Description
This soft and chewy cookie cake recipe is perfect for birthdays, parties, or any celebration. Made with chocolate chips and topped with homemade vanilla buttercream, it’s an easy and delicious dessert everyone will love.
Ingredients
½ cup unsalted butter (melted)
½ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1½ cups all-purpose flour
1 cup semi-sweet chocolate chips (½ cup chopped, ½ cup whole)
Vanilla Buttercream Frosting:
¼ cup unsalted butter, softened
1¼ cups powdered sugar
¾ teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk
Instructions
1. Preheat oven to 350°F (175°C).
2. Chop ½ cup of chocolate chips into small pieces, leaving the other half whole.
3. Melt butter in a microwave-safe bowl and transfer to a mixing bowl.
4. Stir in brown sugar and granulated sugar until combined.
5. Add egg and vanilla extract. Mix well.
6. Add baking soda, baking powder, and salt. Stir again.
7. Add flour and mix until fully incorporated.
8. Fold in both chopped and whole chocolate chips.
9. Grease an 11.5-inch metal pan. Drop dough in chunks and press evenly.
10. Bake for 12–14 minutes until edges are golden and center appears underbaked.
11. Cool completely in pan before removing.
12. For frosting: beat butter for 2 mins, gradually add powdered sugar.
13. Mix in vanilla, salt, and milk until creamy and pipeable.
14. Pipe along the cookie cake edges and decorate with sprinkles.
Notes
Do not overbake—remove from oven when the top looks slightly underbaked.
You can double the recipe but ensure dough remains around ½” thick.
Use parchment paper if worried about sticking.
Let cookie cake cool completely before frosting.
Best served the day of, but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cakes Recipes
- Method: Baking
- Cuisine: American