Soft and Chewy Chocolate Chip Cookie Cake Recipe

This soft and chewy chocolate chip cookie cake recipe is perfect for birthdays, holidays, or celebrating all the in between days! Easy to make, easy to decorate and easy to eat! Make your own cookie cake from scratch today!

Bright and happy chocolate chip cookie cake for a birthday

I know I'm your favorite cookie girl. (Top three at least though, right?!) But I have a dirty, sugary secret.

I love making cakes.

All kinds of cakes. Tall cakes and mini cakes. 3D sculpted cakes that weirdly look like everyday household items for reasons that NO ONE is really sure of. Gorgeously elegant wedding cakes that take days to create and homemade cakes that take minutes to throw together. 

Cakes are like greeting cards that you get to eat!! 

But cakes are even better because you don't have so spend MINUTES of your life standing in the store aisle awkwardly staring at the card with two giraffes wearing baseball hats holding balloons and violins and trying to decide if that's REALLY the message you are trying to convey.

I mean... it might be. That's 100% your call. 

But if you're not quite sure -- THERE'S ALWAYS CAKE!!!

Because cake says -- "I care about you enough to share my sugar."

And really, isn't that what we all want? 

If you feel like sharing your sugar -- but you want to be quick about it -- allow me to suggest a cookie cake!!! Cookie cakes are super fast to make, bake, and decorate. Also they are delicious. AND...each slice is the equivalent of two cookies so you get extra goodness without feeling greedy. You really can't go wrong with a cookie cake!!

PS: I have links for both the cake tin and boxes below the recipe!

Yield: 12
Author: Georganne Bell
Soft and Chewy Chocolate Chip Cookie Cake Recipe

Soft and Chewy Chocolate Chip Cookie Cake Recipe

This soft and chewy chocolate chip cookie cake is so easy to make and requires much less time to bake and decorate than a traditional celebration cake!!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min


  • 3/4 cup unsalted butter, softened to room temperature (170 g)
  • 1 1/4 cup packed dark brown sugar (267 g)
  • 2 large eggs (116 g)
  • 2 teaspoons pure vanilla extract (9 g)
  • 2 1/4 cups all-purpose flour (270 g)
  • 3/4 teaspoon salt (4.5 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1 1/2 cups chocolate chips (255 g)


  1. Preheat oven to 350° F.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs and vanilla and stir to combine.
  4. In a separate bowl, mix together the flour, salt, and baking powder. Add to butter mixture and mix until fully combined.
  5. Gently stir in the chocolate chips.
  6. Scrape dough into the center of a 12" pizza/pie tin. SPREAD TO WITHIN ONE INCH OF THE EDGE. If you spread all the way to the edge of the tin, it will overflow while baking. (You can also use a 9X13" pan and spread all the way to the edges!!)
  7. Bake at 350° F for 18-20 minutes. Watch for the entire surface to turn a light caramel brown color.
  8. Allow to cool before slicing or decorating.
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A couple of things. 

How do I make a chocolate chip cookie cake?

If your pan is only 3/8" tall, it is REALLY important that you don't spread the cookie dough all the way to the edge of the tin.

 I'm not usually an "exact science" kind of person when it comes to baking. I never sift. I rarely actually add ingredients in the order they are called for in a recipe. (I think I may have some authority issues here...) 

But please, please, don't spread the cookie dough all the way to the edge of the tin if you are using a tradition pizza tin that is only 3/8" tall (LIKE THIS ONE.) It will overflow. And your house will smell like burnt cookies.  

If you ignore my advice and the cookie spills over the side, quickly trim the edges immediately after removing the cookie cake from the oven. 

If you follow my advice and the edges are still a little bulgy here and there, gently smooth them back in place with the back of a spoon immediately after removing the cookie cake from the oven.

If the tin you are using is 1/2" tall or more (LIKE THIS ONE) -- you can spread that dough all the way to the edges like the reckless happy baker that you are. 

How do I make a chocolate chip cookie cake with decorated cookies?

Come on. You had to know there would be cookies, right?! My favorite way to fancy up my cakes is with MORE SUGAR!!! It's a cookie cookie cake!!! Or maybe they are cookie cake cookies?! Either way - show off all your favorite sugar skills and add some decorated cookies to your cookie cake!

How do I make and sell decorated cookies cakes?
Grab the BOXES.

What if I don't have a 12" pizza or pie tin to bake this in? 

You're in luck! This recipe also bakes really well in a standard 9x13" baking dish! (You can also grab some disposable 12" pizza tins here or HERE.)

How long is this cookie cake good for? 

While the cake will probably be fine for a week or two, I recommend eating the cake within 3-5 days. 

How do you make a cookie cake from scratch?

How do I store this cookie cake?

Store in an airtight container at room temperature. Do not refrigerate. 

Can I freeze this cookie cake? 

Cookie cakes can be frozen for up to 6 months if placed in an airtight container. 

How much should I charge for a cookie cake? 

The short answer: It depends on your market. 

The long answer: 

For a BASIC decorated cake -- simple buttercream border and a message -- I recommend charging the same amount as a dozen of your most basic cookies.  (Nationwide in the United States, they range from about $36 - $48.)

For a cookie cake with decorated cookies, charge the basic amount plus your typical per cookie price. 

Should I stop what I'm doing and immediately make this delicious looking chocolate chip cookie cake from scratch?!

Yes. Yes, you should.


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