Irresistible Chewy Chocolate Chip Cookie Cake with Homemade Buttercream Frosting

Imagine the ultimate comfort dessert: a giant, perfectly chewy chocolate chip cookie, transformed into a celebratory cake. This isn’t just any cookie cake; it’s a masterpiece of simplicity and deliciousness, crowned with a smooth, rich buttercream frosting that will have everyone asking for a second slice. Forget complicated baking processes; this recipe emphasizes ease and flavor, proving that some of the best treats come from humble beginnings and a passion for good food.

Whether you’re celebrating a special occasion, looking for a unique birthday cake alternative, or simply craving a substantial, chocolate-packed dessert, this chewy chocolate chip cookie cake is your answer. It combines the nostalgic charm of classic chocolate chip cookies with the grandeur of a frosted cake, offering the best of both worlds in every satisfying bite.

The Inspiration Behind the Best Cookie Cake

Recently, I reached out to my wonderful community on social media, asking what recipes you’d love to see featured on the blog. Among the many fantastic suggestions, one request stood out: a classic cookie cake. It immediately sparked joy, reminding me of childhood birthdays and the simple pleasure of a large, soft cookie. While I might not be a professional cake decorator (as my frosting skills might attest!), my philosophy has always been that taste reigns supreme. As long as it brings smiles and satisfies cravings, then it’s a success in my book!

This particular recipe holds a special place in my heart because I first whipped it up for my sister Cassie’s birthday back in March. Seeing her face light up as she enjoyed every chewy, chocolatey bite was truly rewarding. The beauty of this cookie cake is its adaptability. You can customize it with any sprinkles you desire, color the frosting to match your party theme, or add a circle of festive birthday candles. It’s truly a blank canvas for your celebration.

Why This Chewy Chocolate Chip Cookie Cake Stands Out

What makes this chewy chocolate chip cookie cake so special? It’s a combination of simple ingredients, an incredibly easy preparation method (no fancy stand mixer required!), and a texture that strikes the perfect balance between soft and chewy. The secret lies in the melted butter and the specific sugar ratio, which contribute to its delightful chewiness and rich flavor. Plus, making it from scratch means you control every delicious component, ensuring a fresh and wholesome treat.

Many people opt for cookie cakes because they’re less fussy than traditional layer cakes, yet they still deliver that “wow” factor. They’re easier to slice and serve, making them ideal for gatherings, school events, or even just a fun weekend baking project with the kids. And let’s be honest, who can resist a giant chocolate chip cookie?

Chewy Chocolate Chip Cookie Cake Recipe

This recipe emphasizes a gentle hand, ensuring the dough remains tender and the final cookie cake perfectly chewy. You won’t need a mixer, just a good spatula and a little elbow grease!

Ingredients for the Cookie Cake:

1 stick (1/2 cup) unsalted butter, melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract (or measure with your heart for extra flavor!)
1 1/2 cups all-purpose flour (approx. 180g)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
About 1 cup (170g) chocolate chips (semi-sweet or milk chocolate work best)

Ingredients for Homemade Buttercream Frosting:

2 sticks (1 cup) unsalted butter, softened
3 cups powdered sugar (confectioners’ sugar)
1-2 tablespoons milk (or heavy cream, for a richer consistency)
1 teaspoon vanilla extract
Pinch of salt (balances the sweetness)

Step-by-Step Instructions: Creating Your Masterpiece

1. Prepare the Cookie Dough (No Mixer Needed!)

In a microwave-safe bowl, melt the unsalted butter until fully liquid.
Add both the brown sugar and granulated sugar to the melted butter. Stir vigorously with a spatula until the sugars are well combined and the mixture is smooth. The melted butter helps dissolve the sugar, leading to a chewier cookie.
Stir in the egg and vanilla extract until fully incorporated. The mixture might look a little glossy; that’s perfectly normal.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing with your spatula until just combined. Be careful not to overmix the dough; overmixing can develop the gluten too much, resulting in a tough cookie cake. Stop mixing as soon as no streaks of flour are visible.
Finally, gently fold in the chocolate chips. Distribute them evenly throughout the dough.

2. Shaping and Baking Your Cookie Cake

This is where creativity meets practicality! If you don’t have a circular cookie cake pan, don’t despair. I certainly didn’t, but with a standard cookie sheet, a cake stand of the right size, and a little ingenuity (or as I like to call it, “a dream!”), you can achieve a perfect circle.

**Method A (Using Aluminum Foil for a perfect circle):**
* Take a piece of heavy-duty aluminum foil large enough to cover your desired circular surface (like a cake stand or a tart pan bottom).
* Place the aluminum foil on this circular surface and mold your cookie dough directly onto it, forming a uniform circle.
* Carefully transfer the foil with the molded dough to a standard baking sheet.
* To prevent the dough from spreading excessively during baking, gently crumple the edges of the aluminum foil around the perimeter of your dough, creating a thicker “wall.” This will help maintain the circular shape.
**Method B (Freehand on a baking sheet):**
* Line a large baking sheet with parchment paper or a silicone baking mat.
* Scoop the dough onto the center of the prepared baking sheet.
* Using the back of your spatula or your hands, gently spread the dough out into a circular shape, aiming for about 1/2 to 3/4 inch thickness. Leave a little bit of wiggle room (about an inch) from the edges for the cookie to spread naturally as it bakes.
Preheat your oven to 350°F (175°C).
Bake the cookie cake for 13-18 minutes, or until the edges are golden brown and the center appears set but still slightly soft. Keep a close eye on it, as oven temperatures can vary. For a chewier center, err on the side of slightly underbaking.
Once baked, remove the cookie cake from the oven and let it cool completely on the baking sheet. This is crucial for easy handling and proper frosting application.
**Perfecting the Circle (Optional):** Once the cookie cake has cooled for about 10-15 minutes but is still warm, you can use your circular surface (like the cake stand bottom) and gently press it down on top of the cookie cake. Then, use a knife to trim any edges that extended beyond your desired circle. This creates a beautifully neat cookie cake ready for frosting.

3. Prepare and Frost with Homemade Buttercream

While you can use any frosting you like, a homemade buttercream truly elevates this cookie cake, adding a velvety texture and rich flavor.

Ensure your softened butter for the frosting is at room temperature. This is key for a smooth, lump-free buttercream.
In a large mixing bowl (using a stand mixer with a paddle attachment is recommended, but a hand mixer works too), beat the softened butter on medium speed until creamy and pale, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated. The mixture will be thick.
Add the milk (or cream) and vanilla extract. Beat on high speed for another 3-5 minutes, scraping down the sides of the bowl occasionally, until the frosting is light, fluffy, and smooth. If it’s too thick, add more milk a teaspoon at a time; if too thin, add more powdered sugar.
Once the cookie cake is completely cooled, transfer it to your serving plate or cake stand.
Spread the buttercream frosting evenly over the top of the cookie cake. You can use an offset spatula for a smooth finish or pipe decorative borders and designs using a piping bag and star tip.
Decorate with your favorite sprinkles, chocolate shavings, or even more chocolate chips.
Slice, serve, and get ready to celebrate!

Tips for the Perfect Cookie Cake Every Time

Do Not Overmix the Dough: This is crucial for a tender, chewy cookie cake. Mix only until the flour streaks disappear.
Use Room Temperature Ingredients (for frosting): Softened butter for buttercream blends smoothly, preventing lumps.
Cool Completely: Attempting to frost a warm cookie cake will result in melted, messy frosting. Patience is a virtue here!
Quality Chocolate Chips: Using good quality chocolate chips makes a noticeable difference in flavor. Experiment with milk, dark, or a mix.
Storage: Store the cookie cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Variations:
- Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans along with the chocolate chips.
- Candy Loaded: Fold in M&M’s, chopped candy bars, or other favorite candies for a fun twist.
- Different Frosting: Cream cheese frosting or a simple chocolate ganache can also be delicious alternatives.

This chewy chocolate chip cookie cake is more than just a dessert; it’s a testament to the joy of homemade treats and the simple pleasure of sharing them with loved ones. It’s comforting, satisfying, and endlessly customizable, making it perfect for any occasion. So go ahead, whip up this amazing cookie cake, decorate it however your heart desires, and prepare for rave reviews!

Don’t forget to share your creations! I’d love to see how your cookie cake turns out.

Yield: 16-24 cookies

Chewy Chocolate Chip Cookie Cake

Ingredients

1 stick of melted unsalted butter
1/2 cup of brown sugar
1/2 cup of granulated sugar
1 egg
1 teaspoon of vanilla (or measure with your heart)
1 1/2 cups all-purpose flour
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of salt
about 1 cup of chocolate chips

Frosting

2 sticks of softened unsalted butter
1-2 tbsp milk
3 cups of powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Instructions

In a microwave-safe bowl, melt the butter. Stir both of the sugars into the melted butter, then add the egg and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing with a spatula until just combined. Finally, fold in the chocolate chips.
Now, I didn’t have a circular cookie tray to bake this on, but I did have a cookie sheet, a cake stand of the right size, and a dream LOL! So if you’re in the same boat as me, place aluminum foil on your circular surface and mold your cookie dough on it. Transfer the foil with the molded dough to a cookie sheet. You can make the edges of the foil thicker by crumpling it close to the dough to help ensure the dough won’t spread out. Alternatively, spread the dough directly onto a parchment-lined cookie sheet into your desired circular shape.
Bake in the oven at 350 degrees F (175 C) for 13-18 minutes, or until the edges are golden brown and the center is set but still slightly soft. Let the cookie cake cool completely on the baking sheet. For a perfect circle, once slightly cooled, place your circular surface on top of the cookie cake and trim any excess edges.
If making the homemade buttercream frosting, ensure butter is softened. In a large mixer bowl, beat softened butter until creamy. Gradually add powdered sugar, then milk and vanilla. Beat on high speed for 3-5 minutes until light and fluffy. Pipe or spread the frosting onto a completely cooled cookie cake. Decorate as desired!

Notes

Do not use a stand mixer for the cookie dough as it will overmix the batter, leading to a tough cookie cake. A spatula is best for gentle mixing.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 165Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 89mgCarbohydrates: 20gFiber: 0gSugar: 19gProtein: 1g