If you haven’t had a cookie cake before, then you haven’t been living! This homemade cookie cake has been a classic birthday cake in my family since I can remember. It was my brother’s favourite cake and he’d have it almost every year. My parents used to wrap coins in foil and push the money into the cake. It was such a fun surprise to see how much money you could make with your slice of cake.
Sometimes it’s hard to please everyone’s tastes at a birthday party, especially when it comes to dessert. Not everyone is a big cake fan but who doesn’t like a giant cookie, especially a giant chocolate chip cookie?!
I made this cookie cake recipe for my brother (for old-time sake). We topped each cookie cake slice with Kawartha Dairy ice cream and extra sprinkles for the kids. My nephew turned to me and asked while eating his cake “Auntie Al we get to take the rest of the cake home, right?” I’d say a successful birthday cake! Hope you love this cookie cake as much as my family does.
- Unsalted butter, at room temperature
- Light brown sugar, lightly packed
- Milk and dark chocolate bits (or chocolate chips)
- Pecans or walnuts (optional)
- ½ cup granulated sugar
- All-purpose flour
- Baking soda
- Vanilla extract
- Vanilla ice cream
- Chocolate ice cream
- Whipping Cream
- Vanilla buttercream icing
- Chocolate frosting
Tips To Make the Perfect Cookie Cake
- Make sure your butter and eggs are at room temperature before baking.
- You can use any round pan to achieve a giant cookie cake. I prefer using a spring form pan so I can easily remove the cookie cake once it’s completely cooled. You can also use a pizza pan, a large tart pan or a regular cake pan (in this case you won’t be able to remove the cookie cake from the pan).
- The size of the pan matters! Whether you are using an 8″, 9″, 12″, pan etc. it will affect how thick or thin your cookie cake will be. The larger in size the thinner the cake will be and the smaller the size the thicker the cake. This will also affect the bake time, so watch carefully. Thickness is just a preference, so don’t stress if you only have one size of pan.
- If you only have small cake pans, make two cakes and divide the cookie dough in half.
- Be careful not to overbake the cake. Timing can be a little tricky with a cookie cake as the edges will bake faster than the middle. Bake the cake just until the middle is slightly set. Remember the cake will continue to bake once it’s out of the oven as you won’t be able to remove the pan until the cookie cake has completely cooled.
- Don’t remove the cookie cake from the pan until it’s at room temperature or you risk breaking the cake.
How To Make A Chocolate Chip Cookie Cake
Step One: Make your cookie dough in a large mixing bowl. Using a non-stick springform pan add cookie dough and press dough into an even layer, making sure the dough is right to the edges of the pan. Bake until golden brown. Let the chocolate chip cookie cake cool on a wire rack.
Step Two: Once the cake has completely cooled remove the cake pan and decorate your giant cookie cake! Make your own buttercream icing, use store-bought frosting or pipe with whipping cream. Top with your favourite ice cream. Enjoy!Print
Chocolate Chip Cookie Cake
This giant chocolate chip cookie cake is soft yet crisp and is fun and easy to make. It’s the perfect way to celebrate a birthday party! Top with ice cream, sprinkles and frosting.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 1 – 10 inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup each of milk and dark chocolate bits
- 1 cup pecans or walnuts, roughly chopped (optional)
- Preheat oven to 350˚F. Set out a 10-12 inch cake pan, preferably a springform cake pan or a pizza pan (see blog tips for more options).
- Using an electric hand mixer, cream the butter and sugars together until light and fluffy.
- Gradually add eggs, beating well after each addition, scraping down the sides of the bowl as needed. Add in the vanilla, and mix.
- Add your dry ingredients; flour and baking soda and mix just to combine.
- Mix in chocolate bits (and pecans if using).
- Add cookie dough to your cake pan and press the dough out so it’s level and even.
- Bake for 18 – 22 minutes, or until lightly golden (don’t overbake, you want the middle to be slightly underbaked).
- Let cool on a cooling rack for 5-10 minutes then remove the sides of the pan. If you’re using a pizza pan or regular cake pan leave the cookie cake in the pan to cool completely.
- Decorate the cake once cooled. See notes for decorating and buttercream icing recipe.
Decorating is optional and depends on how much decorating you’d like to do for the amount of icing. You can double, triple etc. the recipe below for as much or as little as you’d like. You can also add melted chocolate to make chocolate icing. To achieve similar decorating in the pictures I used a piping bag with a star tip.
Basic Buttercream Icing Recipe
1 1/2 cup sifted icing sugar
3 Tablespoons of soft butter
1-2 Tablespoons of whipping cream or milk
1/8 teaspoon vanilla extract
Using a hand mixer, whip sugar and butter together, add one tablespoon of whipping cream at a time. Add vanilla extract. Whip until light and fluffy.
Add more sugar to thicken icing, or more butter for a smoother icing.
- Serving Size: per slice
- Calories: 426
- Sugar: 30.7g
- Sodium: 192mg
- Fat: 23.4g
- Saturated Fat: 12g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 48.8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
Keywords: Cookie, Cake, Chocolate Chip, Birthday Cake
Yes! If you don’t have a round cookie pan you can still make a square cookie cake in a 9″x 13″ pan. The cookie cake may be a bit thicker so you may want to use less of the cookie dough and bake the extra dough into regular chocolate chip cookies.
Yes, you can make a cookie cake ahead of time. You can do this in two ways. One, you can make the cookie dough ahead of time and place it in the refrigerator for up to two days, or freeze it for up to 1 month. Let your cookie dough come to room temperature and bake as directed. The second way is to make the entire cookie cake, wrap it in plastic wrap and freeze for one to two weeks. Let the cake come to room temperature, decorate and serve.
Overbaking is typically the cause of a hard chocolate chip cookie cake. If you allow the cookie cake to fully set in the oven it will cause a hard cookie. For best results you want to remove the cake when the center is slightly underbaked. This will give a chewy, softer center and crisp outer layer.
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