Layered Chocolate Chip Cookie Cake

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What’s better than a chocolate chip cookie cake? A double layered chocolate chip cookie cake! This recipe can also be made into a single layer cake and even chocolate chip cookie bars. This festive cookie cake is perfect for a birthday cake or special occasions. 

All the deliciousness from soft and chewy chocolate chip cookies in a giant cookie form, this layered chocolate chip cookie cake is the ultimate cookie cake. This chocolate chip cookie cake recipe is paired with a delicious chocolate buttercream frosting recipe. It’s like a thick and fluffy chocolate ganache. 

Why you’ll love this recipe

• A double layer cookie cake is better than a single layer!
• This recipe can also be made into a regular single layer cookie cake or cookie bars!
• This chocolate chip cookie recipe makes for soft and fluffy cookie cake or bars.

Equipment

• Stand mixer with paddle attachment or hand mixer
• Silicon spatula
• Mixing bowls
• Wooden spoon
• 6 or 9-inch cake pan (2 or 3)
• 9×9 or 9×13-inch pan for cookie bars
• Piping bag or plastic bag
• Parchment paper (optional)
• Wire rack for cooling (optional)

Ingredients and Substitutions

• Butter-flavored shortening – Shortening helps this cookie cake be lighter and softer than a traditional cookie. 
• Light brown sugar – You can also swap for dark brown sugar. 
• Milk – Any kind should work here. 
• All-purpose flour – It is best to spoon flour into a measuring cup rather than scoop into the flour. This gives a more accurate measurement. 
• Baking soda – Not the same as baking powder!
• Unsalted butter – To make buttercream frosting! Butter will need to be softened. 
• Heavy cream – Milk can be substituted here. 

See the recipe card below for complete ingredients and measurements. 

How to make a chocolate chip cookie cake

First preheat the oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream the shortening and brown sugar together on high for 1-2 minutes. Scrape down the bowl once complete.

Next add in milk, eggs, and vanilla extract. Mix until combined. Scrape down the bowl once complete.

In a separate medium bowl, whisk the dry ingredients together (flour, baking soda, salt). Add dry ingredients to wet ingredients in 4 portions, mixing in between. Mix until combined.

Using a wooden spoon, mix in the chocolate chips.

To make a layered cookie cake:

• Two 6-inch round layers – Makes thicker cookie layers with some leftover dough
• Three 6-inch round layers – Makes thinner cookie layers, no leftover dough
• Two 9-inch round layers – Makes thinner cookies, no leftover dough

The cake shown in these photos was made using two round 6″ pans, creating thick layers of cookie cake.

To make chocolate chip cookie bars, you will need a 9×9 or 9×13-inch pan. 

Thoroughly grease your pans and evenly spread the cookie dough throughout the pan. You can also line with parchment paper to ensure easy removal. 

Bake for 10-25 minutes, or until the edges have browned and the middle is light golden brown in color but not jiggly. Baking time depends on the size of the cake. Once cooled slightly, you can carefully transfer to a cooling rack. 

Let the cakes or bars cool completely before cutting & serving.

How to make chocolate buttercream

Using an electric mixer or a stand mixer fitted with the paddle attachment, cream the butter until fluffy in a large bowl.

Add in cocoa powder, heavy cream, vanilla, and salt. Mix until combined.

Add in powdered sugar one cup at a time, mixing well after each addition, until you have reached desired frosting consistency. This usually takes 4-5 cups total. 

Once the cookie cakes are cooled to room temperature, you can assemble and frost. 

To assemble the cookie cake, place the bottom later on your serving plate or cake plate. 

Add the chocolate frosting to a piping bag with a star tip. Pipe out frosting rosettes  around the edge of the bottom and center cookie. Then fill in the rest with frosting in an even layer. Gently stack the cookie cake layers on top of each other.

Option to top with sprinkles, more chocolate chips, or candles for a birthday party!

How to store leftovers – Store this cake or cookie bars in the refrigerator in an airtight container for up to 5 days. Come to room temperature before serving.

How to freeze – Freeze in an airtight container for up to 3 months. You can defrost in the refrigerator the night before you want to eat it. 

Expert Tips

• Thoroughly grease your pans for easier removal. 
• Run a silicone spatula around the outer layer of the cake pan before removal. 
• Use a piping bag to make more decorative frosting layers. 

Looking for more chocolate chip cookie dough recipes?

• Chocolate Cookie Dough Cupcakes
• Cookie Dough Buttercream
• No Bake Cookie Dough Truffles
• Chocolate Cookie Dough Sandwich Cookies

Frequently Asked Questions