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This Cookie Cake recipe is pure nostalgia—it’s thick, chewy, and soft-baked, just like the mall cakes you grew up loving, but with even better flavor. A buttery brown-sugar base gives it that classic caramel-like taste, while semi-sweet chips bring the chocolate hit you crave.
Whether you’re celebrating a birthday or just need a “giant cookie” fix on a Tuesday, this cake is easy, comforting, and impossible to mess up. It’s a cookie cake (dish type: dessert) featuring brown sugar, butter, and plenty of chocolate chips, baked in a round pan for sliceable, chewy perfection.
Cookie Cake Recipe
There is nothing quite like slicing into a warm Cookie Cake. It combines the best part of a cookie (the gooey center) with the best part of a cake (the sheer size and frostability). By skipping individual scoops and pressing the dough into a single pan, you get a dessert that is consistently soft in the middle with chewy, golden edges.
This recipe uses melted butter for density and an extra egg yolk for richness, ensuring it stays moist for days. It’s perfect for piping “Happy Birthday” or just devouring warm with a scoop of vanilla ice cream.
If you love desserts that are low-effort but high-reward, this is for you. It’s a baked dessert (dish type: cake/cookie), featuring chocolate chips, vanilla, and a buttery dough base.
Let’s get started.
Why You’ll Love This Recipe
This recipe is foolproof and delivers that bakery-style texture at home.
- No chilling required: Unlike some cookies, this dough goes straight from mixer to oven.
- Perfect texture: It’s thick and soft in the center but chewy on the edges—the holy grail of cookie cakes.
- Feeds a crowd: One 9-inch cake yields 8-10 hearty slices, perfect for parties.
- Versatile: Use M&Ms, sprinkles, or white chocolate chips to customize it for any holiday.
- Sturdy enough to frost: The dense crumb holds up beautifully under buttercream piping.
Ingredients
Standard baking staples transform into something special here. Use real butter for the best flavor.
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- “Thick slice of chocolate chip cookie cake with buttercream border”
- “Pressing cookie dough into a 9-inch round cake pan”
- “Golden brown cookie cake fresh from the oven with melted chocolate chips”
Step-by-Step Instructions
Simple mixing and pressing is all it takes. No rolling balls of dough!.
Prep the pan. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or pie dish generously with nonstick spray.
Tip: Lining the bottom with a parchment paper circle ensures perfectly clean removal.
Cream butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and combined (about 2 minutes).
Tip: You don’t need to beat it until white and fluffy like a sponge cake—just well combined.
Add wet ingredients. Beat in the egg, extra yolk, and vanilla extract until smooth. Scrape down the sides of the bowl.
Tip: The extra yolk is key to that “chewy center” texture.
Mix dry ingredients. Add flour, cornstarch, baking soda, and salt. Mix on low speed just until combined and no flour streaks remain.
Tip: Do not overmix, or your cake will be tough instead of tender.
Fold in chips. Stir in 1 cup of the chocolate chips by hand.
Tip: Reserve the remaining 1/4 cup chips for the top.
Press and bake. Press the dough evenly into the prepared pan. Sprinkle the reserved chocolate chips on top and press them lightly into the dough. Bake for 20-25 minutes.
Tip: It’s done when the edges are golden brown but the center still looks slightly soft and underbaked. It will set as it cools.
Cool completely. Let the cake cool in the pan on a wire rack.
Tip: If you try to remove it while hot, it might break.
Decorate (Optional). Once cool, pipe a border of chocolate buttercream or frosting around the edge for that classic mall-cookie look.
Tips for Success
These small details make your cookie cake taste professional.
- Underbake slightly: The residual heat in the pan will continue cooking the center. Pulling it out when it looks “gooey” in the middle ensures it stays soft.
- Use cornstarch: It softens the gluten strands, giving you a tender bite rather than a crunchy one.
- Room temp butter: If your butter is too melted, the cake will be greasy. If it’s too cold, it won’t mix evenly. Softened is best.
- Press evenly: Use the bottom of a measuring cup or a greased spatula to press the dough into a smooth, even layer.
Variations & Substitutions
Make this cake your own with simple swaps.
Funfetti Style
Swap chocolate chips for white chocolate chips and add 1/2 cup of rainbow sprinkles to the batter.
Peanut Butter Lover
Mix in 1/2 cup of peanut butter chips and peanut butter M&Ms for a nutty twist.
Double Chocolate
Replace 1/4 cup of flour with cocoa powder for a rich chocolate base dough.
Gluten-Free
Use a 1:1 gluten-free flour blend in place of all-purpose flour. It works beautifully.
What to Serve With It
This rich dessert needs something creamy or cold.
- Vanilla Ice Cream: A warm slice with a cold scoop is unbeatable.
- Cold Milk: The classic pairing for any cookie.
- Whipped Cream: A lighter alternative to heavy frosting.
Storage & Reheating
It keeps incredibly well, staying soft for days.
- Room Temp: Store covered tightly at room temperature for up to 3 days.
- Fridge: Keeps for up to 5 days, but might dry out slightly.
- Freezer: The baked (unfrosted) cake freezes perfectly for up to 2 months.
- Reheat: Microwave a slice for 10-15 seconds to restore that “fresh from the oven” gooiness.
Nutrition Facts
Nutrition estimates are per slice (assumes 10 slices).
| Nutrition (est.) | Amount |
|---|---|
| Calories | 340 |
| Protein | 4 g |
| Carbs | 42 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 26 g |
| Sodium | 190 mg |
Diet notes: This recipe contains gluten, eggs, and dairy. Use vegan butter and flax eggs for a vegan version.
Common Mistakes to Avoid
Even simple cookies have pitfalls.
- Overbaking: This is the #1 mistake. If you bake until the center looks firm, you will have a rock-hard cookie once it cools. Trust the soft center!.
- Using a large pan: Using a pan larger than 9 inches (like a pizza pan) without adjusting time will result in a thin, crispy cracker.
- Skipping the cool down: Frosting a warm cake will result in a melted, soupy mess. Patience is key.
FAQ
Can I make this in a 9×13 pan?
Yes! Double the recipe for a thick cookie cake in a 9×13 pan, or use a single batch for “cookie bars” (reduce baking time to 15-18 mins).
Can I use store-bought dough?
Technically yes, but pressing a log of store-bought dough into a pan often results in a greasier, thinner cake. Homemade has better structure.
How do I get the cake out of the pan?
Run a knife around the edge, place a large plate over the pan, and flip. Then flip it again onto a serving platter. Or just slice and serve directly from the pan!.
Why is my cake dry?
You likely overmeasured the flour (scoop and level!) or baked it too long. Check it at the 20-minute mark.
Conclusion
If you want a crowd-pleasing dessert that feels like a party on a plate, this Cookie Cake is the answer. It’s thick, chewy, chocolatey, and nostalgic in the best way possible.
Bake one for your next celebration (or just for Friday night)! If you loved this, try my Best Oreo Hot Chocolate for a liquid dessert pairing, or my Creamy Skillet Chicken and White Bean Stew: Easy One-Pan Dinner for something a little fruitier.
Cookie Cake Recipe
A delightful combination of chewy cookies and soft cake layers, creating a heavenly dessert that brings joy to any occasion. This Cookie Cake Recipe is a warm hug on a plate, ready to comfort you with every bite.
Ingredients
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chopped nuts (optional)
Directions
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Preheat the oven to 350°F and prepare your baking pans.
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Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients.
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Fold in the chocolate chips and chopped nuts, if using.
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Divide the cookie dough into equal portions and press them into the prepared baking pans.
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Bake for 20-25 minutes or until the edges are golden brown. Allow the cookie layers to cool completely.
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Once cooled, assemble the cookie layers with your favorite frosting or ganache between each layer.
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Serve slices of this delightful Cookie Cake and enjoy the perfect marriage of cookies and cake in every bite.
