Cookie Cake

This giant chocolate chip and M&M cookie cake is soft and chewy with a crunchy buttery crust. It is perfect for celebrations!

Serve this festive cookie cake alongside Vanilla Bean Ice CreamBrownie Fudge Swirl Ice Cream, or Peach Ice Cream for the perfect party!! It is sure to please kids and adults alike.

A slice of cookie cake on a white plate

Better than the Bakery!

A favorite birthday treat in our family (besides an ice cream cake) is a giant cookie cake. We especially love the ones that come frosted around the edges and personalized in the center.

I finally decided to make my own so we wouldn’t have to rely on local grocery stores or bakeries!

When I pulled out the giant cookie cake pan I had purchased, I noticed the insert inside of the pan had a recipe. I went online, read some reviews, and decided to make a few adjustments to create a more flavorful and moist cookie.

I also needed to frost it which meant whipping up a batch of our favorite buttercream frosting. I carefully piped it around the edges, added some candles to the center, and voilà, the perfect birthday cookie cake!

I know it will taste just as good as the store bought kind! I can’t wait to celebrate with this sweet treat.

Mixing M&M's and chocolate chips into the cookie cake dough

How to Make a Cookie Cake

PREP. Preheat oven to 350 degrees. Line the bottom of a giant round cookie pan with a circle of parchment paper. Lightly spray edges of pan with baking spray, set aside.

WET INGREDIENTS.  In the bowl of a stand mixer, beat together butter and sugars until fluffy, about 2-3 minutes. Add vanilla and one egg, mix, then add the egg yolk and mix until combined.

DRY INGREDIENTS.  In a medium size mixing bowl, whisk together flour, baking soda, and salt. With mixing speed on low, gradually add to wet ingredients. Mix until just combined.

BAKE.  Remove bowl from stand and fold in chocolate chips and M&Ms. Pour batter into prepared pan. Smooth out and sprinkle a few M&M’s on top. Place in oven and bake for 16-22 minutes or until the top turns golden brown in color. Remove and place pan on cooling rack. Allow to cool for 45 minutes before removing from pan and frosting.

FROSTING. To prepare the frosting, in the bowl of a stand mixer, beat together butter, vanilla, heavy cream and salt. With mixing speed on low, gradually add powdered sugar. Turn the speed up to high and beat until fluffy, about 5 minutes. Tint with food coloring if desired.

DECORATE. Pipe frosting around the edges of the cake using a large decorating tip. If desired, using a smaller decorating tip, pipe lettering in the center of the cake.

*Note: You can use any 9×13 cookie bar or brownie recipe in this pan, just remember to adjust the baking time accordingly!

How to make a cookie cake in a round pan

Achieve the Perfect Texture

A few tips to help you get the perfect texture…

  • Make sure to remove the cookie right as the edges turn golden brown, any longer and the edges will be too crisp compared to the rest of the cake.
  • Use more brown sugar than white sugar! 
  • Use room temperature ingredients!
Chocolate chip cookie cake after being baked

Variations

Want to change it up? Here are a few ideas!

  • If you don’t have time to make your own, use storebought frosting.
  • Swap the classic buttercream for chocolate buttercream frosting or cream cheese frosting.
  • Use mini m&ms/mini chocolate chips to help them spread throughout the cookie cake better.
  • Make it in a springform pan and remove the cookie cake for a great presentation.
  • Mix sprinkles into the batter to make it more festive. Make sure to use nonpareils because they bleed the least. Or, just top the frosting/top of the cake with sprinkles.
Close up of a homemade cookie cake topped with frosting and M&M's

Great for freezing!

STORE this cake covered at room temperature for up to a week. You could also keep this covered in the fridge, as long as it is airtight.

Make this dough 24 hours ahead of time, as long as it is tightly covered in the fridge. Let it reach room temperature before you try to scoop it onto the cookie sheet.

To FREEZE:

  • Cookie dough: Roll the cookie dough into balls and lay them on a cookie sheet lined with parchment paper and flash freeze them 3 hours or so until they are solid. Once they have solidified then they are ready to be put in a freezer safe container or bag for up to 3 months. Bake from frozen and add a few extra minutes to the bake time.
  • Baked cookie: You can let the cookie cake cool completely and then wrap it tightly in multiple layers of plastic wrap and foil. If it can fit you should also put the cookie cake in a freezer safe bag. It will only last for about a month in the freezer. Let the cookie reach room temperature before eating them!
A slice of homemade cookie cake on a white plate

For more cakes, check out:

Cookie Cake Recipe

This giant chocolate chip and M&M cookie cake is soft and chewy with a crunchy buttery crust. It is perfect for celebrations!
5 from 1 vote
Pin Rate
Course: Cakes & Cheesecakes, Cookies
Cuisine: American
Prep Time: 5 mins
Cook Time: 22 mins
Total Time: 27 mins
Servings: 16
Calories: 332kcal
Print Recipe

Ingredients

Cookie Cake
  • 1 ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ cup brown sugar - packed
  • ½ cup butter - room temperature
  • 1 egg
  • 1 egg yolk
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ cup chocolate chips
  • ½ cup M&Ms
Frosting
  • 2 ¼ cup powdered sugar
  • ¾ cup butter - room temperature
  • 1 tbsp heavy cream
  • 1 ½ tsp vanilla extract
  • pinch of salt

Instructions

Cookie Cake
  • Preheat oven to 350 degrees. Line the bottom of a giant round cookie cake pan with a circle of parchment paper. Lightly spray edges of pan with baking spray, set aside.
  • In the bowl of a stand mixer, beat together butter and sugars until fluffy, about2-3 minutes. Add vanilla and one egg, mix, then add the egg yolk and mix until combined.
  • In a medium size mixing bowl, whisk together flour, bakingsoda, and salt. With mixing speed on low, gradually add to wet ingredients. Mixuntil just combined.
  • Remove bowl from stand and fold in chocolate chips and M&Ms. Pour batter into prepared pan. Smooth out and sprinkle a few M&M's on top. Place in oven and bake for 16-22 minutes or until the top turns golden brown in color. Remove and place pan on cooling rack. Allow to cool for 45 minutes before removing from pan and frosting.
Frosting
  • Meanwhile, to prepare the frosting, in the bowl of a stand mixer, beat together butter, vanilla, heavy cream and salt. With mixing speed on low, gradually add powdered sugar. Turn the speed up to high and beat until fluffy, about 5 minutes. Tint with food coloring if desired.
  • Pipe frosting around the edges of the cake using a large decorating tip. If desired, using a smaller decorating tip, pipe lettering in the center of the cake.
    NOTE: You can use any 9×13 cookie bar or brownie recipe in this pan, just remember to adjust the baking time accordingly!

Nutrition

Serving: 8g | Calories: 332kcal | Carbohydrates: 42g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 193mg | Potassium: 28mg | Fiber: 1g | Sugar: 32g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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Adapted from Wilton, Chocolate Chip Cookie | Makes (1) 11″ cookie cake, serves approximately 8-10

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. My husband turns 29 in a couple of days and he would LOVE this! I’ll have to make him a cookie cake! Thanks for the idea! I’d love for you to link this up to my link party!!

    Kathryn
    destinationcraft.blogspot.com

  2. Thank you for sharing your recipes at Cast Party Wednesday! Have a GREAT week! ~Sheryl @ Lady Behind The Curtain~

  3. So very cute and looks absolutely delicious! Thanks for linking up to our Strut Your Stuff Saturday! Hope you’ll be back with more yummy recipes! -The Six Sisters

  4. 5 stars
    It looks so beautiful and tasted amazing! Thanks a lot for sharing this awesome recipe! Will surely have this again!