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+ servings
Chocolate Chip Cookie Cake - a giant, extra chewy chocolate chip cookie topped with chocolate frosting.

Chocolate Chip Cookie Cake

A super soft & buttery Chocolate Chip Cookie cake filled topped with creamy chocolate buttercream. The perfect recipe for cookie lovers!
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 Slices
Calories 565kcal


For the Cookie Cake

  • 1 2/3 cup all-purpose flour , spooned and leveled
  • 1/4 cup instant vanilla pudding mix , not cook n' serve*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter , softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg , room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons milk
  • 1 1/4 cup chocolate chips

For the Chocolate Buttercream

  • 1/3 cup unsalted butter , softened
  • 3 tablespoons cocoa
  • 1 and 1/4 to 1 and 1/2 cups icing sugar
  • 1-2 tablespoons heavy cream or milk


Cookie Cake

  • Preheat the oven to 350F degrees. 
  • Spray a 9 inch pie pan or 9 inch round cake pan with non-stick spray & set aside.
  • In a large bowl whisk together the flour the flour, baking soda, pudding mix & salt.
  • In a separate large bowl beat together the butter and sugars on medium speed until light & fluffy.
  • Mix in the egg and vanilla extract. 
  • Mix in the flour mixture, followed by the milk. 
  • Turn off the mixer and stir in the chocolate chips. 
  • Spoon the mixture into your prepared pan & press down the cookie dough. 
  • Bake for about 25-30 minutes until the top looks set. If the top starts to get too brown before the cake is done, tent a piece of aluminium foil and place it over the top.
  • Remove from the oven & allow to cool on a wire rack.

Chocolate Buttercream

  • In a medium bowl beat the butter until fluffy.
  • Beat in the cocoa powder. 
  • Then beat in the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of milk/cream until the right sweetness level is reached. 
  • Decorate the cake and serve. 


*If you don't have any vanilla pudding mix, add 3 extra tablespoons of all-purpose flour plus 2 teaspoons of cornstarch. 
**Leftovers can be stored at room temperature in an airtight container. 


Calories: 565kcal