Making a classic chocolate chip cookie cake at home is crazy easy! Here’s what you need to know to make your own.Jump to Recipe
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I have two words for you: cookie cake.
I could tell you a cute story about childhood nostalgia. Or tell you that moving abroad has made me very cognizant of what desserts are most uniquely American.
But the bottom line is this: cookie cake is AMAZING. And I’m here to tell you how to make it at home!
It’s actually shockingly easy. The secret: do not overbake. You start with melted butter instead of softened to help the sugar do its thing, but the key is undercooking this bad boy.
Because the reality is you’re not actually undercooking it. If you look at the center, it’ll look underbaked, but the edges will already be done and then the residual heat will make sure the whole thing gets where it needs to be! Simple.
The easiest way to make a cookie cake is with a springform pan. It makes the process so easy, and I’m finding a million uses for it now that I have one. If you don’t have one, you can easily sub a cake pan to bake, but please do yourself a favor and line the bottom of the ban with a circle of parchment paper before you add the dough – otherwise, it’s nearly impossible to come out cleanly.
Let’s talk frosting. While I’ll eat myself silly on a cookie cake as soon as it’s cool enough to cut, my husband is a firm believer that cookie cake is incomplete without frosting.
So I’ve included my go-to chocolate frosting. I’ve shared this before with dark chocolate cocoa powder, but this version uses regular for the classic version.
I’ve piped using a Wilton star tip. There are basic sets you can buy for pretty cheap, but if you don’t want one more kitchen tool, just use a plastic bag with a corner cut off!
- ½ cup butter
- ¼ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 ½ tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 ½ cups all-purpose flour
- 1 cup miniature chocolate chips
- ½ cup unsalted butter room temperature (113g), plus more for greasing the pan
- ¼ cup cocoa powder
- 1 ¾ cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 pinch salt
- Preheat the oven to 350°F. Grease the pan. Melt the butter by microwaving for 20-30 seconds.
- In a mixing bowl, stir together butter, sugar and brown sugar. Stir in egg and vanilla.
- In a separate bowl, combine the flour, baking soda, baking powder and salt. Sift the flour ingredients into the sugar mixture and stir until almost combined. When it's nearly there, add the chocolate chips and combine.
- Scoop the batter into the pan and use your hands to press it evenly.
- Bake for 12-15 minutes. The middle will look underbaked, but the edges will be done.
- Let it cool completely before removing from the pan. While you're waiting, make the frosting.
- Beat the butter on high for 2-3 minutes until creamy and fluffy.
- Add the salt, vanilla, and cocoa powder. Beat until combined, then add the powdered sugar one cup at a time until smooth.
- Once the cookie is cool, pipe the frosting onto the cake in whatever design you want!
In summary: the number one thing to remember is DO NOT OVERBAKE. Once you know what works with your oven, making cookie cakes at home are crazy easy!!
I’ve got more crazy good recipes on Pinterest! Follow along for more delicious treats!