This easy and Chewy Cookie Cake Recipe is the perfect way to celebrate birthdays or other special occasions! It tastes so much better than store-bought and only costs about $8 to make! Leave unfrosted or top with my favorite vanilla buttercream and sprinkles for a simple homemade cake!
Use melted butter and mix by hand: The melted butter in this chocolate chip cookie dough makes it super smooth and helps it bake up into the perfect chewy, yet sturdy cookie. Rather than whipping air into it and making the dough light and fluffy, mixing by hand allows it to have a denser texture (and also makes it easier to press into the pan as it's not sticky!).
Spread into a 11" Metal Round Pan (or a 9x13 metal pan or DIY foil cookie cake pan): The key to the perfect cookie cake is only spreading the dough to be about ½" thick. If you use a smaller pan, the dough will be thicker and require a longer baking time. If you use a larger pan, the dough will be spread too thin and result in a crispy cookie.
Do Not Overbake: This is the trick to the perfect, SOFT, chewy cookie cake. Take it out when the top is slightly brown and the center looks like it is baked through. My oven bakes the perfect cookie cake in 12 minutes in my 11" pan, but you just want to keep a close eye on it to prevent it from baking too long (no one likes crunchy cookie cakes!).
Allow to FULLY cool before removing from pan: To remove from pan, use a knife to go around the edges, place a flat platter or baking sheet on top (must be larger than the cake and not be indented in the middle), then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter.
What You Need to Make This Cookie Cake Recipe:
For the Cookie Cake: butter, white sugar, light brown sugar, 1 egg, vanilla extract, baking soda, baking powder, flour, and semi-sweet chocolate chips.
For the Homemade Frosting (optional): butter, powdered sugar, vanilla extract, salt, and a little milk.
11" Round Cookie Cake Pan(don't have one? scroll for alternatives & instructions!)
With Wilton discontinuing their cookie cake pan, I've created a bundle with everything you need to bake the perfect cookie cake at home. Investing in your own pan means you can skip the cost of store-bought cookie cakes and enjoy fresh, homemade ones anytime.
Use it for this Homemade Cookie Cake Recipe or any of my cookie cake flavors!
Place ½ cup of the chocolate chips on a cutting board and use a large knife to chop into small pieces (set the other ½ cup of unchopped chocolate chips aside).
The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.
Step 2: Melt Butter & Add Ingredients
In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted (you don't want it piping hot).
Transfer butter to a larger mixing bowl and add in white sugar and brown sugar. Use a spatula (don't use a mixer!) to stir by hand until combined. Mix in egg. Next, add in baking soda, baking powder, and salt and mix again.
Add flour and mix until all the flour disappears into the dough. Lastly, add the ½ cup of chopped chocolate chips and ½ cup of whole chocolate into the dough and mix.
Step 3: Press Dough Into Pan
Grease a 11" metal cookie cake pan (don't have one? See tip below). Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first.
Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out.
Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners). This method is my best tip to make a cookie cake evenly.
Tip: If you notice 2-3 chocolate chips are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).
Don't have a round 11" pan?
You can bake in a 9x13 metal pan (they'll be a little thinner so watch the oven around the 12 minute mark). You can use the baking time in my Chewy M&M Cookie Bars as a guide.
Create a DIY cookie cake pan using a large mixing bowl (that is about 11" in diameter) with aluminum foil (scroll to FAQ section for instructions). Because you don't have as much heat from a real metal pan, these typically take an extra 4-6 minutes to bake.
Step 4: Bake
Bake at 350 degrees for 12-14 minutes - do NOT overbake or your chocolate chip cookie cake will not be soft.
How do you know when cookie cake is done? The top should be slightly brown (see below) and the center baked through. The cookie may still look slightly underbaked but this is the trick to a soft, chewy cookie. If you overbake it and it gets too brown, you will have a crunchy cookie cake. Allow the cookie cake to cool completely before removing.
To remove from pan: use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter.
Step 5: Pipe or Spread Frosting
Use the instructions in the recipe card below to make my homemade vanilla buttercream (it tastes like ice cream!) or you could also use canned frosting.
Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).
If you're feeling fancy, pipe phrases like "Happy Birthday" on the top with frosting (although this can be risky unless you're a skilled frosting writer!), pipe a large number using my number stencils in my Giant Birthday Cookie Cake post.
Step 6: Slice & Enjoy!
Use a sharp, large knife to cut. Depending on how many you're needing to feed, cut the cookie cake in normal triangles or in smaller squares.
Frosting/Freezing Notes :
Frosting Note: This homemade buttercream will start developing a crust, which makes it a great frosting to make a day ahead. Because of the sugar content, you don't need to refrigerate the frosted cookie cake if you plan to enjoy it within 1 day. If you are making ahead earlier, I'd suggest waiting to frost until day of OR gently wrap the frosted cookie after the frosting sets and place in the fridge.
Storing/Freezing/Make Ahead Tip: I don't typically like refrigerating freezing chocolate chip cookies because I feel like they get dry and not as chewy in the freezer. If you do need to make this in advance, you could wrap the baked, unfrosted cookie in plastic wrap and when you're ready to eat it, let it thaw to room temperature then frost.
Frequently Asked Questions:
What if I don't have a cookie cake pan?
Don't have a round 11" cookie cake pan? You can bake in a 9x13 metal pan (they will just be a little thinner, so you may need to bake a couple minutes less) OR create a DIY cookie cake pan using the instructions below. Super easy to do!
Take about 2.5 feet of aluminum foil and fold it a few times to create a long skinny strip. Wrap that strip around the top of a large mixing bowl (that is about 11" in diameter) to use as your guide.
Remove it from the bowl then take a smaller strip to secure the two ends closed, completing the circle.
Place the foil ring on a parchment-lined baking sheet then press dough into the middle, trying not to let any slip below the bottom ridge of the foil (it should all be contained within).
Bake. Because you don't have as much heat from a real metal pan, these typically take an extra 4-6 minutes to bake through. Immediately after baking, carefully remove foil ring then use a butter knife to push in any rough edges. You're not going have as clean of edges as you would with a real pan, but the foil ring definitely helps create a wall rather than having the cookie spread onto the pan.
Do you keep cookie cake in the fridge?
You can but you don't have to. If unfrosted, this cookie cake will be good covered/wrapped at room temperature for 2-3 days. If you use homemade frosting, I would refrigerate it if not eaten within a day (the sugar content in the frosting will help it not go bad as fast).
That said, I find that chilling cookie cakes will typically dry them out a bit so for the freshest flavor and texture, I wouldn't make this more than a day or two ahead of when you plan to eat.
Can I make this into a layered cookie cake?
You sure can! To do this, make two 11" cookie cakes, double the icing recipe, then spread half of the frosting between the two cookies and the remaining to pipe on top.
With a layered cookie cake being a little richer in flavor with the additional frosting, you can cut it into smaller squares or wedges.
Crushing half the chocolate chips will give you a more evenly dispersion of chocolate AND help so that it cuts more cleanly. Sometimes the reason cookie cakes break while cutting is because there are two many clumps of chocolate chips. So I definitely recommend taking an extra minute to do this - it really helps the overall texture!
How to write on a cookie cake?
If you want to write on a message, you will likely need to thin down the frosting a bit with more milk (not much though, only a teaspoon or two!). But you want to know my life hack to this these days? Order one of these adorable letterboard cake topper kits (the letters are plastic!) that you can reuse for YEARS to come to write ANY message!
Can I double this cookie cake recipe?
You can, but you still want to make sure the dough is only ½" thick once spread in the pan (so you would need a larger pan than 11"). Note that thicker dough will require longer baking times and won't be as much like the traditional, chewy cookie cake recipe you may be used to.
How much does this cookie cake recipe cost to make?
A store-bought cookie cake will likely run you around $20 and if you're getting one from somewhere like Mrs. Fields or Great American Cookies, those can go upwards to $40. If you've already got the staples on hand (like sugar and eggs), then this homemade cake cake costs less than $6-8 to make!
Does this taste like the Great American cookie cake recipe or the cookie cakes you get at Walmart or Publix?
For years, I tried recreating the chewy texture of store-bought cookie cakes and while I wouldn't say this is an EXACT match, I would say that it's pretty dang close! I actually like this homemade cookie cake more than those (the frosting is so much better and doesn't have that fake taste), which are words that I didn't think I'd ever say.
What occasions can I make this homemade cookie cake recipe?
Birthday Cookie Cake: Top with frosting, sprinkles, and add a Happy Birthday message on top!
Valentine's Day Cookie Cake: Line a baking sheet with parchment then shape the dough into a large heart (or use a heart shaped pan!). Then pipe red or pink frosting along the edges and top with sprinkles.
Easter Cookie Cake: Line a baking sheet with parchment then shape the dough into a large egg shape (or use a egg shaped pan!). Then spread frosting on the top and pipe on the squiggly lines and polka dots to make it look like an easter egg.
Here's what readers have to say about on Pinterest about this homemade cookie cake:
"Omg this was the easiest and best tasting cookie cake! My husband said I will never have to buy him great American cookie again, this tasted so much better!" - Jade
"This recipe is perfect! My family and friends all beg for me to make this!" - Allie
"This was a HUGE hit! Perfect mixture of crunchy edges/top, and soft chewy middle. Will never use another recipe for cookie cakes! Delicious!" - Kristen
The perfect way to celebrate birthdays or other special occasions! It tastes so much better than store-bought and only costs about $8 to make! Leave unfrosted or top with my favorite vanilla buttercream and sprinkles for a simple homemade cake!
½cupunsalted butter (1 stick), You will be melting this
½cuplight brown sugar, packed
¼cupgranulated sugar
1large egg
1 ½teaspoonvanilla extract
½teaspoonbaking soda
¼teaspoonbaking powder
¼teaspoonsalt
1 ½cupsall-purpose flour
1cupsemi-sweet chocolate chips, You'll be chopping (½ cup) and adding the remaining (½ cup) whole
Frosting
¼cupunsalted butter (½ stick), softened to room temperature
1 ¼cupspowdered sugar
¾teaspoonvanilla extract
pinch of salt
1-2tablespoonsmilk
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
Prevent your screen from going dark
Preheat oven to 350℉.
Place ½ cup of the chocolate chips on a cutting board and use a large knife to chop into small pieces (set the other ½ cup of unchopped chocolate chips aside). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.
In a small microwave-safe bowl, melt the ½ cup unsalted butter (1 stick) for 20-30 seconds until JUST melted.
Transfer butter to a larger mixing bowl and add ¼ cup granulated sugar and ½ cup light brown sugar and use a spatula to stir until combined (* do not use a mixer!). Add in 1 large egg and 1 ½ teaspoon vanilla extract, then mix. Next, add in ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt and mix again. Add in 1 ½ cups all-purpose flour and mix until all the flour disappears into the dough.
Add the ½ cup of chopped chocolate chips and ½ cup of whole chocolate chips into the dough and mix. Immediately proceed to pressing into pan (you don't want the dough sitting out or it will set too much with the melted butter).
Grease a 11.5" metalcookie cake pan (don't have one? See notes below.) Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).Tip: If you notice 2-3 chocolate chips are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).
Bake at 350℉ degrees for 12-14 minutes - do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 12 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing.
Tip: To remove from pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter (I LOVE these cute paper trays and the largest one in the pack is perfect for a 10" cookie cake).
Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).
If you're feeling fancy, you can double the frosting recipe to have enough to pipe phrases like "Happy Birthday" on the top.
To Make Frosting:
Beat the softened ¼ cup unsalted butter (½ stick) on medium-high speed for 2-minutes until smooth. Turn the mixer to low speed then add the powdered sugar ¼ cup at a time (1 ¼ cups powdered sugar total). You may need to stop and scrape down sides. Add ¾ teaspoon vanilla extract and a pinch of salt and turn mixer to medium speed. One tablespoon at a time, add 1-2 tablespoons milk. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!
Notes from Melissa
I'm confused on the size of the Wilton cookie cake pan you linked to - is it 10" or 12"? The Wilton website technically calls it a 11.5″ since that's the bottom diameter but the packaging says it's a 11.5. So it is often referred to as a 10" or 12" pan.Don't have a round 11.5" pan?
You can bake in a 9x13 pan (they'll be a little thinner) OR
Create a DIY cookie cake pan using a large mixing bowl (that is about 11.5" in diameter) with aluminum foil (see instructions in FAQ section in post). Because you don't have as much heat from a real metal pan, these typically take an extra 4-6 minutes to bake.
Frosting Tip: This homemade buttercream will start developing a crust, which makes it a great frosting to make a day ahead. Because of the sugar content, you don't need to refrigerate the frosted cookie cake if you plan to enjoy it within 1 day. If you are making ahead earlier, I'd suggest waiting to frost until day of OR gently wrap the frosted cookie after the frosting sets and place in the fridge.Freezing/Make Ahead Tip: I don't typically like freezing chocolate chip cookies because I feel like they get dry and not as chewy in the freezer. If you do need to make this in advance, you could wrap the baked, unfrosted cookie in plastic wrap and when you're ready to eat it, let it thaw to room temperature then frost.Can I double this recipe? You can, but you still want to make sure the dough is only ½" thick once spread in the pan (so you would need a larger pan than 10"). Note that thicker dough will require longer baking times and won't be as much like the traditional, chewy cookie cake recipe you may be used to.Gluten-Free: For those asking, I turned this popular recipe into the best Chey Gluten-Free Cookie Cake!Nutrition information is just an estimate but based on 12 servings.
This cookie cake is amazing. I did not make the icing because we like our cookie cake with ice cream. The perfect cookie for ice cream. This was my son's birthday cake and he loved it.
Hi, Trista! I do not know how this recipe will bake in a 6 inch pan. Because it will be so thick, the edges may dry out before the middle bakes through. I'm working on scaling this recipe for different size pans, but it still needs testing!
Love this recipe! Used it to make a treat for my anniversary a few months back and it was delicious! Wanting to make it for my son’s birthday Friday but I have to work the next two days so I won’t be home to do it. Could I make it today and instead of freezing. Keep it tightly wrapped (unfrosted)? Think it would still be soft and delicious?
Hi, Rebecca! I'm so glad you love the homemade cookie cake! I think it will be fine if you plan to eat it on Friday! You'll just want to make sure you wrap it well! Thanks so much for taking time to leave a review!
Sam
1 year ago
Awesome recipe. We are vegan so I substituted out eggs for flaxseed eggs and everything turned out perfectly. *I used a 10in springform round pan and baked for about 17 minutes.
I'm so happy you all enjoyed the cookie cake!! I appreciate you letting me know about your vegan swaps and the springform pan! Other readers ask for this info, so it will be so helpful! Thanks so much for taking time to leave a review!
I've made this recipe before and it always comes out delicious! I want to make it in 3.5" heart tins for Valentine's day any recommendations on how to adjust the bake time? Thanks!
Skylar
1 year ago
Just made this for my sister’s birthday and it turned out so good!
I am so happy you enjoyed the homemade cookie cake, Mel! Thanks so much for taking time to leave a review!
Nikki
1 year ago
So yummy and soft!! It was a hit with the whole family. I used the foil trick since I didn't have that pan size. It worked great. Thanks for the recipe!
Thanks, Sarah! I'm so happy you love the cookie cake!
Anneliese
1 year ago
This is the best cookie cake I've ever made. And I've made MANY.
I made it as written except that I used my mixer. Spoiler alert: I'm always going to use my mixer. I use the mixer for macarons, and that's heresy. If using a mixer, you just need to make sure you keep it on the lowest setting and don't let it mix longer than it needs to, to come together.
I thought it was interesting that you're supposed to chop half of the chocolate chips so that there are smaller pieces. Tip: if you have a bag of mini-morsels in your pantry, subbing half of the minis gives you the same effect. I had a bag of mini-morsels, so I used half and half full and half mini. It made a difference in the finished product, both in terms of cutting the pieces cleanly and having plenty of chocolate in every bite. Also, what a smart idea to look at the dough and separate any large chunks before baking. I never thought to do that (duh!).
I'm surprised the author didn't mention using a pizza pan. Most everybody has one, and often they're just the right size. Pro tip: if your pan is a different size, or if you need to make a larger cookie cake than 12", go to a website that calculates the area of a circle. Using the online calculator, I can figure out that for an 18" cookie cake, I'll need to multiply all the ingredient amounts by 2.25. (Area of a 12" circle is 113 and area of an 18" circle is 254.)
Lastly, I LOVED the frosting. It's the same ingredients as every other American buttercream I've made, but somehow it tasted better. My kids didn't care for it as much as I did, but that's on them. I recommend doubling it. It's less stressful that way. If you have extra, you can always freeze it. Or just eat it on graham crackers; I won't tell.
Great job on this recipe! My mom said it was the best cookie cake she'd ever eaten. (She's eaten plenty of them. I have four kids who don't like cake, so every birthday is either cookie cake or ice cream cake.)
MJ
1 year ago
My daughter always asks for a "cookie cake" every year for her birthday, I usually buy one but decided to make it instead. After using your recipe, I won't EVER be buying one again...this was absolutely delicious! I left it plain with no frosting and it was still amazing!
I'm so glad you enjoyed the homemade cookie cake, Alexandra! Thanks so much for taking time to leave a review!
Kathy
1 year ago
I made this gluten free by substituting the gf flour I always use 1:1.
The cake was amazing! I did it as a test run for the bday cake I'm going to make my husband next weekend. Also, liked the buttercream recipe as well. This was my first attempt at a cookie cake but I don't forsee ever needing a different recipe.
Yay! I'm so glad you liked the cookie cake recipe! Thanks for sharing how it turned out for you using the GF flour. Thanks so much for taking time to leave a review!
I'm so glad you all loved the homemade cookie cake, Sylvia! Thanks so much for taking time to leave a review!
Laura
1 year ago
Can I use a cast iron skillet instead? Saw a response below about lowering temp approx 25 degrees & checking earlier. Would that work in this application? Thanks!
Hi Laura! You can use a cast iron skillet, although I haven't done it myself. I would probably double the dough recipe or use my Chocolate Chip Cookie Bar recipe instead since it makes a larger batch & is a bit more gooey and might bake better in the hot cast iron! https://www.designeatrepeat.com/chocolate-chip-cookie-bars
Christina
1 year ago
amazing!! I used 8.5 inches and was more thick but I loved it. As was thicker I baked for 17 minutes (is not dry or hard). only issue the edges were more tall than the inside. any idea what may went wrong?
Hi, Christina! Thanks so much for taking time to leave a review! Were the sides taller than the middle when you took it out of the oven or did it sink after taking it out? I have not baked this recipe in an 8x8 pan. When people ask about the 8x8 pan, I always caution that because it will be so thick the outside will bake before the middle is baked through. This could be why the middle was sunken in a bit!
JoAnne
1 year ago
I made this for a special occasion. It was delicious! I followed the directions exactly as written. Better than store bought! Thank you
I'm so glad you enjoyed the homemade cookie cake, JoAnne! Thanks so much for taking time to leave a review!
Janice
1 year ago
This is a great recipe! I made the cookie quickly for my daughter’s birthday lunch. It was so easy, and tasted better than the great American cookie cakes. I also decided to add a couple of drops of pink food coloring to make a pink cookie.
This cookie cake is amazing. I did not make the icing because we like our cookie cake with ice cream. The perfect cookie for ice cream. This was my son's birthday cake and he loved it.
I'm so glad you enjoyed the cookie cake, Susan! Thanks so much for leaving a review!
Advice for making in a 6 inch heart shaped pan? Thanks!
Hi, Trista! I do not know how this recipe will bake in a 6 inch pan. Because it will be so thick, the edges may dry out before the middle bakes through. I'm working on scaling this recipe for different size pans, but it still needs testing!
Love this recipe! Used it to make a treat for my anniversary a few months back and it was delicious! Wanting to make it for my son’s birthday Friday but I have to work the next two days so I won’t be home to do it. Could I make it today and instead of freezing. Keep it tightly wrapped (unfrosted)? Think it would still be soft and delicious?
Hi, Rebecca! I'm so glad you love the homemade cookie cake! I think it will be fine if you plan to eat it on Friday! You'll just want to make sure you wrap it well! Thanks so much for taking time to leave a review!
Awesome recipe. We are vegan so I substituted out eggs for flaxseed eggs and everything turned out perfectly. *I used a 10in springform round pan and baked for about 17 minutes.
I'm so happy you all enjoyed the cookie cake!! I appreciate you letting me know about your vegan swaps and the springform pan! Other readers ask for this info, so it will be so helpful! Thanks so much for taking time to leave a review!
I've made this recipe before and it always comes out delicious! I want to make it in 3.5" heart tins for Valentine's day any recommendations on how to adjust the bake time? Thanks!
Just made this for my sister’s birthday and it turned out so good!
Yay! I'm so glad the cookie cake recipe worked well for you, Skylar! Thanks so much for taking time to leave a review!
This cookie cake tasted way better than store bought without the pricy tag! To top it off, it was easy and quick to make.
I am so happy you enjoyed the homemade cookie cake, Mel! Thanks so much for taking time to leave a review!
So yummy and soft!! It was a hit with the whole family. I used the foil trick since I didn't have that pan size. It worked great. Thanks for the recipe!
I'm so glad the homemade cookie cake was a hit, Nikki! Thanks so much for taking time to leave a review!
This is my go to recipe for cookie cakes! It never disappoints!! What an awesome baddy to come up with this recipe. You go girl!
Thanks, Sarah! I'm so happy you love the cookie cake!
This is the best cookie cake I've ever made. And I've made MANY.
I made it as written except that I used my mixer. Spoiler alert: I'm always going to use my mixer. I use the mixer for macarons, and that's heresy. If using a mixer, you just need to make sure you keep it on the lowest setting and don't let it mix longer than it needs to, to come together.
I thought it was interesting that you're supposed to chop half of the chocolate chips so that there are smaller pieces. Tip: if you have a bag of mini-morsels in your pantry, subbing half of the minis gives you the same effect. I had a bag of mini-morsels, so I used half and half full and half mini. It made a difference in the finished product, both in terms of cutting the pieces cleanly and having plenty of chocolate in every bite. Also, what a smart idea to look at the dough and separate any large chunks before baking. I never thought to do that (duh!).
I'm surprised the author didn't mention using a pizza pan. Most everybody has one, and often they're just the right size. Pro tip: if your pan is a different size, or if you need to make a larger cookie cake than 12", go to a website that calculates the area of a circle. Using the online calculator, I can figure out that for an 18" cookie cake, I'll need to multiply all the ingredient amounts by 2.25. (Area of a 12" circle is 113 and area of an 18" circle is 254.)
Lastly, I LOVED the frosting. It's the same ingredients as every other American buttercream I've made, but somehow it tasted better. My kids didn't care for it as much as I did, but that's on them. I recommend doubling it. It's less stressful that way. If you have extra, you can always freeze it. Or just eat it on graham crackers; I won't tell.
Great job on this recipe! My mom said it was the best cookie cake she'd ever eaten. (She's eaten plenty of them. I have four kids who don't like cake, so every birthday is either cookie cake or ice cream cake.)
My daughter always asks for a "cookie cake" every year for her birthday, I usually buy one but decided to make it instead. After using your recipe, I won't EVER be buying one again...this was absolutely delicious! I left it plain with no frosting and it was still amazing!
Yay! I'm so glad you enjoyed the cookie cake, MJ! Thanks so much for taking time to leave a review!
This is a superb, easy recipe. I followed the directions and it came out exactly as promised. Much fresher than a purchased cake.
I'm so glad you enjoyed the homemade cookie cake, Alexandra! Thanks so much for taking time to leave a review!
I made this gluten free by substituting the gf flour I always use 1:1.
The cake was amazing! I did it as a test run for the bday cake I'm going to make my husband next weekend. Also, liked the buttercream recipe as well. This was my first attempt at a cookie cake but I don't forsee ever needing a different recipe.
Yay! I'm so glad you liked the cookie cake recipe! Thanks for sharing how it turned out for you using the GF flour. Thanks so much for taking time to leave a review!
My first ever cookie cake. Everybody loved it.
I'm so glad you all loved the homemade cookie cake, Sylvia! Thanks so much for taking time to leave a review!
Can I use a cast iron skillet instead? Saw a response below about lowering temp approx 25 degrees & checking earlier. Would that work in this application? Thanks!
Hi Laura! You can use a cast iron skillet, although I haven't done it myself. I would probably double the dough recipe or use my Chocolate Chip Cookie Bar recipe instead since it makes a larger batch & is a bit more gooey and might bake better in the hot cast iron! https://www.designeatrepeat.com/chocolate-chip-cookie-bars
amazing!! I used 8.5 inches and was more thick but I loved it. As was thicker I baked for 17 minutes (is not dry or hard). only issue the edges were more tall than the inside. any idea what may went wrong?
Hi, Christina! Thanks so much for taking time to leave a review! Were the sides taller than the middle when you took it out of the oven or did it sink after taking it out? I have not baked this recipe in an 8x8 pan. When people ask about the 8x8 pan, I always caution that because it will be so thick the outside will bake before the middle is baked through. This could be why the middle was sunken in a bit!
I made this for a special occasion. It was delicious! I followed the directions exactly as written. Better than store bought! Thank you
I'm so glad you enjoyed the homemade cookie cake, JoAnne! Thanks so much for taking time to leave a review!
This is a great recipe! I made the cookie quickly for my daughter’s birthday lunch. It was so easy, and tasted better than the great American cookie cakes. I also decided to add a couple of drops of pink food coloring to make a pink cookie.
I'm so glad you enjoyed the homemade cookie cake, Janice! Thanks so much for taking time to leave a review!
The cookie cake is great, but the flavor of the frosting is not. I will make this again with a different frosting.