Homemade cookie cake is so easy and so much tastier than the store-bought version! Perfect for special occasions and simple enough for an everyday treat! Food coloring can be added to the buttercream, if desired.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
10
Yield:
1 cookie cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cookie Cake:
Vanilla Buttercream:

Directions

Instructions Checklist
  • Beat brown sugar, unsalted butter, and white sugar together in a bowl using an electric mixer until light and fluffy, 3 to 4 minutes. Mix in egg and 2 teaspoons vanilla extract until smooth. With the mixer on low speed, add flour, baking soda, and salt and blend until batter is just mixed. Fold chocolate chips into batter. Batter will be thick. Chill in refrigerator at least 30 minutes to overnight.

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  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper.

  • Spread batter into the prepared cake pan.

  • Bake in th preheated oven until edges are golden brown, about 20 minutes. Slightly cool cake in the pan before transferring to a wire rack to cool completely, about 30 minutes.

  • Beat shortening and butter together in a bowl using an electric mixer until smooth. Slowly beat in 3 cups confectioners' sugar until smooth. Mix water and 1 teaspoon vanilla extract into confectioners' sugar mixture; add remaining confectioners' sugar and mix until buttercream is smooth. Add more water to thin, if needed.

  • Spread buttercream onto cookie cake.

Nutrition Facts

758 calories; protein 4.7g; carbohydrates 101.4g; fat 38.9g; cholesterol 79.6mg; sodium 322.2mg. Full Nutrition
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Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/24/2020
This was PERFECT! I only used the cookie recipe and not the icing, but I could not have been happier with it! The dough fit perfectly into my cookie pan (it was bigger than 9 inch but more shallow) and baked up beautifully. Everyone loved it! A definite keeper-yum! Thanks for sharing Read More
Rating: 4 stars
08/08/2020
I made this recipe with gluten-free flour using two 6" cake pans rather than the 9". I baked them for 20 minutes. I only used half of the frosting, using all butter, and I added cocoa to half of that frosting so I could pipe it in a decorative fashion. I'm not sure what I would have done with the whole frosting recipe! The middle of the final product was quite raw which will probably make my granddaughters happy! I'm reviewing this before they taste it, so I'm just guessing how they would rate it. Read More
Rating: 4 stars
08/26/2020
This was pretty yummy and a nice change from regular cookies. We didn’t make the glaze because my kids wanted to use the cookie cake as more of a Pazookie (like you’d order at BJ’s Brewery) so after baking and cooking, I used the top of a glass to cut a perfect circle (couldn’t find my circle cookie cutter). Then each kid decorated the top of the cookie with ice cream on the side. So fun and it let the kids be creative. Read More
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Rating: 5 stars
08/24/2020
I'm rating this 5 stars for the cake alone. It's perfect. Deliciously chewy, chocolately, and 100% what you want in a chocolate chip cookie. I had some leftover cream cheese frosting from some cinnamon rolls I made the day before, so I used that in place of the buttercream called for here (I only had about 3/4 cup frosting, and that was plenty). I would probably go with the cream cheese frosting again, because the flavor combo was killer! I also wanted to make this a 'funfetti' style chocolate chip cookie cake, so I reduced the white sugar to 1/8 of a cup, and added in 1/4 cup jimmy sprinkles. My cake needed 24 minutes to bake, and was absolutely perfect. Thank you so much for the recipe. Read More
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