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Best Cookie Cake Recipe
Emily Hart

Ultimate Cookie Cake Recipe with Tips for Success

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 -10 servings
Course: Dessert / Snack
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  •  
  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. 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.
  3. 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.
  4. Add eggs and vanilla: Add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
  5. Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
  6. Add mix-ins (optional): Fold in 1 cup of chocolate chips, nuts, or any other desired mix-ins.
  7. 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.
  8. 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.

Nutrition

Calories: 290kcalCarbohydrates: 35gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 45mgSodium: 400mgFiber: 1gSugar: 21g

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.

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