This amazing Cookie Cake Recipe comes together in about 20 minutes and is baked right in one pan for a quick and easy dessert that your family will love! Not only is it a crowd-pleaser, but you can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” treat to get rid of leftovers and odds and ends. Trust me when I say, you’ll want to make this delicious cake over and over again!
Ingredient Breakdown
- ½ cup unsalted butter (1 stick)
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips (chop ½ cup and keep the other ½ cup whole)
- ¼ cup unsalted butter (softened to room temperature)
- 1 ¼ cups powdered sugar
- ¾ teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons milk
Step-by-Step Instructions
Preheat Your Oven
Preheat your oven to 350℉. This is super important because we want to kick off the baking process just right!Chop Chocolate Chips
Grab 1/2 cup of the chocolate chips and place them on a cutting board. Use a large knife to chop them into small pieces, this way, they’ll blend beautifully into your dough, creating that delightful melted chocolate goodness. Set aside the other 1/2 cup of chocolate chips for later!Melt the Butter
In a small microwave-safe bowl, melt 1/2 cup of butter for 20-30 seconds. You want it JUST melted, no sizzling here!Mix the Ingredients
Transfer that warm, melty butter to a larger mixing bowl. Add both sugars granulated and light brown, then stir well with a spatula until combined. We’re skipping the mixer here; it’s super easy to mix by hand! Next, add in the egg and vanilla extract, mixing it all up again until it’s nicely blended.Add the Dry Ingredients
Time to add our leavening agents! Toss in the baking soda, baking powder, and salt, then give it another good mix. Now, add the flour a little at a time, mixing just until all the flour disappears. No one likes a floury surprise!Stir in Chocolate Chips
Add the chopped chocolate chips and remaining whole chocolate chips to the dough, mixing them in carefully. Remember, we want that glorious chocolate experience in every bite!Prepare the Pan
Grease an 11-inch metal cookie cake pan. If you’re worried about sticking, you can always line the bottom and sides with parchment paper. This isn’t mandatory, but it does make removal a breeze!Press the Dough
Using your hands, drop the dough into small chunks in the pan. This helps evenly distribute everything. Once it’s all in there, press down with a spatula or your hands until it’s a smooth layer. Make sure the corners are filled too! If you notice 2-3 chocolate chips stuck together, break them apart for even chocolate distribution.Bake
Slide that beautiful cake into the oven and bake at 350 degrees for 12-14 minutes. Keep an eye on it! You want it to be slightly brown on the top and look ever so slightly underbaked. Trust me, it’ll be perfection (my oven was spot-on at 12 minutes).Cool the Cake
Once it’s baked, place the entire pan on a cooling rack. Let it cool completely before removing, patience is key! If you’ve used parchment paper, you can easily lift it out. Just run a knife around the edges to help it along, then flip it onto a platter.
How to Make the Frosting
Mix the Frosting Ingredients
In a medium bowl, beat together 1/4 cup of softened butter with 1 1/4 cups of powdered sugar, 3/4 teaspoon of vanilla extract, and a pinch of salt. Mix in 1-2 tablespoons of milk until you achieve that perfect creamy texture!Decorate
Using a large star piping tip, pipe the frosting around the edges of the cookie cake, then immediately add sprinkles, you’ve gotta do this quickly since the frosting starts setting fast! If you’re feeling extra festive, feel free to double the frosting recipe for an even more lavish topping.
If you loved this cookie cake, be sure to check out my White Chocolate Cranberry Cookies, or my Mexican Pink Cookies!
Why This Recipe Works
Comfort Food
There’s just something about warm cookie cake that feels like a hug, right? This cake is loaded with tons of flavor, bringing all those cozy vibes right to your table!
Quick & Easy
Seriously, this whole recipe comes together in under 30 minutes, with minimal clean-up afterward. I mean, who doesn’t appreciate that on a busy weeknight? Just think of all the free time you’ll gain!
Customizable
The beauty of this recipe is its flexibility! You can add your favorite mix-ins like nuts, dried fruits, whatever you have crying out for a purpose! This is where you can get creative!
Serving & Storage Tips
Serving Suggestions
Serve this delicious cookie cake warm with a scoop of vanilla ice cream on top! It’s the perfect pairing for holiday or family gatherings, or just a cozy night in. I sometimes throw some whipped cream on there too, who’s judging?
Storage
This cookie cake keeps well in an airtight container at room temperature for about 3-4 days. Just make sure not to slice into it until it’s fully cooled to keep it from drying out!
Reheating Instructions
When you’re ready to enjoy leftovers (if there are any!), pop it into the microwave for about 10-15 seconds for that hot-out-of-the-oven feel.
Freezer Friendly?
You bet! You can freeze this cookie cake for up to 2 months. Just wrap it well in plastic wrap and foil before freezing, and let it thaw on the countertop when you’re ready to dive in!
What Makes This Recipe Special?
- Easy to Follow: The instructions are straightforward, making it novice-friendly!
- Rich, Satisfying Flavor: The combination of chocolate and sweet cream frosting is sure to please any dessert lover.
- Perfect for Any Occasion: Birthday parties, impromptu gatherings, or just a self-care night, you name it!
Now, grab your ingredients and give this cookie cake a spin. Your family is going to absolutely love it, believe me! Happy baking!
By sharing this delicious experience, I’m thrilled to help you create lovely moments in your kitchen. Enjoy every bite! And for more recipes, follow us on Pinterest