Easy Homemade Chocolate Chip Cookie Cake

This Homemade Chocolate Chip Cookie Cake was made for celebrating! Essentially a giant chocolate chip cookie, this recipe has a thick crisp edge and extremely gooey and chocolatey center. It’s topped with a dark chocolate frosting and then topped with colorful sprinkles. It’s the perfect alternative to a birthday cake but so much easier to make!

Welcome to your new birthday go to cake! This chocolate chip cookie cake is stuffed with chocolate chips and loaded with fun colorful sprinkles. With its SUPER gooey and chocolatey center and thicker, crispy-ish edges, this birthday dessert is calling your name.

To make it festive, the borders are piped with a decadent dark chocolate buttercream frosting and then sprinkled all over with colorful sprinkles. If you’re not into piping you can just slather the frosting all over and then top with sprinkles. I actually have also topped this cookie cake with vegan chocolate frosting too and it was just as delicious!

As a professional baker and someone who used to work in a mall right next to a Mrs. Fields kiosk (hello temptation), I can’t believe it’s taken me this long to make this recipe. It is super customizable too. Instead of chocolate you can use vanilla frosting, a marshmallow frosting, or even funfetti frosting to double up on the sprinkles. Fun!

If you are feeling super confident, there is more than enough room to pipe some wording on top or add a fun cake topper!

Ironically, I adapted this recipe from small batch chocolate chip cookie recipe– so now we can all have cookies whether we have a small craving or need to feed a crowd! If youre celebrating a special birthday, why not also make birthday cake cookies!

Pan size

I use a regular 9″ springform pan to make this cake but if you dont have one you can make it in a 9″ round cake pan too. They also make cookie cake pans designed specifically for this kind of recipe but I don’t have one. I should get one though considering this will be on rotation!

Best things about this cake

1. I LOVE that this is a no chill recipe! Because it’s baked inside a pan, there is nowhere for it to spread- the only place it can go is up! This is what makes the cookie thick, yet super gooey with a short-ish bake time of 25 minutes.
2. You can customize it with different colored sprinkles for any occasion. Have a party theme? Customize the cake with specific sprinkle colors!
3. ITS A GIANT COOKIE HELLO.

Ingredients you need

• Unsalted Butter – Melted butter. A lot of recipes call for softened but to make this quicker we’re using melted instead. This adds extra gooeyness to the cookie too!
• Brown and White Sugar – Gives the cookie cake its sweetness; brown sugar adds moisture and a caramelized flavor, while white sugar provides structure and a crisp texture.
• Egg and Egg Yolk – Binds the ingredients together and adds moisture; the extra yolk ensures a richer, chewier texture.
• Vanilla Extract – For extra flavor
• All Purpose Flour – Acts as the primary structure for the cake, giving it its shape and texture.
• Baking Powder and Baking Soda – Work as leavening agents, ensuring that the cookie cake rises and achieves a soft, cake-like texture.
• Kosher Salt – Enhances and balances the sweet flavors of the cookie cake, bringing out the natural flavor of the other ingredients.
• Semi-Sweet Chocolate Chips – Introduce pockets of melt-in-the-mouth chocolatey goodness, contrasting beautifully with the cookie’s texture.
• A Batch of Chocolate frosting– This recipe only takes 5 minutes to make!
• Sprinkles- I use a mix of classic jimmy sprinkles and non pareils but feel free to use whatever you have.

HOW TO MAKE A HOMEMADE COOKIE CAKE

Prepare for baking: Preheat the oven to 350° F and spray a 9” springform pan or 9″ cake pan with baking spray. Set aside. 

Mix the butter and sugar: Melt the butter in a microwave-safe bowl in 30-second intervals. Then, add the brown sugar and white sugar and mix them together until smooth. 

Add wet ingredients: To the butter and sugar mixture, add the egg, egg yolk, and vanilla extract. Mix until well combined. 

Mix in dry ingredients: To the wet mixture, add the flour, baking soda, baking powder, and kosher salt. Mix just until combined without overworking. 

Fold in chocolate chips: Add chocolate chips to the cookie dough until evenly distributed. 

Press and bake: Press the cookie dough into the prepared springform pan, wetting your hands if needed to keep the dough from sticking. Bake for 22-25 minutes or until the top is golden brown. You can loosely cover the cake with foil to avoid the edges burning.

Cool: The cake needs to completely cool before adding the frosting. You can put it in the fridge after it’s cooled initialy to speed it up.

Frost the cake: Make and add the chocolate frosting to a piping bag and pipe it onto the edges of the cookie cake. Garnish with sprinkles. Slice and enjoy! 

Yield

This cookie cake bakes into a 9″ round but you can cut it into as big or as small slices as you like. It will feed anywhere between 8-16 people.

Baking tips

• The edges might start to bake before the middle. You can loosely cover the cake with foil so that they don’t burn.
• If the cake comes out too gooey or underbaked, put it in the fridge to firm up for an hour and it will be just fine!

A note on sprinkles

I like to use a combination of sprinkles because it makes the cookie cake look more like a party. Here I used a mix of classic jimmies and also non pareils.

One thing you want to remember is that you have to sprinkle the sprinkles on the frosting as soon as you pipe it. If you wait a couple minutes, the icing will harden and the sprinkles wont stick anymore.

Make sure you have the sprinkles ready after you frost!

STORAGE AND FREEZING

Storing: Place any leftovers in an airtight container. If kept at room temperature, the cake should remain fresh for up to 3 days or for up to one week in the fridge. 

Freezing: If it’s been frosted, pre-freeze the cake on a baking sheet to solidify the frosting before wrapping. Once ready, tightly wrap the cake in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Properly stored, the cake can be frozen for up to 2 months. To serve, allow it to thaw gradually at room temperature or in the refrigerator overnight.

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