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A cross-section view of a rich cookie cake recipe slice showing layers of cake, chocolate chips, and thick white frosting.

Foolproof 15-Min cookie cake recipe Joy

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Written by Carla Davis

February 17, 2026

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Oh, my friends, if you’re looking for that show-stopping dessert that says, “We are celebrating something big!” but you don’t have hours to fuss over layers and buttercream flowers, I have you covered! There is nothing that beats the pure, gooey joy of a giant cookie, and that’s exactly what this cookie cake recipe delivers. I spent so much time perfecting this—I needed that soulful, comforting flavor my grandmother gave me, but fitted for a Tuesday night, or maybe a last-minute birthday party! This is my Ultimate Chewy Chocolate Chip Cookie Cake, and trust me, it’s reliable, totally delicious, and simple enough that you’ll be adding it to your regular rotation.

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When I need a dessert that seriously wows a crowd but doesn’t stress me out, this is the one I turn to. Forget those dry, cake-like imitations you sometimes find. This is truly a Giant Cookie Recipe you bake right in a pan! It’s my go-to for everything from welcoming a new neighbor to an emergency Birthday Cookie Cake.

I’ve tested this recipe countless times—sometimes when I was rushing, sometimes when I had all afternoon—and it holds up beautifully. Getting that perfect balance of soft center and slightly crisp edges is what makes it the Best Cookie Cake Ever. It’s amazing how simple ingredients can create something that feels so special!

  • It’s incredibly fast to mix up. Seriously, you can have this dough ready for the oven in about 15 minutes, especially if you have a stand mixer!
  • It scales up perfectly if you need a dessert for a crowd. Just grab a sheet pan!
  • It stays softer than a regular cookie for days, which is a huge win for leftovers (if you even have any!).
  • It’s the perfect base for a spectacular Cookie Cake with Frosting; the buttercream just sinks in perfectly.

If you want to see another really reliable celebration bake, check out my sour cream coffee cake recipe—it’s another family favorite!

Okay, the chewiness factor is non-negotiable for me. If it’s too cakey, you might as well have made brownies! The secret to that phenomenal chewiness is all in the ratios and the baking. We use a higher ratio of brown sugar to white sugar here, which keeps the moisture locked in.

But here’s the real trick: slightly underbake it! I mean it. Watch those edges—when they look golden brown and set, but the very center still looks a tiny bit soft or even slightly underdone, pull it out. The residual heat in that massive cookie finishes cooking it perfectly as it cools down. That’s how you guarantee a gloriously Chewy Cookie Cake!

A decadent slice of cookie cake recipe featuring layers of chocolate chip cookie dough and thick white cream filling. SAVE IT

When it comes to a fantastic Homemade Cookie Cake, precision matters, even though we’re aiming for that rustic, home-baked look! I’ve broken down exactly what you need below. I always lay all my ingredients out first—measuring everything precisely. It just makes everything flow so much smoother, and that keeps our cookie cake recipe from turning into a stressful situation!

For the main event—the giant cookie itself—you’ll need these staples:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar (Don’t skimp on the packed part!)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (Use the good stuff here!)

If you want to see how I make my favorite standalone chocolate chip cookies recipe, they use a slightly different setup, but the core flavor profile is similar!

You can’t have a proper Birthday Cookie Cake without that fluffy, sweet topping, right? This frosting is super easy, but you must have powdered sugar for that smooth finish.

  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar (Also called confectioners’ sugar)
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk (start with less, you can always add more!)

Making this Easy Cookie Cake Recipe is fun, I promise! Before you even touch the mixer, make sure your oven is set to 350°F (175°C). You need to prep your pan, too! I grease and flour my 12-inch round cake pan, but honestly, if you’re making a Sheet Pan Cookie Cake, use a 10×15 inch rimmed baking sheet—it’s perfect for feeding a bunch of people!

Remember what I always say about creaming? It’s the most important bit for texture! In your big bowl, you want to beat that softened butter with both the brown and white sugars until it gets fluffy and light yellow. Don’t rush this—it’s building the air pockets. Then, beat in those eggs one by one, followed by the vanilla.

Next, we handle the dry stuff. Mix your flour, baking soda, and salt in a separate bowl first. Now, add this dry mix into the wet ingredients slowly. Mix only until *just* combined. Seriously, stop the second it looks like flour streaks disappear. Overmixing develops gluten, and we want chewy, not tough, right? Finally, fold in those chocolate chips by hand!

Press that wonderful cookie dough evenly into your prepared pan. Now it’s time for the oven! If you’re using the standard round cake pan, it’ll take about 20 to 25 minutes. If you went for the Dessert for a Crowd sheet pan option, plan for closer to 25 to 30 minutes.

Watch closely! You are looking for those edges to turn nicely golden brown, but the very middle should still look a little soft. That slight under-baking is the key to a truly moist cookie cake. Once it comes out, you HAVE to let it cool completely in the pan before you even think about frosting it—otherwise, you’ll have cookie soup!

A tall slice of chocolate chip cookie cake recipe layered with thick white frosting and loaded with melted chocolate chips. SAVE IT

While it cools down, whip up that simple vanilla buttercream. Beat your butter until smooth, then slowly add the powdered sugar, vanilla, and just a couple of tablespoons of milk. You might need that third tablespoon if your kitchen is dry, just to get it perfectly spreadable. It should be creamy! Once that giant cookie is totally cool to the touch, spread that frosting across the top. Feel free to add sprinkles for a fun Party Cookies look!

Also, if you need an easy savory recipe to balance out all this sweet, try my easy crispy homemade cheese crackers!

My goal, just like my grandmother’s, is for you to pull this out of the oven and feel that little rush of success. This cookie cake recipe is foolproof, but a few extra tricks I picked up over my many batches will really elevate it from “good” to “OMG, what is this magic?”

First, let’s talk about pan prep. Since we’re baking something large and rich, we want zero sticking! Before greasing and flouring, I like to cut a circle of parchment paper to fit the bottom of my round pan—or a rectangle for the sheet pan. It gives you extra insurance against sticking. You can use that homemade cake goop if you want, but parchment gives me peace of mind, especially when dealing with a big, soft dessert.

Now, let’s look at those secrets I scribbled down:

  • For an extra chewy cookie cake, this is key: pull it out just a tiny bit early! I mean, if the recipe says 25 minutes, try checking it at 23. If you see moist, soft crumbs clinging to a toothpick, that is perfect. The residual heat finishes the job while it cools, meaning you don’t get that dry edge texture!
  • If you’re planning a big party or an event, feel free to double the entire recipe and use a full sheet pan. This is the easiest way to serve this amazing Dessert for a Crowd. Just remember you’ll need more oven time to get that center done.
  • Don’t reach for those old, sad chocolate chips in the back of your drawer. I found that using high-quality chips really does make a difference here. They melt smoother, and honestly, they taste much better when you’re eating a giant cookie!

And just a reminder: since this is a big, soft bake, make sure it cools completely before you spread the frosting on. If you try to rush it, you’ll end up with melted frosting sliding right off onto your counter. Patience pays off!

If you’re looking for a great savory bake to serve alongside your cookie cake, you absolutely must check out my recipe for easy homemade BBQ sauce recipe—I use it on everything!

I love that this is a super reliable base recipe because it begs you to play around with it! While my heart belongs to the classic chocolate chip, you shouldn’t stop there. This is your moment to make it your own for whatever celebration you’re planning. Think about your favorite flavor combinations—this dough is incredibly forgiving, which is the joy of a great From Scratch Cookie Cake.

For instance, if you’re making a Birthday Cookie Cake, stop holding back on the mix-ins! I often fold in colorful M&Ms instead of, or alongside, half the chocolate chips—they hold their shape better during baking, giving you those cheerful little pops of color. Or, if you need something for someone who loves nuts, tossing in some chopped pecans or walnuts works beautifully.

If you want to try something totally different but still easy, you can swap out the chocolate chips entirely for white chocolate and macadamia nuts. It gives it a sophisticated taste, though on the extreme heat days, I still find myself reaching for my recipe for moist cinnamon swirl apple bread with vanilla glaze!

I mentioned this before, but it bears repeating because it’s such a game-changer when you’re hosting! If you’re making one of these for a big family gathering or a school event, skip the round pan and use that rimmed baking sheet. It’s the ultimate Dessert for a Crowd solution!

When I need to feed a ton of people, I simply double the entire recipe. Yes, you heard me—double it! You press it all into that 10×15 inch pan. Now, the only difference is the baking time jumps up a little bit, so keep an eye on it. It’s amazing how quickly you can turn out enough dessert for 20 or more people using this Quick Cookie Cake method. You’ll never go back to store-bought!

Two halves of a chocolate chip cookie cake recipe sandwich filled with vanilla ice cream and melted chocolate. SAVE IT

Now, this is a really important part of the entire process: what to do once you’ve made the Best Cookie Cake Ever! If you’re lucky enough to have leftovers, you want to make sure that next-day slice has the same chewy texture as the first one straight from the oven—and I know exactly how to manage that.

First thing: storage depends on the frosting. Because we used a simple buttercream with butter, you *can* keep the frosted cake at cool room temperature for a day or two in an airtight container. If your kitchen is super warm, or if you’ve added delicate fresh fruit (which I don’t usually recommend for this recipe), pop it in the fridge. However, cookie cakes straight from the fridge can get a little hard, so I usually let mine sit out for about 30 minutes before slicing if it was chilled.

If you didn’t frost it yet, great! Wrap the cooled, unfrosted cookie cake tightly in plastic wrap, and it will stay perfectly fresh for about four days on the counter, or you can even freeze it like this for up to two months.

If you’ve already frosted it and you know it’ll be a few days before you eat the rest, the fridge is safer, but you *must* reheat it to bring back that incredible soft center. I recommend taking a slice out and microwaving it for just 10 to 15 seconds. That quick burst of heat softens the butter and chocolate chunks again, making it taste like it just came out of the oven. Don’t microwave the whole thing, or you’ll end up with a soupy mess!

For a fun, cold treat on a hot day, try pairing a slice with a cold drink like my easy frozen strawberry daiquiri recipe—it’s the perfect contrast to the warm chewiness!

Listen, I know you already have my main cookie cake recipe breakdown, but sometimes those little questions pop up right when you’re about to start baking! I designed this recipe to be super straightforward, but if you’re new to making a From Scratch Cookie Cake, you might have a quick worry or two. Here are the things my readers ask me most often!

You totally can! A lot of people turn to cake mix for a super Quick Cookie Cake, and it will certainly work in a pinch. However, if I’m honest? You won’t get that deeply satisfying, rich, buttery chewiness that this recipe delivers. My version relies on carefully controlling the sugar ratios and the creaming process to get that giant cookie texture instead of a fluffy cake texture. If you want the absolute BEST result, stick to this recipe—I promise the extra 10 minutes of mixing totally pays off!

Oh, transporting baked goods is always a mini adventure! Since this is such a large, soft dessert, you need careful planning, especially if you’ve already added the frosting. If it’s unfrosted, wrap it tightly in plastic wrap and place it on a sturdy cutting board or flat tray. Keep it level!

If it’s fully decorated with buttercream, you absolutely must chill it for at least an hour before moving it—the frosting firms up, and the cake itself stiffens slightly, which minimizes shifting. Then, treat it like fine china! Place it on a flat surface in your car (the floor behind the passenger seat is usually perfectly flat) and drive carefully! If you’re taking it to a friend’s house for a party, it’s always a nice touch to bring along a serving spatula so they can get the first slice easily. You might also like my recipe for chicken salad chick grape salad recipe if you need an easy side dish for the same gathering!

Nutritional Estimate for This Dessert Cake Recipe

I always feel a little awkward talking about nutrition when we’re talking about glorious, buttery, chocolate-packed treats, but since this is such a big recipe, I know some of you appreciate having the baseline numbers! Remember, this is just an estimate because how much frosting you load on, or which brand of chocolate chips you use, can totally change the final tally. This estimate is based on splitting the whole recipe into 12 generous slices.

We always want to know what we’re getting into, right? Enjoying food is key, and knowledge helps me indulge without guilt! If you want an amazing savory side dish to balance out the celebrations, you should definitely check out my recipe for crispy oven sweet potato chips recipe!

Here is the approximate breakdown per serving (1 slice):

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 45g
  • Sodium: 250mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

So, while this is definitely on the indulgent side—hello, 45 grams of sugar—it delivers on the flavor promise! This is a special-occasion Dessert Cake Recipe, after all, and it’s worth every single bite. Just balance it out with some fresh fruit the next day!

A thick slice of layered cookie cake recipe filled with chocolate chips and topped with white frosting and more chips. SAVE IT

Share Your Celebration Dessert Ideas

I genuinely can’t wait to hear what you think once you’ve pulled this Chocolate Chip Cookie Cake out of your oven! Honestly, the best part of sharing these recipes is seeing how you all make them your own unique versions.

Did you use the sheet pan method because you were feeding a huge crowd? Maybe you swapped in peanut butter chips or added a ton of sprinkles for a fun Birthday Cookie Cake design? I want to know! Please take a picture and tag me on social media—I always look through the tags to see all the gorgeous Homemade Cookie Cakes popping up everywhere!

More importantly, if you found this recipe helpful and reliable, please hit that rating button at the bottom of the page. Leaving a star rating and a quick comment lets me know that this method for the perfect Chewy Cookie Cake is working for you, too. Your feedback is super important and helps me keep bringing you these honest, tested Baking Desserts!

If you’re browsing around for more simple, joyful treats, don’t forget to check out the main Carla’s Cooking blog page. Happy baking, everyone!

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The Ultimate Chewy Chocolate Chip Cookie Cake with Simple Vanilla Buttercream

A thick slice of chocolate chip cookie cake recipe layered with white frosting and topped with mini chocolate chips.
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Bake this foolproof, giant chocolate chip cookie cake from scratch. It is chewy, buttery, and perfect for birthdays or any celebration. Top it with a simple homemade vanilla buttercream frosting.

  • Author: Carla Davis
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup vanilla buttercream frosting ingredients (listed separately below)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-inch round cake pan or a 10×15 inch rimmed baking sheet for a sheet pan cookie cake.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a chewy texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips by hand.
  6. Press the cookie dough evenly into your prepared pan.
  7. Bake for 20 to 25 minutes for a round pan, or 25 to 30 minutes for a sheet pan, or until the edges are golden brown but the center still looks slightly soft. This ensures a chewy cookie cake.
  8. Let the cookie cake cool completely in the pan on a wire rack before frosting.
  9. Prepare the frosting: Beat 1/2 cup softened butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons of milk until smooth and creamy. Add more milk if needed to reach a spreadable consistency.
  10. Spread the vanilla buttercream evenly over the cooled cookie cake. Decorate with extra chocolate chips or sprinkles for a birthday cookie cake look.

Notes

  • For an extra chewy cookie cake, slightly underbake it by about 2 minutes. The residual heat will finish the cooking process as it cools.
  • If you are making a sheet pan cookie cake, you can easily double the recipe for a crowd.
  • Use high-quality chocolate chips; they melt better and taste superior.
  • This recipe is a fantastic base; swap chocolate chips for M&Ms or nuts for variations.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 45g
  • Sodium: 250mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

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Hi, I'm Carla Davis! As a lifelong home cook and busy mom, I believe that making delicious food for the people you love shouldn't be complicated. Here at Carla's Cooking, I share simple, reliable, and family-approved recipes that I make in my own kitchen. My goal is to help you feel confident and joyful when you cook. Welcome!

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