This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This chocolate chip cookie cake doesn’t mess around. It’s three thick, chewy layers of classic cookie goodness, layered with tangy cream cheese frosting and a silky ganache finish that steals the show. This is an easy, bake-ahead dessert that slices clean and delivers every time.
Love bold cookie flavors? Try these matcha chocolate chip cookies for something totally different.
Here’s Why This Cookie Cake Recipe Works
Cookie layers, not cake layers: You’re baking actual chocolate chip cookie dough in cake pans. It’s rich, chewy, and doesn’t pretend to be cake.
Cream cheese frosting: Tangy and smooth buttercream that balances the chocolate.
Ganache for the win: That shiny drizzle takes it straight into celebration territory.
Built for make-ahead: The layers hold up well, and the flavors only get better with time.
Craving something with a little crunch? These crispy chocolate chip cookies deliver golden edges and a satisfying snap in every bite.
Recipe Tips
Use a kitchen scale if you can. Measuring flour by weight keeps your cookie layers soft and chewy instead of dry and dense. If you’re using cups, spoon and level, don’t scoop.
Stir in the flour and chocolate chips by hand. It’s less glamorous than a mixer, but it helps prevent overmixing.
Don’t skip the parchment paper. It makes lifting the cookie layers out of the pans way easier, and you won’t risk breaking them.
Let the layers cool completely. Frosting warm cookie layers will just melt everything into a mess. Give them time to cool before you assemble.
Use a serrated knife to slice. It’s a cookie-cake hybrid, and a serrated knife gives you clean cuts.
Chill it to firm it up (if needed). If the frosting feels soft or the kitchen’s warm, a quick chill in the fridge helps the whole cake hold its shape better.
Make it ahead. You can make the cookie cake 2 to 3 days in advance.
Don’t overbake. The tops should be lightly golden and the centers just set. They’ll continue to firm up as they cool, keeping the texture chewy instead of dry.
Can’t get enough cream cheese frosting? These fudgy brownies with cream cheese frosting are rich, dense, and topped with the same tangy swirl.
Chocolate Chip Layer Cake
This chocolate chip cookie cake is made for moments when a regular cookie just won’t cut it. Thick, chewy, and layered with tangy frosting and a silky ganache drizzle, it’s the kind of dessert that looks impressive without the hassle.
Easy to prep ahead, easy to slice, and guaranteed to disappear fast. And if you’re into rich, old-school cookies made with whole grain flour, our einkorn chocolate chip cookies are a must-try.
Pin this now to find it later!
Pin It
Chocolate Chip Cookie Cake
If you make this recipe, please leave a star rating and comment.
Ingredients
Chocolate Chip Cookie Layers
- 3½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1⅓ cups butter, 21 tablespoons
- 1¼ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2½ cups semisweet chocolate chips
Cream Cheese Frosting
- 10 ounces cream cheese, softened
- 5 tablespoons butter, softened
- ½ teaspoon vanilla extract
- pinch salt
- 2½ cups powdered sugar
Chocolate Ganache Topping
- 2 ounces semi-sweet chocolate, or dark chocolate, chopped
- ¼ cup heavy cream
Instructions
Make the Chocolate Chip Cookie Layer Cake
- 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.
- Whisk the flour, salt, and baking soda together in a medium bowl. Set aside
- 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.
- Stir the flour mixture in by hand. Do not over-mix. Stir in the chocolate chips.
- 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. Set on a wire rack to cool.
Cream cheese frosting:
- Add the cream cheese and butter to a mixing bowl and beat on high speed until it is smooth and creamy. Add in the vanilla and salt and mix just until well combined.
- 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:
- 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.
- 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
- 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.
- Drizzle the top and sides of the cake with the chocolate ganache.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this recipe and it’s absolutely delicious!!! I thought it looked good but never expected to have it taste as good as it did!! Thank you for sharing the recipe!!
I’m so glad to hear that, thanks for the comment!
This looks amazing! I’m wondering…would this taste good with chopped butterfingers in the frosting? ? or would that be too much?
This is already a pretty over-the-top sweet dessert but I don’t see why you can’t add more. I’m sure it would taste rich and decadent with the addition of butterfingers but sometimes that is just what we want in a dessert. LOL Have fun and add some candy 😉
This cake is absolutely delicious!!!! I found your recipe and decided to try it. I can’t say enough positive words that would describe how delicious this is!!! Thank you for sharing the recipe!!!!
Woohoo! We are delighted that this recipe worked for you! Thank you so much for your feedback/comments!
This recipe is amazing! Definitely a keeper.I was wondering if i could make the cake batter ahead of time and refrigerate before baking?
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.
I only have 6 inch pans, how long should they bake?
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.
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!!
I haven’t tried it but I am pretty confident that it would work. It also sounds pretty amazing 😉
Would you suggest serving with vanilla ice cream?
Oh yes, that would be decadent!! 🙂
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.
Happy birthday to your son!! Thanks for the comment and the share ?
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
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.
HI I am making 2 cakes could I make this 2 days before -will it lose moistness etc by doing that?
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