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Layered Chocolate Chip Cookie Cake

5 from 2 votes
All the deliciousness from soft and chewy chocolate chip cookies in a giant cookie form, this chocolate chip cookie layer 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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie cake/bars
  • ¾ cup butter-flavored shortening
  • 1 ¼ cup light brown sugar packed
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 ½ cups semi-sweet chocolate chips
Chocolate Buttercream (for cookie cakes)
  • 1 ½ cups unsalted butter 3 sticks, softened
  • ¾ cup cocoa powder
  • 4-5 cups powdered sugar
  • 2 tablespoons heavy cream milk can be substituted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Silicon spatula
  • Mixing bowls
  • Wooden spoon
  • 6 or 9-inch cake pan (2 or 3)
  • 9x9 or 9x13-inch pan for cookie bars
  • Piping bag or plastic bag
  • Parchment paper (optional)
  • Wire rack for cooling (optional)

Method
 

For the cookie cake
  1. Preheat oven to 350 degrees.
  2. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the shortening and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
  3. Add in milk, eggs and vanilla extract. Mix until combined. Scrape down the bowl once complete.
  4. In separate bowl, whisk dry ingredients together (flour, baking soda, salt).
  5. Add dry ingredients to wet ingredients in 4 portions. Mix until combined
  6. Using a wooden spoon, mix in the chocolate chips.
  7. Thoroughly grease a pan and evenly spread the cookie dough throughout the pan. *See notes for pan sizing*
  8. Bake for 10-25 minutes, or until the edges have browned and the middle is light in color but not jiggly. *Total time depends on the cake size.
  9. Let the bars cool completely before cutting & serving.
To make the chocolate buttercream
  1. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until fluffy.
  2. Add cocoa powder, heavy cream, vanilla and salt. Mix until combined.
  3. Add powdered sugar, 1 cup at a time, mixing well after each addition, until you have reached desired frosting consistency (usually 4-5 cups total).
Assembly
  1. To assemble the cookie cake, place the bottom later on your serving plate or cake plate.
  2. 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.
  3. Option to top with sprinkles, more chocolate chips, or candles for a birthday party!

Notes

Pan sizes:
  • 2 6-inch round layers - thicker cookies with some leftover dough
  • 3 6-inch round layers - thinner cookies, no leftover dough
  • 2 9-inch round layers - thinner cookies, no leftover dough
  • 9x9 or 9x13-inch pan for cookie bars
 
How to store leftovers - Store this cake or cookie bars in the refrigerator in an airtight container for up to 5 days. 
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.