Easy Cookie Cake with Chocolate Chips
Make this easy cookie cake and you will love it. Chewy, chocolatey, and simple to decorate, it bakes in a 10×15 pan to make plenty for sharing. With crisp edges, a soft center, and a swirl of buttercream frosting, it looks just like a bakery treat but is easy enough to make at home. Perfect for birthdays, holidays, or any gathering where you want a dessert that feels special without the fuss.
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Why You’ll Love This Easy Cookie Cake
There are so many reasons this recipe deserves a place in your dessert rotation.
Simple prep: No scooping multiple batches of dough or chilling overnight. Everything bakes at once in a single pan.
Soft, chewy texture: Brown sugar and butter keep the cookie cake rich and chewy with crisp edges.
Serves a crowd: A 10×15 pan makes plenty of squares or bars, ideal for birthdays, school events, or holidays.
Fun to decorate: Pipe frosting swirls, add sprinkles, or top with candies to match the occasion.
Family-friendly: Kids love helping spread the dough and decorate the finished cake.
Versatile: Swap in M&Ms, nuts, or sprinkles to create endless flavor variations.
Ingredients You’ll Need
Butter: Unsalted and softened for rich flavor.
Brown sugar and granulated sugar: A mix that keeps the cookie cake chewy and perfectly sweet.
Eggs and vanilla: For binding and flavor.
Flour, baking soda, baking powder, and salt: The base that makes the cookie rise and hold together.
Chocolate chips: Semisweet, milk, or a mix of both.
Buttercream frosting and sprinkles: Optional, but they make the presentation extra fun.
Step-by-Step: How to Make This Easy Cookie Cake
Mix the Dough
Cream butter and both sugars until fluffy. Beat in eggs and vanilla. Stir in the dry ingredients until just combined. Fold in chocolate chips.
Spread in the Pan
Line a 10×15-inch jelly roll pan with parchment. Spread the dough evenly.
Bake
Bake at 350°F for 18–22 minutes, until the edges are golden and the center looks just set.
Cooling Step
Cool in the pan for 15 minutes. Run a knife around the edges, then flip onto a wire rack. Remove parchment and cool completely.
Decorate
Pipe buttercream along the edges or add swirls across the top. Finish with sprinkles or candies.
Variations and Add-Ins for Easy Cookie Cake
M&M Cookie Cake
Swap chocolate chips for colorful M&Ms. The candy coating adds crunch, and the colors make this version festive for birthdays and holidays.
Double Chocolate Cookie Cake
Add ¼ cup cocoa powder to the flour mixture and use white chocolate chips. The result is a rich, fudgy cookie cake with a brownie-like texture.
Nutty Cookie Cake
Fold in 1 cup chopped walnuts or pecans for crunch. The buttery nuts pair beautifully with the chewy cookie base.
Funfetti Cookie Cake
Mix ½ cup rainbow sprinkles into the batter. This cheerful version is always a hit with kids.
Seasonal Add-Ins
Fall: Add cinnamon and use butterscotch chips.
Winter holidays: Use peppermint chips and drizzle with white chocolate.
Spring/Summer: Add pastel sprinkles or dried fruit like cherries or cranberries.
Storage & Make-Ahead Tips
Store covered at room temperature for up to 3 days.
Refrigerate for up to 5 days. Bring to room temperature before serving.
Freeze undecorated cookie cake for up to 2 months. Wrap tightly, then thaw before frosting.
FAQs About Cookie Cake
Can I make this in a 9×13 pan?
Yes. The cookie cake will be thicker, so add 3-5 minutes to the bake time.
Do I need to flip it out of the pan?
Not necessarily. You can leave it in the pan, but flipping gives clean edges for frosting and serving.
What frosting works best?
A simple buttercream is classic. Pipe a border or swirls with a large star tip for a bakery look.
How do I keep my cookie cake chewy instead of dry?
Do not overbake. Pull from the oven as soon as the edges are golden and the center looks set.
What’s the best way to cut the cookie cake?
Use a large sharp knife or bench scraper. Wipe the blade between cuts for clean slices.
Can I make it ahead?
Yes. Bake a day before and frost the day you serve it.
Can I freeze it?
Yes. Freeze undecorated cookie cake for up to 2 months. Wrap in plastic and foil, then thaw before decorating.
Can I make this gluten-free?
Use a 1-to-1 gluten-free flour blend. The texture may be slightly more delicate, but the flavor is still delicious.
Serving and Decorating Ideas
Once cooled, this sheet cookie cake can be frosted and cut into squares or rectangles for simple serving. If you want to make it look more special, try cutting it into circles or smaller squares and adding piped frosting on top.
How to Make an Easy Cookie Cake with Chocolate Chips
Preheat your oven to 350°F. Grease and line a 10×15-inch jelly roll pan with parchment. Add 1 cup (2 sticks) softened butter, 1 cup packed, light brown sugar, and 1/2 cup granulated sugar to a mixing bowl. Mix until creamed together and fluffy. Add 2 large eggs and 2 teaspoons vanilla; mix well until combined.
In a separate bowl, whisk 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Stir into wet mixture until just combined.
Fold in 2 cups chocolate chips.
Spoon the dough into the parchment lined and greased pan.
Spread the dough evenly in the prepared pan.
Bake for 18–22 minutes, until edges are golden and center is just set. Cool in the pan for 15 minutes.
Run a knife around the edges of the pan to loosen, then flip the cookie cake onto a cooling rack or cutting board.
Then place a second rack on top and flip again so the cookie cake is right side up.
Peel off parchment and allow to cool completely.
It isn’t necessary, but for a cleaner look you can trim away any uneven edges before frosting or cutting. Those crispy trimmings make very tasty snack bites.
How to make the Buttercream Frosting for the cookie cake with chocolate chips
Beat 1 cup (2 sticks) softened butter until creamy. Gradually add 4 cups sifted powdered sugar, 2 teaspoons vanilla, and enough cream for desired spreading or piping consistency. Beat the mixture until fluffy.
Pipe frosting along the edges of the sheet cake or in swirls. Garnish with sprinkles.
Piping Tip:
Make filling a piping bag easier and less messy by using plastic wrap. Fit your bag with the piping tip first. Place the frosting on a sheet of plastic wrap, roll it into a log, and twist the ends. Slip the wrapped frosting into the bag, snip off one end of the plastic, and you’re ready to pipe. This method keeps the bag clean and makes swapping frosting or tips quick and simple.
How to Cut Circles or Fancy Pieces
If you want to make the presentation a little more special, make individual pieces. The decorating doesn’t have to be complicated. I am not a professional cake decorator, and you don’t need to be either. I don’t have lots of decorating supplies, just a few tips and some frosting bags, yet even with simple tools you can add pretty swirls/rosettes. You can create a dessert that feels special without needing advanced decorating skills.
- Use a round cookie cutter or biscuit cutter to press out circles. A 2 ½- to 3-inch cutter works well for individual servings.
- Lift each circle carefully with a spatula to keep the edges neat.
Pipe a rosette or swirl of buttercream on top of each piece.
Add sprinkles or candies if you like. This variation turns one big cookie cake into bakery-style individual treats that look beautiful on a platter for birthdays, showers, or holidays.
Easy Cookie Cake with Chocolate Chips
Equipment
- Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment.
Ingredients
Cookie Cake
- 1 cup 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups chocolate chips
Buttercream Frosting
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 2 –4 tablespoons heavy cream or milk
- Pinch of salt
- Sprinkles for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment.
- Cream butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla; mix well.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Stir into wet mixture until just combined.
- Fold in chocolate chips. Spread evenly in the prepared pan.
- Bake 18–22 minutes, until edges are golden and center is just set.
- Cool in the pan for 15 minutes. Run a knife around the edges, then flip onto a rack. Peel off parchment and cool completely.
- For frosting: beat butter until creamy. Gradually add powdered sugar, vanilla, and cream. Beat until fluffy.
- Pipe frosting along the edges or in swirls. Garnish with sprinkles.
- Slice and serve.
Shop This Post
A few simple tools used to make this easy cookie cake.
10 x 15-inch Jelly Roll Pan ~ The perfect size for baking this cookie cake evenly.
Piping Tips ~ A large star tip makes pretty swirls or borders with very little effort.
Piping Bags ~ Disposable or reusable bags both work for decorating with buttercream.
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