How to Make a Cookie Cake—the Dessert That’s the Best of Both Worlds

When it comes to birthday desserts, cakes are the go-to. But let’s be real, sometimes you crave a different classic, like a good chocolate chip cookie. Cookies alone, though, don’t quite have that celebratory punch—unless you turn that cookie into a cake a la Mrs. Fields.

Learning how to make a cookie cake is, well, a piece of cake. Here’s how to do it.

How to Make a Cookie Cake

Ingredients:

For the cookie cake:

3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg and 1 egg yolk
2 teaspoons vanilla extract
2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

For the buttercream frosting:

1/2 cup butter, softened
4-1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk
Food coloring

You can also use chocolate frosting—this is a great recipe that normally tops these high-rated brownies. If you’re in a rush, try our staffers’ favorite canned vanilla frosting and chocolate frosting.

Directions:

Step 1: Make a Basic Cookie Dough

Making a cookie cake is very simple. You make the dough for this bake just like you would with any other chocolate chip cookie recipe. That means starting by creaming together the softened butter and sugars. Then add in the egg, egg yolk and vanilla, and mix until nice and creamy.

Next, add in your dry ingredients—flour, cornstarch, baking soda and salt—and mix until just combined. Then, mix in a whole cup of chocolate chips.

Once the dough is together, you can go straight to the oven, but I prefer to let it chill for a bit in the fridge first (just an hour or so). Letting the dough hang out for a minute can really help the flavors develop—it’s the secret to great shortbread. If you’re tight on time, though, you can go right into baking.

Step 2: Bake the Cookie Cake

Baking this cookie cake is a real cinch. Line the bottom of a nine-inch springform pan with a bit of parchment paper. Then, press the cookie dough evenly into the bottom of the pan. Pop this into a 350ºF oven for 20-25 minutes, until the cookie is nice and golden brown. Cool on a wire rack for about 15 minutes before releasing the pan’s shell. Then, let this cool completely before decorating.

Editor tip: If you don’t have a nine-inch springform pan, you can use a standard 10-inch option. The cookie will be thinner, so keep an eye on its progress in the oven after about 15 minutes. You can also use a regular nine-inch cake pan lined with parchment, though removing the cookie will be a bit more difficult.

Step 3: Whip Up a Great Buttercream Frosting and Decorate

Making a great American buttercream frosting is easy. Start with softened butter, then use a stand or hand mixer to whip together powdered sugar, vanilla extract and milk to get a nice creamy frosting. If you find your frosting is a bit thick, you can add in extra milk a teaspoon or two at a time. Once you have the right consistency, you can add in some food coloring.

To decorate this cookie cake, you don’t need to get too fancy. I just grabbed a pastry bag and a single piping tip and piped dollops of frosting around the edge of the mega cookie. This flower piping tip is my favorite to use because it makes perfect bakery-style daubs. Finish it off with some sprinkles around the perimeter. I can’t resist a good rainbow sprinkle!

Slicing into This Mrs. Fields-Style Cookie Cake

This oversized treat is a cinch to slice and reveals a gooey, chocolatey inside. As for the flavor, this cookie cake tastes, unsurprisingly, like your favorite chewy chocolate chip cookie or blondie bar. The bit of buttercream on top is just perfect. It’s sweet, but since it’s used sparingly, it doesn’t overwhelm.

Topped with frosting and sprinkles, this cake is ready for a party. However, making this oversized cookie was so easy and quick that I just might make it instead of traditional cookies. No portioning out individual cookies, no shuffling pans in and out of the oven. Make one of these cookies plain and serve it up with ice cream for a simple dessert that’s just as tasty as a classic chocolate chipper.

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My family hops out of bed on Valentine’s Day because they know I’m baking this quick bread for breakfast. They’re major chocoholics and it always hits the spot. —Angela Lively, Conroe, Texas Not sure which brand of chocolate chips to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend.

How to Make a Cookie Cake—the Dessert That’s the Best of Both Worlds