Description

This easy and delicious cookie cake recipe will give you a soft, chewy dessert that’s perfect for birthdays, celebrations, or just a sweet treat. Follow our tips and tricks for the best results every time!

Ingredients

Scale

1 ¾ cups / 220 g all-purpose flour

½ tsp baking soda

½ tsp salt

¾ cup / 170 g unsalted butter, melted and cooled

¾ cup / 150 g packed light brown sugar

¼ cup / 50 g granulated sugar

1 large egg + 1 large egg yolk

2 tsp vanilla extract

1 ½ cups / 270 g semisweet chocolate chips (reserve a handful for the top)

Optional buttercream border

½ cup / 115 g unsalted butter, softened

1 ½ cups / 180 g powdered sugar

1–2 Tbsp milk (as needed for consistency)

½ tsp vanilla extract

Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
Cream the butter and sugar: In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 cup of brown sugar and ½ cup of granulated sugar until light and fluffy, about 2-3 minutes.
Add eggs and vanilla: Add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Add mix-ins (optional): Fold in 1 cup of chocolate chips, nuts, or any other desired mix-ins.
Bake the cookie cake: Spread the dough evenly in the prepared pan. Bake for 20-25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
Cool and decorate: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, decorate with frosting, sprinkles, or any toppings of your choice.

Notes

For a thicker cookie cake, use a smaller pan, such as a 8-inch round pan, and bake a bit longer.
You can add frosting to the top of the cookie cake or cut it into wedges and serve it as is.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Chill the dough for 30 minutes for a thicker, less spread-out cookie cake.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Dessert / Snack
Method: Baking
Cuisine: American

Nutrition

Calories: 290kcal
Sugar: 21g
Sodium: 400mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: Cookie Cake Recipe