Homemade cookie cake: Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It’s easy!
Do NOT make this.
Seriously. Don’t do it.
I know I’m being irresponsible by posting this and all… but I’m a blogger, I can’t help myself.
I’m also super pregnant and want nothing but fresh fruit and veggies, crusty, fluffy bagels, and cookie cake.
So. Much. Cookie Cake.
This all started the day I ran out of watermelon. I was devastated, but it was just too hot to rush off in search of more so, to console myself, I made a cookie cake. I think I made the excuse that I needed to use up that last stick of butter in the fridge or something equally ludicrous. But truth be told, I’m nuckin’ futz. So don’t make this. Unless it’s someones birthday. Or you’re REALLY craving cookie cake. Or you ran out of watermelon. No, no, scratch that. Run away. Fast.
This homemade cookie cake is really freaking good!
Homemade Cookie Cake
No malls. No store-bought dough. Just cookie cake. Really, really, ridiculously good cookie cake.
Homemade Cookie Cake
Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It's easy!
Ingredients
- 1/2 cup unsalted butter (1 stick; softened)
- 1/4 cup regular salted butter (1/2 stick; softened)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg (room temp)
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dark chocolate chips or bitter/semi-sweet
TOOLS NEEDED:
- 9-inch non-stick springform pan yup! the cheesecake kind! or 9-inch non-stick cake pan. 10-inch will work as well, the larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter.
- parchment paper
Instructions
- Before we begin, I'm begging you to save about a hour of your time to refrigerate your dough. You can even just make the dough and leave it in the fridge overnight to bake the following day, just pretend the cookie dough is also sensitive to the hotter-than-hades temps outside and give it some time to chill. It's one of those age old cookie debates and I'm team stick-it-in-the-fridge.
- In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate chips, cover, and pop it in the fridge for an hour, or overnight. Whatever works for you!
Now here's where you get sneaky. Hide the dough in the fridge. Everyone has that one person in their family that, upon seeing a giant bowl-o-cookie dough in the fridge, loses all self-control and manners. You could loose a spoonful or the whole bowlful to hungry scavengers if you don't go ahead and just cover and hide the bowl behind a pile of leftovers and condiments. If you're only chilling it for an hour you have a much better chance of retrieving the full bowl of cookie dough. That is... unless you are a cookie dough monster. In that case, good luck!
- READY TO BAKE? Grab your dough from the fridge and pre-heat your oven to 350 degrees F, allowing the dough to soften a bit for easy handling.
- Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides.
- Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually always done in 20.
- Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact.
- Now it's yummy AND gorgeous. You're welcome. Oh... and let the cookie cake cool before you try to stuff it in your face, since you clearly already ignored me when I told you not to make this at all =)
- Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with a little bit of frosting/icing. I included a recipe above if you need one! <3 Garnish with anything your heart desires - shaved chocolate, mini chips, sprinkles, or just stick your face in the entire thing and have at it!
Recipe Notes
Recipe will yield best results when dough is refrigerated before baking. I typically make mine ahead of time and leave it in the fridge overnight. 24 hours of chill time is typically ideal with cookie dough, though it is optional. For ease of use, you can even go ahead and line your springform pan with parchment now, pop your dough in, and chill inside the pan.
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you're using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
The cookie recipe was slightly tweaked from from Kelsey’s Apple a Day and Food Network Canada. If you’re looking to just make a big pile of cookies, check them out! When I want chewy, old-fashioned cookies that’s the recipe I use.
serving a larger crowd?
Make my extra large sheet pan cookie cake. The recipe serves anywhere from 30-50 people!
easy peasy cookie cake frosting recipes
easy buttercream icing
Whisk/beat together softened butter and powdered sugar with a teeny bit of milk until desired consistency is reached. I’m terrible at measuring my frostings but stick with a typical ratio of 2 parts butter to 1 part powdered confectioner’s sugar and then add the milk slowly in 1/2 tsp increments until desired consistency is reached. Once done, give it a taste and decide if you want to beat in a little bit of vanilla, peanut butter, or even chocolate into the mix! Anything goes!
cream cheese frosting
ingredients
- 1 + 1/2 cups powdered sugar
- 2 ounces room temperature cream cheese
- 1 tablespoon regular sugar
- one half or one whole tablespoon of milk to moisten
- one drop pure vanilla extract
instructions
- Combine ingredients and mix with an electronic hand mixer until fluffy.
- To adjust thickness/consistency, add extra powdered sugar as needed.
peanut butter buttercream frosting
ingredients
- 1/4 cup salted butter, softened
- 1/4 cup peanut butter
- 1.5 cups powdered sugar
- 1/4 cup milk
instructions
- Combine ingredients and mix with an electronic hand mixer until fluffy.
- To adjust thickness/consistency, add extra powdered sugar as needed.
swaps and such
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you’re using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
Whatever you do – don’t melt the butter!
Since I’m a big believer that the type of chocolate chips you use can make or break the cookie, I typically reach for Hershey’s Special Dark chocolate chips or Ghirardelli bittersweet chips. Both work amazing for this homemade cookie cake.
If you get a chance to try this easy homemade cookie cake recipe, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
chelsea
Hi! I would love to make this today but won’t have that much time (maybe a few hours) to chill the dough. Is the long chill time necessary? Thank you!
Jenn
Hi Chelsea! I find that it makes the flavor meld and try to whenever possible but this year I’ve been so busy, I haven’t chilled my dough either and it’s 110% still deeeeeeelicious! Don’t stress it girl – get your cookie cake on! xoxo
chelsea
Than you SO much for the fast reply! One more question please! If I wanted to make this in a 10×15 jelly roll pan, do you think that would be okay? I had just wanted it a bit thinner. If so, what would you suggest for the bake time? Thank you!!!
Nidia Moreno
Looks great, I will try to make it next week. where do you bought the beautiful white plate?
Jenn
So excited you’ll be trying the cookie cake! The plate is from Pier 1. xoxo
D
What’s the best way (before or after fully cooled, type of knife, in the pan or remove to a cutting board first, etc?) to cut neat, clean slices? If using your chocolate pb frosting, does it need to set before trying to cut? This looks pretty and delicious and can’t wait to make it! Thanks!
Jenn
Hi D! Ok so I’ve got ya! The most important thing here you want to let the cookie cake cool completely. Removing it from the springform container after 10 min and carefully easing it onto a wire cooling rack helps speed the process along. I like to bake mine so it’s a wee bit soft in the center (no one likes a dry cookie!) and the recipe times reflect that. When ready to slice transfer to a hard, flat surface. For neat slices, just grab a nice sharp knife. Food bloggers often use a trick of warming the knife under running hot water in the sink, wiping dry, then slicing each slice before repeating. It’s not needed at all (I never do it, lol!) but it’s a fun trick if presentation of each slice is desired.
alyssa
This recipe is too good. I need to give the rest to my neighbors so I don’t eat it all!
Taylor
This is one of my FAVORITE desserts ever!! Reminds me of my childhood!
Colleen McGonigle
If I wanted to make this square, what size pan do you recommend? I saw your big sheet cake size but my son is having a small birthday party and he doesnt want round lol
Jenn
LOL! Oh kids… I totally get it. A 9×9 square baking pan will work great and if you only have an 8×8 pan it will also work but it will be a little bit thicker than mine in the photos and may require some additional time in the oven to set and cook through. Since the springform pan I use is a 9 inch, a 9×9 would, I believe, have the same bake time.
My biggest tip would be to utilize parchment paper since you wont have a springform pan’s handiness to help you release the cookie. Draping some parchment over to make a makeshift “sling” will help you get it out. You can add a sling vertically and another horizontally or just drape one over with some overhang and then grease the additional two exposed sides. If that makes sense? Hope this helps Colleen and that your son has an amazing birthday! xoxo
Sandy
Hi. I just found this recipe and have a couple of questions… Can you use regular (White Lily brand) self rising flour? If so do you leave out or adjust anything?
And for the buttercream frosting, how do you make it chocolate?
Jenn
Hi Sandy! I have never actually used self-rising flour but I would stay away from it for this particular cookie cake recipe simply because the yeast/rising element would probably alter the texture quite a bit. Plain all-purpose flour works great and it’s been my go to for our cookie cakes for years! The chocolate buttercream is actually a chocolate peanut butter frosting, let me know if you want the recipe! You could also use cocoa powder in the buttercream to make a chocolate buttercream or use your fav recipe. I’m weird and don’t like chocolate frosting unless it’s my chocolate PB or a ganache, lol!
Bree
I made the peanut butter frosting a day in advance. Does it need to be refrigerated since it has milk in it?
Jenn
So excited you’re making the cake and frosting, Bree! Yay! One of my close friends is a baker and always keeps her frosting in the fridge then just lets it hit room temp before piping, so I try to do the same.
Merche
Hi! It looks delicious…
Could you help me translating the amounts to grams? I’d be sooo grateful.
I am planning for my daughter’s first birthday.
Unfortunately we don’t measure cups over here. Greetings from Spain!
Jenn
Hello Merche! I wish we were all on the metric system – it would make writing recipe oh so easy! Give me a few moments and I’ll be back with calculations for you! xoxo
Jenn
I’m a bit rusty when it comes to converting teaspoons/tablespoons so I left those blank. Are you able to convert those? Here are all the cup measurements converted. Also let me know if you need help with the frosting and which one you want to make. xoxo
* 1/2 cup unsalted butter (1 stick; softened) = 4 ounces or 113 grams
* 1/4 cup regular salted butter (1/2 stick; softened) = 2 ounces or 56.5 grams
* 3/4 cup light brown sugar = 170 grams
* 1/4 cup granulated sugar = 52 grams
* 1 large egg (room temp)
* 2 tsp pure vanilla extract
* 2 cups unbleached all-purpose flour = 240 grams
* 2 tsp cornstarch
* 1 tsp baking soda
* 1/4 tsp salt
* 3/4 cup dark chocolate chips or bitter/semi-sweet = 113 grams
Merche
Thanks a lot for your help Jenn, you were quick!
I found the following site helpful (only a little difference in the flour), so I share: http://www.thecalculatorsite.com
About teaspoons, they say that
– 1 level teaspoon holds 4g of sugar
– 1 heaped teaspoon holds 7.5g of sugar
The dough is in the fridge right now… 😉
We’ll see and taste the outcome in the morning ??❤️
Merche
Hi again! My cookie cake was different to the description here,but still, I liked it veeery much… It is an advantage that I don’t know the “real thing”, hehe
I am an example that newbies make mistakes… but you can still eat them!
Your recipe is perfect, I simply made some changes, voluntarily or not. On purpose I reduced the amount of sugar by 30%, and it is ok for me like this. But then, I overcooked it a little (inexperience), also maybe added a tiny bit too much flour due to the conversion to grams (10 more g, before I read your recommendation) and maybe too much baking powder, since I had to do it by eye… then it was more in the crumble side, but still good!
With a piece in my mouth, I can only think in repeating (until it comes out perfect :D)
Hannah
Can you use all purpose bleached flour?
Jenn
It should totally work!
Grace
It was really crumbly. I had to use four cups of frosting just to make it not fall apart.
Jenn
Hey Grace! Ironically I just had a slice of this cookie cake today (we made it as an early V-day treat, lol!) and I’ve never seen it crumble in all my years making it. Eek! Do you need any help troubleshooting? Sometimes even teeny changes/swaps in a baking recipe can kind of derail things. I’m happy to help get if you need it! xo
Sherry
OMG!!! Plannned to get mall cookie cake for granddaughter’s 16th B’day, but then Hurricane Florence reared it ugly head. Mall shut down & at last minute found this recipe. WOW!!! My granddaughter says this is the BEST Cookie Cake EVER! So much better than the mall ones. She loves icing so I covered it with her name & stars (icing bag & star tip). Several days later I had to make a “Welcome Back Home” one for her friend that was making his way back home after the storm. WE ARE HOOKED…….no more Mall Cookie Cakes for us!
Jillian
My kids LOVED this cookie cake! 5 stars all the way!
Jenn
Woooot! So glad to hear it Jillian!
Lane
This is my heaven right here. Top that baby with a scoop of ice cream, stand back and watch me lose my mind. In a good way. Obviously.
Ashley
Easy and delicious! Will definitely be making again
Cassie
I used a mix between white chocolate chips and bakers chocolate, no frosting (per order of my family) and it was delicious. ?
Mallory Rattai
Hi! I would like to make this and take it to a party the following day. Will it be ok for 24 hours after I make it?
Jenn
Hey Mallory, totally! I let it cool completely and then wrap mine tightly with foil. Happy baking!
Mallory Rattai
Great!! Thank you 🙂
Elle
I’m quite confused… I tried this for the first time and put it into two 8″ sandwich tins. Double triple checked all the volumes etc to a tee.
The batter looked amazing, it rised really well, I gave it 25 minutes as at 20 minutes it was super soft in the centre and I wasn’t sure if if was undercooked.
When it cooled, and I took them out of the tin, it was quite oily… Then I also noticed that the underside was also quite wet-ish with what I must guess is butter?
Any ideas what this could be? Maybe not enough time to chill? (I gave 1.5 hours) or do I need to change the butter/flour ratios?
Jenn
Hi Elle! I’m happy to help troubleshoot! I’m a little confused as well… two 8-inch sandwich tins? Could you explain what those are as I’m not sure? What are each pans dimensions and did you use the batter for just one 9-inch cookie cake like in the recipe? Also how did you prepare the pans? Did you use parchment paper? Chill time is fine but the cookie cake needs lots of cooling time once taken from the oven, otherwise it won’t set. The recipe/ratios above for sure work when made as written. We make this cookie cake for friends and family members probably about once a month – sometimes twice Just keep me posted so I can help! xoxo
Ashley
Can I make this in a layer cake?
Jenn
Hey Ashley! I feel like that would be extra magical! Cookies, Muffins, and Quick Breads are the bulk of my baking expertise so I’d say go for it, I just don’t know how lol! LMK if you play mad scientist in the kitchen with the recipe b/c I’m fascinated (and want a slice!)
Marianne Harms
Hi! I’m wondering if I can make the cookie/cake a few days before AND store, covered or wrapped in the refrigerator (or not?) for like a day and a half?
Marianne Harms
…. I’m having a BIG dinner Sunday and would rather not fuss with decorating the cookie that day!!
Jenn
Hey Marianne! I totally understand! I’ve actually done this before without issue whatsoever and it still was gloriously received (I made it the day prior to have my husband deliver to a friend that just had a baby the following day!) We almost never finish ours in a sitting with our small family so the leftovers have always been just as amazing the following days. We leave ours out and wrapped because we figured that’s what our local bakeries do all day with their cookie cakes! Hope the party is marvelous and that the cookie cake is a big hit! xoxo
Marianne Harms
Thank you! We’re in Michigan with temps in the 40’s… maybe. I may just stash it out of the way on our screened deck. 🙂
Anna
I made this Friday for my husbands birthday and it was amazing! Also, so much fun to make! I’ll never go to the mall to buy a cookie cake again!
Shauna
I have made this recipe at least a dozen times before. The texture and taste are perfect every time! The store ones taste like garbage now that I’m used to yours. I usually put in 1/2 dark chocolate chips and 1/2 semi-sweet and it is the perfect balance for me. I think it is time to make another one.
Amy
The comment not the melt the butter all the way was hidden…didn’t see it until it was in the oven. So disappointed. I’ll just have to try again!
Jenn
Hey Amy! Did someone in the comment section melt the butter? In the instructions I call for softened butter and the instructions also point towards softening the butter within the recipe in order to cream it together with the sugar for the cookie cake’s texture. That step is for sure key to getting great results.
Jenny
Could you make this withouT the cornstarch? We deal eith a food allergy in our home! Thanks
Jenn
Yes absolutely Jenny! Just skip it entirely and you’re good to go.
Ashley
Made this and it’s amazing!!! I wish I can add a picture. Made one for my neighbor who just came home with their new baby girl.
Jenn
Ahhhh thank you Ashley! I wish these comments supported photos too! You can totally tag me on social media @peasandcrayons or shoot me an email (peasandcrayons@gmail.com) – I’d love to see your creation! 🙂
Lynn
I think this recipe should be changed to put the dough in the pan before putting it in the refrigerator because it is hard to work with after it has been refrigerated.
Jenn
That’s actually a really good idea Lynn. I always just leave mine out for a little while to soften before packing it in the pan but this would be a great shortcut 🙂 I’ll make a note in the recipe for those who want to follow suit, thank you!
Lori
Hi! So are you using a total of one and a half sticks of butter for the cake? I didn’t understand why the butter measurements are listed separately. Thanks!
Jenn
Hi Lori! Yes that’s the total! I used a combination of salted and unsalted because that’s what I had left in my kitchen at the time (clean out the fridge moment for sure!) but can totally see how that’s confusing. I made some notes about the butter later on in the post explaining the different salt to butter ratios if using all unsalted or all salted but I’ll try to move them up within the recipe itself to avoid confusion! Super excited for you to try the cookie cake – its our favorite dessert! 🙂
Alyssa
I wish I could post a picture with this comment. Despite my lack of preparedness and amateur baking skills, the cookie sheet cake turned out amazing!! I received tons of compliments, it was really a hit at the party. I ended up baking it for about 30 minutes total, but after the 16-min mark I was checking it every 2-3 min, so that probably added to the cooking time. I totally had a piece for breakfast this morning (shh, don’t tell anyone) and my picky-eater husband who doesn’t like regular cake gobbled up his piece yesterday and packed 2 pieces in his lunchbox today! ? Thank you for all your help!
Jenn
Breakfast cookie cake is basically a post-party rule, I’m glad you got in on that amazingness! 😉 Thanks for popping back over to let me know how it went! I’m so thrilled the cake was a hit and that y’all enjoyed it! ❤️
Did you wind up multiplying it by 4 or 5 for the big sheet? I think a giant one totally needs to happen here – woot!
Alyssa
I multiplied it by 4 and it was plenty! Fixing to send you some pics! ?
Jenn
LOVE the photos! Thanks so much for sharing them with me 🙂
Jenn
Also – I TOTALLY want to see the photo!!! If you ever get a chance for sure email me at PEASANDCRAYONS@gmail.com 🙂
Christine
Thank you for your question and letting us know how it turned out! I totally used your comment to do this for my niece’s birthday cake and it turned out perfectly!
Alyssa
I would like to make this for my son’s birthday party next week, but we are expecting a fairly large crowd. How many batches of this recipe do you think it would take to fill a sheet cake pan? I would like to keep it about the same thickness as the one you made. It looks delicious!
Jenn
Hi Alyssa! Thank you!
What are the dimensions of your cake pan? I’d love to help! Right now I’m thinking for sure double it but I want to check your pan size to be certain 🙂
Alyssa
I bought a 15×21 in. sheet pan for the main “cake” that will be decorated. I think I may also use a 11×16 in. pan to make extra for those who prefer no icing, and to make sure I have enough for everyone.
Jenn
Thanks Alyssa! I’m going to pass the info along to my husband and see if I can con him into calculating it for us, haha!
How deep are the pans? If they’re typical shallow sheet pans the cake wont be as thick as mine in the springform pan unfortunately but it will still be tasty!
The bake time is going to be a complete leap of faith, I’d suggest watching it starting at the 12-15 minute mark and checking it from there on.
Paul
9 inch round pan equals about 64 square inches.
We filled the 9″ about 1/2 to 3/4 with the dough.
A 15X21″ sheet is 315 square inches.
A 11X16″ sheet is 176 square inches.
So at the same cookie thickness, you will need to multiply the recipe by about:
5 for a 15X21″ sheet.
3 for a 11X16″ sheet.
You might see uneven cooking with something this size. So keep an eye on it.
Alyssa
Ah yes, they are shallow pans. I didn’t think about that. My husband thinks I’m going way overboard using both pans (haha), so I think I will just do the 15×21 and give it my best shot! Thanks so much for your help!!
Jenn
Overboard is the fact that I just made a sheet pan cookie cake to test the measurements – LOL! It’s cooling right now and smells amazing!
I used a 12×17 inch sheet pan (shallow and lipped) and the cookie cake came out about an inch deep with the recipe multiplied by 3. I think for the 15×21 you should aim for multiplying the recipe by 4. 5 would produce too much overflow for shallow sheet pans like ours *BUT* if you make 5 you can always roll any leftover cookie dough into balls and freeze it for rainy day cookies 😉 Either way I don’t think you can go wrong here! I baked mine about 15/16 minutes with an additional minute to BROIL on HIGH for an extra golden top.
For even cooking I would suggest rotating the pan 180 degrees halfway through the cook time and maybe start checking the cookie cake around the 14 minute mark for doneness, as all ovens are a little different. Hope this helps and don’t hesitate to ask if you have any questions that pop up! xoxo
Alyssa
Oh my gosh, you’re amazing! Thank you so much for doing that! Now what are you going to do with all that cookie cake? ? I’m getting ready to make my dough now! I’ll let you know how it turns out!
Jenn
We split it between three families and it vanished in an INSTANT! Also, I have it on good authority that cookie cake makes the best breakfast ever! LOL! Keep me posted for sure! xoxo
Marquetta
I made this as a Valentines Day treat for my kids and husband and I’m completely regretting it. Not because it didn’t taste amazing and look great, but because I’ve eaten way too much of this already. The edges have a slight crisp and the center is still nice and soft. Absolutely delicious. Thanks for posting this recipe!
Jenn
Bahahaha Marquetta thank you! Dare I mention it’s even better the next day? Haha enjoy and fret not – calories don’t count on holidays 😉
Judy Uhl
Would a 10″ springform pan work? Thanks
Jenn
Absolutely Judy! It will be the teeniest bit thinner but still amazing. Underbake it a smidge for a nice soft center when it cools. I’d start checking it around the 16 minute mark and gauge it from there. For comparison, I use a 9 inch and yank it at 18 minutes typically when it’s brown around the edges and still nice and soft in the middle.
Lynsie
Have you ever tried to double it and out in in a round pizza pan? I need a larger amount for a birthday party and don’t really want to have 2 separate cakes but will have 20 ish people.
Jenn
It should work great Lynsie! I would keep a close eye on it while baking for the best time to yank it, as the cook time is going to vary based on how thick you choose to make it on the pan. Parchment paper will prevent it from sticking so I love baking the cookie cake on that. Hope this helps and that y’all have a fabulous birthday celebration! xoxo
Alexandria
I’ve made this several times! Thank you so much. It’s perfect! (and yes, it’s HARD to leave it in the fridge!)
Brettney
I have made this cookie cake several times and it never disappoints. It is so good and easy to make. One of my favorite recipes for birthdays, Valentine’s Day, or when I have to bring a dessert to a party. I don’t always have both salted and unsalted butter, so when I use unsalted, I add an extra pinch of salt and I love the saltiness with the sweet. Other than that, I follow the recipe exactly.
Jenn
Thanks so so much for the glowing review Brettney! Amen to the pinch of salt to bring out the sweetness – I love a little sea salt with my chocolate!
Laura
My daughter wants a cookie cake. I want to make it as early as I can in case I mess up. How many days early could I make it and it still be amazing? Also I bought a cake topper from amazon (it looks like a thin sheet of paper). Any suggestions on how to put that on top of a cookie cake (scared since it isn’t flat like regular cakes). Thanks!
Jenn
Hi Laura! I’ve made them the day before and still had great results but any longer and the cake won’t taste as fresh since it lacks the preservatives the store cakes have. I’m not sure about the topper because I haven’t used one but you could maybe pipe a border of frosting around the frame of it to keep it in place? I hope that helps + that y’all adore the cake – It’s my favorite birthday treat!
Katie
Hi Jenn- I have made this twice, and it is SOOOO good! My question is- what could I use as a replacement for the cornstarch? I am out at my house and would hate to have to run to the store tonight to make it tomorrow! Is it a baking powder replacement? I’ve tried doing some other research online but am getting more confused! Thanks in advance 🙂
Jenn
Hey Katie! I’m so sorry, I was at the grocery store with the nugget and then had to make dinner and just saw this! I’m not sure if you need to sub anything. The corn starch gives it a chewyness and extra softness to the cookie but if you underbake it the sliiiiightest bit to keep it a little doughy in the center it may still have the same result. Maybe pull it a minute early? I’d say go with your gut. I think if I were testing it I would just leave it out and see. My regular white choco cookie recipe that I love just uses baking soda with no baking powder and no cornstarch so I’d say it’s a safe bet? So I realize I sound like a cuckoo and probably didn’t answer your question with absolute certainty, but I think you should be fine without having to run to the store. Let me know how it goes! <3 Also? You've GOT to make the new cookie cake I posted with PB chips and white chocolate. I die!
Nicole D.
Prepare yourself for cookie heaven!
Christina
Literally the best cookie cake I have had in my life. My family and me are in love. I’m 15 and this is perfect for beginners in the kitchen! 🙂
Jenn @ Peas and Crayons
Happy belated birthday!!!! =) Get your cookie cake on!
Carla
You know, you actually posted this recipe ON my actual birthday! Since I didn’t see it then… it’s just meant to be, a delayed birthday gift to me. 🙂
Emily
I made this on a whim yesterday after seeing it on pinterest. Today it is gone (only 3 people live in our house) and my husband asked me to make it again for a super bowl party. Big thumbs up from the Ragan house!
Jenn @ Peas and Crayons
Thanks Sue!
Sue
I made this last night for my coworkers today. It was gobbled up in minutes and there were many compliments! I did manage to have a bite and it was delicious 🙂
Jenn @ Peas and Crayons
Haha your tummy and 7 year old will thank you =) Hope you guys love it!
Lori Zappala
I dont want to make it. I know I will eat it. But my seven year old insists its the winner for her birthday celebration.
Sawyer
I am in the process of baking it (and yes I am a cookie dough monster!) and it tastes great!!!
Jenn @ Peas and Crayons
It just depends on what you have handy! I use the exact recipe printed above without the substitutions that I noted below the recipe. If you use unsalted butter, add 1/2 teaspoon of salt and you’re good to go! For a thin cookie cake just use less of the dough in your pan and save the leftover for another cake it for cookies. The thickness it is before baking is very close to the thickness of the finished product (that will help to give you an idea of what your result will be!) — if you have a larger springform pan it will also help you thin out the dough — it’s very versatile!
Jenn @ Peas and Crayons
Hey Brittani! The cake would be a perfect birthday treat! I’m in Eastern North Carolina by the water.. Not much of an altitude here! Let me know how it goes! 🙂 xo
Brittani
Hello, I was hoping to make this for husband since the only kind of cake he likes is cookie cake and it’s his birthday. After moving from Texas to Colorado, I have noticed that I have needed to make some adjustments to ingredients and cooking temps and times. I was just curious at what altitude you live at so I know the necessary adjustments I need to make if any. Thanks!
Sharvanik
I am actually confused about the salt stuff, so do we add the salt or butter? and what if I want to make a think cookie cake and one more thing do we make the cookie dough or do we buy it?
Kerry
This is awesome! Was a little worried will it be a cookie or a cake? But it works, chewy in the inside delicious although you only need a small slice or two ……….
Wendy
Great, I think I will try it. Better than spending $40 for a cookie cake from Mrs. Fields! Thanks!
Wendy
Is this the same thing as Toll House Pie? It looks “thick” like Toll House Pie — not like a cookie cake from Mrs. Fields, for example. Just asking because I am looking to make a cookie cake for my six-year-old, and you know how precise six-year-olds are!
Lesley
This looks delicious. I am looking to do one for my son’s 6th birthday. Do you think doubling the recipe would be OK to make a larger cookie (I want to keep a thicker center)?
Anonymous
On here, you have butter listed twice. Which amount is for the cookie dough, and which amount is for the frosting? Thanks!
Jenn @ Peas and Crayons
Hi! Sorry for any confusion. I listed the salted and un-salted butters separately in the recipe which is why it appears twice. There’s a note on the salt adjustments if you choose to use all salted or all un-salted butter instead, you’ll need 3/4 cup total butter for the entire cake. Hope that helps! Xo,
Jamie Broadway
If I made a cookie cake and put it in the fridge for twelve hours, would it hurt it?