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    You are here: Home / Desserts / Cookies / Big Frosted Cookie Cake

    Big Frosted Cookie Cake

    September 29, 2017 Updated January 27, 2020 BySam 12 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Big Frosted Cookie Cake

    A giant soft baked chocolate chip cookie cake!  Filled with colorful sprinkles and topped off with a rich chocolate frosting, this would make a great birthday cake substitute!

    A giant soft baked chocolate chip cookie cake! Complete with sprinkles and chocolate frosting! || Sugar Spun Run

    The BIGGEST Chocolate Chip Cookie

    I originally shared this chocolate chip cookie cake over on The Stay at Home Chef!

    After the past two plus years of blogging I estimate that I’ve gained around 698 lbs or so.  I can only estimate because I’m about as eager to step on a scale as I would be to step on a rattlesnake.  Honestly, at this point I’d prefer the rattlesnake.

    I finally joined a gym yesterday to take a stride to combat the effects of these desserts (especially these life-ruining chocolate chip cookies), and in true sugar-addict fashion I’m skipping the gym today to join my sister for her birthday dinner at the Cheesecake Factory and to pig out on cheesecake and a slice of this giant chocolate chip cookie cake.

    Somebody help me.

    A slice of chocolate chip cookie cake! Complete with sprinkles and chocolate frosting! || Sugar Spun Run

    My mom made Jaclyn an elaborate birthday cake, like she does for each of us every year, that I can’t wait to dig in to, but I also have this giant, chocolate frosted cookie cake sitting on my counter at home just calling my name and I can’t seem to resist reaching for a slice each time I walk past.

    It’s irresistible, like a big thick soft baked chocolate chip cookie, complete with chocolate frosting (naturally).  I baked mine in a 10″ springform pan, but if you have a deep 10″ cake pan that would work just fine, too (or swirl it with my favorite brownie recipe, like I did to make these brookies!).  Bake until the edges are slightly golden brown — the center will be soft and buttery and chewy and so good you won’t even remember you were supposed to be at the gym until you come up for air after inhaling half the pan…

    Not that I know this from experience or anything…

    A giant soft baked chocolate chip cookie cake! Complete with sprinkles and chocolate frosting! || Sugar Spun Run

    I used a slight variation of the same chocolate frosting that I used on my chocolate cupcakes, it’s simple to make, smooth, creamy, and richly chocolaty.  It also can be made in just one bowl meaning that there’s no reason to not top your cookie cake off with it.

    OK, if anyone wants to come pry this cookie cake out of my hands and drag me to the gym right about now, that would be greatly appreciated.

    More Recipes You Might Like:

    • Peanut Butter Chocolate Chip Cookies
    • White Chocolate Chip Cookies
    • Peanut Butter S’mores Cookie Bars
    • Cookie Cups
    • Fudge Filled Chocolate Chip Cookies
    Chocolate chip cookie cake with slice cut

    Big Frosted Cookie Cake

    A giant soft baked chocolate chip cookie cake!
    4.6 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 10 slices
    Calories: 606kcal
    Author: Sam Merritt

    Ingredients

    • ¾ cup butter softened (170g)
    • ¾ cup light or dark brown sugar tightly packed (150g)
    • ⅔ cup sugar (135g)
    • 1 egg + 1 egg yolk
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose (250g)
    • 1 ½ teaspoon corn starch
    • ½ teaspoon baking powder
    • ¾ teaspoon salt
    • 1 cup semisweet chocolate chips (170g)
    • 2 Tablespoons sprinkles

    Chocolate Frosting

    • ½ cup 1 stick salted butter, softened to room temperature (113g)
    • 1 ½ cups powdered sugar (188g)
    • ¼ cup cocoa powder (25g)
    • ½ teaspoon vanilla extract
    • 1-2 teaspoons milk

    Recommended Equipment

    • 10" pan
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and prepare a 10" round pan by lining the bottom with parchment paper or by lightly greasing. Set aside.
    • combine softened butter and sugars in a large bowl and use an electric mixer to beat well until light and fluffy.
    • Add eggs, and egg yolk one at a time, stirring well after each addition.
    • Stir in vanilla extract.
    • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
    • Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips and sprinkles.
    • Spread batter evenly into prepared pan. Bake on 350F (175C) for 30 minutes or until edges just begin to turn golden brown.
    • Prepare chocolate frosting while the cookie cake cools.

    Chocolate Frosting

    • Cream butter with an electric mixer.
    • Gradually add sugar until completely combined
    • Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.
    • Add milk (start with just 1 teaspoon, if consistency is still too stiff add another) and beat well
    • Pipe icing around the rim of your cooled cookie cake -- I used a piping bag fitted with a Wilton 2D tip, but in a pinch you can simply transfer your frosting to a ziploc bag, snip off a small corner, and pipe that way.
    • Slice and enjoy!

    Nutrition

    Serving: 1slice | Calories: 606kcal | Carbohydrates: 80g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 79mg | Sodium: 392mg | Potassium: 214mg | Fiber: 3g | Sugar: 56g | Vitamin A: 742IU | Calcium: 49mg | Iron: 3mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    A slice of chocolate chip cookie cake with sprinkles and chocolate frosting

    Previous Post: « White Chocolate Cranberry Oatmeal Cookies
    Next Post: Pumpkin Fudge »

    Reader Interactions

    Comments

    1. Erin

      July 01, 2020 at 2:37 pm

      5 stars
      I needed a quick birthday treat for a party yesterday and this was perfect! Everyone loved it. Since my son was diagnosed with tree nut allergies three years ago I make all of our desserts now. Your site is my go-to and everything I’ve made from your recipes has been delicious. Thank you for yet another winner!

      Reply
      • Sam

        July 01, 2020 at 10:18 pm

        Thank you so much, Erin! I am so glad everyone enjoyed it so much. I am honored to be your go to site for recipes. I really appreciate your support. 🙂

        Reply
    2. Annabel

      May 27, 2020 at 10:56 am

      5 stars
      Delicious, was a big hit! It was a bit doughy in the middle so I keep it in about 5 min longer then asked. The edges were a abit crispy but it was still good!

      Reply
      • Sam

        May 28, 2020 at 12:39 pm

        I am so glad you enjoyed it, Annabel! 🙂

        Reply
    3. Kim

      May 20, 2020 at 8:15 pm

      So when I make this tomorrow, I need to use an 8” pan. What other size pan should I use to make it the appropriate thickness?

      Reply
      • Sugar Spun Run

        May 21, 2020 at 7:10 am

        Hi, Kim! I reccomend using a 10″ pan for this recipe. 8″ or 9″ will also work, but the dough will be thicker and need more time to cook than what is listed. I hope that helps. 🙂

        Reply
    4. anne dunning

      May 09, 2020 at 1:59 pm

      5 stars
      This was easy and fun to make and downright decadent to eat! I blended the suggested baking time with the golden-ness of your picture to decide when mine was done. About 25 minutes for me. I do love a soft center as well as it is cooked. This was perfect for my oven and me. Everyone loved it!

      Reply
      • Sam

        May 09, 2020 at 8:38 pm

        I am so glad you enjoyed it so much, Anne! 🙂

        Reply
    5. Maddy P

      December 04, 2017 at 9:09 pm

      4 stars
      Tried it! Turned out great except for how it was a little dry. Baked it for the exact amount of time, sooooo…

      Reply
      • Sam

        December 04, 2017 at 9:11 pm

        Your oven may run a bit hot, maybe shave a few minutes off next time. Glad to hear you otherwise liked it! 🙂

        Reply
    6. Rachel

      October 01, 2017 at 5:46 pm

      4 stars
      So fun! I followed the recipe precisely and my cookie cake turned out great! Very dense and moist in the center. The edges did get a bit crispy for my taste, so I may try cutting the recipe in half and reducing the bake time on my next attempt. The chocolate frosting is delicious, though not entirely necessary considering the richness of the cookie. But who am I to argue with more chocolate?!?!

      Reply
    7. Kathy

      September 29, 2017 at 11:38 am

      Wow, this looks soooo good, and easy to make– Yum! Definitely trying this soon! You are so funny, Sam… 😀 Thank you so much for sharing, and Ihope you enjoy your sister’s birthday!

      Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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