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Lisa Kaminski/Taste of Home
Learn how to make a cookie cake that's just as pretty (and even tastier) as ones from Mrs. Fields. The result is chocolatey, gooey and oh-so-festive.
When it comes to birthday desserts, cakes are the go-to. But let’s be real, sometimes you crave a different classic, like a good chocolate chip cookie. Cookies alone, though, don’t quite have that celebratory punch—unless you turn that cookie into a cake a la Mrs. Fields.
Learning how to make a cookie cake is, well, a piece of cake. Here’s how to do it.
How to Make a Cookie Cake
Lisa Kaminski/Taste of Home
What makes this treat so great is that you probably have all the ingredients in your pantry and fridge already. Here’s what you’ll need:
Making a cookie cake is very simple. You make the dough for this bake just like you would with any other chocolate chip cookie recipe. That means starting by creaming together the softened butter and sugars. Then add in the egg, egg yolk and vanilla, and mix until nice and creamy.
Next, add in your dry ingredients—flour, cornstarch, baking soda and salt—and mix until just combined. Then, mix in a whole cup of chocolate chips.
Once the dough is together, you can go straight to the oven, but I prefer to let it chill for a bit in the fridge first (just an hour or so). Letting the dough hang out for a minute can really help the flavors develop—it’s the secret to great shortbread. If you’re tight on time, though, you can go right into baking.
Step 2: Bake the Cookie Cake
Lisa Kaminski/Taste of Home
Baking this cookie cake is a real cinch. Line the bottom of a nine-inch springform pan with a bit of parchment paper. Then, press the cookie dough evenly into the bottom of the pan. Pop this into a 350ºF oven for 20 to 25 minutes, until the cookie is nice and golden brown. You’ll know it’s done baking when it has that nice browned color around the edges of the pan. Cool on a wire rack for about 15 minutes before releasing the pan’s shell. Then, let this cool completely before decorating.
Editor’s tip: If you don’t have a nine-inch springform pan, you can use a standard 10-inch option. The cookie will be thinner, so keep an eye on its progress in the oven after about 15 minutes. You can also use a regular nine-inch cake pan lined with parchment, though removing the cookie will be a bit more difficult.
Step 3: Whip Up a Great Buttercream Frosting
Making a great American buttercream frosting is easy. Start with softened butter, then use a stand or hand mixer to whip together powdered sugar, vanilla extract and milk to get a nice creamy frosting. If you find your frosting is a bit thick, you can add in extra milk a teaspoon or two at a time. Once you have the right consistency, you can add some food coloring.
Step 4: Decorate the Cookie Cake
Lisa Kaminski/Taste of Home
To decorate this cookie cake, you don’t need to get too fancy. I just grabbed a pastry bag and a single piping tip and piped dollops of frosting around the edge of the mega cookie. This flower piping tip is my favorite to use because it makes perfect bakery-style daubs. Finish it off with some sprinkles around the perimeter. I can’t resist a good rainbow sprinkle!
Slicing into This Cookie Creation
Lisa Kaminski/Taste of Home
This oversized treat is a cinch to slice and reveals a gooey, chocolatey inside. As for the flavor, this cookie cake tastes, unsurprisingly, like your favorite chewy chocolate chip cookie or blondie bar. The bit of buttercream on top is just perfect. It’s sweet, but since it’s used sparingly, it doesn’t overwhelm.
Topped with frosting and sprinkles, this cake is ready for a party. However, making this oversized cookie was so easy and quick that I just might make it instead of traditional cookies. No portioning out individual cookies, no shuffling pans in and out of the oven. Make one of these cookies plain and serve it up with ice cream for a simple dessert that’s just as tasty as a classic chocolate chipper.
Cookie Cake Tips and Tricks
This recipe is simple and sweet, but there are a few tricks to making this cake and keeping it fresh.
How Do You Keep a Cookie Cake Moist?
Pay attention, chewy cookie lovers! Ensure that this cake stays moist by not overbaking it. After 20-25 minutes, this cookie should come out of the oven. It may look a little soft in the middle, but it will continue to bake for a few minutes after being removed from the oven thanks to the carryover heat.
How Long Is a Cookie Cake Good For?
Looking to serve this cookie up at a celebration? You can bake it a day in advance and frost the day of. Once you slice into this cake, try to eat it within a week for the freshest results.
How Do You Store a Cookie Cake?
Just like most cookies, this giant cookie cake is best stored in a large, air-tight container. The whole cake can be kept in a cake or pie keeper or even put under glass in a cake dome. Individual slices can be put in smaller containers or even zip-top bags.
If you can’t finish the cake within a few days, you can stash extra slices (or even the whole cake) in the freezer for up to a year. This treat is easier to store without the frosting, but buttercream can last in the freezer for up to two months.
My family hops out of bed when they know I’m baking this quick bread for breakfast. They’re major chocoholics, and the easy bread always hits the spot. Be sure to use the best chocolate chips for tasty results. —Angela Lively, Conroe, Texas
Go to Recipe
This decadent triple-layer topped with ganache is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri
Both of my daughters love these chocolate chip muffins! I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack. —Lori Thompson, New London, Texas
I’m from Ohio, and we love our buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila—you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. We serve it warm with ice cream or whipped cream. —Arianna Harding, Cincinnati, Ohio
Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you’ve got some seriously irresistible treats. And follow some of the best brownie tips from me and the Test Kitchen team. —Sarah Farmer, Taste of Home Executive Culinary Director
This oversized cookie cake recipe is so easy and quick that I just might make it instead of traditional cookies from now on. I don't miss portioning out dough or shuffling pans in and out of the oven. Store leftovers in an airtight container for up to a week. —Lisa Kaminski, Taste of Home Editor
This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois
This cranberry bread is tender and moist. The first time I made it, it immediately became a favorite for the fall and winter holidays. The tart cranberries complement the sweet chocolate so well.—Jessica Hornaday, Nampa, Idaho
When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. —Denise Nebel, Wayland, Iowa
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean. —Rebecca Jendry, Spring Branch, Texas
Heavenly is a good description for this chocolate chip cheesecake, conveniently made a day ahead. When I don’t have a candy bar on hand, I melt 3/4 cup chocolate chips to use in the frosting. —Arlene Butler, Ogden, Utah
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, and chocolate chips and chunks, these are the best cookies I've ever tasted…and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan
I've tried different variations of these cakes for my family and this chocolate peanut butter mug cake is a winner! I have made it with almond milk and melted coconut oil, and both ways are delicious! —Angela Lively, Conroe, Texas
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. —Farrah McGuire, Springdale, Washington
If you have a craving for cookies and you want them now, these yummy strips take just a few minutes to make from start to finish. —Kathy Zielicke, Fond du Lac, Wisconsin
My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. —Dorothy Bahlmann, Clarksville, Iowa
These yummy pecan bars start with a homemade pastry crust and pile on lots of semisweet chocolate. They’re perfect for a holiday bake sale or casual get-together.—Heather Biedler, Martinsburg, West Virginia
I love to make cheesecakes and frequently give them as gifts or donate them to fundraisers. This one is very popular. —Gretchen Ely, West Lafayette, Indiana
The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner. —Pat Doerflinger, Centerview, Missouri
Kids will flip over this deliciously oaty, sweet snack! I mean, what's not to love about a batch of peanut butter-honey-oatmeal bars? And at fewer than 100 calories, you can afford to have seconds. —Vivian Levine, Summerfield, Florida
Is there a kid around (or a kid at heart) who wouldn’t gobble up this cookie dough dip with graham crackers? It beats dunking them in milk, hands down! You can also try it with apple wedges. —Heather Koenig, Prairie du Chien, Wisconsin
No one can resist these chewy caramel and chocolate bars with a delightful oat crust and topping. They make a tempting dessert or a special snack anytime. These rich bars are perfect for a potluck since a little goes a long way.
—Pat Hills, South Dayton, New York
Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania
Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia
These chocolate syrup brownies are a favorite for summer picnics. I received the recipe from a dear friend many years ago, and I still make it at least once a month. Whenever I'm asked to bring a dessert to an outing or I want to send a treat to a neighbor or friend, I prepare these wonderful bars. —Goldie Hanke, Tomahawk, Wisconsin
My best friend, Amber, taught me how to make this classic Norwegian dessert. They are a great mash-up of a sugar and chocolate chip cookie. A pizza cutter is the best tool for cutting into slices after baking. —Bonnie Brien, Surprise, Arizona
This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. —Anne Frederick, New Hartford, New York
Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa
Baking a fun treat is a must when my four grandchildren come to stay for "grandma camp." Sometimes the grandkids help by piping the cake batter. —Linda Schend, Kenosha, Wisconsin
Using hot cocoa mix and marshmallow bits in the cookie dough really makes these hot chocolate cookies taste like the cozy drink. —Lisa Kaminski, Taste of Home Editor
I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use mini chocolate chips. If you use regular size chips, they will sink to the bottom. —Michele Kusma, Columbus, Ohio
My husband is a huge peanut butter fan and grew up where honey was a household staple. This pairing goes so well together. —Tami Kuehl, Loup City, Nebraska
With their cute curved shape, crescents always make charming additions to a Christmas platter. I dip the cooled cookies in chocolate and sprinkle on walnuts. —Ann Eastman, Sacramento, California
I love making this bread in the fall. The aroma is mouthwatering, and the chocolate chips add so much to an all-time favorite. —Vicki Raboine, Kansasville, Wisconsin
Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"—it was an instant hit! It's also good served slightly warm. —Ann Marie Eberhart, Gig Harbor, Washington
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! —Diane Neth, Menno, South Dakota
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin
A close friend once gave me a jar of trail mix that was absolutely delicious. My re-creation comes pretty close to the original and is truly one of my favorite snacks! —Nancy Johnson, Laverne, Oklahoma
My sister Brenda and I made up this recipe while talking on the phone! My family loved the classic pairing of chocolate and peanut butter presented in a whole new way. —LaDonna Reed, Ponca City, Oklahoma
I'm one of 13 children, so making a recipe that everyone likes can be a challenge. This chocolate peanut butter pancakes recipe was a Saturday-morning special that we all loved. —Keenan McDermott, Springfield, Missouri
This swirled yeast bread is chock-full of chocolate chips. The sweet slices don't need any butter. Keep one loaf for your family and share the other with a neighbor. —Dawn Onuffer, Crestview, Florida
I received these delightful cookies for Christmas a few years ago. I was watching my diet, but I couldn't stay away from them! The tart cranberries blend beautifully with the sweet chocolate and vanilla chips. —Jo Ann McCarthy, Canton, Massachusetts
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.