I’ve been on the search for a while for the perfect soft and chewy cookie cake recipe. There’s something truly nostalgic about a classic cookie cake. Whether it’s for birthdays, holidays, or just because, this giant, soft, and chewy cookie cake topped with sweet frosting never disappoints. And the best part? You can recreate it at home with simple ingredients and steps!
This past year for my birthday, I decided I wanted a homemade cookie cake. Growing up, we had Great American cookie cakes for so many occasions and I grew to prefer a cookie cake over regular cake. However, many times in the past I have tried to make a homemade cookie cake that just fell short of the Great American Cookie cake I was accustomed to in my childhood.
I’ve tried using pre-made cookie dough and just pressing it into a pan and baking it. That yielded a thicker, more cake-like cookie that was good, but certainly not anything like the soft, chewy cookie cake I fondly remember from Great American Cookie.
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So after much experimentation with ingredients, baking times, and even pans, I finally found the one! It gives me all the Great American cookie cake vibes and I’d venture to call it a Great American cookie cake copycat recipe. The recipe that sent me back to being 9 years old and enjoying a slice of chewy goodness covered in frosting. I can still remember strolling the mall with my dad to pick out the perfect cookie cake for the occasion. This is something he always liked to do, especially for my mom when we were younger.
Why is this a great cookie cake recipe?
- Soft and chewy – I have tried many homemade cookie cake recipes that were hard, crunchy, and crumbly. This cookie cake is the perfect blend of soft and chewy with just enough stiffness so you can pick up a piece and eat it with your hands or of course, eat it with a fork.
- The pieces cut cleanly without crumbling or being too crispy or too soft. It’s that mama bear, papa bear, baby bear, just right kind of soft and chewy!
- The cookie only requires one bowl for mixing! Everything can easily be added to one bowl to minimize the mess.
- The icing is creamy but stiffens just enough to be stable at room temp.
- It is easily customizable! You can swap out different flavors or chocolate chips, try M&Ms, and so many other different flavors! Plus, the icing color options are endless!
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Supplies Needed
- 14 inch pizza pan (like this one)
- unbleached parchment paper (to line the pan with if yours has holes like mine does)
- dye-free food coloring (so you can make colorful icing without artificial dyes)
- dye-free sprinkles (these are my favorite)
- Icing tips if you want to decorate your cookie cake
- Piping bags for icing (this set comes with icing tips and piping bags)
Ingredients for the Cookie Cake
For the Cookie Cake:
- 1 cup unsalted butter, softened (2 sticks)
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2-3 cups semi-sweet chocolate chips (depending on your chocolate preference)
For the Frosting:
- 1 cup unsalted butter, softened (2 sticks)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (as needed for consistency)
- Dye-free food coloring (to make fun, colorful icing)
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Steps to Make the Perfect Cookie Cake
Step 1: Preheat Your Oven and Prep the Pan
Preheat your oven to 350°F (175°C). Lightly grease a 14-inch round pizza pan or line it with parchment paper if your pan has holes in it like mine does. Using a larger, round pan will allow your cookie space to bake without puffing up and give your cookie cake the iconic, oversized shape with a chewier texture!
Step 2: Make the Cookie Dough
In a large mixing bowl, use a stand mixer (I’ve had this one for 12 years and it is my most trusted baking assistant) to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cookie texture.
Gently fold in the chocolate chips until they are evenly distributed throughout the dough. Now your cookie dough is ready for baking! I recommend adding 2 cups of regular sized semi-sweet chocolate chips and 1/2 to 1 cup of mini semi-sweet chocolate chips if you are a chocolate lover!
Step 3: Shape and Bake the Cookie Cake
Take the cookie dough and press it evenly onto the prepared pizza pan, spreading it out to form a large, round cookie. Leave a little room around the edges, as the dough will spread slightly as it bakes. You want to have a little space so the dough can slightly spread without puffing up. This keeps it thin and chewy instead of thick and crispy.
Place the pan in the preheated oven and bake for 15-20 minutes, or until the edges are slightly golden brown and the center is set but still soft. For that perfect, chewy texture, avoid overbaking! All ovens are different and baking times will vary so this is important to watch closely.
Allow the cookie cake to cool completely in the pan before decorating. This step is important to prevent the frosting from melting when applied.
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Step 4: Make the Frosting
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth and fluffy.
Mix in the vanilla extract and enough cream to reach a smooth, spreadable consistency. If you’d like to add colors, separate the frosting into different bowls and mix in a few drops of food coloring.
Step 5: Decorate Your Cookie Cake
Once the cookie cake is completely cool, it’s time to decorate! Transfer the frosting into a piping bag fitted with a star or round tip. Create borders, designs, or write a message on top to make it just like the store-bought version.
Step 6: Serve and Enjoy!
Finally, slice your cookie cake into wedges and enjoy! It’s perfect for any celebration or simply as a fun treat. This homemade version will bring all the flavor and joy of store bought cookie cakes but with cleaner, simpler ingredients!
Tips for the Best Cookie Cake Recipe
• For Extra Softness: Avoid overbaking! Pull the cookie cake out when the edges are golden but the center is still soft.
• Add More Chocolate: For an even more indulgent flavor, sprinkle a few extra chocolate chips on top before baking. I love adding mini chocolate chips in addition to regular chocolate chips to pack extra chocolate into each bite.
• Experiment with Flavors: Try adding white chocolate chips, M&Ms, or even peanut butter chips to switch up the flavor!
Please let me know if you decide to make this! I love hearing back from readers who use and enjoy my recipes! If you enjoyed this cookie cake, check out my other recipes!
Happy baking!
Megan
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