Chocolate Chip Cookie Cake with Buttercream Frosting Recipe

Introduction

This chocolate chip cookie cake with buttercream frosting is a delightful twist on traditional cookies, perfect for parties or a special treat. Soft, chewy, and loaded with chocolate chips, it’s topped with a creamy, fluffy frosting that makes every bite irresistible.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• Optional: A pinch of sea salt for sprinkling on top
• For the frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/4 cup heavy cream (or whole milk)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Step 3: In a large bowl, combine the melted butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract, mixing until fully incorporated.
4. Step 4: Gradually stir in the dry ingredients until just combined. Fold in the chocolate chips.
5. Step 5: Spread the dough evenly into the prepared pan. Bake for 20-25 minutes until the edges are golden and the center is set but still soft.
6. Step 6: Allow the cookie cake to cool in the pan on a wire rack for about 15 minutes. Optionally, sprinkle with a pinch of sea salt for extra flavor.
7. Step 7: To make the frosting, beat the softened butter on medium speed for about 2 minutes until smooth and creamy.
8. Step 8: Gradually add sifted powdered sugar, one cup at a time, beating on low until incorporated. Then increase speed to medium and beat until smooth.
9. Step 9: Add the heavy cream, vanilla extract, and salt. Beat on medium-high for 2-3 minutes until light and fluffy. Adjust consistency by adding more cream or powdered sugar if needed.
10. Step 10: Spread the buttercream evenly over the cooled cookie cake. Slice into 8-10 pieces and serve.

Tips & Variations

• For a richer flavor, use browned butter instead of melted butter in the cookie dough.
• Add chopped nuts or white chocolate chips for extra texture and taste.
• Use a springform pan for easier removal of the cake.
• If frosting consistency is too thick, add a tablespoon of cream at a time to loosen it.
• Sprinkle flaky sea salt on top after frosting for a delicious sweet-salty contrast.

Storage

Store the unfrosted cookie cake in an airtight container or wrapped tightly with plastic wrap at room temperature for 2-3 days, keeping it away from heat and sunlight. Once frosted, keep it refrigerated in an airtight container for up to 5-7 days; allow it to sit at room temperature for 15-20 minutes before serving to soften the frosting. For longer storage, freeze individual slices or the whole cake wrapped tightly in plastic and placed in a freezer-safe bag for up to 2-3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted in this recipe?

Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid an overly salty taste.

How can I tell when the cookie cake is done baking?

The edges should be golden brown and the center set but still slightly soft. It will firm up as it cools, so avoid overbaking to keep it chewy.

Chocolate Chip Cookie Cake with Buttercream Frosting Recipe

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5 from 119 reviews

Indulge in this delicious Chocolate Chip Cookie Cake topped with a creamy buttercream frosting. This easy-to-make dessert combines the comforting flavors of a classic chocolate chip cookie baked into a cake form and finished with a luscious vanilla buttercream. Perfect for parties, celebrations, or a sweet snack anytime, this recipe yields a moist, soft cookie cake with melty chocolate chips and a smooth, fluffy frosting.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 10 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cake Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• Optional: A pinch of sea salt for sprinkling on top

Buttercream Frosting Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/4 cup heavy cream (or whole milk)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a large bowl, mix melted butter with brown sugar and granulated sugar until smooth and creamy. Then beat in the eggs and vanilla extract until fully incorporated.
4. Mix Batter: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cake tender. Fold in the semi-sweet chocolate chips evenly throughout the batter.
5. Bake: Spread the cookie dough evenly into the prepared cake pan. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and the center is set but still soft.
6. Cool & Optional Salt: Allow the cookie cake to cool in the pan on a wire rack for about 15 minutes. Optionally, sprinkle a pinch of sea salt on top to enhance flavor.
7. Make Buttercream Frosting: In a large mixing bowl, beat the softened butter on medium speed for about 2 minutes until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated fully. Increase to medium speed and beat until smooth.
8. Finish Frosting: Add the heavy cream, vanilla extract, and salt to the frosting mixture. Beat on medium-high speed for 2-3 minutes until light and fluffy. Adjust consistency by adding more cream if too thick, or more powdered sugar if too thin.
9. Frost the Cookie Cake: Once the cake is completely cool, spread the buttercream frosting evenly over the top with a spatula or knife until desired coverage and thickness are achieved.
10. Serve: Cut the cookie cake into 8-10 slices and serve. Enjoy this indulgent treat at room temperature for best flavor and texture.

Notes

• Store unfrosted cookie cake in an airtight container at room temperature for 2-3 days.
• Frosted cake should be refrigerated in an airtight container for up to 5-7 days; allow it to sit at room temperature 15-20 minutes before serving.
• For long-term storage, freeze wrapped cookie cake or slices for 2-3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
• If frosting is too thick or stiff after chilling, allow it to soften at room temperature or re-whip briefly before serving.
• This recipe yields approximately 10 slices, each with around 350 calories.
• For an extra flavor boost, sprinkle a pinch of sea salt on top before serving.
• Feel free to customize the chocolate chips or add nuts for texture variety.

Keywords: chocolate chip cookie cake, buttercream frosting, chocolate chip dessert, homemade cookie cake, party dessert, easy cookie cake recipe, vanilla buttercream frosting