Chocolate Chip Cookie Cake Recipe – This old-school treat is easy to make at home with a large pizza pan and your favorite sweet goodies! It starts with a simple made-from-scratch cookie base loaded with chocolate chips… Then decorate however you want for any special occasion!

Top down view large chocolate chip cookie cake. The outside edge is piped with chocolate frosting and covered with rainbow sprinkles.

When I think of childhood birthday parties in the 80s, one of my first thoughts is always a chocolate chip cookie cake, with a frosting rim and sprinkles… Most likely from a mall kiosk! Of course, these store-bought birthday cakes were not the most elaborate, but they were always a welcomed treat with every kid.

Although you can still find chocolate cookie cake franchises at the mall, they are actually VERY easy to bake up and decorate at home. All you need is a 12-inch pizza pan and a handful of pantry staple ingredients to make the best cookie cake recipe from scratch!

Large chocolate chip cookie cake. The outside edge is piped with chocolate frosting and covered with rainbow sprinkles. A cake cutter is taking a wedge slice from the cake.

Ingredients You Need

  • All-purpose flour – can sub with gluten-free alternative, but do not use a GF baking mix with baking powder and/or soda added
  • Brown sugar – for that perfect choc chip cookie flavor
  • Cornstarch – makes the base of the cookie nice and soft
  • Salt – just a bit to help the treat bake up properly and balance the sweetness
  • Baking powder and baking soda – using both of these makes a cookie that is unbelievably soft, chewy, and lightly crisp
  • Butter – unsalted, melted
  • Egg – room temperature is best for baking
  • Vanilla – an essential ingredient for delicious sweet baked goods
  • Semi-sweet chocolate chips – divided, half of the amount roughly chopped
  • Frosting and sprinkles – to decorate*

*Decorating the edge is completely optional. It does give it that quintessential mall cookie cake appeal, but it’s not necessary. If you’d like to decorate the edge, you can either buy a tub of your favorite frosting at the grocery store, or make a small batch of frosting at home with these quick and easy recipes –

How to Make Chocolate Frosting from Scratch

You need: 1 ½ cups powdered sugar, ¼ cup cocoa powder, 6 tablespoons softened butter, 2 tablespoons milk, pinch of salt.

Beat with a hand mixer until smooth and fluffy.

How to Make Vanilla Frosting from Scratch

You need: 1 ½ cups powdered sugar, 5 tablespoons softened butter, 5 teaspoons milk, 1 teaspoon vanilla extract, pinch of salt.

Beat with a hand mixer until smooth and fluffy.

One triangle slice of homemade cookie cake on a pastel blue plate.

Preheat the oven to 350°F. Move an oven rack directly in the center of the oven. Set out a 12-inch rimmed pizza pan. (Line the pan with parchment paper if it is not nonstick.)

Measure ½ cup of chocolate chips out onto a cutting board. Chop the chocolate chips into small pieces so they mix evenly into the cookie batter. Leave the remaining ¼ cup of chocolate chips whole for the top.

In a large mixing bowl, combine the all-purpose flour, brown sugar, cornstarch, salt, baking powder, and baking soda. Mix well to remove any clumps. Then stir in the melted butter, egg, and vanilla extract.

Adding melted butter to the white mixing bowl with dry ingredients

Mix the cookie dough until very smooth.

Get the Complete (Printable) Chocolate Chip Cookie Cake Recipe Below. Enjoy!

White mixing bowl with cookie dough ingredients, stirred by a yellow spatula.

Then stir in the chopped chocolate chips.

White mixing bowl with cookie dough ingredients, stirred by a yellow spatula.

Dump the cookie dough onto the pizza pan. Use your hands to press the dough evenly into a smooth round cookie that fills the entire surface of the pan.

Sprinkle the remaining ¼ cup of chocolate chips over the top of the cookie dough and press the chocolate chips into the top of the cookie.

Large chocolate chip cookie cake, hand spreading dough out in a pizza pan.

Then use a rubber spatula to press around the circular edge of the cookie to make sure it is as smooth and even as possible.

Bake the cookie cake for 9-11 minutes, until the edges are just barely golden but the center still looks slightly underbaked.

Do not over-bake the cookie! Cool completely before proceeding.

Large chocolate chip cookie cake baked in a pizza pan.

If you’d like to move the giant cookie cake to a large serving platter, cutting board, or box for transportation, use a large metal spatula to carefully slip it off the pizza pan onto the platter.

Place the frosting of choice in a piping bag with a star tip. Pipe ½ to 1-inch stars around the edge of the cookie cake for decoration.

Piping chocolate frosting along the edge of the cookie cake.

Pipe on a personal message with frosting for birthdays, anniversaries, or any special celebration!

Then sprinkle candy sprinkles or jimmies over the frosting.

Large chocolate chip cookie cake. The outside edge is piped with chocolate frosting and covered with rainbow sprinkles.

Recipe Variations

  • Gluten-free – Swap all-purpose flour with your preferred GF-friendly alternative. Do not use baking mixes. Note that the texture of a giant gluten-free cookie cake will likely be a bit more dry and crumbly… So take extra care to not overbake!
  • Dairy-free – Use your favorite plant-based butter alternative.
  • Layered cookie cake recipe – Yes, you can make this as a more “traditional” stacked cake! Make multiple large cookies and cool them completely. Then simply stack the cookies with frosting between the layers. Note that this will not cut the same way as a sponge cake – but it is fun and tasty!
  • Frosting – We love a classic chocolate or vanilla frosting on this cake. But really, any frosting you like is great! Try caramel buttercream, strawberry, dark chocolate fudge, vanilla cream cheese, homemade funfetti frosting… Whatever you like! Also, feel free to add a few drops of food coloring to make super colorful and fun frosting!
  • Optional toppings – Get creative and add in all kinds of yummy extras! Sprinkles are classic for decorating the frosting edge of a cookie cake; you can also mix in chopped nuts like walnuts or pecans, shaved coconut, mini M&Ms, Reese’s pieces, etc etc…

If you like the idea of M&M’s or Reese’s pieces, you can use ¼ – ½ cup of candies to press onto the entire surface of the cake. I would still use chopped chocolate chips in the batter, but then press the candies on top.

Large chocolate chip cookie cake. The outside edge is piped with chocolate frosting and covered with rainbow sprinkles. A cake cutter is taking a wedge slice from the cake.

Frequently Asked Questions

What’s the best way to store a cookie cake?

Let the frosting set and harden before wrapping the cake in plastic wrap. Store at room temperature for 3-5 days.

Can you freeze chocolate chip cookie cake?

Yes! For the best taste and texture, I suggest freezing the extra-large cookie before adding frosting.

Cool the cake completely before wrapping tightly in 1-2 layers of plastic wrap. Then wrap in another 1-2 layers of aluminum foil. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before frosting.

One triangle slice of homemade cookie cake on a pastel blue plate.

Looking for More Easy and Fun Dessert Recipes? Be Sure to Also Try:

Chocolate Chip Cookie Cake Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
This old school cookie cake is easy to make at home with a large pizza pan and your favorite sweet goodies! It starts with a simple made from scratch cookie base loaded with chocolate chips… Then decorate however you want for any special occasion!
Servings: 12 slices

Ingredients

Instructions

  • Preheat the oven to 350°F. Move an oven rack directly in the center of the oven. Set out a 12-inch rimmed pizza pan.
  • Measure ½ cup of chocolate chips out onto a cutting board. Chop the chocolate chips in small pieces so they mix evenly into the cookie batter. Leave the remaining ¼ cup of chocolate chips whole for the top.
  • In a large mixing bowl, combine the all-purpose flour, brown sugar, cornstarch, salt, baking powder, and baking soda. Mix well to remove any clumps.
  • Stir in the melted butter, egg, and vanilla extract. Mix the cookie dough until very smooth. Then stir in the chopped chocolate chips.
  • Dump the cookie dough onto the pizza pan. Use your hands to press the dough evenly into a smooth round cookie that fills the entire surface of the pan. Sprinkle the remaining ¼ cup of chocolate chips over the cookie dough and press the chocolate chips into the top of the cookie. Then use a rubber spatula to press around the circular edge of the cookie to make sure it is a smooth and as even as possible.
  • Bake the cookie cake for 9-11 minutes, until the edges are just barely golden but the center still looks slightly underbaked. Do not overbake the cookie! Cool completely before proceeding.
  • If you'd like to move the cookie cake to a large serving platter, cutting board, or box for transportation, use a large metal spatula to carefully slip the cookie off the pizza pan onto the platter.
  • Place the frosting of choice in a piping bag with a star tip. Pipe ½ to 1-inch stars around the edge of the cookie cake for decoration. Then sprinkle candy sprinkles or jimmies over the frosting. Allow the frosting to set before wrapping with plastic wrap.

Notes

You can use store-bought or homemade frosting to decorate the edge. Here are two easy recipes to make chocolate and vanilla frosting from scratch:
  • Chocolate Frosting – 1 ½ cups powdered sugar, ¼ cup cocoa powder, 6 tablespoons softened butter, 2 tablespoons milk, pinch of salt. Beat with a hand mixer until smooth and fluffy.
  • Vanilla Frosting – 1 ½ cups powdered sugar, 5 tablespoons softened butter, 5 teaspoons milk, 1 teaspoon vanilla extract, pinch of salt. Beat with a hand mixer until smooth and fluffy.
 
To Store: Let the frosting set and harden before wrapping the cake in plastic wrap. Store at room temperature for up to 3 days.
To Freeze: For the best taste and texture I suggest freezing the extra large cookie before adding frosting.
Cool the cake completely before wrapping tightly in 1-2 layers of plastic wrap. Then wrap in another 1-2 layers of aluminum foil. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before frosting.

Nutrition

Serving: 1pc, Calories: 248kcal, Carbohydrates: 31g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 214mg, Potassium: 122mg, Fiber: 1g, Sugar: 18g, Vitamin A: 262IU, Calcium: 33mg, Iron: 2mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
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