This chocolate chip cookie cake is a decadent and delightful giant chocolate chip cookie, decorated with frosting and sprinkles and ready for your next party!
Do you need an easy and impressive dessert for your next birthday?
This chocolate chip cookie cake is made with simple baking ingredients like flour, butter, brown sugar, and of course, chocolate chips, decorated with a chocolatey frosting and colorful sprinkles to wow your guests at your next party!
This chocolate chip cookie cake is always a crowd-pleaser and is a fun alternative to your everyday traditional birthday cake.
It’s perfect for sharing with friends and family, or you can keep it all to yourself and indulge in a slice (or two!) with a cold glass of milk.
Trust me, this chocolate chip cookie cake will be your new go-to birthday tradition!
Ingredients for chocolate chip cookie cake
- All-purpose flour – A common baking ingredient that will make up the dough for the cookie.
- Baking soda and baking powder – These will help the cookie stay fluffy and tender.
- Kosher salt – Salt is necessary to help balance all of the sweetness of the chocolate chip cookie.
- Unsalted butter – This is the fat of choice that will add moisture to the chocolate chip cookie.
- Brown sugar and granulated sugar – Both of these sugars will add sweetness, and the brown sugar will help add moisture.
- Egg – The egg will emulsify all of the ingredients in the dough.
- Chocolate chips – Feel free to use your favorite blend of sweet, semi-sweet, dark, or milk chocolate!
- Unsalted butter – This is the fat of choice commonly found in buttercream frostings.
- Cocoa powder – Cocoa powder will help add a deep chocolate flavor to the frosting.
- Powdered sugar – Powdered sugar dissolves easily, which is why it’s perfect for frostings.
- Vanilla extract – Vanilla extract will add a sweet vanilla flavor.
- Whole milk – Whole milk will help the frosting reach its desired consistency.
- Sprinkles – Feel free to use your favorite color and shape!
Types of chocolate chips
This really is a totally customizable cookie!
There are so many different flavored candy chips in the baking aisles of most major grocery stores these days, here are a few of my favorites:
- Dark chocolate chips
- Butterscotch chips
- Peanut butter chips
- White chocolate mint chips
What is powdered sugar?
Powdered sugar is super finely ground granulated sugar.
It’s pulverized until it’s powdery, so it can dissolve easily without having to apply heat.
Can you make your own powdered sugar at home? Technically… yes, you can. But it can be a bit messy and really isn’t worth the effort.
Powdered sugar is easily found in the baking aisle of most major grocery stores.
Chocolate chip cookies are a very forgiving recipe.
You can adjust this recipe to meet your dietary needs:
If you’re gluten-free – feel free to substitute with your favorite flour.
If you’re sugar-free – use your favorite sugar substitute!
If you’re vegan – simply replace the egg and butter with your favorite vegan substitutes.
Storage and leftovers
Any leftover chocolate chip cookie cake (if there is any!) can be stored on the counter at room temperature for up to 2 days.
More cookie recipes
- Craving chocolate? Try my Brownie Mix Cookies.
- Looking for something fruit and flavorful? Try my Vanilla Bean Lemon Sugar Cookies.
- Need something for your next birthday? Try my Chocolate Chunk Oatmeal Cookie Bars.
- Want something full of spice? Try my Molasses Crinkle Cookies.
For cookie cake:
- 1-1/2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup unsalted butter, room temperature
- ½ cup packed dark brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 4 tablespoons salted butter, room temperature
- 2 tablespoons usnsweetened cocoa powder
- 1-1/4 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons whole milk
- Sprinkles for decoration
For cookie cake:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl mix the flour, baking soda, and baking powder with a whisk and then set aside.
- In a large mixing bowl of a stand mixer, beat the butter and sugars together until creamy, about 5 minutes.
- Add the vanilla while still mixing, then the egg.
- Add the dry mix, a scoop at a time until combined.
- Stir in the chocolate chips, reserving a handful just to sprinkle on top.
- Spray a 9-inch round pie dish with cooking spray and spoon the cookie dough into it, evenly as possible.
- Once finished take that last handful of chocolate chips and arrange them on top, pressing slightly into the dough.
- Bake in the oven for about 20-25 minutes.
- When fully baked remove from oven and allow to cool completely in the pie dish.
- Once cooled, remove from pan, and decorate with frosting and sprinkles.
- Add all the frosting ingredients to a medium mixing bowl and mix until well combined and fluffy. If your frosting is too thick thin out with a little more milk, if too thin, add some more powdered sugar.
- Scoop into a piping bag with a number 21 tip and frost the cookie cake.
- Pipe small mounds around the outside of the cookie cake and sprinkle the sprinkles on top of the frosting.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 697Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 69mgSodium: 159mgCarbohydrates: 118gFiber: 2gSugar: 90gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.