Ultra soft, ultra chewy and ultra delicious, this is the best cookie cake you will ever make. Complete with a silky ganache frosting!
Having an event and can’t decide whether to have cookies or cake? How about both! This chocolate chip cooke cake is ultra soft, thick and chewy. It’s so incredibly easy to make with no chilling time this baby goes from bowl to oven in less than 15 minutes!
How was everyone’s Halloween yesterday?! Ours was pretty great. We met up with my sweet friend and her son in the morning for some mall trick or treating – which was more like a work out because we were just chasing the kids around the entire time! Lol. Then visited my grandmother and went trick or treating some more with mine and Mike’s parents. John went as a hobo for Halloween. Honestly, I was a little nervous making him this because I kind of thought people would think of it as offensive but it turns out, people thought the complete opposite and we got SO many compliments on his costume it was crazy! Come on, tell me he isn’t adorable.
(Crappy iPhone photo, sorry!)
Anyways, I hope you all had a great Halloween but now back to more important things… this chocolate chip cookie cake. All I have to say is – Mrs. Fields has nothing on this cookie cake. Honestly, those cookie cakes don’t even taste that great! They may look pretty but super sugary icing + a flavorless cookie doesn’t sound that wonderful to me. If you’ve tried my favorite chocolate chip cookies (if you haven’t, DO IT NOW), then you’ll love this because it is a slight spin off of that recipe!
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 literally to die for. Melted chocolate + heavy cream. That’s it. Let it set, whip it up, (sample a few spoonfuls until you get sick) and pipe it on the edge of the cake. Velvety, chocolate-y, smooth amazingness is what you get!
Bonus? This chocolate chip cookie cake is 10x easier than baking individual cookies. Just mix up the dough and press it in the pan! I <3 easy.
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 Best Chocolate Chip Cookie Cake
Ingredients
*Chocolate Chip Cookie Cake*
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- pinch salt
- 3/4 cup unsalted butter melted
- 1 cup brown sugar
- 1 3.4 oz box instant vanilla pudding mix
- 1 egg
- 1 egg yolk
- 1 tbs vanilla
- 1 cup + 2 tbs semi-sweet chocolate chips divided
*Ganache Frosting*
- 6 oz semi sweet chocolate chips
- 4 oz heavy cream
Instructions
- Before beginning, you will need to prepare the ganache frosting since it has to 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, very hot - not boiling. Pour cream over chocolate chips and let it sit for 3 minutes without stirring or disturbing. Start whisking chocolate from center-outward until everything is completely smooth and combined. Chocolate sauce should have a smooth velvety texture. Cover loosely with plastic wrap and place mixture in refrigerator for up to 2 hours coming back every 30 minutes to stir. While mixture is cooling, start on the cookie cake.
- Preheat oven to 350 degrees. Grease a 9" springform or regular round cake pan with cooking spray. Optional - cut out a piece 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 pudding mix, flour, baking soda and pinch of salt and stir until just incorporated. Don't over mix. Fold in 1 cup of chocolate chips by hand until evenly distributed.
- Press dough into prepared pan until even and level. Sprinkle reserved 2 tablespoons of chocolate chips into the top of the cookie cake and press down slightly. Bake for 21-24 minutes or until the top/center just starts to golden slightly. Cookie cake my 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.
- Once cookie cake is completely cool, finish preparing frosting. Ganache is ready when texture is firm but still soft and spoonable. Using hand beaters (for ease), whip frosting for 3 minutes on high speed until slightly lighter in color and smooth. Spoon frosting into a piping bag using a open star tip and pipe around the edges. Alternately, you can use a zip top bag with the corner cut off or just spread with a knife.
- Cookie cake will stay soft and fresh for up to one week stored in an airtight container.
My mouth is watering!!!! I will make this over the weekend! thanks!
You had me at chocolate! This sounds so yummy!
It looks delicious and beautifully made. I’d love a serving of it for dinner. Yummy.
Should I have used one teaspoon of vanilla instead of a tablespoon? Seemed a little strong. Also, my edges came up really high. Is there a way to keep that from happening? Very yummy – thanks for sharing!
Nope, one tablespoon of vanilla is correct! The edges do come up very slightly, but shouldn’t come up too much. Is it possible you used baking powder in place of the baking soda? I think that would make it rise a bit more. If not, what I do when I make any kind of cookie cake and the edges rise higher than I’d like is just press down the edges slightly as soon as it comes out of the oven with a spatula or something similar so it’s a little more level with the center.
I made this last week, it was sooooooo good! I took it out when you said, and it was under cooked. So I waited and it was still to mushy, then I put it back in the oven for another 20 min and it was perfect.
I’m glad you loved it, Kathleen! Yes, it does look underdone when taken out at the time stated, but once it cools completely to room temperature it stays extremely soft. I’m glad the extra 20 minutes made it more to your liking! This is definitely one of my favorites! 🙂
made these tonight but used a glass 8×8 and added equal parts semi sweet and white choc chip to the dough! Also made a homemade choc buttercream instead of the ganache bc we didn’t have cream. They turned out amazing and will definitely make again. Everyone loved them.
Yummy! So happy everyone loved them, Caitlin! 🙂
This cake is so good. I’ve tried two other recipes and they came out bland and have funny texture. This will definitely be my go to recipe for cookie cakes from now on!!
Yay! So happy you enjoyed it, Stephanie!
I just made this for a friend’s birthday and it was a hit! People found it hard to believe that it didn’t come from a bakery (and in my opinion it was better than a cookie cake from a bakery!). I was a bit worried because, like you say, it looks a bit underdone, but I trusted the recipe and it set perfectly and was a nice, soft, chewy cake. Will definitely be making again!
how many does this serve?
I would say it’s the same as a slice of pie, about 6-8, or you can cut really skinny pieces and stretch it a little further probably.
Hi. I am excited about trying this recipe. I am making it for a child who has a nut allergy. This appears safe, correct?
My boyfriend LOVES cookie cake, so I decided to make this recipe. OMG SOOOOO good!!!!! So soft!!!!! You will not be disappointed.
Do you have suggestions for high altitude cooking? We live in Colorado.
I’m thinking of making this tonight for a birthday gathering tomorrow. When you said it stays fresh for up to a week in a seal container, do you mean at room temp or should I put it in the fridge? Just wasn’t sure how the ganache would keep if I left it out on the counter at room temp. Thanks!
Hey Erica, I always leave mine at room temperature covered and it is perfect! As long as it’s not hot in your kitchen, it’s totally fine. Enjoy! 🙂
I’m currently making this for a birthday as we speak! Well the cookie is cooling off :). I usually make my chocolate chip cookies with vanilla pudding so when I saw your recipe I knew it was a winner!!!
I hope it was enjoyed by all! Cookies with pudding are the best. 🙂
Made this for my son’s birthday to rave reviews. Followed the recipe exactly as written. Made it 2 days in advance, stored it at room temperature, and as advertised it was soft and fresh when served. The cookie cake was easy to make. The ganache was also easy and delicious, but piping it onto the cake was a little frustrating. Next time I would probably just use buttercream. This really is the best chocolate chip cookie cake ever.
Oh, thanks so much, Barbara! I’m so happy everyone enjoyed the cookie cake.
I don’t have pudding. What could I substitute for that part of recipe?
Hi Jessica,
I just made this recipe and I have a question. I baked my cookie cake for 21 minutes and took it out of the oven when it was golden brown. It looked beautiful and was evenly raised. Upon cooling, the entire middle deflated down, leaving just a raised perimeter. Is this supposed to happen? It’s hard to tell from your photos, due to the border of ganache icing. Other than looking at color, I didn’t test for doneness with a toothpick. I haven’t cut this yet, as I was saving for company. Not sure if it’s really underdone, of if this is a normal occurance with this recipe. I’d love some feedback. Thanks.
It does sink a bit in the center but shouldn’t be too dramatic. If it happens again, while the cookie is still hot out of the oven, try pressing the outer rim down a bit very gently to flatten it a bit. That is what I usually do when I make cookie cakes and this happens.
Mine is a little raw looking. Any tips?
If I put down parchment, do I also need to spray?
Testing tonight for my sons birthday he wants an ice cream cookie cake.
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!
Yesss, this is the best for birthdays! You’re very welcome! 🙂
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!
I’m always making this for birthdays and celebrations too – it’s the best! So happy you and your family enjoy it so much!
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!
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!
Doubling will be just fine!
So good! Followed the recipe exactly and it was delicious. Made my own buttercream to decorate for a birthday. Definitely a keeper!
Oh, that sounds great!
Do you think I can cook this over an oreo pie crust?
Absolutely!
Could you make this into cupcakes?
Sure
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!
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!