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Chocolate Chip Cookie Cake Recipe

Chocolate Chip Cookie Cake Recipe
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★★★★★

4.7 from 12 reviews

This indulgent Chocolate Chip Cookie Cake combines the best of two worlds: a soft, chewy cookie baked in a round cake pan, topped with creamy vanilla buttercream frosting and optional sprinkles. Perfect for celebrations or an anytime treat, this easy-to-make dessert is crowd-pleasing with rich brown sugar flavor and pockets of melty chocolate chips.

Ingredients

Scale

Cookie Cake

  • ½ cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 1 Tbsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¼ cups chocolate chips (divided)

Vanilla Buttercream

  • ¼ cup butter, softened
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 2 cups powdered sugar

Optional

  • Sprinkles for decorating

Instructions

  1. Prepare the pan: Preheat your oven to 350℉ (175℃). Grease an 8-inch round cake pan with non-stick cooking spray or butter and lightly flour it. Set aside.
  2. Cream butter and sugar: In the bowl of a stand mixer fitted with a flat beater, beat the softened butter and brown sugar together on high speed for 3 minutes until the mixture is pale and creamy.
  3. Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract on medium speed. Scrape down the bowl as needed to ensure even mixing.
  4. Mix dry ingredients and combine: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing at low speed just until combined. Gently fold in 1 cup of chocolate chips.
  5. Assemble the cookie cake: Spread the cookie dough evenly into the prepared cake pan. Smooth the surface and scatter the remaining ¼ cup of chocolate chips evenly over the top.
  6. Bake: Bake for about 20 minutes, or until the edges are lightly golden and the center is set but still soft. Remove from oven and allow the cookie cake to cool completely in the pan.
  7. Make the vanilla buttercream: In a clean stand mixer bowl fitted with a wire whisk, beat the softened butter, vanilla extract, and salt on high speed for 2 minutes until pale and fluffy. Gradually add powdered sugar, starting on low speed to avoid a sugar cloud, then increase to high speed and beat for an additional 2 minutes until light and fluffy.
  8. Decorate: Once the cookie cake has cooled fully, pipe or spread the vanilla buttercream evenly around the edges or over the top as desired. Decorate with sprinkles if using.

Notes

  • You can use a large mixing bowl and a hand-held electric mixer if you don’t have a stand mixer.
  • The extra ¼ cup of chocolate chips sprinkled on top is optional and can be left out if preferred.
  • This cookie cake can be served without the vanilla buttercream frosting for a simpler dessert.
  • If the frosting is too thick, add a small drizzle of milk to loosen it; if it’s too runny, add more powdered sugar to thicken.
  • Sprinkles are optional and can be used to add festive color.
  • Store the cookie cake in an airtight container at room temperature for up to 3 days.
  • You can freeze the cookie cake in an airtight container for up to 3 months. Thaw at room temperature before serving.

Nutrition

Keywords: cookie cake, chocolate chip, dessert, vanilla buttercream, easy cake, celebration cake

Find it online: https://kitchenwithkai.com/chocolate-chip-cookie-cake-recipe/