Chocolate Chip Cookie Cake
Cakes
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January 10, 2022

Chocolate Chip Cookie Cake

Dairy-Free
Egg-Free

Moist, thick, and chewy chocolate chip cookie cake that will change everything you know about cookie cakes! Packed full of chocolate chips and ready for any holiday or celebration. A simple yet absolutely delicious recipe that can be made standard or dairy and egg-free.

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Chocolate Chip Cookie Cake

Every October, I ask my husband what flavor cake he wants me to make for his birthday. Usually, I would get responses like pumpkin, chocolate, snickerdoodle, or even surprise me. But last year, I was shocked. He said he was not in the mood for cake. He asked me to bake him some cookies instead. Well, as you know, we have three little boys who were NOT ok with this! You HAVE to have cake on your birthday!! 

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I kept trying to think of a way to bake him a cake without giving him a cake. Suddenly, I knew I would make him a COOKIE CAKE! Y'all, I have not had a cookie cake in such a long time and quite honestly, I've never even made one before. But I knew exactly where to start!

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If you haven't already, you MUST bake my Chocolate Chip Cookies. It is by far the best chocolate chip cookies you'll ever sink your teeth into. They are perfectly soft and chewy chocolate chip cookies that melt in your mouth. Not to mention, it is super simple to make dairy and egg-free. This cookie cake recipe is EXACTLY the same recipe but baked in a 9-inch springform pan. 

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But this cookie cake isn't your average thin and flat cookie cake. It is thick and chewy while slightly crunchy on the edges and packed with chocolate chips, just like a chocolate chip cookie! 

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TIPS FOR MAKING THE BEST CHOCOLATE CHIP COOKIE CAKE


This recipe is simple but I've included some helpful tips to know when baking a cookie cake.


  • It is best baked in a 9-inch springform pan. The springform pan has removable sides making it super easy to remove from the pan. But you can still make this in a normal 9-inch pan.
  • Be sure to use room temperature ingredients. This ensures no lumps from your butter but also so everything blends together smoothly. 
  • Keep a watch on this cake while baking because you do NOT want to overbake. You want to watch for the edges to start lightly browning. Then increase the oven temperature and bake for one more minute to ensure the entire top of the cookie is lightly browned. Increasing the temperature at the end helps brown the top while not burning the edges. 
  • Let cool completely before adding any buttercream or frosting.
  • This recipe can be made dairy and egg-free by simply using dairy-free butter, egg replacer, and dairy-free chocolate chips. 

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This cookie cake is versatile and can be made for any special event you are planning, from birthdays to holidays like Valentine's Day. Decorate your cake with frosting and sprinkles! I've included a small batch recipe for dairy-free vanilla buttercream below! 

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Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

Moist, thick, and chewy chocolate chip cookie cake that will change everything you know about cookie cakes! Packed full of chocolate chips and ready for any holiday or celebration. A simple yet absolutely delicious recipe that can be made standard or dairy and egg-free.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Yield:
8-10 servings
Author:
Paige Musser
Print recipe

Ingredients

Cookie Cake

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup (2 sticks) dairy-free unsalted butter, room temp
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 (3.4oz) pkg. vanilla pudding mix
  • 2 egg replacers OR 1/3 cup aquafaba
  • 1 tsp vanilla extract
  • 2 cups semi-sweet dairy-free chocolate chips

Vanilla Buttercream

  • 1/2 cup (1 stick) dairy-free unsalted butter
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 2 tbsp dairy-free milk

Instructions

Cookie Cake

  1. Preheat oven to 350 degrees F and line 9-inch springform pan with parchment paper and lightly spray or grease.
  2. In a medium-sized bowl, whisk together the flour and baking soda, set aside.
  3. In a small bowl, mix the egg replacer and water, according to package instructions. Set aside.
  4. With a mixer, cream together the room temperature butter, brown sugar, and granulated sugar for approximately 2 to 3 minutes or until light and fluffy. Add the box of vanilla pudding mix and mix until just combined.
  5. Beat in eggs and vanilla extract until combined.
  6. Slowly add in the flour mixture and mix on low until just combined. Fold in chocolate chips.
  7. Gently press dough into the springform pan and bake at 350 for 25 minutes or until edges are lightly browned. Increase oven temperature to 400 degrees F and bake for approximately one minute until the top of the cookie cake is lightly browned. Remove from oven and cool completely.

Vanilla Buttercream

  1. With a mixer, beat lightly cold butter on medium-high for 3 minutes.
  2. Scrape down bowl and sift powdered sugar into mixing bowl and beat until just combined.
  3. Add vanilla extract and continue mixing.
  4. Add 1 to 2 tablespoons of almond milk or any dairy-free milk to thinner consistency, as needed.

Recipe Notes

  • Do not overbake!! Bake at 350 degrees F until edges are lightly browned, then increase the temperature to 400 degrees F for one minute to lightly brown the top without burning the edges. The cookie cake will continue baking in the center after removing from the oven.
  • Cool the cake completely before adding frosting.
  • For a standard recipe, simply use 2 eggs and unsalted butter at room temperature. Use semi-sweet chocolate chips. For vanilla buttercream, use unsalted butter and milk or heavy whipping cream instead of dairy-free milk.
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