Description

This indulgent cookie cake recipe delivers a giant, soft, and chewy cookie that’s perfect for celebrations or just satisfying your sweet tooth at home. With a rich, buttery dough studded with chocolate chips and topped with a luscious vanilla buttercream, this cake surpasses bakery versions in flavor and texture. Easy to prepare and bake, it’s a guaranteed crowd-pleaser.

Ingredients

Scale

Cookie Cake

2 cups all-purpose flour (gluten-free optional)
1 teaspoon baking soda
Pinch of salt
1 cup unsalted butter (room temperature)
3/4 cup granulated sugar (adjust for preference)
3/4 cup brown sugar (coconut sugar optional)
1 teaspoon vanilla extract (pure extract preferred)
2 large eggs (or flaxseed meal alternative)
1 cup chocolate chips (or favorite mix-ins)

Vanilla Buttercream Frosting

1/2 cup unsalted butter (softened)
2 cups powdered sugar (sugar substitute optional)
1 teaspoon vanilla extract
2 tablespoons heavy cream (or milk)
Sprinkles (optional for decoration)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the room temperature unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and mix well.
Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Fold in Mix-ins: Gently fold in the chocolate chips (or your preferred mix-ins) evenly throughout the dough.
Shape and Bake: Transfer the cookie dough to the prepared cake pan, pressing it down evenly. Bake in the preheated oven for 25-30 minutes or until the edges are golden and the center is set but still soft.
Cool: Remove the cookie cake from the oven and let it cool completely in the pan on a wire rack before frosting.
Make Buttercream: In a medium bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and heavy cream, beating until light and fluffy. Add more cream if needed to achieve desired consistency.
Frost and Decorate: Spread the vanilla buttercream evenly over the cooled cookie cake. Decorate with sprinkles if desired.
Serve: Slice into 12 equal pieces and serve. Enjoy your homemade indulgent cookie cake!

Notes

You can substitute eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) for a vegan-friendly option.
For gluten-free, use a 1-to-1 gluten-free baking flour blend.
Adjust sugar quantities to taste; coconut sugar or sugar substitutes can be used.
Ensure butter is at the correct temperature (room temp for dough, softened for frosting) for best results.
Do not overbake; cookie cake should remain soft in the center.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.