I still remember the first time I made a cookie cake—it wasn’t for a party or anything fancy. I just wanted something that felt fun but didn’t take all afternoon to make.
Turns out, pressing cookie dough into a pan and baking it into one giant soft, chewy square is way more satisfying than I expected.
And when I added swirls of chocolate frosting and a handful of sprinkles? Let’s just say no one missed the regular cake.
This cookie cake has become my go-to when I want to bake something that feels a little special without turning the kitchen upside down.
The center stays gooey, the edges are perfectly golden, and every bite is packed with chocolate chips. It’s the kind of thing people ask for again the moment the pan is empty.
What I love most is how easy it is. No dough chilling, no stacking, no stress. Just a thick, soft cookie base topped with frosting that you can pipe or spread however you like. Kids love it.
Adults sneak seconds. And honestly, I kind of wish I’d started making this sooner.
Giant Chocolate Chip Cookie Cake With Chocolate Buttercream & Sprinkles
Servings: 12 large squares
Pan Size: 9×9-inch square pan
Bake Time: 28–32 minutes
Ingredients
For the Cookie Cake Base:
- ¾ cup (170g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ tsp pure vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp fine salt
- 1 ¼ cups (225g) semi-sweet chocolate chips
For the Chocolate Buttercream:
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (200g) powdered sugar, sifted
- ¼ cup (25g) unsweetened cocoa powder, sifted
- 2 tbsp whole milk (add 1 extra tbsp if needed for consistency)
- ½ tsp vanilla extract
- Pinch of salt
Decoration:
- Rainbow sprinkles (use naturally colored or gel-free versions if desired)
Instructions
- Grease a 9×9-inch square baking pan and line with parchment paper so it overhangs on two sides for easy lifting. Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy (about 2–3 minutes with a hand or stand mixer on medium speed).
- Add the egg and egg yolk one at a time, mixing until fully incorporated. Beat in the vanilla extract.
- In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips using a spatula or wooden spoon—make sure they’re evenly distributed.
- Transfer the cookie dough into your prepared pan. Use clean hands or a spatula to press it into an even layer, especially into the corners. Smooth the top flat—this helps the frosting sit nicely later.
- Bake for 28–32 minutes, or until the edges are golden and the center looks set but still soft. The top should be slightly cracked and lightly browned.
- Let it cool completely in the pan on a wire rack—don’t rush this part or it may fall apart when you frost it.
- Beat the softened butter on medium speed until creamy (about 2 minutes).
- Sift together the powdered sugar and cocoa powder, then add to the butter in 2–3 additions.
- Add milk, vanilla, and a pinch of salt. Beat for another 2–3 minutes until fluffy and smooth. If it’s too stiff, add a tiny bit more milk (½ tbsp at a time).
- Transfer the frosting into a piping bag fitted with a large star tip. Pipe generous swirls all around the edges of the cooled cookie cake.
- Finish with colorful sprinkles on each swirl and a few scattered across the cookie top for that celebratory look.
- Lift the cookie cake out of the pan using the parchment handles. Cut into 12 large squares or 16 smaller ones. Serve at room temperature with a spoon or fork, or eat it like a bar.
How Do You Keep a Cookie Cake Soft And Chewy?
To make sure your cookie cake stays soft and chewy from the first bite to the last:
- Don’t overbake: Take it out of the oven when the center still looks slightly underdone — it finishes cooking as it cools.
- Use an extra egg yolk: It adds richness and keeps the center soft.
- Measure flour correctly: Too much flour = dry texture. Spoon it into the cup and level it with a knife.
- Use more brown sugar than white sugar: Brown sugar has molasses which holds moisture better.
- Add cornstarch to the dough: A small amount makes the texture soft and tender.
- Cool it properly: Let it cool in the pan completely before storing, but don’t leave it uncovered too long or it’ll dry out.
- Store it right: Wrap tightly or use an airtight container to keep it moist.
Can I Use Store-Bought Cookie Dough To Make a Cookie Cake?
Yes, but it won’t be exactly the same as homemade. You can press store-bought cookie dough into your pan and bake it just like a regular cookie cake. But keep in mind:
- Texture might be different: Pre-made dough may not be as soft or thick.
- Taste can vary: Homemade gives more control over flavor.
- Watch the baking time: It may cook faster than homemade dough.
Why Did My Cookie Cake Turn Out Dry Or Hard?
Dry or hard cookie cakes usually mean something went wrong during baking. Here’s what to check:
- Overbaked: The most common reason — always pull it out while the center still looks a little soft.
- Too much flour: Overpacking flour makes the dough dry and stiff.
- Not enough fat or sugar: Both help keep the cake moist.
- Baked in a pan that’s too big: This spreads the dough too thin and it dries out.
- Cooled uncovered: It lost too much moisture as it cooled.
Can I Make a Cookie Cake Without Eggs?
Yes – and it still turns out delicious if you use the right substitute. Here are some simple swaps:
- Unsweetened applesauce (¼ cup per egg): Adds moisture.
- Plain yogurt (¼ cup per egg): Makes it soft and rich.
- Mashed banana (¼ cup per egg): Works well but adds banana flavor.
- Commercial egg replacer powder: Follow the package directions.
How Do I Make a Cookie Cake Without Brown Sugar?
If you run out of brown sugar, you still have good options:
- White sugar + molasses: Mix 1 cup white sugar with 1 tbsp molasses to replace 1 cup brown sugar.
- White sugar only: You can use white sugar alone, but the cake will be lighter in color and a little crispier.
- Honey or maple syrup: Use small amounts and reduce other liquids to avoid overly wet dough.
Can I Make a Cookie Cake Gluten-Free?
Yes – just use a good gluten-free flour blend.
- Use 1:1 gluten-free baking flour: Look for one that already includes xanthan gum.
- Don’t skip chilling the dough: Gluten-free dough spreads more, so chilling helps control shape.
- Bake in a smaller pan: For thicker texture, use 8×8-inch if needed.
- Check for doneness carefully: The edges should be golden and the center slightly soft.
Can I Freeze a Cookie Cake?
Yes – cookie cakes freeze really well if you wrap them right.
- Let it cool completely: Never freeze a warm cake.
- Wrap in plastic wrap and foil: Use both layers to prevent freezer burn.
- Label and freeze for up to 2 months: Thaw at room temperature when ready to use.
- Frost after thawing: If possible, freeze without frosting for better texture later.
How Do I Store a Cookie Cake To Keep It Fresh?
To keep your cookie cake soft and tasty for days, follow these easy tips:
- Wrap it tightly: Use plastic wrap or foil to seal in moisture.
- Use an airtight container: This helps keep the texture just right.
- Keep at room temperature: Store in a cool, dry place — no need to refrigerate unless it has cream cheese frosting.
- Add a slice of bread inside the container: It keeps the cookie moist (just remove the bread before serving).