This yummy chocolate chip cookie cake is soft and gooey in the middle, with chewy edges and lots of chocolate chips. It’s topped with creamy chocolate buttercream for extra flavor. Making it is a breeze—no need to chill the dough or roll it into balls.

It’s like having all the goodness of chocolate chip cookies but in cake form! Plus, it’s super quick to whip up since we bake it all in one pan, just like my soft and chewy chocolate chip cookie bars. Add a dollop of chocolate buttercream and your favorite toppings, and you’ve got a festive treat perfect for any celebration.

While this cookie cake is tasty on its own, adding chocolate buttercream makes it even better and turns it into a real cake-like dessert!

Easy Cookie Cake Recipe

This simple and chewy cookie cake recipe is great for birthdays or any special event! It's tastier than store-bought cakes. You can keep it plain or add my favorite vanilla buttercream and sprinkles for a homemade touch! I don't like putting chocolate chip cookies in the fridge or freezer because they can get dry and not as chewy. But if you need to make this ahead, here's what you can do: after baking, wrap the unfrosted cookie in plastic wrap. When you're ready to eat it, let it thaw to room temperature, then frost it. This way, you can still enjoy a fresh and chewy cookie cake!

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Prep Time 20

Cook Time 25

Course Dessert

Cuisine American

Servings 4

Calories 355 kcal

Equipment

9-inch pie dish or 9-inch round cake pan
Large mixing bowl
Measuring cups and spoons
Rubber spatula or spoon
Knife

Ingredients

¾ cup Unsalted butter softened to room temperature
1 cup Packed light or dark brown sugar
1 Large egg + 1 egg yolk*
2 tsp Pure vanilla extract
2 cups All-purpose flour spooned & leveled
2 tsp Cornstarch also known as cornflour*
1 tsp Baking soda
½ tsp Salt
1 and ½ cup Semi-sweet chocolate chips
Chocolate buttercream for topping Optional

Instructions

Preheat oven: Turn it to 350°F (177°C).
Get pan ready: Grease a 9-inch pie dish or round cake pan with nonstick spray.
Mix butter: Beat it until it’s soft and creamy.
Add sugar: Mix it in until it’s creamy too.
Put in eggs and vanilla: Mix until they’re all combined.
Mix dry stuff: In another bowl, mix flour, cornstarch, baking soda, and salt.
Combine wet and dry: Slowly mix the dry stuff into the wet stuff until it’s all mixed up.
Add chocolate chips: Mix them in until they’re spread out.
Squish dough: Push the dough evenly into the pan.
Bake it: Stick it in the oven for 20-25 minutes until it’s a bit golden.
Check if it’s done: Poke it with a toothpick; if it comes out clean, it’s ready.
Stop it from burning: If the edges get too brown too quickly, cover them with foil.
Cool it down: Let it cool on a rack.
Serve it up: If you want, move it to a plate.
Add toppings: You can put frosting, whipped cream, or ice cream on top.
Keep it fresh: Cover it up and it can stay good for up to 3 days at room temperature.

Notes

Cornstarch makes dough thicker for a softer cookie cake. Skip if unavailable.
Use 1 whole egg + 1 egg yolk for best texture. Ensure eggs are at room temperature for even mixing.

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Nutrition Facts:

Nutrition	Value
Calories	355 kcal
Fat	24g
Cholesterol	482mg
Sodium	132g
Carbohydrate	20g
Protein	6g
Fibre	2g
Sugars	65g
Iron	1mg

How Do I Store Chocolate Chip Cookie Cake?

You can keep a baked, frosted cookie cake at room temperature for up to 5 days. If you refrigerate it, it lasts up to 10 days. For unfrosted cakes, you can freeze them for up to 2 months. Just thaw and frost when you’re ready to eat it.

Can I Make This Recipe Into Chocolate Chip Cookie Bars?

Yes, you can! Press the dough into a square baking dish and bake as usual. For a thinner cookie cake, use a 9×13-inch pan. Let it cool, then decorate and slice into bars.