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Chocolate Chip Cookie Cake

Rebecca | Roses & Whiskers
Soft, and chewy chocolate chip cookie cake with vanilla or chocolate frosting. Make it gluten free or gluten-full!
5 from 1 vote
Prep Time 15 mins
Cook Time 24 mins
Servings 16


  • 1 3/4 cups gluten free 1 to 1 baking flour for gluten-full, substitute all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened to room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup instant vanilla pudding mix
  • 1 large egg + 1 egg yolk room temperature
  • 11/2 tsp vanilla extract
  • 1 1/2 cups of your favorite chocolate chips

Vanilla Buttercream

  • 1/4 cup unsalted butter softened to room temperature
  • 2 tbsp Crisco
  • 2 cups powdered sugar
  • 1 tbsp whole milk
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • food coloring and sprinkles optional

Chocolate Buttercream

  • 1/4 cup unsalted butter softened to room temperature
  • 1/4 cup Crisco
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp dark cocoa powder
  • 1-2 tbsp whole milk
  • 1-2 tbsp heavy cream
  • 1/2 tsp vanilla extract


  • Preheat the oven to 350°F (176°C) and grease a 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In a large bowl, cream the butter and sugars until light and fluffy, and then cream in the instant pudding mix. Beat in the egg and yolk, making sure they are fully incorporated into the batter. Mix in the vanilla extract.
  • On low speed, mix in half of the flour mixture at a time, until just combined. Fold in the chocolate chips. Spread the dough evenly in the prepared pan.
  • Bake for 22-24 minutes, or until the cookie cake is golden brown. The middle should be soft but not doughy. Let it cool completely in the pan. The cake will firm up more as it cools.Once cool, carefully flip the cake out onto a cooling rack. (It will be upside down.) Then flip the cake right-side up onto a 10-inch cake board.

Decorating the Cookie Cake

  • The cookie cake will take a while to cool, so wait until you flip it out of the pan before making the frosting. At this point you can choose your own adventure. Make vanilla frosting, chocolate frosting, or both! Either way, start by creaming the butter and Crisco until light and smooth. Add in the powdered sugar (and cocoa powder, if making chocolate). Mix on low speed until incorporated. Add in the vanilla extract and 1 tbsp each of heavy cream and milk. Beat on high speed until light, creamy and fluffy. You might need up to 1 more tbsp of cream and milk for the chocolate frosting. Add 1 tsp at a time.
  • Decorate as desired! I used Wilton tip 1M for the borders of both cakes pictured above. To achieve a multi-colored border, divide the vanilla frosting into two bowls and dye with food coloring. Prepare a piping bag by cutting off the tip and inserting the decorating tip. (Or, for easier cleanup, cut off the tips of two bags, place the decorating tip in one and the frosting in the other. Then you'll insert the bag with frosting into the bag with the tip.) Place the prepared piping bag in a large cup and fold the top edges of the bag over the mouth of the cup. Spoon one color into one side of the bag, and the second color on the other side, making sure that each color reaches the opening at the bottom. Remove the bag from the cup and decorate!
  • Store in an airtight container or wrap tightly with plastic wrap. Enjoy!