Chocolate Chip Cookie Cake Recipe with Buttercream Frosting

My strongest belief in the universe — besides the holiness of good butter and the sacredness of extra chocolate chips — is that a chocolate chip cookie cake with buttercream frosting deserves its own parade, or at least a standing ovation from your immediate family and that one neighbor who steals slices. Also: yes, it’s absolutely acceptable to serve cake for breakfast. Fight me. Tiny muffin enthusiasts, this is for you (but bigger).

The holiday train wreck that taught me to bake brave

There was the Thanksgiving where I attempted a “rustic” pumpkin tart and the crust decided to become avant-garde confetti. My aunt still mentions it with the kind of fondness that hides judgment (thanks, Aunt Marge). I thought I’d never recover from crumbs in the sink and the look of pure betrayal on my cousin’s face when the tart flopped. That was the day I learned to fit my ego into an apron and respect butter like it’s a therapy session.

Also: the year I set a timer for 20 minutes and emotionally checked out for an hour (yes, the oven had feelings). Spoiler: cookies accept apologies in the form of more chocolate chips.

Okay, enough trauma — giant cookie time

ANYWAY, before I spiral into oven-related confessions, let’s make something that fixes grief: a cookie that masquerades as a cake and wears buttercream like a crown. This is the recipe that turns “I’ll just have a bite” into “whoops I cut three slices.” If you want other crowd-pleasers for dessert table variety, try this addictive easy peach cobbler with cake mix — I keep it in rotation when I need to look like a culinary genius with ∼zero effort.

What you absolutely need (plus my grocery mood swings)

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

Mini-rants: Yes, you can go Trader Joe’s with the chocolate chips and feel smug. No, you don’t need the artisanal unicorn butter — but if you have it, don’t hoard it like I did last winter. If you’re weirdly into breakfast cakes (no judgement), pair this with a delightful no-egg pancake recipe for a weekend spread that’ll make your neighbors envious.

Need a Quick Unit Swap?

If you’re eyeballing cups vs grams and your brain short-circuits, here’s a tiny helper: convert with confidence so you don’t accidentally make sandcastle cookie dough.

How I learned not to overwork cookie cake dough (aka: sensory survival tips)

I ramble because I learned everything the long, sticky way: overmixing = sad, dense cake; underbaking = goo with commitment issues. Use a spatula like you’re petting flour — gentle, steady, with a tiny, forgiving smile. Here’s what I learned the hard way (and what you should memorize like it’s a secret handshake):

• Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan.
• Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
• Wet Ingredients: In a large bowl, combine the melted butter with brown and granulated sugars until smooth. Add eggs and vanilla extract, and mix until fully incorporated.
• Combine: Gradually stir in the dry ingredients until just combined. Fold in the chocolate chips.
• Bake: Spread the dough evenly into the prepared pan. Bake for 20-25 minutes until the edges are golden and the centre is set yet soft.
• Cool & Decorate: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Optionally, sprinkle a pinch of sea salt on top for an extra flavour kick.
• Serve: Cut into 8-10 slices. Each slice is roughly 350-400 calories, depending on the size.
• Enjoy this easy, homemade treat that’s perfect for sharing at parties or indulging in a sweet snack any time!
• Beat the Butter: In a large mixing bowl, beat the softened butter on medium speed until it’s smooth and creamy (about 2 minutes).
• Add Sugar Gradually: Gradually add the sifted powdered sugar, one cup at a time, beating on low until incorporated. Once all the sugar is mixed in, increase the speed to medium and beat until smooth.
• Mix in Cream and Vanilla: Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed for an additional 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add an extra tablespoon of cream; if too thin, add a bit more powdered sugar.
• Adjust Consistency: Scrape down the sides of the bowl as needed to ensure all ingredients are well blended. Your frosting should have a smooth, spreadable consistency.

Short version: don’t abandon the oven, respect the butter, and sprinkle salt like you mean it.

Why this matters more than I’d like to admit

Cooking is my nostalgia anchor — the smell of brown sugar is a teleport to childhood kitchens and a million imperfect Thanksgivings. Baking is how I love people without texting them long paragraphs (which I sometimes regret). It’s ritual, identity, and the closest I come to domestic bravery. Also, frosting hugs. Big frosting hugs.

Tiny story: the neighbor who stole a heart (and a slice)

Once a kid on our block rang the doorbell and asked for “just one tiny sliver.” I handed over something the size of a small moon and they left like they’d been knighted. That’s all the affirmation I need.

FAQ: Because you will ask and I will answer loudly

Okay I’ll stop screaming into the void. Make this cookie cake when you need a hug, when you need to impress (or bribe) people, or when you’re just plain hangry. Trust me — the buttercream will listen.

How many calories could you possibly be consuming? Calculator time

Use this to roughly estimate your personal slice size and daily intake so you can justify a second helping.