I’ve been enjoying a slice of this amazing cookie cake with my coffee every day this week—it’s that good! Imagine a chewy, flavor-packed chocolate chip cookie cake topped with the fudgiest frosting. Decorating it is a breeze, and I guarantee you’ll want another slice.
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Chocolate Chip Cookie Cake
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
*For the cookie cake:*
- ¾ cup melted salted butter
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs at room temperature
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1 cup milk chocolate chips
*For the frosting:*
- ½ cup butter at room temperature
- ¼ cup cocoa powder
- 1 ⅓ cups powdered sugar
- 4–5 tbsp milk or heavy cream at room temperature
- ¼ tsp salt
- ¼ cup rainbow sprinkles
Instructions
*For the cookie cake:*
- Preheat the oven to 350°F and grease and line the base of a 10-inch springform pan with parchment paper.
- In the bowl of a stand mixer, combine melted butter, light brown sugar, granulated sugar, vanilla extract, and eggs. Mix on medium speed for 30 seconds until combined.
- With the mixer on low, add in the flour, cornstarch, baking soda, and salt. Mix on low until incorporated.
- Remove the bowl from the stand and fold in the chocolate chips with a spatula.
- Spread the cookie dough in the prepared pan and bake for 22-25 minutes or until the cookie is lightly browned and looks dry on the surface. Allow it to cool completely.
*For the frosting:*
- In the bowl of the stand mixer, cream the butter, cocoa powder, powdered sugar, and salt on medium speed until combined.
- Add in the milk, 1 tablespoon at a time, until smooth and creamy.
- Transfer the frosting to a piping bag fitted with a tip and pipe a border of frosting around the edge of the cake.
- Top the frosting with sprinkles, slice, and enjoy!
