This Chocolate Chip Cookie Cake Recipe is unbelievably easy and the perfect way to celebrate birthdays and special occasions! Store bought cookies like these costs triple the amount. This one serves 20-30 people depending on how you cut it, so it is perfect for a big party with lots of friends. I like to add a simple buttercream border and lots of sprinkles! 

What makes this the best chocolate chip cookie cake recipe EVER?

1. Half the chocolate is pulsed, so the chips are in little pieces spread throughout the entire cookie, along with lots of regular size chips! I use my Ninja Foodi with the bowl attachment!
2. This cookie is very moist and chewy, but firm enough to hold in your hand… you don’t need forks for everyone!
3. Costs less than $10 to make and serves a LOT!
4. It’s basically a one-bowl dough, with not much of a mess left in your kitchen. That’s definitely a plus!
5. It cuts smoothly without leaving a bunch of crumbles behind.
6. The recipe uses a standard 14″ pizza pan to bake it.
7. Tastes like a real Great American Cookie cake!

Tips to Make the BEST Cookie Cake:

1. Don’t Overbake! As soon as the top is lightly browned, it should be done. You don’t want it to get crispy. Cookie cakes have to be chewy!
2. Let it FULLY cool! I bake mine on a piece of parchment paper. It makes it so easy to slide off the pan once it is fully cooled.
3. Do not spread the dough all the way to the edge of the pan! This is very important. Leave about one inch around the edge of the pan, so the dough doesn’t overflow off the pan.
4. Use my recipe below for an easy batch of buttercream and pipe a border. It makes it taste like the real thing, and also makes it so festive! Sprinkles of course always make things better.

What You Need to Make This Cookie Cake Recipe:

For the cookie: butter, brown sugar, white sugar, eggs, vanilla extract, flour, baking soda, baking powder, salt, and chocolate chips

Pizza Pan, 14″

For the frosting: butter, powdered sugar, vanilla, and milk

Large Star Piping Tip (Wilton #1M)

Sprinkles!

Chocolate Chip Cookie Cake

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Ingredients

• 2 sticks softened butter
• 1/2 cup white sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup, finely chopped chocolate chips
• 1 cup semi sweet chocolate chips

For the buttercream:

• 1 1/2 sticks butter
• 4 cups powdered sugar
• 2 tsp vanilla
• 1-2 Tbs milk

Instructions

1. Preheat oven to 350°. Spray pizza pan with cooking spray or line with parchment paper.
2. Beat together the butter and sugars, Beat until fluffy.
3. Add eggs and vanilla and beat in well.
4. Combine flour, baking soda, powder and salt in measuring cup.
5. Stir into the butter and sugar mixture.
6. Fold in chocolate chips.
7. Spread batter out as evenly as possible in prepared pan.
8. IMPORTANT: Leave about one inch of space between your dough and the edge of the pan. The batter will spread while cooking, and this will prevent batter from overflowing and will produce a nice cookie edge.
9. Bake for 20 minutes until the edges are golden brown. The cookie will still be soft in the middle., and will continue to set as it cools.
10. Allow to cool completely.
11. For the buttercream:
12. Beat butter on high, then on low speed, mix in powdered sugar.
13. Add vanilla and a little milk and beat on high for 3 minutes.
14. Check thickness, add more milk if needed. Beat until fluffy and smooth.

Once the frosting is piped on, allow it to sit uncovered for a while to crust over, then you can loosely cover it with plastic wrap. This cookie cake will stay fresh for at least 3 days.