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Home » Cookies » Cookie Cake with Sprinkles

Published: June 13, 2019 Last Modified: February 4, 2021 By Sara 14 Comments

Cookie Cake with Sprinkles

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Cookie Cake Recipe | Chocolate Chip Cookie Cake #cookies #cake #chocolate #dessert #dinneratthezoo #sprinkles

This cookie cake is giant brown sugar chocolate chip cookie that’s topped with creamy chocolate frosting and colorful sprinkles. The perfect treat for any celebration!

When there’s a birthday in my house, I often skip the traditional cake and serve a fun and festive dessert such as cake balls, cosmic brownies, or this amazingly delicious cookie cake.

Cookie Cake Recipe | Chocolate Chip Cookie Cake #cookies #cake #chocolate #dessert #dinneratthezoo #sprinkles Cookie Cake Recipe | Chocolate Chip Cookie Cake #cookies #cake #chocolate #dessert #dinneratthezoo #sprinkles

A cookie cake topped with chocolate frosting and sprinkles.

I love a good birthday cake, but I sometimes I like to switch things up a bit and serve a cookie cake instead. It’s always an unexpected and welcome surprise and it’s sure to get rave reviews!

How do you make a cookie cake?

This recipe starts with your typical cookie ingredients including butter, two types of sugar, eggs, flour and vanilla. All of the ingredients get mixed together, then the dough is pressed into a cake pan. A sprinkling of extra chocolate chips goes over the top and the cookie is baked until golden brown. After the cake is cooled, it’s time to add the decorations. I add a layer of chocolate frosting and a generous amount of sprinkles.

A bowl of cookie dough with chocolate chips on top.

How do you know when your cookie cake is done?

A cookie cake will be golden brown when it’s ready to come out of the oven. The edges should be a slightly darker shade of brown and pulling away from the edges of the pan. You can also check the center of the cookie by inserting a toothpick. If the toothpick comes out clean or with just a few crumbs attached, you’ll know that it’s finished baking.

Chocolate chip cookie dough pressed into a cake pan.

Tips for cookie cake

  • The cookie dough for this recipe can be made up to 3 days before you plan to bake your cake.
  • You can use any type of chocolate chips in this recipe. While I typically use semi sweet chocolate because it’s traditional, other great choices are milk chocolate, white chocolate or a combination of chips.
  • I like the addition of chocolate frosting, but if you’d prefer to use a vanilla frosting, simply omit the cocoa powder in the frosting recipe and double the amount of vanilla extract.
  • I use a piping bag fitted with an open star tip to decorate my cookie with the frosting. If you don’t have a piping bag, you can put your frosting into a resealable gallon sized bag and snip the tip off to pipe dollops of frosting.

A giant chocolate chip cookie inside a pan.

How do you store a giant chocolate chip cookie?

If you’re going to eat the cake on the same day that you make it, I recommend storing your cake uncovered at room temperature. If you’re making your cake ahead of time, you can cover it loosely with plastic wrap and store it in the fridge for up to 3 days before you serve it. You should plan to let your cookie cake sit at room temperature for 20-30 minutes before serving if it’s been in the fridge.

A slice of cookie cake topped with a layer of chocolate frosting and colorful sprinkles.

More fabulous dessert recipes

  • Cookie Dough Bars
  • Twix Cookies
  • Peanut Butter Blossoms
  • Chocolate Covered Oreos
  • Rolo Pretzels
A cookie cake topped with chocolate frosting and sprinkles.
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5 from 10 votes

Cookie Cake

This cookie cake is giant brown sugar chocolate chip cookie that's topped with creamy chocolate frosting and colorful sprinkles. The perfect treat for any celebration!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 595kcal
Author Sara Welch

Ingredients

For the cookie cake

  • 10 tablespoons butter softened
  • 2/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 3/4 teaspoon vanilla extract
  • 1 2/3 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon corn starch
  • 1 1/2 cups semisweet chocolate chips divided use
  • 1/2 cup sprinkles
  • cooking spray

For the frosting

  • 2 cups powdered sugar
  • 1/4 cup cocoa powder sifted
  • 8 tablespoons butter softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° F. Coat a 9 inch cake pan with cooking spray and line the bottom of the pan with a circle of parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, beat the butter for at medium speed for 2-3 minutes or until light and fluffy. Add the brown sugar and granulated sugar and beat for 1 more minute. Add the egg, egg yolk and vanilla and beat for 1 minute. Scrape down the sides and bottom of the bowl with a spatula if needed.
  • Combine the flour, baking soda, salt and corn starch in a medium bowl. Add the dry ingredients to the butter mixture and mix on low until just combined. Stir in 1 cup of chocolate chips.
  • Press the cookie dough evenly into the prepared pan. Sprinkle the remaining 1/2 cup of chocolate chips over the top of the cookie dough.
  • Bake for 22-24 minutes or until the cake is golden brown at the edges. Place the pan on a cooling rack. Cool for 5 minutes then run a thin knife or spatula along the edge of the pan to loosen.
  • Once the cookie cake has completely cooled, carefully invert the cake pan onto a plate, then gently flip the cookie right side up.
  • For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2-3 minutes.
  •  Add the cocoa powder and powdered sugar and mix on low speed until just combined. Add the milk and vanilla then beat at medium speed until frosting is smooth and creamy, 2-3 minutes.
  • Pipe the frosting onto the edge of the cake and then decorate with the rainbow sprinkles. Place in the refrigerator until 30 minutes before it's time to serve the cake.

Nutrition

Calories: 595kcal | Carbohydrates: 76g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 79mg | Sodium: 389mg | Fiber: 3g | Sugar: 54g
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on May 25, 2016 and was updated on June 13, 2019 with new content.

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Filed Under: Cookies, Dessert

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    Comments

    1. Marla says

      November 23, 2020 at 6:52 pm

      5 stars
      I served it with a scoop of ice cream and a drizzle of hot fudge! Wow as it yummy!

      Reply
    2. Haley D. Williams says

      June 14, 2019 at 9:33 am

      5 stars
      This is great for any birthday celebration! Love those sprinkles!

      Reply
    3. Raia Todd says

      June 14, 2019 at 9:12 am

      5 stars
      This is just in time for my daughter’s birthday! She requested a chocolate chip cookie cake! Thank you!

      Reply
    4. Annissa says

      June 14, 2019 at 9:04 am

      5 stars
      Such a fun and cool recipe! Surely both kids and adult will love this cookie cake!

      Reply
    5. Sunrita says

      June 14, 2019 at 8:41 am

      5 stars
      What an interesting recipe! Think it may well be a hit with the kids! On my to make list

      Reply
    6. Shadi Hasanzadenemati says

      June 14, 2019 at 8:29 am

      5 stars
      Love this recipe so much, it’s easy and I know everyone is going to love it!

      Reply
    7. Chris Scheuer says

      May 27, 2016 at 5:00 pm

      Such a fun, colorful cookie! I love the way you have the M&Ms on the inside and out. Very creative and so fun for a U.S. holiday celebration!

      Reply
    8. Robyn @ Simply Fresh Dinners says

      May 27, 2016 at 3:03 pm

      5 stars
      Oh my goodness, I’m going to be craving cookies until I get my hands on some. How fun is this colorful treat! We had our long weekend last week up here. Enjoy your family time, Sara 🙂

      Reply
    9. Jennifer @ Seasons and Suppers says

      May 26, 2016 at 4:01 am

      How pretty and festive! Have a great long weekend, Sara 🙂

      Reply
    10. Tricia @ Saving room for dessert says

      May 26, 2016 at 3:32 am

      This is so pretty! What a perfect addition to the weekend holiday menu. Sharing!

      Reply
    11. Sam says

      May 25, 2016 at 9:37 pm

      5 stars
      I’m thinking this cookie would be so good warm with some ice cream.

      Reply
    12. Debbie says

      May 25, 2016 at 8:46 pm

      5 stars
      That cookie makes my mouth water! Going to have to make it!

      Reply
    13. Beatrice says

      May 25, 2016 at 7:52 pm

      5 stars
      I love these big chewy cookies and who doesn’t love M&M’s!

      Reply
    14. sue|theviewfromgreatisland says

      May 25, 2016 at 6:13 pm

      We’re on the same giant cookie page today Sara! I absolutely love this — it will be the hit of my next barbecue (which is this weekend!)

      Reply

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