Chocolate Chip Cookie Cake Recipe

Chocolate Chip Cookie Cake: The Ultimate “Big Cookie” Dream

My daughter took one look at this and immediately called it The Big Cookie. And honestly? She’s not wrong. This chocolate chip cookie cake is everything you love about classic cookies—chewy edges, a soft center, and melty chocolate chips—but supersized into one glorious, sliceable dessert.

It’s perfect for birthdays, celebrations, or just because you don’t feel like scooping out individual cookies. Bonus? The kids go crazy for it.

Ingredients

Unsalted butter—because butter makes everything better and keeps the cookie cake rich and chewy
Light brown sugar—gives it that deep, caramel-like sweetness and helps with softness
Eggs—binds everything together and makes the dough extra rich
All-purpose flour—our cookie cake foundation
Salt—balances the sweetness and enhances flavor
Baking powder—helps with just the right amount of lift
Cookie nip & vanilla extract—extra layers of flavor that make this cookie cake smell like heaven
Semi-sweet chocolate chips—classic, rich, and melty
White chocolate chips—for a little creamy sweetness to balance the semi-sweet

How to Make It

Start by preheating your oven to 350°F.

In a mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This is what gives you that perfect cookie cake texture.

Scrape down the bowl, then add the eggs, cookie nip, and vanilla extract. Mix until smooth.

In a separate bowl, whisk together the flour, salt, and baking powder. Add this dry mix to your wet ingredients and mix until just combined—don’t overdo it!

Now, fold in the chocolate chips so you get that perfect distribution of melty goodness in every bite.

Spray a cookie or pizza pan with non-stick spray (or line with parchment paper for easy removal).

Spoon the dough into the center of the pan and spread it out, but leave about an inch from the edge—this cookie needs room to spread!

Bake at 350°F for 20-22 minutes, or until golden brown and slightly set in the center.

Let it cool completely before serving, or if you’re feeling fancy, decorate with buttercream. Then slice, serve, and watch it disappear.

FAQs

Can I make this ahead of time? Yep! Just bake and store it at room temp for up to two days, or freeze for longer storage.

What’s the best way to decorate it? Pipe buttercream around the edges, drizzle with chocolate, or go all out with sprinkles!

Can I make this in a different pan? Totally! A 9×13 pan will work, but you’ll need to adjust the baking time—check it around 18 minutes.

Can I use different types of chocolate? Of course! Try dark chocolate, peanut butter chips, or even caramel chips for a fun twist.

Why This is the Best Dessert Ever

Ever since my daughter dubbed this “The Big Cookie,” it’s become a household favorite. I mean, who doesn’t love a cookie the size of a cake?! There’s something so fun about cutting into a giant, chocolate-studded masterpiece instead of grabbing a regular cookie. Plus, it’s super easy to make—no chilling, no scooping, just mix, spread, and bake. Whether it’s for birthdays, celebrations, or just a random Tuesday when you need something sweet, this cookie cake never disappoints.