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Chocolate Chip Cookie Cake Recipe with Buttercream Frosting Recipe

Chocolate Chip Cookie Cake Recipe with Buttercream Frosting Recipe
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★★★★★

4.8 from 10 reviews

This delicious Chocolate Chip Cookie Cake Recipe with Buttercream Frosting is a delightful twist on the classic cookie, baked large in a cake pan for sharing. Soft, chewy, and loaded with semi-sweet chocolate chips, this cookie cake is topped with a rich and fluffy buttercream frosting, making it perfect for birthdays, celebrations, or an indulgent sweet snack.

Ingredients

Scale

Cookie Cake Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • Optional: A pinch of sea salt for sprinkling on top

Buttercream Frosting Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream (or whole milk)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan to prevent sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure proper leavening and flavor distribution.
  3. Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter with the brown sugar and granulated sugar until the mixture is smooth. Beat in the eggs and vanilla extract until fully incorporated.
  4. Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the semi-sweet chocolate chips evenly throughout the dough.
  5. Bake the Cookie Cake: Spread the cookie dough evenly in the prepared pan. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center appears set but still soft. Avoid overbaking for a chewy texture.
  6. Cool & Optional Salt: Allow the cookie cake to cool in the pan on a wire rack for about 15 minutes. Optionally sprinkle a pinch of sea salt on top to enhance the sweet flavors.
  7. Prepare Buttercream Frosting: Beat the softened butter in a large bowl on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating on low until incorporated. Once all sugar is mixed in, increase speed to medium and beat until smooth.
  8. Add Cream and Flavor: Add the heavy cream, vanilla extract, and salt to the frosting. Beat on medium-high speed for 2-3 minutes until light and fluffy. Adjust consistency by adding extra cream or powdered sugar as needed for spreadability.
  9. Frost the Cookie Cake: Once the cookie cake has cooled, spread the prepared buttercream frosting evenly over the top with a spatula.
  10. Serve: Slice the cookie cake into 8-10 pieces and serve. Enjoy warm or at room temperature, optionally topping with ice cream or drizzle for extra indulgence.

Notes

  • This recipe yields approximately 10 slices of cookie cake.
  • Each slice contains roughly 350 calories, depending on slice size.
  • Optional pinch of sea salt sprinkled on top enhances flavor.
  • Store unfrosted cookie cake at room temperature for 2-3 days in an airtight container.
  • Store frosted cake in the refrigerator for 5-7 days; let it come to room temperature before serving for best texture.
  • For long-term storage, freeze tightly wrapped cake or slices for up to 2-3 months; thaw before serving.
  • Frosting texture may slightly change after freezing but flavor remains great.
  • Feel free to garnish with nuts, caramel or chocolate drizzle for extra decadence.

Nutrition

Keywords: chocolate chip cookie cake, cookie cake recipe, buttercream frosting, chocolate chip dessert, easy cookie cake, party dessert

Find it online: https://mixitwitjoe.com/chocolate-chip-cookie-cake-recipe-with-buttercream-frosting-recipe/