Can't decide whether to have cookies or cake? This is The Best Chocolate Chip Cookie Cake you will ever make! Soft-baked, ultra soft, thick and chewy. It's so incredibly easy to make with no chilling time. Complete with a silky ganache frosting!
All I have to say is - Mrs. Fields has nothin' on my chocolate chip cookie cake. If you've tried my chocolate chip cookies, then you'll love this because it is a slight spin off of that recipe! If you want a cookie cake that people will seriously not stop stop talking about for days, weeks or months… you found your recipe right here.
The cookie cake is buttery, chewy and so, so, so soft and will stay that way for days. If it even lasts that long, which I'm 99.9% positive it won't. If you're like me, you'll keep going back to it through the course of the day saying, "I'll just take a little sliver.. I'll just take a little sliver" .. until you realize half of it is gone. Whoops! And the chocolate ganache frosting is to die for. Melted chocolate + heavy cream gives you velvety smooth, pure pipeable chocolate!
Jump to:
Why you'll love this recipe
- Perfect for any occasion: Chocolate chip cookie cakes can be made for birthdays, holidays, or just about any casual get together. ALWAYS a crowd pleaser!
- This cookie cake has the softest texture and delicious flavor!
- Versatile: You can customize your cookie cake with different types of chocolate chips, mix-ins, and frosting.
- Easy to make: The recipe is so simple and can be made by anyone, even if you don't have a lot of baking experience.
Ingredients
- Unsalted butter: You can use salted butter, just omit the salt in the recipe.
- 1 egg + 1 egg yolk: Adding the extra egg yolk gives the cookie cake extra richness.
- Instant vanilla pudding mix: You will just use the powder, you will not be preparing the pudding. This is the secret ingredient that gives this cookie cake it's delicious flavor and helps keep it SO soft for days!
- Semi-sweet chocolate chips: Feel free to use any kind of chips you'd like for in the cookie cake!
Chocolate Ganache Frosting Ingredients
- Semi sweet chocolate chips: You can use any kind of chocolate you'd like.
- Heavy cream: Needed for its fat content and for creamiest results.
Substitutions & Variations
- Sprinkles: Add ½ cup of sprinkles to the dough.
- Add a pop of color: Add some food coloring to the cookie dough while mixing.
- Peanut butter chocolate chip cookie cake: Add ½ cup of peanut butter chips to the dough.
- Oreo cookie cake: Crush some Oreos and stir them into the dough instead of chocolate chips.
Storage
Chocolate Chip Cookie cake will stay soft and fresh for up to one week stored in an airtight container at room temperature.
Freezing instructions
To freeze dough, wrap in plastic wrap and place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw dough in refrigerator over night and bake as directed.
To freeze baked cookie cake, wrap unfrosted cookie cake in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw at room temperature.
Recipe FAQs
You can use a plant-based alternative for the milk and butter and use dairy-free semi-sweet chocolate chips.
This cookie cake can be baked in any similar-sized pan, like a 9″ round cake pan or a 9x9" square pan.
More recipes you'll enjoy
Did you make this recipe?
Please leave a ⭐️ review below and tag @sprinkle_some_sugar on Instagram!
📋 Recipe
The Best Chocolate Chip Cookie Cake
Ingredients
Chocolate Chip Cookie Cake
- ¾ cup unsalted butter melted
- 1 cup light brown sugar
- 1 egg
- 1 egg yolk
- 1 tbs vanilla extract
- 1 ½ cups all-purpose flour
- 1 3.4 oz box instant vanilla pudding mix just the powder
- 1 teaspoon baking soda
- pinch salt
- 1 cup semi-sweet chocolate chips
Chocolate Ganache Frosting
- 6 oz semi sweet chocolate chips
- 4 oz heavy cream
Instructions
For the ganache frosting
- Before beginning, you will need to prepare the ganache frosting since it has to cool and set up before whipping. Place chocolate chips in a medium-sized bowl, set aside.
- Heat heavy cream on a stove top or in microwave until very hot - not boiling. Pour cream over chocolate chips and let it sit for 3 minutes without stirring. Start whisking chocolate from center outward until mixture is completely smooth. Chocolate sauce should have a smooth velvety texture. Cover loosely with plastic wrap and place mixture in refrigerator to cool completely and set, stirring every 30 minutes.
For the cookie cake
- Preheat oven to 350°F. Grease a 9" springform or regular round cake pan with cooking spray. Optional - cut out a circle of parchment paper and place it on the bottom of pan for easier removal. Set aside.
- In a large bowl, combine brown sugar and melted butter and mix until smooth.
- Add egg, egg yolk and vanilla and stir until completely combined. Pour in flour, pudding mix, baking soda and pinch of salt and stir until just incorporated. Fold in chocolate chips by hand until evenly distributed.
- Press dough into prepared pan into an even layer. Top with extra chocolate chips and press them down slightly, if desired.
- Bake for 20-25 minutes or until the top/center just starts to golden slightly. Cookie cake may look underdone in the middle, but it will set up when it cools and stay extra soft. Allow cookie cake to cool completely in pan.
Back to the ganache frosting
- Ganache is ready when texture is firm but still soft and spoonable. Using a hand mixer or stand mixer, whip frosting for 3 minutes on high speed until slightly lighter in color and smooth. Spoon frosting into a bag with a piping tip and pipe around the edges of the cookie cake. Alternatively, you can just spread with a knife.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Joanne says
Made this so many times for birthday’s. Always a big hit! Perfectly soft and love the extra vanilla flavor.
Tina says
I found this recipe a few years ago and ever since then it has been my staple for cookie cake! My family loves it every time I make it for their birthday. The pudding mix adds an amazing texture and the cookie always comes out moist and perfect. Highly recommend for anyone searching for a good recipe.
Jessica says
Thank you so much for letting me know! ❤️ I love that you have been making this for years, that means so much to me! I actually made one of these yesterday!! Haha
Alisa says
I found your recipe years ago for my son's 10th birthday party. Just thought I'd let you know, it's been requested every year since. This weekend is his 17th! I double it and bake on a large pizza pan then trim the very edges for a smooth look...and taste testing! It's made hoards of kids very happy around here, and even been requested by friends for their birthdays. Thank you for sharing the joy!
Jessica says
Oh my goodness, I love this!! Thank you so much for sharing this with me. <3 I'm so happy this recipe has been enjoyed for so many years!
Rachel C Monroy says
Could you make this into cupcakes?
Jessica says
Sure
Taryn says
So good! Followed the recipe exactly and it was delicious. Made my own buttercream to decorate for a birthday. Definitely a keeper!
Jessica says
Oh, that sounds great!
danielle says
Do you think I can cook this over an oreo pie crust?
Jessica says
Absolutely!
Mary says
Can I double this recipe for a 12” groom’s cake or should I make it twice? I know it is delicious (have made several times before) and I don’t want to compromise the great texture and flavors by doubling. Thank you!
Jessica says
Doubling will be just fine!
Mary says
Jessica, I have made this cookie cake several times and it is DELICIOUS!! Would like to double it and bake it in a 12" pan.
Have you ever doubled the recipe or should I just make it twice? Don't want to compromise the wonderful taste and texture. Also, do i need something in the middle (like a flower nail, turned upside down) to get the middle done and not burn the edges? Any suggestions would be appreciated. And thank you for a superb recipe!
Kelsey V says
My husband and kids love cookie cakes but could never find a good recipe I made this for the first time a couple years ago and so it as is. I make it every single birthday and celebration and it’s a hit! The ganache is delicious but in a pinch I omit it and it’s still a huge hit!
Thank you for making my family happy!
Jessica says
I'm always making this for birthdays and celebrations too - it's the best! So happy you and your family enjoy it so much!
Katie says
I’ve made this cookie a handful of times now for birthdays. I always get compliments on how yummy it is! And not to mention easy to make! Thanks for the awesome recipe!
Jessica says
Yesss, this is the best for birthdays! You're very welcome! 🙂