Cookie Cake

Why You’ll Love This Recipe

Cookie cake combines the best parts of a cookie—crispy edges and a soft, chewy center—with the ease of slicing and serving like a cake. It’s simple to make, easy to decorate, and endlessly customizable. No need to scoop or chill dough—just spread it in a pan and bake. It’s a crowd-pleaser that both kids and adults love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Semi-sweet chocolate chips

• Optional: frosting for decorating, sprinkles, candy pieces

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, cream the softened butter with both sugars until light and fluffy.

4. Add the eggs and vanilla extract, mixing until well combined.

5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

6. Fold in the chocolate chips.

7. Press the dough evenly into the prepared cake pan.

8. Bake for 20–25 minutes, or until the edges are golden and the center is set.

9. Let cool completely in the pan before decorating or slicing.

Servings and timing

This cookie cake serves 8–10 slices.
Prep time: 10 minutes
Bake time: 20–25 minutes
Total time: 35 minutes

Variations

• Double chocolate: Use cocoa powder in the dough and white chocolate chips for a rich twist.

• Peanut butter cookie cake: Swap some butter for peanut butter and add peanut butter chips.

• Funfetti version: Add sprinkles to the dough for a colorful, party-friendly cake.

• Frosting options: Decorate with vanilla, chocolate, or cream cheese frosting piped around the edges.

• Personal-sized: Make mini cookie cakes using ramekins or a muffin tin.

Storage/Reheating

Store leftover cookie cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
To reheat, microwave individual slices for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

Can I make a cookie cake without a cake pan?

Yes, you can use a pizza pan, cast iron skillet, or shape the dough into a circle on a baking sheet.

How do I keep the cookie cake from overbaking?

Bake just until the edges are golden and the center looks set but soft. It will continue to cook slightly as it cools.

Can I frost the whole top or just the edges?

Both are great options—frost the edges for a classic look, or cover the entire top for a sweeter bite.

Can I use store-bought cookie dough?

Yes, for a shortcut, press refrigerated cookie dough into a pan and bake as directed.

How do I make it chewy instead of cakey?

Use more brown sugar than white sugar and avoid overbaking for a softer texture.

Can I add nuts or other mix-ins?

Absolutely! Try chopped walnuts, pecans, or M&Ms for added texture and flavor.

Is cookie cake supposed to rise like regular cake?

No, it will spread and puff slightly but stay relatively flat with a dense, chewy texture.

How do I get clean slices?

Let the cookie cake cool completely before slicing, and use a sharp knife or bench scraper for clean cuts.

Can I make it dairy-free?

Yes, use dairy-free butter and chocolate chips, and check that your frosting is also dairy-free.

What’s the best way to decorate it?

Pipe frosting around the edges, write a message in the center, and add sprinkles or candy for extra flair.

Conclusion

Cookie cake is a fun and festive dessert that’s easy to make and even easier to love. With its chewy cookie texture, customizable toppings, and crowd-pleasing charm, it’s perfect for birthdays, celebrations, or casual get-togethers. Once you try making your own, you may never go back to store-bought again.

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