Looking for a cookie cake recipe? Want to make a homemade cookie cake for a special occasion? Once you make this cookie cake, you are never going to buy store bought again.
Last year a new tradition started. For all of our birthdays, we celebrated with a Homemade Chocolate Chip Cookie Cake! For birthdays around here, I like to think of them as a holiday. I take a break from being in the kitchen, go back to the memory of being in the hospital and giving birth to my special birthday boy/girl and reflect back on how far s/he has come. I often cry. Say that I don’t want him/her to grow up or get bigger and snuggle them extra tight, because they are now a year older.
If you buy those expensive store-bought Chocolate Chip Cookie Cake, you can now enjoy them at home. I feel like my Homemade Cookie Cake recipe is better. I think once you try it, you will agree.
What to Serve with this Cookie Cake Recipe
We love having this chocolate chip cookie cake for any kind for celebration. It just makes everything better. If you are having a special day, you need something easy to make that tastes great to serve with Cookie Cake. Try:
- Cincinnati Skyline Chili Dip – This makes a great appetizer to munch on during the day.
- Homemade Manwich Recipe – Perfect for feeding a crowd.
- Supreme Pizza Cold Pasta Salad – This is a great side dish idea, or it can be the main course.
- Instant Pot Philly Cheesesteak Slider – These are so good.
Variations to Chocolate Chip Cookie Cake Recipe
There are a few simple ways to change up this recipe. You can:
- Change the Chip– Change the chocolate chips for other flavors, like peanut butter, butterscotch or mint. There are endless possibilities.
- Coat the cookie with ganache– Use this ganache recipe to add a rich chocolate frosting to the top.
Ingredients for this Homemade Cookie Cake Recipe
- all-purpose flour
- baking soda
- salt
- cornstarch
- butter
- granulated sugar
- brown sugar
- vanilla extract
- eggs
- Nestle Toll House Semi-Sweet Chocolate Morsels
- shortening
- powdered sugar
- ½ cup heavy whipping cream
- food color or icing gels/dyes
How to Make a Chocolate Chip Cookie Cake
In a large bowl mix sugar, brown sugar, and softened butter. Blend for 4-5 minutes until light and fluffy.
Add in egg and stir.
Add in egg yolk and combine.
Incorporate cornstarch, salt, and baking soda.
Next, slowly add in flour ¼ c at a time.
Lastly, add in morsels.
Set cookie dough aside in the refrigerator to let chill for at least 30 minutes.
Place cookie dough on a large round stone and roll out. Be sure to leave a 1″ edge all the way around so that your dough can expand as it bakes.
Bake for 20-25 minutes. The trick is to not overbake.
While the cookie is baking make your icing.
In a large bowl, beat shortening and butter until smooth and fluffy. Add the vanilla, heavy cream and mix until smooth.
Add the powdered sugar 1-2 cups at a time, mixing well before adding more. Beat the frosting for an additional 4-5 minutes until light and fluffy.
If using multiple colors separate icing into mixing bowls, adding food coloring/dyes until you get the desired color.
Refrigerate icing in piping bags for 20-30 minutes before you are ready to use. Ensure the cookie cake is completely cool.
Grab the kids if you can and let them help!
Other Fun Birthday Party Foods for Kids
- Minion Cupcakes
- Unicorn Cupcakes
- Ice Cream Cone Cupcakes
- Hershey Pie (one of my girls favs!)
- Sugar Cookie Apple Pie Bites + Video
- LadyBug Cookies
- Minion Oreos
- Hot Dog Cupcakes
- Crayon Cupcakes
- Super Mario Cupcakes
Homemade Chocolate Chip Cookie Cake
Ingredients
- “!Cookie Dough:”
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cornstarch
- ¾ butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 ½ teaspoon vanilla extract
- 1 egg and 1 egg yolk
- 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
- “!for the icing:”
- 1 cup shortening
- 1 cup butter
- 1 ½ tsp vanilla extract
- 7 ½ cup powdered sugar
- ½ cup heavy whipping cream
- food color or icing gels/dyes
Instructions
- In a large bowl mix sugar, brown sugar and softened butter. Blend for 4-5 minutes until light and fluffy.
- Add in egg and stir.
- Add in egg yolk and combine.
- Incorporate cornstarch, salt and baking soda.
- Next slowly add in flour ¼ c at a time.
- Lastly add in morsels.
- Set cookie dough aside in the refrigerator to let chill for at least 30 minutes.
- Place cookie dough on a large round stone and roll out. Be sure to leave a 1″ edge all the way around so that your dough can expand as it bakes.
- Bake for 20-25 minutes. The trick is to not overbake.
- While the cookie is baking make your icing.
- In a large bowl, beat shortening and butter until smooth and fluffy. Add the vanilla, heavy cream and mix until smooth.
- Add the powdered sugar 1-2 cups at a time, mixing well before adding more. Beat the frosting for an additional 4-5 minutes until light and fluffy.
- If using multiple colors separate icing into mixing bowls, adding food coloring/dyes until you get the desired color.
- Refrigerate icing in piping bags for 20-30 minutes before you are ready to use. Ensure the cookie cake is completely cool.
- Grab the kids if you can and let them help!
