Cookie Cake Recipe photo by Taste of Home
Total Time
Prep: 15 min. Bake: 20 min. + cooling
Learn how to make a cookie cake that is just as pretty (and even tastier) as ones from Mrs. Fields. The result is chocolatey, gooey and oh-so-festive.

Updated: Nov. 30, 2023

When it comes to birthday desserts, cakes are the go-to. But let’s be real, sometimes you crave celebrating with 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. The bit of buttercream on top is just perfect. It’s sweet, but since it’s used sparingly, it doesn’t overwhelm. Learning how to make a cookie cake is, well, a piece of cake.

Lisa Kaminski/Taste of Home

Cookie Cake Ingredients

Cookie cake:

  • Butter, softened
  • Sugar
  • Brown sugar
  • Egg and egg yolk
  • Vanilla extract
  • Flour
  • Cornstarch
  • Baking soda
  • Salt
  • Chocolate chips

Buttercream frosting:

  • Butter, softened
  • Confectioners’ sugar
  • Vanilla extract
  • 2% milk
  • Food coloring


Step 1: Make a basic cookie dough

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 the egg, egg yolk and vanilla, and mix until nice and creamy.

Next, add 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, 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. If you’re tight on time, though, you can go right into baking.

Step 2: Bake the cookie cake

Lisa Kaminski/Taste of Home

Line the bottom of a 9-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 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. Let the cookie cool completely before decorating.

Editor’s Tip: If you don’t have a 9-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 9-inch cake pan lined with parchment, though removing the cookie will be a bit more difficult.

Step 3: Whip up a buttercream frosting

Making a delicious 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 creamy frosting. If you find the frosting is a bit thick, add in extra milk a teaspoon or two at a time. Once you have the right consistency, add 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. Grab a pastry bag and a single piping tip and piped dollops of frosting around the edge of the mega cookie. This flower piping tip makes perfect bakery-style daubs. Finish it off with some sprinkles around the perimeter. Who can resist a fun rainbow sprinkle?

Cookie Cake Tips

Lisa Kaminski/Taste of Home

How do you keep a cookie cake moist?

Pay attention, chewy cookie lovers! Ensure that this cake stays moist by not over-baking it. After 20 to 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 do you store a cookie cake?

Just like most cookies, 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 stored in smaller containers or zip-top bags.

If you can’t finish the cake within a few days, stash extra slices (or even the whole cake), wrapped in plastic, in the freezer for up to a year. This treat is easier to freeze without the frosting, but buttercream can last in the freezer for up to two months.

How long does a cookie cake last?

Looking to serve this cookie 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.

Watch how to Make Cookie Cake

Cookie Cake

Prep Time 15 min
Cook Time 20 min
Yield 8 servings.


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg plus 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 5 to 6 tablespoons 2% milk
  • Optional: Food coloring and sprinkles


  1. Preheat oven to 350°. Line the bottom of a 9-in. springform pan with parchment. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, egg yolk and vanilla. In another bowl, whisk flour, cornstarch, baking soda and salt; gradually beat into creamed mixture. Stir in chips. Press onto the bottom of prepared pan.
  2. Bake until golden brown, 20-25 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Carefully remove cookie cake from bottom pan; transfer to serving platter.
  3. In a large bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach piping consistency. If desired, beat in food coloring. Pipe around edge of cookie cake. If desired, garnish with sprinkles.

Nutrition Facts

1 piece: 861 calories, 37g fat (23g saturated fat), 123mg cholesterol, 482mg sodium, 132g carbohydrate (104g sugars, 2g fiber), 6g protein.

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, Wauwatosa, Wisconsin