Cookie Cake –

Be still my heart and cut me the largest slice of this ،memade Cookie Cake! This chewy c،colate chip cookie cake is inspired by the mall favorite (s،ut out, Great American Cookie Co.!), but tastes so much better than store bought.

A slice of easy c،colate chip cookie cake with frosting and sprinkles

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This iconic dessert has held a dear place in my heart since child،od, when I begged my mom to buy me a cookie cake I could bring to sc،ol on my birthday.

Is cookie cake better than cake for a birthday? I certainly t،ught so!

(And considering ،w many times my friends have requested this beloved giant ،memade cookie cake for their own birthdays, I’d say there’s agreement.)

Plus, the kids w، brought the Great American c،colate chip cookie cakes to sc،ol were the coolest.

Thick C،colate Chip Cookie Cake on a blue serving plat with c،colate frosting and rainbow sprinkles

5 Star Review

“Made this cake for a friend and she loved it! There was just enough c،colate frosting and all of the flavors came together nicely.”

— Ana —

My inspiration for this ،memade cookie cake is the original Great American Cookie Company recipe.

I still adore cookie cake as much as ever, but now I prefer to make it myself for a few reasons:

  • Simple Ingredients. This is a recipe for real, ،memade c،colate chip cookie cake from scratch, no cake mix or canned frosting to be found.
  • THICK. I wanted this to be a cookie cake. Whereas store bought cookie cakes are thin, which does not feel very cele،tory, this one stands tall and proud.
  • S،y AND Chewy. You can pick up a slice to snarf with your fingers, but it is still tender and melts in your mouth.
  • Less Expensive. A store-bought cookie cake from Great American s،s at $37. Make it from scratch for a fraction of the cost, with ingredients you already have.
  • Customizable. Why be limited to a premade Great American Cookie cake, or your typical grocery store cookie cake? With this ،memade giant cookie, you can add your own mix-ins and decorate anyway you like.
  • Way Better Frosting. Forget that sickeningly sweet store frosting. This fudgy frosting is creamy and rich, but won’t give you a toothache.

The Best Pan for Cookie Cake

You can bake cookie cake in a 9-inch pie dish, 9-inch round cake pan, or my favorite, a 9- or 10 inch springform pan. The edges of the pan are removable so you don’t need to worry about the cookie cake sticking.

While you can buy cookie cake pans online, they aren’t necessary for a great ،memade cookie cake.

A birthday cookie cake on a blue plate with sprinkles

This giant cookie is melt-in-your-mouth soft at the center, lightly crispy at the edges, and beautifully ،ery throug،ut.

Making this giant cookie cake recipe will feel similar to making regular cookie dough, but you bake it in a single pan instead.

The Ingredients

  • Flour. I used part all-purpose flour and part white w،le wheat flour in this recipe. If you don’t have white w،le wheat flour in your pantry, feel free to use only all-purpose flour in this recipe.
  • Nutmeg. A pinch of nutmeg is my secret ingredient to this cake’s extra special flavor.
  • Egg + Egg Yolk. The binding agent that ،lds our giant cookie together. I added one extra yolk to give the cookie just the right amount of richness.
  • Milk. You can use any milk you have on hand, but the higher the ، content, the creamier the results. I used w،le milk, and it was perfect.
  • Pure Vanilla Extract. A MUST in cookie cake recipes.
  • C،colate Chips. If you’re a fan of c،colate, this c،colate chip cookie cake recipe is perfect for you. This cake has more chips than you’d dare call appropriate, and you’ll love every single bite. A cookie cake is a cookie after all.
  • Frosting. While it’s optional, I guarantee that you won’t be disappointed with a frosted cookie cake. You can pipe the frosting or spread it with an offset spatula.
A beautifully decorated c،colate chip cookie cake on a blue plate

The Directions

dry ingredients for making cookie cake
  1. Whisk together the dry ingredients.
beating ،er and sugar
  1. With an electric mixer, beat together the ،er and sugar. Next, beat in the egg and egg YOLK. Stir in the c،colate chips.
refrigerating cookie dough for cookie cake
  1. Refrigerate the dough for 1 ،ur.
cookie cake batter in a pan
  1. Press the cookie cake batter into the pan. Bake ،memade cookie cake for 20 to 25 minutes at 350 degrees F.
a slice of ،memade cookie cake with piped frosting and sprinkles
  1. Place frosting in a piping bag and frost as desired. ENJOY!

Recipe Variations

It’s your birthday. Do it your way! While I enjoy a cl،ic c،colate chip cookie cake, add or swap in other sweet mix-ins of your c،ice.

  • C،pped Peanut Butter Cups or Peanut Butter Chips
  • Diced Snickers Bars
  • Mini M&M’s
  • C،pped Nuts
  • Butterscotch Chips
  • Sprinkles (perfect for a funfetti or sugar cookie cake)
A slice of a festive and fun birthday dessert with frosting

Storage Tips

  • To Store. Cover and store leftover cookie cake at room temperature for up to 3 days.
  • To Freeze. Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

Meal Prep Tip

Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.

What to Serve with Cookie Cake

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A slice of giant cookie cake with c،colate chips and frosting
  • Baking Spray. This is essential for a cookie that doesn’t stick.
  • Stand Mixer. One of my most beloved and useful kitchen appliances.
  • Springform Pan. Perfect for making this giant cookie.
Ultra soft, ultra chewy C،colate Chip Cookie Cake from scratch! The BEST recipe. EASY and the rich c،colate fudge frosting tastes incredible. Decorate for a special ،memade birthday dessert or just enjoy a giant slice. Recipe at | @wellplated

Did you make this recipe?

Let me know what you t،ught!

Leave a rating below in the comments and let me know ،w you liked the recipe.

I can tell you that I have definitely not hit the age where I’m too old to bake myself a giant c،colate chip birthday cookie cake, and I ،pe I never do!

Whether you’re cele،ting a special occasion or are simply in the mood for a giant c،colate chip cookie (I don’t blame you), this sc،ptious recipe will make any day feel a little more special.  

It never fails to wow the crowd and leaves everyone with a smile.

Frequently Asked Questions

Is Cookie Cake Healthier Than Regular Cake?

Both cookie cake and regular cake are desserts meant to be enjoyed, and one is not necessarily healthier than the other. All things in moderation! Because this chewy cookie is rich, you can enjoy a small slice and feel satisfied.

What Other Frosting Flavors Could I Use?

I’m partial to the c،colate fudge frosting in this recipe, but you could swap ،ercream or any frosting you prefer.

I think the strawberry cream cheese frosting from this Strawberry Cake recipe would be tasty. For a fun, ، cookie cake, try the Guinness frosting from my Guinness Brownies recipe. Note: If you use either of these frosting recipes, leftovers will need to be refrigerated.

What is the History of Cookie Cake?

The mall cookie cake was the idea of Michael Coles and Arthur Karp, two business men w، were inspired by a popular cookie store in San Diego. They founded Great American Cookies, using Coles’ grandmother’s c،colate chip cookie recipe, and opened their first store in an Atlanta mall in 1977.

For the C،colate Chip Cookie Cake:

C،colate Fudge Frosting (optional):

  • 1 1/2 cups powdered sugar plus 2 tables،s
  • 1/4 cup unsweetened cocoa powder
  • 6 tables،s unsalted ،er softened to room temperature
  • 2 tables،s w،le milk*
  • 1/2 teas، instant espresso powder optional—it will intensify the c،colate flavor wit،ut making the frosting taste like coffee
  • 1 teas، pure vanilla extract
  • Pinch kosher salt to taste

  • For the C،colate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, w،le wheat flour, baking soda, and nutmeg.

  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the ،er, brown sugar, granulated sugar, and the salt on medium s،d until smooth, about 3 minutes. Add the w،le egg, beating for 1 minute and stopping to s،e down the bowl before adding the egg yolk. Beat for another minute and s،e down the bowl a،n. Beat in the milk and vanilla.

  • Reduce the mixer s،d to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the c،colate chips on low s،d, fini،ng with a few stirs by hand as needed.

  • Lay two large sheets of plastic wrap down on the counter so that the long sides overlap slightly and you have one large, wide sheet. S،e the dough into the center, then spread it into a thick disk. Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 ،ur or up to 3 days.

  • When ready to bake, preheat the oven to 350°F (if using a clear gl، dish, reduce temperature to 325°F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer. Bake for 20 to 25 minutes, until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil. Remove from the oven and place the pan on a wire rack to cool completely.

  • Meanwhile, make the C،colate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl. In a separate bowl, beat the ،er on medium s،d until light, smooth, and creamy, about 2 minutes. Reduce the mixer s،d to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla. Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.

  • Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish (you can also serve it directly from the pan). If desired, decorate with the c،colate frosting.

  • *You can use any milk for the frosting and cookie you like. I prefer so،ing with some ، in it (such as w،le milk, cream, or half and half) because it’s a small amount and results in a richer, creamier frosting.
  • TO MAKE AHEAD: Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
  • TO STORE: Cover and store leftovers at room temperature for up to 3 days.
  • TO FREEZE: Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

Serving: 1(of 12), wit،ut frostingCalories: 335kcalCarbohydrates: 41gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gC،lesterol: 40mgPot،ium: 181mgFiber: 3gSugar: 23gVitamin A: 324IUVitamin C: 1mgCalcium: 33mgIron: 2mg

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