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Chocolate Chip Cookie Cake

Course Dessert
Keyword Chocolate Chip Cookie Cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 slices

Ingredients

Ingredients

  • 3 cups all-purpose flour (spoon & leveled)
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 1/2 tsp pure vanilla extract
  • 2 cups mini semi-sweet chocolate chips, plus extra for garnish (regular size is fine too)

Chocolate Peanut Butter Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 cup creamy peanut butter*
  • 1 3/4 cups confectioners' sugar (or more)
  • 1/4 cup unsweetened natural or dutch-process cocoa powder
  • 1/2 tsp pure vanilla extract
  • 1 tbsp milk (or more)

Instructions

Directions:

  1. Preheat oven to 350°F (177°C). Grease 2-inch cake pans (or more if you have more than 2), line with parchment paper, then grease the parchment paper. Parchment paper helps the small cookie cakes seamlessly release from the pans.

  2. Make the cookie cake: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

  4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, stir in the mini chocolate chips. Dough will be thick and sticky.

  5. Divide cookie dough between however many cake pans you're using. Press evenly into each. I only have 2 6-inch cake pans, so I baked in batches. If baking in batches, cover any cookie dough that isn't being used and set aside at room temperature.

  6. Bake for 17 - 20 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out. (At this point you can clean out pans, grease, line with parchment, grease parchment, then bake remaining cakes if needed.) Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.

Make the frosting

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another Tablespoon of milk if frosting is too thick. If too thin add more confectioners' sugar. 

Assemble and decorate

  1. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting. Spread the remaining frosting all over the top and sides, if there's any leftover for the sides! If desired, top with chocolate chips. Slice and serve.