The Nostalgic Cookie Cake Kids and Adults Won’t be Able to Get Enough of
A celebration-worthy chocolate chip cookie cake topped with chocolate frosting and sprinkles.
Serves8 to 10
Prep20 minutes
Cook25 minutes
For anyone who grew up frequenting their local shopping mall, the concept of a giant chocolate chip cookie cake is not unfamiliar. The oversized cookies decorated with festive frosting and rainbow sprinkles were a Mrs. Field’s staple, and the centerpiece of many ’90s birthday parties.
For end-of-summer celebrations, recreate this nostalgic favorite in the comfort of your kitchen. Turn it into a baking project with the kids, or use it as a blank canvas to express your feelings (“Happy Birthday” isn’t the only sentiment that can be piped on with icing!). You could even meal prep it over the weekend, then enjoy an after-dinner slice all week long.
Decorating Your Cookie Cake
Baking the cookie cake couldn’t be easier. Homemade chocolate chip cookie dough is pressed into the bottom of a cake pan, then baked until crisp on the outside and gooey in the center. Decorating it is where the fun comes in.
This recipe makes enough chocolate frosting to pipe a border around the perimeter of the cookie cake with a little extra to add some additional decorations if desired. We like to use a star piping tip to create the border, although a zip-top bag with the corner cut off would work just fine. If you want to pipe letters in the center of the cake, a small straight piping tip works best (such as Wilton’s #2 tip).
We finished the cake with a flourish of rainbow sprinkles for an extra pop of fun, but you can decorate it with just about anything, from candy to edible glitter. The thing that makes this cookie cake so great is the playfulness of it all, so don’t be too precious about the decorations — it’s meant to be fun!
Chocolate Chip Cookie Cake Recipe
A celebration-worthy chocolate chip cookie cake topped with chocolate frosting and sprinkles.
Prep time 20 minutes
Cook time 25 minutes
Serves 8 to 10
Nutritional Info
Ingredients
For the cookie cake:
- 8 tablespoons
(1 stick) unsalted butter, at room temperature
Cooking spray
- 2/3 cup
packed dark or light brown sugar
- 1/3 cup
granulated sugar
- 2
large eggs
- 1 1/2 teaspoons
vanilla extract
- 2 cups
all-purpose flour
- 1 teaspoon
kosher salt
- 3/4 teaspoon
baking soda
- 1 cup
plus 2 tablespoons semi-sweet or dark chocolate chips (6 1/2 ounces), divided
For the frosting and assembly:
- 4 tablespoons
(1/2 stick) unsalted butter, at room temperature
- 2 tablespoons
Dutch-processed or natural cocoa powder
- 1 tablespoon
plus 1 teaspoon whole or 2% milk
- 1/4 teaspoon
vanilla extract
- 1 cup
powdered sugar
- 1-2 tablespoons
rainbow sprinkles
Instructions
Make the cookie cake:
Heat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray, then line the bottom with a parchment paper round.
Beat 1 stick room temperature unsalted butter, 2/3 cup packed brown sugar, and 1/3 cup granulated sugar together in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in 2 large eggs on medium speed one at a time, waiting until the first one is fully incorporated before beating in the second. Add 1 1/2 teaspoons vanilla extract and beat just until combined, 20 seconds. Scrape down the sides of the bowl.
Add 2 cups all-purpose flour and sprinkle with 1 teaspoon kosher salt and 3/4 teaspoon baking soda. Beat on low speed until combined, about 1 1/2 minutes. Add 1 cup of the semi-sweet chocolate chips and beat on low speed until combined, 30 seconds.
Transfer to the cake pan and press into an even layer with your hands or an offset spatula. (If the dough is too sticky, lightly coat your hands with cooking spray.) Sprinkle the remaining 2 tablespoons chocolate chips evenly on top and gently press into the cookie dough.
Bake until the top is lightly browned and no longer shiny, and a tester inserted into the center comes out with just a few crumbs, 25 minutes. Let cool completely, about 1 1/2 hours.
Make the frosting:
Beat 4 tablespoons room temperature unsalted butter, 2 tablespoons cocoa powder, 1 tablespoon plus 1 teaspoon milk, and 1/4 teaspoon vanilla extract together in a clean stand mixer with the whisk attachment on low speed until smooth, 1 to 2 minutes.
Add 1 cup powdered sugar and mix on low speed until combined, 1 to 2 minutes. Increase the speed to high and beat until the frosting is light, fluffy, and doubled in volume, scraping down the bowl halfway through, 1 to 2 minutes total. Transfer to a piping bag fitted with a star tip or a zip-top bag.
Assemble the cookie cake:
Run a thin knife around the edges of the pan. Remove the cookie cake from the pan and discard the parchment. Place on a cake stand or serving plate. Pipe small, decorative mounds of the frosting around the edge of the cake.
Sprinkle the frosting mounds and cake with 1 to 2 tablespoons rainbow sprinkles.
Recipe Notes
Make ahead: The cookie cake can be baked up to 1 day ahead, wrapped tightly in plastic wrap, and stored at room temperature.
Storage: Store leftover cookie cake in an airtight container at room temperature for up to 3 days.
This post originally ran on Kitchn. See it there: Homemade Chocolate Chip Cookie Cake