake ultra chewy and thick. If you don’t have any bread flour, feel free to use only all-purpose flour, though your cake might loose some chewiness.
  • Butter: be sure to use melted butter for this cake. Here’s how to properly melt butter: Place the butter in a small saucepan set over medium low heat, swirling occasionally, until melted. You can also place the butter in a microwave-safe bowl and microwave in 30 second bursts, stirring between bursts, until melted. You can add the sugars to the hot butter to help create more of that smooth crackled appearance on the top of the cookie cake. Just don’t add eggs to the hot butter mixture otherwise they’ll scramble! Let cool first.
  • Sugar: Use both granulated and brown sugar. A high ratio of dark brown sugar makes this chocolate chip cookie cake moist, chewy, and rich in flavor.
  • Milk:  The tablespoon of milk helps create a moist and rich texture.
  • Vanilla: Vanilla helps flavor our cookie cake.
  • Eggs: This recipe calls for 2 eggs and 1 egg yolk because the extra fat in the yolk creates a moist and chewy texture.
  • Leavening: Both baking soda and baking powder are called for in this recipe to achieve both lift and browning without making the cookie too cakey. You can learn more about the differences between baking soda and powder here.
  • Cornstarch: Cornstarch is our magic ingredient to achieving that perfect thick, chewy and soft texture. I use cornstarch in several of my chocolate chip cookie recipes!
  • Salt: Helps to balance out the sweetness.
  • Chocolate chips: It isn’t a cookie cake unless it’s studded with chocolate chips!

How to Decorate A Cookie Cake:

For the buttercream icing for this recipe, I used a half batch of my go-to Best Buttercream (the video in that post has been viewed over a million times! craziness!) but feel free to make a full batch for an extra thick layer of frosting. I’ve also listed other topping ideas below.

If you’d like, you could also use a piping tip to pipe some beautiful buttercream swirls around the edges of your chocolate chip cookie cake.

More Topping Ideas for A Cookie Cake:

Equipment for Your Chocolate Chip Cookie Cake:

For this recipe I prefer to use a springform pan because it makes it really easy to remove the entire cookie cake from the pan and place it on a pretty cake stand or serving plate.

If you don’t have a springform pan, however, feel free to use a cake pan or deep pie pan. You may need to adjust the baking time.

How to Store Cookie Cake:

Serve or cover and let stand at room temperature for up to 1 day, or refrigerated for up to 3 days.

Slice of chewy and gooey chocolate chip cookie cake with vanilla frosting on top

More AMAZING Birthday Cake Recipes:

4.94 from 16 votes

How to make
Chocolate Chip Cookie Cake

Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This Chocolate Chip Cookie Cake recipe features a thick base of chewy and slightly gooey chocolate chip cookie topped with creamy vanilla buttercream and garnished with ALL the sprinkles. It's the perfect birthday cake for any cookie lover!


For the chocolate chip cookie base:

  • 2 sticks (227 grams) unsalted butter, melted
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 cups (247 grams) lightly packed dark brown sugar
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 1/4 cups (159 grams) bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1 teaspoon fine sea salt
  • 2 cups (340 grams) semi sweet chocolate chips

For the buttercream:

  • 1 1/2 cups (153 grams) powdered sugar, sifted
  • 4 ounces (113 grams) unsalted butter, at room temperature
  • Pinch fine salt
  • 2 teaspoon pure vanilla extract
  • 1 tablespoons cream or milk
  • Sprinkles, for garnishing


For the cookie base:

  1. In a large mixing bowl, stir together the butter, granulated sugar, and brown sugar until well combined.
  2. Stir in the eggs, milk, and vanilla until well combined. Gradually beat in the flours, baking soda, baking powder, cornstarch, and salt. Stir in the chocolate chips. Bake now or cover the dough and refrigerate until ready to bake.
  3. When ready to bake, preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
  4. Press the cookie dough into the bottom of the prepared pan. Bake for 30 minutes for a gooey center or 35 to 40 minutes to cook completely. Let cool completely.

For the buttercream:

  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
  2. Spread all over the cooled cookie cake then garnish with sprinkles. Serve or cover and let stand at room temperature for up to 1 day, or refrigerated for up to 3 days. Let come to room temperature before serving.
Course: Dessert
Cuisine: American
Keyword: cookie cake

This post was originally published in 2016 and updated in 2020 with recipe improvements and new photos. Photos by Ashley McLaughlin.


Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Elli — October 5, 2021 at 4:11 pm

    This is such a tasty cookie cake ! I’ve made it twice now for my nieces and nephews birthday and they were super pleased. I was wondering though how much longer am i able to cook it for before it starts to brown/burn as it was extremely goey in the middle and i even did the full 40 minutes with a half inch larger tin?

    • #
      Emily — October 6, 2021 at 9:04 am

      Hi Elli! So happy to hear everyone loves this recipe, thanks for choosing it to celebrate with 🙂 As for the timing, that’s honestly personal preference. You want to make sure you’re using a light-colored metal pan to bake in first though as dark-colored pans brown way more quickly and aggressively. If the middle is still too gooey for your liking, try covering the top with aluminum foil if it starts to brown, then bake to your desired cookie texture. I hope that helps!

  2. #
    Holly — September 28, 2021 at 6:46 am

    Hi! If I didn’t want this as thick, what size pan would you recommend?
    Also I was thinking of trying it in a muffin top pan to get smaller individual cookie cakes, do you think that would work or would one of your other chocolate chip cookie recipes work better?

    • #
      Emily — September 28, 2021 at 10:53 am

      Hi Holly, we haven’t tried either of those ideas, so I can’t say for sure! Please let us know how it goes if you give them a try 🙂 Love the idea of individual cookie cakes!

  3. #
    Shirin Amira — September 18, 2021 at 9:10 pm

    Hi Tessa,

    Is it OK to chill the cookie dough for 24-48 hours before i bake it?

    • #
      Emily — September 20, 2021 at 4:21 pm

      Hi Shirin! We actually haven’t tried that, but it should be fine! If anything, it should enhance the texture and flavor! Please let us know how it goes 🙂

  4. #
    Liz — July 20, 2021 at 3:40 pm

    Brought this to a little family gathering and it was a huge hit!

    • #
      Emily @ Handle the Heat — July 21, 2021 at 10:20 am

      Hooray! So happy everyone loved your cake!

  5. #
    Jenny — June 28, 2021 at 9:40 pm

    This is such a a amazing recipe cookie cake!! A perfect alternate to box cakes and always a hit! My fav roots recipe to eat! My oven took much much longer for the dough to cook through (almost twice as long – the center kept coming out jiggly when I pulled the pan out the oven) but still the best ever!

    • #
      Tessa — June 29, 2021 at 10:01 am

      I’m so glad you enjoyed your cookie cake! Do you have an oven thermometer? I’m wondering if perhaps your oven’s temp is slightly off (it’s common!) as to why yours took so long to bake?

  6. #
    Courtney — April 28, 2021 at 12:25 pm

    Like your chocolate chip cookies, would you say it’s better to “marinate” this cookie dough cake batter for 24 hrs in the fridge? Or, does it not matter and you should just bake it after you made the dough? I’m excited to try this for my husband’s birthday!


    • #
      Tessa — April 29, 2021 at 1:31 pm

      I actually haven’t tried that, Courtney, but it’s definitely doable! I’d imagine it’d go exactly the same as regular sized cookies in added flavor/texture wise, but the best part would be you don’t have to scoop it after it’s been in the fridge! 🙂 Let me know how it goes!

  7. #
    Megha Gopinath — April 28, 2021 at 12:14 am

    Can the bread flour be replaced with all purpose flour???

  8. #
    Isabelle — April 25, 2021 at 8:15 pm

    Made this for my 1st anniversary cookie business!

  9. #
    Jenn — March 8, 2021 at 6:38 pm

    How did you indent the center so you could fill it with icing?

  10. #
    M — February 20, 2021 at 4:06 pm

    I just made this with the kids. Delicious! We baked it for 35 minutes and the center is the perfect amount of gooey for us. It’s already been requested in place of a bday cake. 🙂

    • #
      Tessa — February 22, 2021 at 2:58 pm

      This makes me so happy to hear!

  11. #
    Annika — January 28, 2021 at 7:12 am

    So delicious and so easy to make
    Love it

    • #
      Tessa — January 28, 2021 at 3:28 pm


  12. #
    Annika — January 27, 2021 at 3:28 am

    What do you mean by vanilla for the base? Is it vanilla extract or vanilla sugar or vanilla pod?

    • #
      Tessa — January 27, 2021 at 11:35 am

      Vanilla extract!

  13. #
    Leanne Jolly — January 16, 2021 at 7:53 pm

    Oh my gosh YUM! My son asked for a chocolate chip cookie cake with icing so I googled and liked the picture you had, so chose this recipe and I am so, so glad I did! It’s amazingly good! My daughter and husband don’t like icing and they love every bit of it! My son loved it, his friends loved it, we all loved it! Moist and gooey and just like a chocolate chip cookie cake should be! So so good! This is definitely going in my keepers recipe box!

    • #
      Tessa — January 18, 2021 at 9:51 am

      I am so, so happy to hear this recipe was a hit!

  14. #
    Mena — January 10, 2021 at 4:30 am

    Why is your buttercream white whilst mine is yellowish in color?

  15. #
    Kate — January 6, 2021 at 9:23 am

    I made this for my birthday last week and it was incredible. Super simple – the hardest part was patiently waiting for the butter mixture to cool before adding the eggs. I ended up baking it for around 35 minutes and it was still perfectly under baked. I didn’t have bread flour, so just used all-purpose flour and it still seemed chewy to me – but I’d be curious to try it with the bread flour sometime to see the difference. Anyway, I shared it with my neighbors (because I knew I’d have eaten the entire thing myself if I didn’t get it out of the house) and both asked for the recipe a couple days later. That’s how good this cookie cake is. You won’t regret making it!

    • #
      Tessa — January 6, 2021 at 12:13 pm

      Happy birthday Kate! So thrilled you and your neighbors enjoyed this recipe. YAY!

  16. #
    Tee — January 4, 2021 at 8:52 pm

    The taste of this was so good! I do have a question with how gooey is gooey? It definitely was gooey and looked done on the outside but was still wet on the inside. I baked for the 30 minutes and will definitely do longer next time but I dont see any pics with gooeyness so I’m not sure if i messed up!

    • #
      Tessa — January 5, 2021 at 1:04 pm

      This cookie cake is definitely meant to be gooey, but you can certainly cook longer next time if you’d like!

  17. #
    Christine — December 30, 2020 at 11:13 am

    I made this with a 10 inch cake pan. I baked it for 25 mins. I waited until it was completely cool. I let it sit on the counter overnight. It was really good. I thought it wasn’t going to come our right, but it was soo good. The texture in the middle was chewy and the edges had a bit of crunch, but still with a chew. I will make this again. Thanks fir the recipe!

    • #
      Tessa — December 30, 2020 at 3:59 pm

      I’m so glad you loved this cookie cake!

  18. #
    Lu — October 26, 2020 at 1:52 pm

    I just made this for a friend’s daughter! Comes together super easy & bakes beautifully! I did a mix of milk, dark & semi sweet chocolate chips! They loved it!

  19. #
    Annie — October 23, 2020 at 2:20 pm

    it was great. Thank you

  20. #
    Lauren Bridges — September 29, 2020 at 7:53 pm

    This cookie cake recipe is amazing! Made it for my sisters birthday and everyone could not get enough. They raved about it being perfectly gooey in the middle. I will definitely be making this again!

  21. #
    LM — September 25, 2020 at 5:54 pm

    Great recipe, but be careful, the grams don’t match the cup measurements!

  22. #
    Annabel — September 14, 2020 at 10:03 am

    Can i use light brown sugar instead of dark brown? Thats all I have.

    Also if you could check your email from me, that would be great!

  23. #
    granny — September 11, 2020 at 7:46 am

    Could you make this into an ice cream cake with the chocolate chip being the bottom? Would it change the cookies texture?

  24. #
    Sophie — June 5, 2018 at 9:07 pm

    Can this dough be made ahead of time? I would like to make it a few days in advance and pop it in the freezer. Will it still bake correctly? Also, how long would the frosting keep in the fridge? I’m excited to try this recipe!

  25. #
    Kim — September 4, 2017 at 5:10 pm

    Glad I read the other reader comments. True bake time for me was more like 35 minutes and the center was still gooey and soft (in a good way). This dessert is super rich, a very small serving satisfies. So swee doesn’t need the buttercream frosting, although it’s a great frosting recipe. Definitely a big hit in my house!

  26. #
    Cindyv — July 31, 2017 at 11:44 am

    I made this for my daughters birthday. I didn’t look at the comments first that the 20 minutes baking time is not even close to enough time. I baked it for 32 minutes and even then it was doughy in the center. I wasn’t pleased with it when I served it yesterday. I loved the taste but the inside as doughy. Today I love it! The inside has set up and it is the perfect texture. I would make this again for sure. It is a fun treat to give. I would definitely make it the day before and bake it for 32-35 minutes. Also, I wanted to say that I LOVE this site. I have had success with everything I have made from it.

    • #
      Tessa — August 1, 2017 at 8:39 am

      Hi Cindy, thanks so much for leaving your feedback! Hopefully this is helpful to others who don’t enjoy a more gooey texture (which I personally do). I’m so happy to hear you love the site!! 🙂

  27. #
    mare4Jesus — June 29, 2017 at 10:15 am

    I made two for school get together and baked for 22 min and they still were very under baked, had to throw them away. The buttercream was really good and the cookie would have been very good if it had been baked. I would say at least 30 min bake time.

  28. #
    Kristine — April 18, 2017 at 1:52 pm

    Could you make this into an ice cream cake with the chocolate chip being the bottom? Would it change the cookies texture?

  29. #
    Marcia — October 15, 2016 at 4:24 pm

    All these years of baking elaborate birthday cakes and my kids finally admitted they don’t like cake. But they love chocolate chip cookies. This was a big hit. I didn’t bother to frost since I knew they would find it too sweet. Everyone loved it and the fact that it stays gooey in the middle. I’m already making it again.

  30. #
    Kristen — July 25, 2016 at 7:36 pm

    Is 20 min correct? I made it in a 9 in springform at 350 for about 30 min and it was a soupy mess. It would seem too thick for only 20.

    • #
      Tessa — July 26, 2016 at 2:42 pm

      That’s how long it took me to get the dough to solidify and still be slightly ooey and gooey in the middle, as you can see from the photos 🙂

  31. #
    Caroline — July 5, 2016 at 1:37 pm

    Can this recipe be adjusted for a 10″ cookie cake? If so, what adjustments would need to be made?

  32. #
    Jamie — July 3, 2016 at 11:01 pm

    Can i replace the bread flour with just all purpose flour?

  33. #
    Carol Morton — July 3, 2016 at 4:56 pm

    Love your website! What can I use for a substitute for the bread flour tho?

    Many Thanks,

    • #
      Tessa — July 3, 2016 at 8:39 pm

      You can just use AP flour. The bread flour helps create a nice chewy texture though, so I would recommend picking some up on your next grocery run to give it a try!

  34. #
    Jodi — July 2, 2016 at 5:29 pm

    When do we use the milk in the cookie recipe? I made it today and put it in at the end after I realized I had forgotten it.

    The batter tastes yummy and can’t wait to bake it tomorrow!

    • #
      Tessa — July 3, 2016 at 8:42 pm

      Oops, you just add it in with the eggs. Edited the recipe to correct that error, it should be fine without it 🙂

  35. #
    Mariana — July 1, 2016 at 9:40 am

    I want to make this so bad! My brother’s birthday is coming, I’ll try and convince him to let me bake it for him (he usually wants some chocolate cake with chocolate frosting, oh well), if I can’t convince him I think I’ll just have to bake this only for myself… haha

    • #
      Tessa — July 1, 2016 at 3:52 pm

      Haha!! 🙂

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed