If you’re looking for a delightful dessert that’s perfect for any celebration, look no further than this homemade cookie cake! Soft, chewy, and topped with fluffy whipped buttercream frosting, it’s a crowd-pleaser that’s easy to make. Let’s get started!

If you are familiar with my infamous Chocolate Chip Cookie recipe, this cookie cake is just that! I place the dough on a large round pan (I got when I sold Pampered Chef!). Then, I whip up my Homemade Whipped Buttercream Icing recipe and you have a homemade cookie cake that's legit AF to die for!

Why is my cookie cake too hard?

This drives me bat shit crazy if I'm being honest...nobody wants a crunchy cookie cake...this tip is to UNDERBAKE IT! It'll still continue to cook for a few minutes after you remove it form the oven!

If the cookie cake is overbaked, it can become hard. Make sure to follow the recommended baking time and check for doneness a few minutes early to achieve a soft texture.

Can I use margarine instead of butter?

While margarine can be used, it may affect the flavor and texture. Using butter is recommended for the best taste and chewy consistency. In fact, I now use salted butter in everything that I bake!

How do I know when the cookie cake is done?

The edges should be golden brown, while the center may still look slightly underbaked. It will firm up as it cools.

Can I make the cookie cake ahead of time?

Yes! You can bake the cookie cake in advance and store it at room temperature for a day or two. If you need to keep it longer, consider refrigerating it and then bringing it back to room temperature before serving.

What can I substitute for the egg?

For a vegan option, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or 1/4 cup of applesauce.

Can I freeze the cookie cake?

Yes! Once cooled, wrap the cookie cake tightly in plastic wrap and store it in an airtight container. It can be frozen for up to three months. Thaw it in the refrigerator before serving.

How can I prevent the cookie cake from spreading too much?

Ensure your butter is at the right temperature (softened, not melted) and chill the dough for about 30 minutes before baking to help maintain its shape.

What can I add for extra flavor?

Consider adding spices like cinnamon or nutmeg, or mix in flavored extracts like almond or coconut to enhance the taste.

How do I frost the cookie cake?

Once the cookie cake is completely cooled, spread the whipped buttercream frosting evenly on top using a spatula or knife. You can also use a piping bag for decorative designs.

Can I make a gluten-free version?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.

 

Why You'll Love This Recipe

• Easy to Make: Perfect for bakers of all levels, this cookie cake comes together quickly.
• Customizable: Change up the chocolate chips or frosting colors to fit any occasion!
• Soft and Chewy: The secret to a perfect cookie cake is the underbake, ensuring a soft, chewy center.

Ingredients

For the Cookie Cake:

• 2 sticks salted butter
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 egg + 1 egg yolk
• 2 tsp. vanilla extract
• 1½ tsp. cornstarch
• 1 tsp. baking soda
• Pinch of salt
• 2¼ cups flour
• 2 cups semi-sweet chocolate chips

For the Whipped Buttercream Frosting:

• 1 cup butter-flavored shortening
• 1 cup butter, softened
• 1½ tsp. vanilla extract
• 7 cups powdered sugar
• ⅓ cup heavy whipping cream
• Food coloring or dyes (optional)

Instructions

Make the Cookie Cake:

Melt the Butter
In a large bowl, melt the salted butter in the microwave in 30-second increments until completely melted.

Mix in Sugars
Add the granulated and brown sugar to the melted butter. Using a hand mixer, beat until the mixture is smooth and fluffy.

Add Eggs and Vanilla
Mix in the egg, egg yolk, and vanilla extract until well combined.

Combine Dry Ingredients
Stir in the cornstarch, baking soda, and pinch of salt. Then, scrape down the sides of the bowl and add the flour. Mix on low speed until just combined.

Fold in Chocolate Chips
Gently stir in the semi-sweet chocolate chips.

Prepare the Pan
Place the dough in the center of a large round pan. Flatten it out until it’s about ½ inch from the sides.

Bake
Preheat your oven to 325°F (165°C) and bake for about 18-20 minutes. Tip: Underbake slightly for a soft cookie texture! Remove from the oven and allow to cool completely before frosting.

Make the Whipped Buttercream Frosting:

Cream the Butters
In a large mixing bowl, combine the butter and shortening. Beat together until light and fluffy.

Add Flavor
Pour in the vanilla extract and heavy whipping cream. Mix until well combined.

Incorporate the Sugar
Gradually add the powdered sugar, 1-2 cups at a time, mixing thoroughly after each addition to avoid a sugary cloud.

Add Color
If using food coloring, now’s the time! Mix until you achieve your desired shade. For multiple colors, divide the icing into separate bowls.

Chill
Refrigerate the frosting for at least 20 minutes. If it’s too runny, let it chill longer or add more powdered sugar to thicken.

Assemble Your Cookie Cake:

Frost the Cake
Once the cookie cake is completely cool, spread the whipped buttercream frosting evenly over the top.

Decorate
Feel free to add sprinkles, chocolate chips, or other fun decorations to make it extra special!

Slice and Serve
Cut into wedges and serve. Enjoy the deliciousness!

Here are some fun variations you can try for your homemade cookie cake with whipped buttercream frosting:

Cookie Cake Variations

Nutty Chocolate Chip: Add 1 cup of chopped nuts (like walnuts or pecans) along with the chocolate chips for added crunch.

Double Chocolate: Substitute half of the flour with cocoa powder for a rich chocolate cookie cake. Use chocolate chips for an extra chocolatey flavor.

Flavor Variations:

 

Funfetti: Mix in ½ cup of colorful sprinkles to the cookie dough for a festive touch.

Peanut Butter: Substitute ½ cup of butter with peanut butter for a delicious peanut butter cookie cake. You can also add peanut butter chips!

Frosting Variations:

Cream Cheese Frosting: Substitute half the butter in the frosting with cream cheese for a tangy flavor. Just reduce the powdered sugar a bit to maintain the right consistency.

Flavored Buttercream: Use different extracts (like almond, coconut, or peppermint) to flavor your buttercream frosting.

Layered Cookie Cake:
Make two cookie cakes and stack them with frosting in between for a more dramatic presentation. You can also add fruit preserves between the layers.

S'mores Cookie Cake:
Mix in mini marshmallows and crushed graham crackers into the cookie dough, then top with a toasted marshmallow frosting or chocolate ganache.

Caramel Swirl:
Drizzle caramel sauce into the batter before baking for a gooey caramel flavor. You can also add caramel pieces for extra richness.

Fruit-Infused:
Add dried fruits like cranberries, cherries, or raisins for a chewy texture and fruity flavor.

Seasonal Variations: 

Pumpkin Spice: Substitute 1 cup of flour with pumpkin puree and add pumpkin spice for a fall-inspired cookie cake.

Peppermint: Add crushed peppermint candies to the dough or sprinkle them on top of the frosting during the holiday season.

These variations can help you customize your cookie cake to fit any occasion or personal taste, making it even more delightful! Enjoy experimenting!

Now you’re all set to make a delightful homemade cookie cake with whipped buttercream frosting that’s sure to impress! Happy baking!