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Chocolate Chip Cookie Cake

Chocolate chip cookie cake decorated with buttercream frosting and M&M candies for a birthday celebration
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A soft and chewy chocolate chip cookie cake made with melted butter and mini chocolate chips for the perfect bakery-style texture. Baked just until lightly golden with an intentionally underbaked center, this homemade cookie cake is easy to make, decorates beautifully with buttercream or cream cheese frosting, and is perfect for birthdays, celebrations, or anytime you want a crowd-pleasing dessert.

Ingredients

  • ½ cup butter, melted (1 stick, salted)
  • ½ cup brown sugar, packed (ran out? Make your own!)
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1½ cups all-purpose flour
  • 1 cup mini semi-sweet chocolate chips

Optional

  • ¼ cup plain M&M’s (for pressing into the top)
  • sprinkles or sanding sugar

Frosting:

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, mix melted butter, brown sugar, and granulated sugar using a silicone spatula until smooth.
  3. Add the egg and vanilla extract and mix until fully combined.
  4. Stir in baking soda, baking powder, and salt until evenly incorporated.
  5. Add flour and mix just until combined.
  6. Fold in mini chocolate chips.
  7. Line the bottom of an 11-inch springform pan with parchment paper. Butter or spray the sides.
  8. Press the cookie dough evenly into the pan using a silicone spatula or slightly damp hands. Smooth the top.
  9. If using M&M’s, gently press them into the top of the dough.
  10. Bake for 18–20 minutes, until the top is lightly golden but the center still looks slightly underbaked. (This is right! Careful not to overbake or your cake will not be soft and chewy!)
  11. Remove from oven and cool completely on a wire rack before removing from the pan.
  12. Once cooled, frost and decorate as desired.

Notes

Mini chocolate chips are important for even distribution throughout the cookie cake.

Do not overbake — the center will continue setting as it cools.

This cookie cake fits perfectly on a 12-inch round cake board.

Frost with classic buttercream or cream cheese frosting and pipe decorations once fully cooled.

Storage

Room Temperature: Store covered for up to 2 days.

Refrigerator: If using cream cheese frosting, refrigerate and bring to room temperature before serving.

Find it online: https://ourgratefulkitchen.com/chocolate-chip-cookie-cake/