This Giant Chocolate Chip Cookie Cake is perfect for your next party or celebration. A big, buttery cookie stuffed with chocolate and decorated with creamy chocolate frosting and funfetti sprinkles.
I will celebrate anything if there’s a cookie involved 💜
So today, let’s simply celebrate being alive with this Giant Chocolate Chip Cookie Cake, topped creamy chocolate frosting.
Who’s with me? 🙋♀️
I first published this recipe back in 2015, but I was dying to reshoot it as my original photos did not do it justice. So here she is.
A Giant Chocolate Chip Cookie that’s loaded with chocolate chunks. To make her even more irresistible, we added clouds of choc frosting. And sprinkles.
I know cookie cakes or cookie pies are not exactly ‘trendy’ anymore but I still can’t get enough of them. Cookies are my all-time favourite thing to make (and eat) so making one giant one just seems like a no-brainer. I’ve shared quite a few with you over the years ->
- M&M Candy Cookie Pie
- Triple Chocolate Cookie Cake
- M&M Chocolate Cookie Cake
- Oreo Stuffed M&M Cookie Cake
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You get all the joy of baking cookies without having to chill the dough or roll the cookie dough into balls. Within 15 minutes, you can have this baby baking in the oven.
But since this is a ‘cake’ after all, we just had to add frosting. And not just any frosting.
This luscious buttercream has cream cheese in it. I know, I know. Where does it end? But seriously, it’s my secret weapon for the most glorious frosting.
And then I added sprinkles.
This Giant Chocolate Chip Cookie Cake is perfect for your next birthday or celebration or party of one (no judgement here). It’s quick and easy to make – the kids can help too.
The cake itself is soft and chewy with a crumbly edge. It’s filled to the brim with chocolate and if you eat it while it’s still a tiny bit warm, the chocolate will be ooey and gooey.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Giant Chocolate Chip Cookie Cake
A big buttery chocolate chip cookie frosted with chocolate frosting.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 135 grams (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or cornstarch
- 1/4 teaspoon salt
- 150 grams (1 cup) milk or dark chocolate chunks
Chocolate frosting
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 375 grams (3 cups) icing sugar or powdered sugar
- 20 grams (1/4 cup) cocoa powder
- 50 grams (1/4 cup) full fat cream cheese, room temperature
- 1–2 tablespoons full fat whole milk
- Funfetti sprinkles, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round springform cake pan with parchment or baking paper.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add vanilla and egg and continue to beat until soft and creamy. Sift in flour, baking soda, cornflour and salt. Gently fold until dough starts to come together.
- Throw in chocolate and fold through. Place all the dough into your prepared tin and press down and spread out as even as possible. Press a few extra chocolate chunks in the top.
- Bake for 18 – 20 minutes or until golden brown. Try not to overcook as you want it soft and gooey in the middle. Leave to cool completely.
- In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon of milk to help loosen up the mixture. Add the rest of the icing sugar and cocoa powder and continue to beat. Add cream cheese and beat until smooth.
- Add an extra tablespoon of milk if the frosting is too thick. It should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cake and then cut and serve. Add sprinkles, if desired.
Notes
Chocolate frosting: There is more than enough chocolate frosting to decorate this cookie. You could add more frosting to the cookie or bake a second cookie. Or just enjoy the leftover frosting. You can halve the frosting recipe but I always like there to be too much rather than too little.
This recipe was first published on Sweetest Menu in January 2015.
Steff says
Sinks in middle and cracks when it cools so looks like a big bowl. Disappointing
Jessica Holmes says
Sorry to hear that Steff! It really shouldn’t sink much at all. Do you think you might have added too much baking soda? Or over-mixed the dough? Adding too much air might cause it to deflate as it cools. But honestly, it should come out pretty flat as per the pics. If you want to troubleshoot, email me a picture at jessica@sweetestmenu.com – I’d love to try help.
Brittany Warren says
What type of pan do you use?
Jessica Holmes says
Hi Brittany, see step 1 of the method. I prefer to use an 8-inch round springform pan which makes it easy to remove. Hope you like this one!
Lynda A. says
Hi Jess!
I am soooo excited to make this gorgeous chocolate chip cake for my neighbor who is so kind to me and my husband.
I was wondering how much thinner my “cookie cake” will be if I use a 9″ springform tart pan?
Thank You for Sharing Your YUMMY recipes!!
Jessica Holmes says
Hi Lynda, excited you are going to try this one! It will be quite a bit thinner – an 8-inch pan would be ideal. The main thing to note is that the cookie will cook faster, so I’d check it a few minutes early.
Marie says
I made a gluten-free version of this using gluten free plain flour and xanthan gum, and it turned out great!
Jessica Holmes says
Oh that’s wonderful to hear Marie!
Kathleen says
I am very interested in making this for my daughter’s birthday. What does it mean when the directions say “grease and line”. What do you line with? Thank you!
Jessica Holmes says
Hi Kathleen, sorry for any confusion. You’ll need to grease the cake pan with butter or a little oil and then line the bottom with parchment or greaseproof paper. I hope that helps!
Leah says
Made this for my friend for her birthday and it was delicious, thank you! Really easy to make as well. I used a different chocolate frosting only because I don’t like cream cheese frosting.
Jessica Holmes says
I’m so glad you enjoyed it Leah!
Mary says
Hi! I’m baking this cooking cake the night before. Can I add the icing the night before? Would I need to then store it in the fridge or would it be ok out? Thank you!! I can’t wait to try it.
Jessica Holmes says
Hi Mary, I recommend storing the cookie at room temperature in an airtight container. So if you can, it’s best to frost it just before serving.
Polly says
This giant cookie cake is delicious and perfect for someone who doesn’t want a traditional birthday cake. I just made it for fun and because I love to bake!!
Jessica Holmes says
So love hearing that Polly!
Bec Prestianni says
Can you make this recipe into cookies?
Jessica Holmes says
Hi Bec, I’ve actually never tried but I don’t see why not!