Can someone please explain to me where the years are going? My oldest son turned 5 at the beginning of the month, and will be starting kindergarten in the fall! We had to have his birthday party a little early since our two-week vacation overlapped his birthday. He requested a PJ Masks party at the splash pad with a cookie cake.
Easy enough! Although come to think of it, I had never made a cookie cake before. I’ve eaten plenty but never made one myself. Do you know what I have made in masses before? Chocolate chip cookies. I took a shot in the dark and decided to see what would happen if I used my favorite chocolate chip cookie recipe to make into a cake.
I did have to modify a few aspects of the method, but I used the exact dough recipe from the cookies.
Because it’s the same dough recipe, I didn’t take photos of making the dough, but my photos start with making it into a cake. I’ll still lay out the recipe here for you, though.
I always use my handy-dandy stand mixer for this recipe, but you could probably use an electric hand mixer if that’s what you have. The only difference is the attachments, because I use the paddle attachment for the stand mixer, and I don’t know of any hand mixers that have that option. It shouldn’t be an issue until it comes to mixing in the chocolate chips, which you may have to do by hand with a rubber spatula because the chips can damage the whisk attachments (I know from experience on this one!).
Step by Step
In a stand mixer, use the paddle attachment to combine the butter, cream cheese, sugars, egg, and vanilla. Beat for 5 minutes in the stand mixer, or for 7 with an electric hand mixer. Then scrape the sides of the bowl and slowly add the flour, cornstarch, baking soda, and salt while continuing to stir until a dough forms. Add the chocolate chips and stir on slow speed or fold them in by hand.
Now, here is where the instructions vary from my cookie dough recipe. Cover the bowl with the dough and refrigerate it for about 30 minutes. You want the dough to cool, but the full two hours that I use for the cookies is too long and the dough is too hard to work with.
When you are ready to bake the cake, preheat the oven to 350F and remove the dough from the refrigerator. Turn out the dough into a lightly-greased springform pan or baking dish. I used a springform to give it a round shape (per Tyler’s request) and so I could easily take the sides off to cut the cake when it was time. Spread the dough out to the edges of the pan, making it as even as possible.
Bake the cake for about 10-15 minutes, until the edges start to brown. Let it cool completely if you plan to add frosting.
Since we were having a PJ Masks birthday party, I added some green, red, and blue frosting decorations to the top of Tyler’s cake. The springform pan also helped when transporting because I was able to keep the sides on until we were ready to cut the cake and the cover didn’t affect the frosting at all.
When you are ready to serve, remove the edge from the pan and use a pizza slicer to cut into pieces.
Chocolate Chip Cookie Cake
- 1/2 cup unsalted butter (softened)
- 2 oz cream cheese (softened)
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/4 cups flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/4 cups semisweet chocolate chips
- In stand mixer, with paddle attachment, combine butter, cream cheese, sugars, egg, and vanilla. Beat for 5 minutes in a stand mixer or 7 with an electric hand mixer
- Scrape sides of bowl and slowly add flour, cornstarch, baking soda, and salt while stirring
- Add chocolate chips and stir slowly with mixer or fold in by hand
- Cover dough with plastic wrap and refrigerate for 30 minutes
- Preheat oven to 350
- Lightly grease a springform pan or baking dish
- Spread the dough evenly to the edges of the pan
- Bake about 10-15 minutes, until the edges start to brown
- Remove from the oven and let cool
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