Big Frosted Cookie Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 10" cookie cake
Author Sam Merritt


  • ¾ cup butter softened (170g)
  • ¾ cup light or dark brown sugar tightly packed (150g)
  • 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)
  • cups powdered sugar (188g)
  • ¼ cup cocoa powder (25g)
  • ½ teaspoon vanilla extract
  • 1-2 teaspoons milk


  • 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!