What’s better than a chocolate chip cookie? A chocolate chip cookie in cake form, of course! This chocolate chip cookie cake is thick, soft, chewy and so addictive. Decorate it with your choice of vanilla or chocolate frosting, or both!
As with all of my recipes, the chocolate chip cookie cake can be made gluten free or gluten-full. The measurements are exactly the same as long as you use either gluten free 1 to 1 flour or all-purpose flour.
I used milk chocolate chips, but feel free to use semisweet, dark chocolate, or an assortment. My favorite combination is part milk chocolate and part dark chocolate.
You’ll also need 1/3 cup of instant vanilla pudding mix. There’s more than 1/3 cup in a standard package, but you can save the extra in a ziplock bag.
The recipe (which is based on my chocolate chip cookie recipe) comes together quickly once the butter and eggs reach room temperature. (Bringing ingredients to room temperature takes about 30 minutes, although I usually let them sit out for an hour.) Grease a 9-inch round cake pan with butter and line the bottom with parchment paper while you’re waiting, and mix the flour, baking soda and salt. That way you’re ready to go once the butter and eggs are.
Bake the cookie cake for 22-24 minutes, or until the top is lightly golden brown. The middle should be soft but not doughy. Let the cake cool completely in the pan. It will firm up more as it cools. The pan and the top of the cake should be cool to the touch before you flip it out onto a cooling rack.
The cake will be upside down when you flip it onto the cooling rack. I recommend flipping it right-side up onto a 10-inch cake board or large serving plate.
See the instructions below for details about how I piped the borders on two of the cookie cake versions.
To make this Valentine’s Day version, use Wilton tip 1M to pipe hearts around the border and top with your favorite festive sprinkles!
Tag me @rosesandwhiskers on Instagram if you try my chocolate chip cookie cake and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Chocolate Chip Cookie Cake
Ingredients
- 1 3/4 cups gluten free 1 to 1 baking flour for gluten-full, substitute all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened to room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup instant vanilla pudding mix
- 1 large egg + 1 egg yolk room temperature
- 11/2 tsp vanilla extract
- 1 1/2 cups of your favorite chocolate chips
Vanilla Buttercream
- 1/4 cup unsalted butter softened to room temperature
- 2 tbsp Crisco
- 2 cups powdered sugar
- 1 tbsp whole milk
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- food coloring and sprinkles optional
Chocolate Buttercream
- 1/4 cup unsalted butter softened to room temperature
- 1/4 cup Crisco
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tbsp dark cocoa powder
- 1-2 tbsp whole milk
- 1-2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (176°C) and grease a 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, cream the butter and sugars until light and fluffy, and then cream in the instant pudding mix. Beat in the egg and yolk, making sure they are fully incorporated into the batter. Mix in the vanilla extract.
- On low speed, mix in half of the flour mixture at a time, until just combined. Fold in the chocolate chips. Spread the dough evenly in the prepared pan.
- Bake for 22-24 minutes, or until the cookie cake is golden brown. The middle should be soft but not doughy. Let it cool completely in the pan. The cake will firm up more as it cools.Once cool, carefully flip the cake out onto a cooling rack. (It will be upside down.) Then flip the cake right-side up onto a 10-inch cake board.
Decorating the Cookie Cake
- The cookie cake will take a while to cool, so wait until you flip it out of the pan before making the frosting. At this point you can choose your own adventure. Make vanilla frosting, chocolate frosting, or both! Either way, start by creaming the butter and Crisco until light and smooth. Add in the powdered sugar (and cocoa powder, if making chocolate). Mix on low speed until incorporated. Add in the vanilla extract and 1 tbsp each of heavy cream and milk. Beat on high speed until light, creamy and fluffy. You might need up to 1 more tbsp of cream and milk for the chocolate frosting. Add 1 tsp at a time.
- Decorate as desired! I used Wilton tip 1M for the borders of both cakes pictured above. To achieve a multi-colored border, divide the vanilla frosting into two bowls and dye with food coloring. Prepare a piping bag by cutting off the tip and inserting the decorating tip. (Or, for easier cleanup, cut off the tips of two bags, place the decorating tip in one and the frosting in the other. Then you'll insert the bag with frosting into the bag with the tip.) Place the prepared piping bag in a large cup and fold the top edges of the bag over the mouth of the cup. Spoon one color into one side of the bag, and the second color on the other side, making sure that each color reaches the opening at the bottom. Remove the bag from the cup and decorate!
- Store in an airtight container or wrap tightly with plastic wrap. Enjoy!
[…] Love cookie cake? Find my original chocolate chip cookie recipe here! […]
I love this recipe, it’s so delicious! I have made it many times, thank you!
I would love to make a red velvet cookie cake. Do you think if I left the recipe as-is and added 1/4 cup cocoa powder (maybe a little less so it doesn’t get too dark) and red food coloring it would translate ok?
Hi! I’m so glad you love it! And I’m so sorry I missed your comment. It might be a little dry with the added cocoa powder so I’d probably remove an equal amount of sugar. Let me know if you try (tried) it and how it turned out! 🙂
[…] Feel free to substitute the chocolate for this chocolate cream cheese buttercream if you want a little extra tartness. You can also sub the cream cheese for vanilla frosting. […]