Chocolate Chip Cookie Cake

If you thought chocolate chip cookies couldn’t get any better, wait until you see them stacked sky-high into a cake! This Chocolate Chip Cookie Cake is made with six dozen chewy cookies, layered with creamy frosting, and topped with a mountain of chocolate chips. It’s the ultimate dessert mash-up—part cookie, part cake, and 100% delicious. Perfect for birthdays, celebrations, or anytime you want to wow your guests with something fun and unforgettable!

Did you know the chocolate chip cookie has been America’s favorite since it was first created in the 1930s? Ruth Wakefield, owner of the Toll House Inn, accidentally invented them when she added chopped chocolate bars to her cookie dough—never realizing she was about to create a baking legend. Fast forward to today, it’s estimated that over 7 billion chocolate chip cookies are eaten in the U.S. every year! So really, turning piles of cookies into a towering cake feels like the most natural (and delicious) evolution.

This is for all the Chocolate Chip Cookie LOVERS!!!

Well, I think that just about covers everyone…

doesn’t it? Who doesn’t like chocolate chip cookies?

Well if you don’t I wouldn’t TELL ANYONE, we will all think you are CRAZY!!!

This fun cookie cake is easy and fun…..and DE-LICIOUS!

I just loved the look on my son’s face when he caught the first look at this…

He loves chocolate chip cookies and asked me to make some for him this week…

And well, TODAY just happens to be his birthday,

so yesterday I baked up a double batch of Toll House cookies and began assembly on this beauty.

Needless to say, he thinks it is just about the BEST BIRTHDAY CAKE…EVER!

To assemble the cake I started with 8 cookies in a circle and one in the center,

as I stacked and alternated with piping the icing in a ring on top of the circle of the cookie

and completely covering the center cookies, it allowed me to press the cookies into each other

So the cookies would stay in place and there would be icing falling in the spaces between the cookies.

After two rows, I used 7 cookies.

You can certainly adjust the number of cookies depending on their sizes.

You don’t have to worry about the spaces that don’t have icing, with this many cookies and icing,

everyone will get plenty of yummy goodness.

I baked all my cookies using a two-tablespoon scoop, they were about 3 inches each.

I think this icing worked out PERFECTLY, it was soft enough to drop between the cookies

but was firm enough to hold up all the weight of the cookies with no problem.

There really is something so special about chocolate chip cookies. Add in your favorite items to make them just the way you’d like. Add the chocolate you like best, add nuts, add big, medium, or mini chips, change up the type of chips, butterscotch, peanut butter chips, raspberry chips if you can find them… the possibilities are endless!

Don’t miss seeing these fun chocolate chip cut-out cookies.

TIPS for baking chocolate chip cookies just the way you want them!

For chewy cookies, add a tablespoon of cornstarch to the recipe, this will help the cookies stay chewier even if they are crispy edges the centers will remain chewy.

If you want chocolate chip cookies to be thin and crispy with a chewy center, whip the butter in the bowl of a mixer until fluffy. This will allow the butter to spread so the cookies bake flatter and crispier.

If you’d like the cookies to be thicker with less spread, mix cool temperature butter just until smooth (not whipped) and don’t overmix the cookie dough, this will prevernt it from overly spreading, place each cookie sheet with cookie dough in the fridge for a minimum of 20 minutes, this will keep the butter firm, and provide less spread in the baked cookies.

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5 from 1 vote

Toll House Chocolate Chip Cookie Recipe

a cookie cake for the chocolate chip cookie lover in all of us, the perfect birthday cake for the non-cake lover. Fun and filled with frosting to create a layered cookie cake everyone will love.

Prep Time5 minutes mins

Cook Time9 minutes mins

Total Time14 minutes mins

Course: Cake, Cookies, Dessert

Cuisine: American

Servings: 3 dozen

Author: Diane Schmidt - createdbydiane.com

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1-2 teaspoon vanilla extract
• 2 large eggs
• 2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels

Instructions

• Preheat oven to 375°F.
• In a large bowl beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
• Add eggs, one at a time mix well after each addition.
• Gradually add flour, baking soda, and salt.
• Stir in chocolate chips.
• Drop by rounded tablespoon onto parchment-lined baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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5 from 1 vote

Creamy Buttercream Frosting

This fluffy and creamy buttercream recipe is great for this cookie cake and so much more, like cupcakes, cakes, and to make sandwich cookies.

Course: Dessert

Cuisine: American

Keyword: frosting

Author: Diane Schmidt - createdbydiane.com

Ingredients

• 1 cup butter
• 1 cup shortening or use all butter
• 5 cups powdered sugar
• 1 teaspoon vanilla extract
• 8 drops white food coloring for a bright white frosting
• 1/3 cup heavy cream

Instructions

• Beat butter and shortening, add sugar, vanilla, coloring, and cream, and mix until smooth and creamy.
• Place in a piping bag with a round tip. I used a 2A tip, it allowed just the right amount of frosting to come out without it piling up too high.
• Place the cake in the fridge overnight so the cookies soften with the frosting to make it easier to cut

Notes

I made this cake a day ahead. I baked 6 dozen chocolate chip cookies crisp, so they hold up to the frosting. They will soften up when refrigerated. 3/4 cup chocolate chips for the top, and used Nestlé Toll House Cookie Recipe for the cookies.

I really can’t think of any day where this cake wouldn’t be perfect for.

Here is what the cake looked like when I sliced it.

Next time I make one I would spread the icing evenly across the layers so there were no gaps and to keep the layers more even.

Now that is a slice of cake!

adapted from Martha Stewart

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