Best Cookie Cake Recipe with Chocolate Fudge Frosting

5 from 6 votes

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This giant chocolate chip cookie cake is the best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for any special occasion.

sliced chocolate chip cookie cake

In the spirit of tradition I give you…the Best Cookie Cake Recipe!

Back in 2015 when I turned 30, I had only had this website for a little over a year. I shared this giant cookie recipe and over the years, it has served many readers (as well as myself!!) very well who were on the hunt for something other than a traditional birthday cake to celebrate a birthday.

Of course, you don’t need a birthday to enjoy this perfect cookie cake, and it can serve as the treat for truly any occasion, but birthdays sure are more fun when cookies are involved.

sliced chocolate chip cookie cake on a plate

Cookie Cake Recipe ingredients

This easy chocolate chip cookie cake recipe is actually the same recipe you’ll find in my ever-popular homemade chocolate chip cookies. Those cookies are SO good, and when I wanted to make the best cookie cake, I started there and never had to stray from that base.

aerial photo of sliced chocolate chip cookie cake

That said, this cookie cake recipe uses pretty standard ingredients, so it’s highly likely you can make this cookie cake today.

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Cookie Cake Base:

You’ll need a combination of all-purpose flour and cornstarch for your dry ingredient base. The cornstarch is there to keep the inside of the cookie cake nice and soft. You might wonder if 2 teaspoons makes that much of a difference, but it does. Don’t leave it out!

sliced chocolate chip cookie cake on a plate

You’ll need baking soda and salt to round out the dry ingredient 4-some.

The fat base of this cookie cake is melted butter, which you often see in cookie recipes. In fact, the chewy chocolate chip cookies this cookie cake is modeled from uses melted butter, which then means we have to chill that dough so the cookies don’t spread.

Since this cookie cake is going into a springform pan (you can also use a cake pan or a pie plate– see recipe notes!), we don’t have to worry about spreading and can just whip up the cookie dough and move right along.

We’ll sweeten with a combination of brown sugar and granulated sugar, add one egg + one extra egg yolk, some vanilla extract, and then chocolate chips.

slice of chocolate chip cookie cake on a plate

I have made this chewy cookie cake many ways over the years, but it always comes down to a combo of chocolate chips that I love– an equal mix of semi-sweet and milk chocolate chips.

This is a total personal preference, so do whatever you want with the chips. This is your cookie cake, of course.


I have used this chocolate chip cookie cake icing recipe in so many places around my site, and while the ingredient list might require a trip to the grocery store, I promise that it’s totally worth the trip.

aerial photo of sliced chocolate chip cookie cake

This creamy chocolate frosting is made from melted unsweetened chocolate and butter, which creates a smooth base. While chocolate buttercream frosting is typically made with cocoa powder, this cookie cake icing uses straight up, creamy dreamy and smooth chocolate.

See notes in the recipe if you don’t have or can’t find unsweetened chocolate. You’ll have to make an adjustment to the liquid involved, so take note if you’re going to change up the chocolate.

The rest of the ingredients for your icing/frosting are vanilla extract, milk or cream, powdered sugar, and a little salt.

So simple! You’re ready to make it today, aren’t you?

How to Make Chocolate Chip Cookie Cake with Frosting


Combine your dry ingredients, then whisk together the wet ingredients, put the two teams together, then load that batter up with chocolate chips.

Then, simply press the cookie dough into the pan and bake it. Easy peasy!

A note on the pan: I prefer to use a springform pan for my cookie cakes, because it makes it so much easier to get beautiful slices. I can also shimmy the cookie cake off of the platform onto a serving plate to make it look all pretty.

You’ll want the cookie cake to cool before you add the chocolate frosting, but it shouldn’t take too long.


As mentioned, the base of this cookie cake topping is a combination of melted chocolate + butter.

You’ll have to let this mixture cool once it’s melted, otherwise your frosting will wind up too runny and you’ll melt the sugar.

chocolate cookie cake icing in a bowl with a spatula

Once it’s cooled enough, add the milk or cream, vanilla extract, and powdered sugar. Salt to taste, as always, then try not to eat the whole bowl before you pipe it onto the cookie cake.

Decorating this Chocolate Chip Cookie Cake

If you’ve been here before, you know I love me some rainbow sprinkles. I love them a lot. Sprinkle some on top of this cookie cake, change up the sprinkles to match your occasion… Whatever your cookie-cake-decorating heart desires!

slice of chocolate chip cookie cake on a plate with a bite taken out of it

How to serve Homemade Cookie Cake

You can even top it with ice cream… And then invite me over because I haven’t actually done that. And now I’m wondering why not!!

Chocolate Chip Cookie Cake Recipe storage

Store this cookie cake covered tightly at room temperature for up to 5 days. It will retain its moisture fairly well.

Best Cookie Cake Recipe FAQs

What is the difference between a cookie and a cookie cake?

A cookie is a smaller, handheld dessert. A cookie cake is essentially one giant cookie that is typically cut into what look like pizza slices and eaten by hand or with a fork.

How do you keep cookie cake from drying out?

Be sure not to overbake your cookie cake so that it is nice and chewy on the inside. Store it covered tightly at room temperature to retain the moisture.

Is cookie cake considered a cake?

A cookie cake is considered a type of cake since it typically has frosting on top of it. You can also stick candles in it just like a traditional cake if you’d like to serve it for a birthday.

Why is it called cookie cake?

While it’s not actually a cake in the traditional sense, it can be considered a type of cake because it’s sliced and served in individual portions.

Why does cookie cake taste different than cookies?

While the recipe for my chocolate chip cookies and my chocolate chip cookie cake are exactly the same, having a thicker bite can change the taste and texture. Not only that, but with an added frosting on top of the cookie cake, there’s a whole different element to the cookie.

Looking for more cookie cake recipes? Check out some of the cookie cakes in my collection: triple chocolate cookie cake, funfetti sugar cookie cake, pumpkin cookie cake, snickerdoodle cookie cake, and Nutella cookie cake.

slice of chocolate chip cookie cake on a plate
5 from 6 votes
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Homemade Cookie Cake with Cookie Cake Frosting

This giant chocolate chip cookie cake is the best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for any special occasion.
Prep Time10 minutes
Bake Time25 minutes
Total Time35 minutes
Recipe Author Lynn April
Servings: 12 servings



  • 2 and ¼ cup (270g) all-purpose flour be sure to measure properly
  • 2 teaspoons (5g) cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (171g) unsalted butter melted
  • 1 cup (200g) firmly packed brown sugar light or dark
  • ¼ cup (50g) granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup (170g) chocolate chips1


  • 1 ounce (14g) unsweetened baking chocolate2 coarsely chopped
  • 2 Tablespoons (28g) unsalted butter
  • ½ teaspoon vanilla extract
  • 2 to 3 Tablespoons (30-45mL) milk or cream
  • 1 cup (120g) powdered sugar
  • pinch of salt



  • Preheat the oven to 350ºF (170ºC). Spray a 9" springform pan3 with non-stick spray. Set aside.
  • In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  • In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.
  • Pour the wet ingredients into the dry ingredients and stir until no flour lumps remain. Fold in the chocolate chips. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.


  • In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter, stirring constantly to prevent scorching or burning. Remove from heat and allow to cool for 15 minutes.
  • In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 2 Tablespoons). Turn the mixer down to low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
  • For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
  • Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Store leftovers covered tightly at room temperature for up to 5 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.


  1. Chocolate chips: I prefer ½ milk and ½ semi-sweet chips, but realistically, you can put any kind of chips you like in this cookie cake.
  2. Unsweetened chocolate: if all you have or can find is semi-sweet or bittersweet chocolate, you can still make this cookie cake icing. You may just need less liquid, so take care when adding liquid to the frosting base.
  3. Springform pan: alternatively, you may use a 9″ pie plate or a 8″ or 9″ round or square baking pan.
Adapted from classic chocolate chip cookies
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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  1. Happy, happy birthday Lynn!!!!! Can’t wait for this decade for you – I have a feeling it’s going to be THE BEST!!!! And BTW, I hear 30 is the new 20 😉 this cookie cake looks INCREDIBLE! What a perfect way to celebrate! And that chocolate frosting? O.M.G. <3 <3 <3

    1. Thank you so much, Leah!! I’m all about 30 being the new 20– BRING IT!! 🙂 and yes, this frosting is my life right now. I would be lying if I said I didn’t have a swipe of it this morning. Twice. Ok… Three times.

  2. Throw all the sprinkles in the air!!! Today we just don’t care because the awesome Lynn is now a fabulous thirty year old! Happy birthday sweet lady! You know this cake has the giant cookie stamp of approval from my taste buds and I will be making one as soon as I get back from our holiday and into my kitchen again. A giant cookie cannot be ignored by this cookie monster for long!
    I hope you had the best birthday. Thirty is going to ROCK!

    1. Thank you so much, Amy! I hope it rocks too! It started off pretty well as yesterday turned out to be a gorgeous day outside PLUS Mr. Matty had a surprise party planned for me! Best birthday ever! We can celebrate again in a couple weeks 😉

  3. Happy Birthday!!!!!!!!!!!!

    My daughter has requested a cookie “cake” for her birthday every year since she could talk (she’s now 18)! Except ours is actually just a large decorated cookie. This one is more cake-ish, I think I will make this for her this year!


  4. Hi! I am making two of the cookie cakes. Would one batch of the frosting be enough to cover the edges of both cakes? Thanks!

  5. Hello! You mentioned, “Undecorated cookie cake may be frozen, up to 2 months.” How exactly do you prepare the large baked cookie to freeze?

    1. Ok, thanks for the freezer tip!
      I made the cookie dough on Sunday, then panned and baked on Monday. I stored the dough in an airtight container. It worked out perfectly!
      The flavor of the cookie cake as well as the chocolate icing was a HUGE hit!
      I will definitely be making this again!!

  6. I’ve made this several times and it’s always a hit! Thanks for this classic recipe. I’m sure it will keep pleasing my children and husband for years to come!

  7. Hi! If I wanted to make a smaller batch, would you recommend making them in muffin tins or halving the recipe and baking in a smaller dish? Thanks! I can’t wait to make this for my daughter’s 3rd birthday! Chocolate chip cookies are her favorite!

    1. Hey, Natalie! So great you want to make these for your daughter! If you’re wanting something smaller, I would suggest just making cookies or YES, halve the recipe and stick it in a 4″ or 6″ pan.

    1. Yes! Reduce to 1/4 teaspoon salt in the cake, and do not add the additional salt in the frosting.

  8. 5 stars
    My grandson and I made this today – so easy – and so delicious and perfect. Thank you so much for sharing this recipe. Will definitely be making it again soon. 

    1. Ohhhh, YES! I have done that many times and it adds a whole new level of crisp to the edges and is FANTASTIC! I’m so glad you tried it that way 🙂 thank you so much, June!

  9. 5 stars
    Rave reviews from all party-goers! I just love your cookie cakes & this one didn’t disappoint. I did end up needing to cook it a little longer, but it might be that my pie pan wasn’t the right size. So delicious!

  10. 5 stars
    I’ll say it: cookies > cake. So here’s my way of satisfying people’s need for cake, but getting the cookie I want. And this is the best chocolate frosting ever.

  11. 5 stars
    When I measured 14g of unsweetened chocolate and changed to ounces on my scale it equaled 0.5 oz so I went with 28g. To make the frosting stiffer I added a little more powdered sugar. Thanks for the recipe!