Description
This Easy Chocolate Chip Cookie Cake is a delightful twist on classic cookies, baked in a single 9-inch cake pan for a gooey, thick cookie experience. Topped with creamy homemade buttercream frosting and festive sprinkles, it’s perfect for celebrations or any sweet craving.
Ingredients
Scale
Cookie Cake
- 10 tablespoons unsalted butter, at room temperature
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips (divided: 2 tablespoons reserved for topping)
Buttercream Frosting
- 4 tablespoons unsalted butter, at room temperature
- 1 1/4 cups powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
- 1–3 drops food coloring of your choice (optional)
- Sprinkles (as desired)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan to prevent sticking. Set aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, cream together 10 tablespoons of room-temperature unsalted butter, brown sugar, and white sugar for about 2 minutes until light and fluffy. Then blend in 1 whole egg, 1 egg yolk, and 1 teaspoon vanilla extract until fully combined.
- Add Dry Ingredients: Add 1 2/3 cups all-purpose flour, 3/4 teaspoon baking soda, and 3/4 teaspoon salt to the wet mixture. Mix until just combined. Use a wooden spoon or spatula to fold in all but 2 tablespoons of the chocolate chips.
- Form the Cookie Cake: Press the cookie dough evenly into the prepared 9-inch cake pan. Lightly wet your hands if needed to prevent sticking. Sprinkle the remaining 2 tablespoons of chocolate chips evenly on top, pressing them down slightly.
- Bake: Bake in the preheated oven for 22-25 minutes, until the top is golden brown and the edges are set but the center is still slightly soft. Remove from oven and let cool completely in the pan.
- Loosen and Transfer: Once cooled, run a knife along the edge to loosen the cookie cake from the pan. Carefully transfer it to a serving platter.
- Make Buttercream Frosting: Beat together 4 tablespoons unsalted butter, 1 1/4 cups sifted powdered sugar, 1/2 teaspoon vanilla extract, and 1-2 tablespoons milk until smooth and creamy. Add food coloring drops gradually if desired and mix well.
- Decorate: Transfer the frosting to a piping bag and pipe it along the edges of the cookie cake. Alternatively, spread frosting evenly on top with a spatula. Finally, add sprinkles as desired to finish.
Notes
- For easier handling of the sticky dough, lightly wet your hands before pressing the dough into the pan.
- Ensure the cookie cake has completely cooled before frosting to prevent melting the buttercream.
- Sifting powdered sugar ensures a smooth frosting without lumps.
- You can customize the frosting color with food coloring to match any occasion.
- Store leftover cookie cake in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookie cake, easy cookie cake, chocolate chip dessert, buttercream frosting, birthday cake alternative
