What’s better than cake? A Chocolate Chip Cookie Cake! You get all the greatness of a tiered cake, plus the chewy deliciousness of a cookie cake, with layers of fluffy frosting in between! That’s basically a dream come true right there! I’ve been trying to get this Chocolate Chip Cookie Cake recipe up on the blog for a while now, but it’s been a bit of a struggle, because the recipe needed some tweaking to get it just right. But I am happy to say friends, the recipe is finally ready to be introduced to the world!

For the longest time, I was not a cake fan (it’s grown on me significantly since then.) But for an incredibly long time, I could not stand cake. I would choose ice cream or cookies over cake any day. So when I created this recipe, I was thinking of my younger self, the girl who loved to make cake, but didn’t like to eat cake. I thought, how do we make a cake, for the people who don’t like cake, but still have it be a cake, without actually being cake? (That sounds like Inception.) And then it hit me, a cookie cake. And that my friend is the story of this wonderfully delicious Chocolate Chip Cookie Cake.

The great thing about this cake is that it’s incredibly easy to assemble! The cookie provides a sturdier structure than regular cake, which also helps make assembly easier! To make this Chocolate Chip Cookie Cake, we start with making two giant sheet cake cookies, and then we use a regular cereal bowl, to cut out four cookie rounds, equivalent to the size of a traditional cake round. Then we alternate between cookie layers and frosting layers! There are a few tips and tricks that will help make this process even simpler, which I’ll chat about next!

Tips for making the cookie cake:

1. Let it Cool: This might sound obvious, but if you struggle with patience like me, this is a friendly reminder to make sure the the cookie cools completely before cutting out the circles and assembling the cake. If the cookie is still warm, you won’t get a clean edge when you cut it, instead it’ll be jagged and crumbly. The cookie also needs to be cool before assembling so that the frosting won’t melt when we add it to the cake.
2. Cutting the Cookie: One trick to get a super clean cut with the cookie, is to cut straight down with the tip of the knife, this will give you a clean cut.
3. Frosting Layers: When you assemble the cake, to achieve even layers of frosting between each cookie, use an ice cream scoop to scoop the same amount of frosting onto each cookie. Then you eliminate variance between the layers.

How to Make Chocolate Chip Cookie Cake

This post may contain affiliate links. See my disclosure policy for details.

For the Cookie

1. Preheat the oven to 375° Fahrenheit.
2. Add the softened butter, white sugar, and brown sugar to a stand mixer. Mix until the dough is light and fluffy about 2 minutes.
3. Then add in the egg and mix for another minute, to continue to aerate the batter. Then add in the vanilla extract. Mix for another 30 seconds.
4. In a separate mixing bowl, combine the flour, baking soda, and salt. Once mixed, add the dry ingredients into the stand mixer.
5. Starting on low, gently increase the speed of the stand mixer until the wet and dry ingredients are just mixed. Fold in the chocolate chips.
6. Line two 10×15″ cookie sheets with parchment paper (I use this kind). Dump half of the cookie dough onto each cookie sheet. Slightly wet your hands, and press the cookie dough flat onto the cookie sheet. Use a rolling pin to flatten the dough onto the cookie sheet.
7. Bake both trays of cookie dough for 22 minutes, or until a toothpick can be inserted into the middle and comes out clean.
8. Let the cookie cool for about 2 hours, you want the cookie to be completely cool before you begin assembly.

For the Frosting

1. In a mixing bowl, using an electric hand mixer, cream together the powdered sugar, and cream cheese, until it’s smooth like butter. Add in the heavy cream and cream together until thick. Then add in the lemon juice and vanilla extract. Mix until smooth.

For Assembly

1. You’re going to cut four cookie circles for the cake. Place a cereal bowl upside down on one end of the giant cookie and use a sharp knife to go around the bowl and cookie. Then place the bowl on the other end of the cookie, and repeat. Repeat the process on the other cookie sheet, until you have four cookie rounds.
2. Place a cookie round, on a cake decorating stand. Use an ice cream scoop, to scoop, two scoops of frosting onto the cookie round. Use an offset spatula to spread the frosting evenly across the top of the cookie. Repeat the process until all the cookies have been stacked. You should have half of your frosting left over.
3. Frost the edge of the cake with a thin layer of frosting, then use a cake scraper to go around the cake, and create a smooth crumb coat. Place the cake in the fridge for fifteen minutes to let the crumb coat chill and harden. Then add another layer of frosting to the top and edges of the cake, and scrape the cake again. Place the cake in the fridge to let it set again for 15 minutes, and then enjoy!