Cookie Cake Recipe with Chocolate Frosting

This is a classic chocolate chip cookie cake recipe with chocolate frosting. I also add rainbow sprinkles to my cookie cakes so they are more festive for a birthday or any celebration. This cookie cake is chewy and tender and filled with chocolate chips!

📝 Ingredients

• 1 stick (1/2 cup, 110 gr) unsalted butter, room temperature
• 3/4 cup (170 gr) dark brown sugar, lightly packed (light brown sugar can be used, but will be slightly less chewy)
• 1 large egg, room temperature
• 1 1/2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup plus 2 TBSP (135 gr) all-purpose flour
• 1 cup (170 gr) chocolate chips
• 1/3 cup (70 gr) rainbow sprinkles + more for topping (*optional)
• 1 stick (1/2 cup, 110 gr) unsalted butter, room temperature
• 1 1/2 cups (180 gr) powdered sugar
• 6 TBSP (40 gr) cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp (30 ml) milk

👨‍🍳 Instructions

1. 1Preheat the oven to 325 F (180 C)....: Preheat the oven to 325 F (180 C). Prepare a 9" spring form pan or cake pan by greasing the bottom and the sides and placing a round piece of parchment in the bottom if desired for easy removal from the pan.
2. 2In the bowl of a stand mixer fit...: In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl about half way through mixing.
3. 3Mix in the egg until just incorporated. And...: Mix in the egg until just incorporated. And then add the vanilla and mix until just incorporated.
4. 4In a separate large bowl, whisk together the...: In a separate large bowl, whisk together the salt, baking soda, baking powder, and flour. Add the dry ingredients into the mixing bowl with the other ingredients and mix until just incorporated.
5. 5Add in the chocolate chips and the sprinkles...: Add in the chocolate chips and the sprinkles and stir until just combined.
6. 6Press the cookie mixture into the bottom of...: Press the cookie mixture into the bottom of your prepared pan, spreading it out evenly. I find that clean hands work best for this. Or you can use a rubber spatula.
7. 7Bake at 325 F (180 C) for 18-22...: Bake at 325 F (180 C) for 18-22 minutes. You want to pull the cake out when the edges are set and the center still looks slightly underdone if you want a chewy cookie cake. You can bake longer if you want a more crispy cookie cake.
8. 8Allow to cool completely in the pan before...: Allow to cool completely in the pan before frosting.
9. 9In the bowl of a stand mixer fit...: In the bowl of a stand mixer fit with a paddle attachment, or a large mixing bowl with a hand mixer, beat the butter by itself at high speed about about 1 minute until creamy. Scrape down the bowl.
10. 10Add about 1/2 of the powdered sugar, the...: Add about 1/2 of the powdered sugar, the cocoa powder, the salt, and vanilla. Beat at high speed for about 5 minutes. During this time you can add milk little by little to get the mixture to come together. Stop the mixer and scrape down the sides of the bowl periodically, and add the rest of the sugar.
11. 11Continue beating on high speed for about 3-5...: Continue beating on high speed for about 3-5 more minutes until the frosting is fluffy and silky smooth.
12. 12This is enough frosting to do a thin...: This is enough frosting to do a thin layer over the entire cake or to use to decorate the edges with a piping bag. It will be enough to do more decorations on the edges than pictured in the post.
13. 13Store the cookie cake at room temperature in...: Store the cookie cake at room temperature in an airtight container or covered tightly with foil for up to 3 days.