10 Best Cookie Cake Recipes Worth Making at Home

Cookie cake is one of those bakes that somehow pleases everyone. It’s got the chewiness of a cookie but the slice-and-share factor of a cake. Perfect for birthdays, weekend hangouts, or those random evenings when you just need something sweet. And the best part? You don’t need a fancy mixer or bakery skills to pull one off – just a bowl, a pan, and an oven that’s feeling cooperative.

We’ve pulled together ten different versions, from the classic chocolate chip to ones with frosting, brown butter, and even a few unexpected twists. Some are thick and chewy, others are more like a giant soft-baked cookie. You can keep them plain or go all out with piped borders, sprinkles, or crushed cookies on top. Honestly, they’re all easy enough that you can pick whichever sounds good and be eating a warm slice in under an hour.

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What Makes a Great Cookie Cake

A good cookie cake isn’t just a big cookie. The best ones hit that sweet spot where the middle stays soft, the edges have a little bite, and the flavor makes you want another slice before you’ve even finished the first.

A few things really make the difference:

• Texture: You want soft and chewy in the middle, but sturdy enough to hold together when you slice it.
• Even baking: Whether you like it thin or thick, spreading the dough evenly in the pan is key so you don’t end up with burnt edges and a raw middle.
• Flavor: The dough should be good enough to eat plain, but still pair well with frosting or toppings if you’re dressing it up.

It mostly comes down to finding the right dough-to-pan combo and keeping an eye on the oven. Most bake in a 9-inch pan, but you can size up or down – just tweak the time so you don’t overdo it.

1. Chocolate Chip Cookie Cake with Brown Sugar Frosting

This one layers a dark chocolate cookie crust with yellow chocolate chip cake and a brown sugar Swiss meringue buttercream. The crust is firm enough to slice cleanly but still soft enough to eat with the cake. The frosting is silky and not overly sweet, which balances the cookie base and cake layers. Crushed cookies go between the layers and on the outside for a finish that looks good and tastes even better.

The cake bakes in three pans so you get an equal crust and cake in every layer. The buttercream takes a little extra time but makes a big difference in texture and flavor.

Ingredients:

Crust:

• 160 g all-purpose flour
• 200 g granulated sugar
• 157 g dark cocoa powder
• 6 g salt
• 170 g unsalted butter, melted

Cake:

• 345 g cake flour
• 8 g baking powder
• 6 g salt
• 226 g unsalted butter, room temperature
• 73 g canola oil
• 350 g granulated sugar
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• 13 g clear vanilla extract
• 4.2 g butter extract
• 240 g full-fat sour cream, room temperature
• 150 g mini chocolate chips, coated in 1 tbsp flour

Frosting:

• 400 g brown sugar
• 7 egg whites
• 452 g unsalted butter, room temperature
• 4.2 g vanilla extract
• 3 g salt

Preparation:

Preheat the oven to 300°F. Prepare three 8-inch pans with nonstick spray and parchment. Mix crust ingredients until they form small clusters, press evenly into pans, and bake for 6-8 minutes. Cool slightly.
Turn the oven to 325°F. Whisk flour, baking powder, and salt in a bowl. In a mixer, beat butter, oil, and sugar until fluffy. Add eggs and yolks one at a time, then extract. Mix in dry ingredients alternately with sour cream. Fold in chocolate chips. Spread batter over crusts and bake for 35-40 minutes. Cool completely.
For frosting, heat egg whites and brown sugar over a double boiler until 160°F, whip to stiff peaks, then slowly beat in butter and vanilla until silky. Stack cakes with frosting and crushed cookies between layers, crumb coat, chill, then cover with more frosting and cookie crumbs.

2. Classic Cookie Cake

This cookie cake bakes up soft in the center with slightly crisp edges, making it easy to slice and share. The combination of brown sugar and granulated sugar gives both sweetness and a bit of chew, while semi-sweet chocolate chips balance out the flavor. Rainbow sprinkles can be mixed into the dough or used on top for decoration.

A 9-inch round cake pan lined with parchment works well for even baking and easy removal. Pressing the dough into a uniform layer is important so the center cooks at the same pace as the edges. Letting the cake cool completely before decorating ensures the frosting holds its shape and doesn’t melt into the cookie surface.

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup semi-sweet chocolate chips (plus extra for topping)
• 1/4 cup rainbow sprinkles (plus extra for topping)
• 1 cup vanilla frosting

How to make it:

Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper and lightly grease. In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the egg until combined, then stir in the vanilla.

Add flour, baking soda, and salt, and mix on low speed or by hand until just combined. Fold in the chocolate chips and sprinkles. Press the dough into the prepared pan, smoothing the top. Add extra chocolate chips and sprinkles on top if desired.

Bake for 25-30 minutes, or until the edges are golden and the center is just set. Let the cookie cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Fill a piping bag with frosting and decorate the edges. Slice into wedges and serve.

3. Chocolate Chip Cookie Cake

This is a thick, chewy cookie baked in a round pan with an optional fudge frosting. A pinch of nutmeg adds a subtle warm flavor. It’s sturdy enough to pick up but still soft in the middle.

Ingredients:

Cookie Cake:

• 120 g all-purpose flour
• 120 g white whole wheat flour (or more all-purpose)
• 3.5 g baking soda
• 0.5 g nutmeg (optional)
• 142 g unsalted butter, room temperature
• 133 g packed light brown sugar
• 50 g granulated sugar
• 5 g kosher salt
• 1 large egg + 1 egg yolk, room temperature
• 15 ml whole milk
• 10 ml vanilla extract
• 210 g semisweet chocolate chips

Frosting (optional):

• 200 g powdered sugar
• 20 g cocoa powder
• 85 g unsalted butter, room temperature
• 30 ml whole milk
• 2.5 g instant espresso powder (optional)
• 5 ml vanilla extract
• Pinch of salt

Preparation: 

Whisk flours, baking soda, and nutmeg. In a mixer, beat butter, both sugars, and salt until smooth. Add egg, yolk, milk, and vanilla. Mix in dry ingredients until just combined. Fold in chocolate chips. Wrap dough and chill for 1 hour. Press into a greased 9-inch pan and bake at 350°F for 20-25 minutes. Cool completely.
For frosting, beat butter until creamy, then mix in cocoa, sugar, milk, espresso, vanilla, and salt until fluffy. Frost cooled cake and decorate if you like.

4. Copycat Chocolate Chip Cookie Cake

This version is inspired by the style sold at Great American Cookie Company, with a dense, chewy texture and a sweet flavor that holds up well under frosting. Corn syrup is added to the dough, which helps keep the cookie soft and gives it that signature chew. You can bake it in a round cookie sheet or a rectangular quarter sheet pan — the bake time will vary slightly depending on thickness.

The dough is quick to mix, and using melted butter makes it easier to combine without a mixer. Once baked, the cookie cake can be decorated with alternating frosting colors or simply topped with sprinkles. Make sure it cools completely before adding any icing so the design stays intact.

Ingredients:

• 1 stick butter, melted
• 1 cup brown sugar
• 1 tablespoon vanilla extract
• 1 large egg
• 1 cup all-purpose flour
• 1/2 teaspoon cornstarch
• 2 teaspoons kosher salt (adjust if using a different salt type)
• 10 oz chocolate chips
• 1/4 cup corn syrup

How to make it:

Preheat the oven to 325°F. Line a 12-inch round cookie sheet or a quarter sheet pan with parchment paper. In a mixing bowl, stir together melted butter and brown sugar. Add vanilla and egg, then mix until smooth. Stir in flour, cornstarch, and salt until just combined. Fold in the chocolate chips, then add corn syrup and mix until evenly distributed.

Spread the dough evenly on the prepared baking sheet. Bake for about 20 minutes if using a round pan, or closer to 30 minutes for a quarter sheet pan, until golden brown. Let cool completely before decorating. Pipe frosting around the edges or in patterns, add sprinkles if desired, then slice and serve.

5. Classic Chocolate Chip Cookie Cake

A simple recipe that uses basic pantry ingredients. It bakes into a soft cookie with a light texture, perfect for birthdays or casual treats.

Ingredients:

• 227 g butter
• 100 g granulated sugar
• 133 g brown sugar
• 2 large eggs
• 5 ml vanilla extract
• 260 g all-purpose flour
• 5 g salt
• 5 g cream of tartar
• 5 g baking soda
• 340 g semi-sweet chocolate chips

Preparation: 

Cream butter and both sugars. Add eggs and vanilla. In another bowl, whisk flour, salt, cream of tartar, and baking soda. Stir the dry mix into wet until combined, then fold in chocolate chips. Spread into a greased 15-inch round pan and bake at 350°F for about 20 minutes. Cool before slicing.

6. Chocolate Chip Cookie Cake (another version)

This version turns a classic chocolate chip cookie into one large, shareable cake. It’s soft, chewy, and holds together well when sliced. The dough comes together quickly without needing to chill, and using melted butter means you don’t have to wait for it to soften. You can change up the flavor by swapping chocolate chips for other mix-ins like peanut butter chips or toffee bits.

A 9-inch round cake pan lined with foil works well to keep the cookie from sticking and makes cleanup easier. Press the dough evenly into the pan so it bakes uniformly. The trick to keeping it soft is to pull it from the oven when the top is just golden and a toothpick comes out clean — overbaking will make it harder and less chewy. Once cooled, it can be decorated with chocolate frosting, sprinkles, or anything that suits the occasion.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1/3 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 1/2 cups chocolate chips

For frosting:

• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream or milk

How to make it:

Preheat the oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray. In a mixing bowl, combine melted butter, granulated sugar, and brown sugar, stirring until smooth. Mix in the egg and vanilla. Add salt and baking soda, then stir in the flour until just combined. Fold in the chocolate chips.

Press the dough evenly into the prepared pan. Bake for 21-25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Let the cookie cake cool completely in the pan before frosting.

For frosting, beat softened butter until smooth. Mix in powdered sugar, cocoa powder, and salt until crumbly. Add vanilla and one tablespoon of cream or milk, then mix until smooth. Add more liquid if needed for piping consistency. Pipe swirls around the edge of the cooled cookie cake, decorate with sprinkles if desired, slice, and serve.

7. Simple Cookie Cake

Uses melted butter for easy mixing, with both semi-sweet and milk chocolate chips. The frosting is piped around the edge and topped with sprinkles.

Ingredients:

Cookie Cake:

• 170 g melted butter, cooled
• 200 g light brown sugar
• 100 g granulated sugar
• 1 large egg
• 1 egg yolk
• 10 ml vanilla extract
• 265 g all-purpose flour
• 2.5 g baking soda
• 2.5 g salt
• 170 g semi-sweet chocolate chips
• 55 g milk chocolate chips

Frosting:

• 57 g butter, room temperature
• 120 g powdered sugar
• 20 g cocoa powder
• 7.5 ml milk
• Splash vanilla extract
• Sprinkles

Preparation: 

Melt butter and mix with both sugars until smooth. Add egg, yolk, and vanilla. Stir in flour, baking soda, and salt. Fold in chocolate chips. Press into a greased 9-inch pan and bake at 350°F for 35-40 minutes. Cool completely. For frosting, beat butter, powdered sugar, cocoa, milk, and vanilla until fluffy. Pipe around edge and top with sprinkles.

8. Best Ever Cookie Cake

This recipe uses shortening instead of butter, which helps create a soft texture and keeps the cookie from spreading too much while baking. It’s simple to mix together and bakes evenly in a springform pan, which also makes removing it much easier. Chocolate chips are the main mix-in, but the base works well with other add-ins if you want to experiment.

The springform pan is key for neat edges and an even shape. Pressing the dough into a uniform layer ensures consistent baking. Once cooled, you can decorate the top with frosting and sprinkles, then cut into slices like a pizza for serving.

Ingredients:

• 3/4 cup shortening
• 1 1/4 cups brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 1/2 cups chocolate chips

How to make it:

Preheat the oven to 350°F. In a mixing bowl, combine shortening, brown sugar, milk, and vanilla. Beat in the egg until fully incorporated. In a separate bowl, mix flour, salt, and baking soda. Add the dry ingredients to the wet mixture and stir until combined. Fold in the chocolate chips.

Press the dough evenly into a greased springform pan. Bake for about 20 minutes, or until the top is golden brown. Let the cookie cake cool in the pan before removing the sides. Decorate with frosting and sprinkles if desired, then slice and serve.

9. Brown Butter Cookie Cake with Salted Maple Buttercream

Browning the butter first adds a nutty, caramel flavor. A little maple syrup in the dough and frosting ties it all together.

Ingredients:

Cookie Cake:

• 226 g salted butter, plus extra for pan
• 270 g all-purpose flour
• 2.5 g baking powder
• 2.5 g baking soda
• 1.5 g kosher salt
• 160 g dark brown sugar
• 99 g granulated sugar
• 30 ml maple syrup
• 5 ml vanilla extract
• 2 large eggs, room temperature
• 255 g semisweet chocolate chips
• Coarse salt for topping

Buttercream:

• 57 g salted butter, softened
• 100 g powdered sugar
• 45 ml maple syrup
• 2.5 ml vanilla extract
• Pinch kosher salt

Preparation:

Brown the butter in a saucepan, stirring until golden and fragrant. Chill until softened. Whisk flour, baking powder, baking soda, and salt. Beat browned butter with both sugars until fluffy. Add maple syrup, vanilla, and eggs. Stir in dry ingredients, then fold in chocolate chips. Spread into a lined springform pan and bake at 350°F for 28-30 minutes. Cool completely.
For buttercream, beat butter, powdered sugar, maple syrup, vanilla, and salt until fluffy. Pipe around edges and sprinkle with chopped chocolate chips.

10. Homemade Cookie Cake

This cookie cake is a chewy, chocolate-chip packed dessert that’s easy to make in one bowl. It bakes into a sturdy but soft texture, making it easy to slice and share. You can keep it simple or add frosting and sprinkles for a more festive touch. The recipe uses melted butter and hand mixing, which gives the dough a smooth consistency and helps it bake evenly. Using half chopped chocolate chips ensures there’s chocolate in every bite without big clumps that can make cutting tricky.

Baking in an 11-inch metal pan works best, but you can also use a 9×13 pan or make a DIY foil ring to shape it. The key is to spread the dough about half an inch thick so it stays soft in the center without overbaking. Once cooled, you can decorate with homemade buttercream or store-bought frosting, then slice and serve like a cake.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips (1/2 cup chopped, 1/2 cup whole)

For frosting (optional):

• 1/4 cup unsalted butter, softened
• 1 1/4 cups powdered sugar
• 3/4 teaspoon vanilla extract
• Pinch of salt
• 1-2 tablespoons milk

How to make it:

Preheat the oven to 350°F. Chop half of the chocolate chips into smaller pieces and set aside with the remaining whole chips. In a mixing bowl, combine melted butter with both sugars and stir by hand until smooth. Mix in the egg and vanilla, then add baking soda, baking powder, and salt. Stir in the flour until no dry spots remain. Fold in both the chopped and whole chocolate chips.

Grease an 11-inch metal pan or line it with parchment. Drop spoonfuls of dough into the pan, then press into an even layer. Bake for 12-14 minutes, watching closely so it stays soft in the middle. The top should be lightly golden and the center just set. Let the cookie cake cool completely in the pan before removing.

For frosting, beat softened butter until smooth, then mix in powdered sugar, vanilla, and salt. Add milk a little at a time until you reach a piping consistency. Pipe around the edges of the cooled cookie cake, add sprinkles if you like, then slice and serve.

Troubleshooting Common Cookie Cake Issues

Even experienced bakers hit a snag now and then. Here’s how to avoid the most common problems:

• Dry texture: Bake just until the edges are golden and the center is set. Overbaking is the quickest way to dry out a cookie cake.
• Center sinking: Make sure your butter isn’t too soft when you start, and measure ingredients accurately.
• Uneven baking: Spread the dough evenly in the pan and rotate halfway through baking if your oven has hot spots.

Decorating Ideas

Frosting is totally optional, but it can turn a simple cookie cake into something party-ready in minutes. Here are a few easy ideas:

• Pipe a border with a star tip – classic and clean
• Drizzle melted chocolate over the top for a less sweet option
• Add rainbow sprinkles for birthdays or themed colors for holidays
• Press crushed cookies or candy into the edges for extra crunch

If you want it to look neat, keep the frosting around the edges and leave the center bare. That way the cookie gets to show off.

Conclusion

Cookie cakes aren’t complicated, but they’re one of those bakes that always feel like an event. They can be dressed up with frosting and sprinkles, or left plain so the cookie itself takes the spotlight. The ten recipes here give you plenty of options, whether you like them chewy and thick, layered with buttercream, or with a little twist like brown butter or oats. The key is to watch your bake time, keep the dough evenly spread, and let it cool before decorating so you don’t lose that clean finish. Once you’ve made one, it’s hard not to start thinking about the next flavor combination you want to try.

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