A Chocolate Chip Cookie Cake is a great alternative to a traditional cake. I like to make it for all sorts of special occasions. It’s easy to prepare, even though it’s a from-scratch recipe. The next time you are craving homemade chocolate chip cookies, you should try this instead.
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This cookie dough cake includes a layer of creamy peanut butter that pairs perfectly with the chocolate. If you like peanut butter cookie cake, you will love this recipe! The edges bake to a perfect golden brown, while the center stays soft and chewy.
If you like chocolate chip recipes, you will love Chocolate Chip Cookie Pie, Cake Mix Cookie Bars and Chocolate Chip Pizza Cookie.
Why You’ll Love This Cookie Cake Recipe
- Creative cookie recipe: This giant layered cookie cake is a fun version of chocolate chip cookies.
- Kid favorite: Your kiddos will ask for this instead of a classic cake for their birthday.
- Budget-friendly: The recipe consists of inexpensive pantry staples to keep the cost affordable.
Ingredients
This is the best cookie cake recipe I’ve ever made! The ingredients below are exactly what you need to make a successful giant cookie. Luckily, they are all common baking staples.
- Sugar: I use a combination of white sugar and light brown sugar for depth of flavor as well as a perfectly chewy texture.
- Butter: Instead of adding salt, I use salted butter. Feel free to use unsalted butter and add a pinch of salt if you prefer. Ensure the butter is softened to room temperature so it mixes well with the sugar.
- Eggs: The eggs help the cake keep its shape and achieve the perfect texture
- Baking soda and baking powder: I like to use a combination of baking soda and baking powder, so the cookie spreads and rises properly and doesn’t become dry or too dense.
- Flour: Simple all-purpose flour is perfect for this recipe.
- Chocolate chips: I chose semi-sweet chocolate chips so the cake isn’t too sweet. Dark chocolate chips are wonderful, too.
- Peanut butter: I recommend creamy peanut butter here. It adds a perfectly smooth and gooey center.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Caramel pecan: Try caramel sauce instead of peanut butter and add pecans to the dough.
- White chocolate coconut: Swap semi-sweet chocolate chips for white chocolate chips and add shredded coconut for a fun version.
- Chocolate chunk raisin: Use chocolate chunks instead of chips and add raisins for a chewy texture.
- Gluten-free cookie cake: Make this easy cookie cake with a 1:1 gluten-free flour blend that contains xanthan gum.
How to Make a Cookie Cake
Here are the steps needed to make this giant cookie. It’s a straightforward recipe using a traditional and delicious chocolate chip cookie dough. Make sure that you preheat your oven to 350°F and grease your springform pan.
Step 1: Cream sugar and butter. Add both sugars and the softened butter to a large mixing bowl. Beat the ingredients with an electric mixer until the mixture is creamy.
Step 2: Add the eggs. Crack in the eggs and beat the mixture for an on high speed until the mixture is fluffy.
Step 3: Gradually add dry ingredients. On medium speed, gradually incorporate the baking soda, baking powder, and flour. Continue to mix until the dry ingredients are fully combined.
Step 4: Fold in the chocolate. Gently fold the chocolate chips into the cookie dough.
Step 5: Prepare the cake. Scoop half of the cookie dough into the prepared springform pan and press it down gently and evenly. Next, spread all of the peanut butter and top with the remaining cookie dough.
Step 6: Bake. Place the cookie in the oven and bake for 30 minutes or until the middle is soft set and the edges are brown. Allow it to cool slightly before removing it from the springform pan. Slice and enjoy!
⭐ Hint: Insert a toothpick into the center of the cake to check for doneness. When you pull it out, make sure there is no cookie dough on it. Keep in mind that there may be peanut butter on the toothpick, so check it closely.
If you love cake recipes like this one, you may also enjoy our Air Fryer Cookie Cake or this Almond Joy Bites.
Storage Directions
- Storing: Store leftovers tightly covered or in an airtight container for up to 5 days at room temperature.
- Refrigeration: It can also be stored in the refrigerator in an airtight container for up to 1 week.
- Freezing: Cool it completely and wrap tightly with plastic wrap. Freeze it for up to 3 months, and be sure to thaw at room temperature before serving.
Serving Suggestions
- Enjoy a slice of homemade cookie cake with a scoop of ice cream. Try Homemade Dark Chocolate Ice Cream, Birthday Cake Ice Cream, and Kit Kat Ice Cream.
- Drizzle Blueberry Syrup over the top for a fruity twist.
- Use this Raspberry Whipped Cream Dessert as a simple icing idea.
- Are you looking for more cookie cake ideas? Decorate it to match a holiday like Halloween or Easter. It’s even great for birthdays!
Recipe Tips
- Use room temperature eggs: Room temperature ingredients mix better. When you take out the butter to soften, also take out the eggs so they can come to room temperature.
- Don’t overbake it: Only bake the until it’s cooked through. If you bake it too long, it will become dry and crumbly.
- Serve it warm or at room temperature: Enjoy this cough dough cake recipe warm or at room temperature — it’s so good either way!
Recipe FAQs
Sure! I find it easier to get the cookie cake out of a springform pan, but you can use a cake pan if you don’t have one.
Nope! The cookie dough is ready to use as soon as it’s prepared.
I recommend it to get the right consistency. However, both a stand mixer or hand mixer will work.
Video
More Delicious Cookie Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Chip Cookie Cake
Equipment
- Nonstick cooking spray, optional
Ingredients
- ¾ cup light brown sugar
- ¾ cup white granulated sugar
- 1 cup salted butter room temperature
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
- 1 ¼ cup peanut butter
Instructions
- Preheat your oven to 350°F.
- Combine the sugars and butter in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for 3 minutes on high speed.
- After 3 minutes, add the eggs and continue mixing for an additional 3 minutes, ensuring the mixture is light in color and fluffy in texture.
- Reduce the speed of your hand mixer and whisk in the baking soda, baking powder, and flour. Whisk until just combined and scrape down the sides of the bowl to ensure all the flour is fully incorporated.
- Gently fold the chocolate chips into the cookie dough until evenly distributed.
- Press half of the cookie dough into a 9-inch springform pan and then spread the peanut butter over the top. Top your cookie cake with the remaining cookie dough, pressing it into an even layer to seal the peanut butter.
- Bake your cake for 30 minutes, or until a toothpick can be cleanly removed from the center of the cake.
- Slice, serve, and enjoy!
Notes
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- Use room temperature eggs: Room temperature ingredients mix better. When you take out the butter to soften, also take out the eggs so they can come to room temperature.
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- Don’t overbake it: Only bake until it’s cooked through. If you bake it too long, it will become dry and crumbly.
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- Serve it warm or at room temperature: Enjoy this cough dough cake recipe warm or at room temperature — it’s so good either way!
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