Savor the Best logo

Chocolate Chip Cookie Cake with Cream Cheese Frosting

Updated By 52 Comments

This post may contain affiliate links. Please read our disclosure policy.
Jump to Recipe

This is the ultimate chocolate chip cookie cake with cream cheese frosting. It is three layers of deep dish chocolate chip cookies that have been slathered with cream cheese frosting between the layers.  This is a cake that will satisfy any cookie monster. 

Chocolate Chip Cookie Cake with Cream Cheese Frosting

Chocolate Chip Cookie Cake with Cream Cheese Frosting

What do we have here? A cake? A cookie? Cookie dough gone crazy?? Yes, yes, and yes!

This is a soaring tower of giant, chewy, deep dish chocolate chip cookies. But it doesn’t stop there. We filled the cookie cake layers with a creamy, light, and fluffy cream cheese frosting then drizzled with a rich chocolate sauce.

It’s madness! And I mean that in a good way. If you’re mad about chocolate chip cookies, this is the cake for you!

The cookie base is moist, chewy and chocolatey. The center is just barely under-baked. But not so under-baked that you can’t stack it in a layered cake monument.

We loaded this chocolate chip cookie cake with chocolate chips. As any chocolate chip cookie should be. The frosting is a perfect match for this cake. It is a not-too-sweet but oh-so-decadent cream cheese frosting. Then a rich chocolate drizzle puts this masterpiece over the top.

This is chocolate chip cookie utopia in the form of a cake. You need this recipe! You have to make this cake. 

Chocolate Chip Cookie Cake with Cream Cheese Frosting

Chocolate Chip Cookie Cake with Cream Cheese Frosting

How to make a chocolate chip cookie cake with cream cheese frosting:

You don’t have to be a fancy pants baker to make the worlds best chocolate chip cookie cake. And yes, this is the worlds best chocolate chip cookie cake. It might look intimidating with three layers but it is as easy as pie… err, cookies.

We made the cookie layers by spreading the cookie dough into three cake pans. But there are some secrets to getting the chewy, tender texture of these giant cookies.

Tips for a chewy cookie

1. Melt the butter.

The first secret to getting a dense, chewy texture is to start with melted butter. Melted butter is one of the things I love about this recipe.

No worries if you forget to let your butter sit out and soften. Just stick it in the microwave or in a saucepan and let it melt.  Melted butter creates a denser, chewier cookie. That’s tip number one.

2. Extra egg yolk.

Tip number two, and the other secret for a dense, chewy and moist cookie is the addition of egg yolks. Why does this recipe call for two eggs AND two egg yolks?

The additional egg yolks add more fat which keeps the cookie tender, moist and chewy. You might wonder why we don’t just add more fat in the form of more butter.? Too much butter will make the cookie layers greasy and prevent them from baking completely.

The rest of the recipe is pretty standard. If you can make cookies, you can make this chocolate chip cookie cake with cream cheese frosting.

Chocolate Chip Cookie Cake with Cream Cheese Frosting

Chocolate Chip Cookie Cake with Cream Cheese Frosting

What kind of pans do you need for this cake?

Normally, when I make a cake I use good quality cake pans that are at least two inches tall. Since this isn’t a standard ‘cake’ but a cookie cake, you really don’t need to use a very deep cake pan.

For this recipe, if you don’t have three regular sized cake pans, you can get away with a few cheap dollar store cake pans. The cookie dough will have some rise but not to the same extent as a regular cake recipe.

So go get some dollar store cake pans and make this cake…..eer….. giant layered cookie for someone. 

If you love chocolate chip cookies you are going to fall for this monstrosity. It makes a great birthday cake for that picky person who doesn’t like cake. Heck, it even makes a good birthday cake for a cake lover. 

As long as you’re mind is on chewy, gooey, over-sized chocolate chip cookies, check out this copycat version of the Levain Bakery chocolate chip cookie.

Chocolate Chip Cookie Cake with Cream Cheese Frosting

Chocolate Chip Cookie Cake with Cream Cheese Frosting

 

Here are some other recipes you might like:

 
Intense chocolate cake

Intense chocolate cake with cream cheese frosting

 

Chocolate Chip Cookie Shots

chocolate chip cookie shots

chocolate chip cookie shots

 

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cae

mocha chocolate icebox cake

 


Watch our Video:

Check out our video above and see how easy it is to make this chocolate chip cookie cake with cream cheese frosting. We used a large open star tip to decorate the top of the cake. If you don’t have a star tip, you can put some frosting in a sandwich bag and cut a small hole in the corner then pipe dollops of frosting on the top.

CONNECT WITH SAVOR THE BEST!

Be sure to follow us on our social media accounts

Facebook | Twitter | Youtube | Pinterest | Instagram

If you make one of our recipes, snap a photo and tag it @savorthebest on Instagram and hashtag it #savorthebest

Chocolate Chip Cookie Cake with Cream Cheese Frosting

Chocolate Chip Cookie Cake with Cream Cheese Frosting

Yield: 20 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This towering chocolate chip cookie cake is made with three deep dish chocolate chip cookies that are stacked on top of each other and filled with cream cheese frosting. It is finished with a rich chocolate drizzle that makes this cake over-the-top decadent.

Ingredients

CHOCOLATE CHIP COOKIE LAYERS

  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/3 cups (21 tablespoons) butter
  • 1-1/4 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 2-1/2 cups semisweet chocolate chips

CREAM CHEESE FROSTING

  • 10 ounces cream cheese, softened
  • 5 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2-1/2 cups powdered sugar

CHOCOLATE GANACHE TOPPING

  • 2 ounces semi-sweet or dark chocolate, chopped
  • 1/4 cup heavy cream

Instructions

Make the Chocolate Chip Cookie Layer Cake

  1. Heat oven to 350°F. Prepare three 8-inch round cake pans by spraying them with non-stick cooking spray and lining them with parchment paper.
  2. Whisk the flour, salt, and baking soda together in a medium bowl. Set aside
  3. Melt the butter then place it in a mixing bowl. Add the sugars to the melted butter and beat until combined. Add the eggs, egg yolks, and vanilla. Beat until creamy.
  4. Stir the flour mixture in by hand. Do not over-mix. Stir in the chocolate chips.
  5. Divide the batter into the three pans. Place in the pre-heated oven and bake for 18 to 20 until the tops are a light golden brown.
  6. Set on a wire rack to cool.

Cream cheese frosting:

  1. Add the cream cheese and butter to a mixing bowl and beat on high speed until it is smooth and creamy.
  2. Add in the vanilla and salt and mix just until well combined.
  3. Add the powdered sugar and beat on low speed until the sugar is moistened then increase the speed. Beat for a couple of minutes scraping down the sides and bottom of the bowl intermittently. When the frosting is smooth and creamy, set aside and prepare the chocolate topping.

chocolate ganache topping:

  1. Add the chopped chocolate to a small bowl. Heat the heavy cream just until it barely simmers then pour the hot cream over the chocolate.
  2. Let the chocolate and hot cream sit for 30 seconds to 1 minutes then stir it until it is smooth. Set the mixture aside and let it cool down to room temperature.

Assemble the cookie cake

  1. Once the cookie cakes are cool, stack them on top of each other with a slathering of cream cheese frosting in between each layer. Reserve a small amount of cream cheese frosting to pipe on top of the assembled cake.
  2. Drizzle the top and sides of the cake with the chocolate ganache.

Notes

  1. Stir the flour and chocolate chips in by hand for best results. By stirring the flour by hand you will be less likely to overmix the dough which can make the cookie less tender. 
  2. Make certain the jumbo chocolate chip cookies have cooled to room temperature before you spread the frosting on them. The frosting will melt if the cookies are still warm. 
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 28gSaturated Fat: 18gCholesterol: 100mgSodium: 356mgCarbohydrates: 53gFiber: 1.3gSugar: 36gProtein: 6g

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

© Dahn Boquist
Cuisine: American / Category: Desserts
 

 

Have you made this chocolate chip cookie cake with cream cheese frosting?:

Have you made any of our recipes? We would love to hear from you. Drop us a comment below and snap a photo then hashtag it to #savorthebest on Instagram and Facebook.

Chocolate Chip Cookie Cake with Cream Cheese Frosting

Chocolate Chip Cookie Cake with Cream Cheese Frosting

 

More from SavorTheBest

Sovrn

Savor the Best Newsletter

Subscribe to our newsletter for the latest posts.

About the Author

We are Pat and Dahn, a mother and daughter team who live in the 
Pacific Northwest. We spend
 most of our time together in the kitchen, the busiest room in the 
house. We love to cook, bake, entertain and develop new recipes
 for our readers who share our passion for delicious, from-scratch
food. We developed Savor the Best in 2013 to help inspire readers
to enjoy their kitchen, grow their culinary skills, and savor good 
food every day.

Reader Interactions

Comments

  1. DANIELLE

    This recipe is amazing! Definitely a keeper.I was wondering if i could make the cake batter ahead of time and refrigerate before baking?

    Reply

    • Dahn Boquist

      Yes, this particular recipe you can make the dough ahead of time. If you stick the dough in the oven while it is still cold then you will have to add some time to the baking time so keep an eye on it while it bakes. I haven’t baked it while it is cold but I would guess that it might need at least 2 to 5 additional minutes of bake time.

      Reply

    • Dahn Boquist

      This will be a bit too much dough for 6-inch pans. I would fill each pan about 3/4 full and then make extra cookies with the leftover batter. Bake for about 18 minutes as a starting point then check on them with a toothpick and bake them longer if needed. The baking time will depend a lot on how thick you have the batter in the pans.

      Reply

  3. Penny Forte

    My daughter wants this for her birthday, but she wants a layer of cake in the middle of 2 layers of cookie. Are these cookie layers too heavy to support cake in between? Thanks! I’ll update after it’s done! Looks delicious!!

    Reply

  5. Alissa

    I made this cake for my son’s birthday party last weekend. It was a huge hit! I got lots of requests for the recipe. I’ll be sharing your post with them.

    Reply

  6. Joyce

    Hi, can I make this as a cupcake? How much should I fill the liner? How long should I bake it?
    I wanted to make this for my friends bday and she want a cupcake and not a cake

    Reply

    • Dahn Boquist

      Hey Joyce, you could put about a tablespoon of dough in the bottom of three cupcake liners and bake them for about 8 minutes then stack those three cookies into one cupcake liner with cream cheese filling between the layers then you would have a mini version of this recipe.

      Reply

    • Dahn Boquist

      This is the perfect cake to make in advance like that. It will stay moist if you make it 2 days in advance. Store it in the fridge but let it sit out at room temperature for at least an hour before you serve it. Thanks for asking

      Reply

  8. Jackie

    Hi I want to make this cake, looks so yummy! All I have are 3 9inch pans… does that affect the cooking time or do I need to tamper with the recipe to make more? Thank you!

    Reply

    • Dahn Boquist

      Yes Jackie the cooking time will be shorter if you use 9-inch cake pans. The cookie layers won’t be quite as thick either. If you want the layers to be as thick as the one in this post then you will want to make 1.5 times the recipe for three 9-inch pans. Thanks for asking

      Reply

  9. Kristen

    I am assuming you used 9-in cake pans but I have 3, 10-in pans I’d like to use. Should I be preparing more batter or just use the amounts specified and expect the layers to be a little thinner?

    Reply

  10. Angie Brown

    This is probably a silly question, but is the 2 ounces chocolate unsweetened baking chocolate or any old chocolate bar? Thanks!! I’m making this for my husbands birthday today!!

    Reply

    • Dahn Boquist

      Angie that is not a silly question at all. I am glad you asked it. That helps me clarify the recipe better. Use semi-sweet or dark chocolate for the ganache. You certainly can use any old chocolate bar but if you use milk chocolate then the ganache will be a bit thinner. Of course, that could be rectified if you cut back on the cream by a tablespoon or two. Happy birthday to the hubby, this makes a really fun birthday cake!!

      Reply

    • Dahn Boquist

      Food safety practices will advise you to keep it refrigerated if you don’t eat it within 2 hours. If you keep it in the fridge then I recommend you take it out of the fridge 2 hours before you eat it because the cake and the frosting tastes better when it is at room temperature. I personally will keep cream cheese frosting out for 6 to 8 hours. Sugar acts as a preservative so I feel pretty comfortable with leaving it out longer than 2 hours.

      Reply

  12. Katie

    I plan on making this for my Daughts Birthday but was wondering if you could make this as a 2 layer cake instead of the 3 layers?

    Reply

    • Dahn Boquist

      Hey Katie, The baking time would be different if you put the batter in only two pans. I haven’t tried that so I can’t say for sure how it would turn out. I would recommend turning the oven down to 325° and (I’m guessing here) probably bake them for 30 to 35 minutes. Just start checking them after 30 minutes and bake them until they are golden brown on the top and around the edges. The reason I would turn the oven down is so they don’t burn on the edges during the longer bake time. Make sure you use cake pans that are two inches deep. I hope that works for you. Happy birthday to your daughter!!

      Reply

  14. Noel Lizotte

    A great birthday cake idea for the chocolate chip cookie lover in the family. That would be most of my family. We’re not really cake eaters, but sure could put a hurt on this!

    Reply

  19. Marisa Franca

    Oh! My! Gosh! That is one heck of a chocolate chip cookie cake. It would make a perfect birthday cake for all of the chocolate lovers. This is one cake that I couldn’t resist. I love how you decorated it too. I’ve got four grandsons who are chocolate chip cookie lovers. They would go nuts over the cake.

    Reply

  20. Alexis

    Oh wow, this cake looks over the top amazing. My kids would love this as a birthday cake. This would also make a great cake for a family gathering.

    Reply

  23. Noel Lizotte

    This hits my chocolate chip craving for the week! I’ve had a tough case of the chocolate chips this week – did two posts featuring them. I love that you used cream cheese icing!

    Reply

  27. Mirlene

    I am so making this for our next gathering!!!!! The cake looks so moist. Plus with the cream cheese frosting adding — I will be in heaven with this cake!!!! Pinning to try soon.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Want to be the first one to receive the new stuff? Sign up for our newsletter.

This means the world to us!

Spamming is not included! Pinky promise.