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Overhead view of a cookie cake with a slice cut and slid out with sprinkles scattered around.
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Cookie Cake Recipe

This giant Cookie Cake is always a crowd-pleaser. You can make it even bigger with my simple tips!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings / 1 (9-inch) cake
Calories 673kcal
Author John Kanell

Equipment

  • 9-inch round cake pan
  • Whisk
  • Piping bag and tip or plastic sandwich bag

Ingredients

For the Cookie:

  • 1¾ cups all-purpose flour (210g)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (113g)
  • ¾ cup packed light or dark brown sugar (165g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg room temperature
  • 2½ teaspoons vanilla extract
  • 1½ cups semi-sweet chocolate chips plus more for sprinkling (270g)

For the Frosting:

  • 6 tablespoons unsalted butter softened (85g)
  • 1¼ cups powdered sugar sifted (150g)
  • 3 tablespoons cocoa powder sifted
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Sprinkles

Instructions

For the Cookie:

  • Preheat the oven to 350F. Butter or spray a 9-inch round cake pan with baking spray.
  • In a medium bowl, sift together flour, baking soda, and salt.
  • In a large mixing bowl, beat butter until smooth. Add both of the sugars and beat on medium speed until smooth and well combined, about 2 minutes. (You don’t want to beat the mixture until very light and fluffy like you would for a cake because the air will make the cookie too crumbly and puffy.)
  • Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl as needed. While mixing on low speed, add the flour and beat just until combined. Fold in the chocolate chips by hand using a silicone spatula.
  • Press the cookie dough into an even layer in the prepared cake pan. Sprinkle with more chocolate chips if desired.
  • Bake for 20 to 25 minutes or until the cookie is lightly browned and appears dry on the surface. Let cool completely in the pan on a wire rack.

For the Chocolate Frosting:

  • In a mixing bowl, beat butter until smooth. Add the powdered sugar, cocoa powder, milk, and vanilla. Beat on low speed until combined, about 2 minutes. Increase speed to medium and beat until light and fluffy, about 2 minutes. Transfer to a piping bag fitted with a decorative tip.
  • Remove the cookie from the pan and place on a serving plate. Pipe frosting around the edge of the cookie. Decorate with sprinkles, if desired.

Video

Notes

  • Pull the giant cookie out once it looks lightly browned on top in the oven. The cookie will continue to cook through with residual heat, so it may over-bake if you pull it out too late.
  • The cookie cake needs to cool in the pan completely before being removed. If you try to remove the cake too early, it can break. Once it’s firm, you can easily flip it upside-down to get it out.

Nutrition

Calories: 673kcal | Carbohydrates: 86g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 272mg | Potassium: 299mg | Fiber: 4g | Sugar: 59g | Vitamin A: 674IU | Calcium: 59mg | Iron: 4mg