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Cozy Giant Cookie Cake Recipe with Easy Buttercream Frosting Border

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A cozy, indulgent giant cookie cake with crispy edges and a chewy center, topped with a simple buttercream frosting border. Perfect for casual gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 2–3 tbsp heavy cream or whole milk
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
  6. Fold in chocolate chips evenly with a spatula.
  7. Scoop dough into prepared pan and spread evenly with an offset spatula or back of a spoon, pressing gently but not packing tightly.
  8. Bake for 25-30 minutes until edges are golden and set but center is slightly soft. Test with a toothpick; it should come out with a few moist crumbs.
  9. Cool cookie cake completely in the pan on a wire rack, about 1 hour.
  10. While cooling, beat softened butter with powdered sugar until fluffy, about 3 minutes. Add vanilla extract, heavy cream or milk, and salt. Beat until smooth and pipeable, adjusting consistency as needed.
  11. Carefully lift cooled cookie cake from pan using parchment overhang and transfer to serving plate if desired.
  12. Pipe a thick border of buttercream frosting around the edge using a piping bag fitted with a round tip, or spread with an offset spatula or butter knife for a rustic look.
  13. Slice and serve.

Notes

Use softened butter for best texture. Chill dough in pan for 10 minutes before baking if cookie cake spreads too thin. Cool cookie completely before frosting to prevent melting. Parchment paper overhang helps with easy removal. Adjust frosting consistency with cream or powdered sugar as needed. Variations include swapping chocolate chips for nuts or white chocolate, and adapting for gluten-free or dairy-free diets.

Nutrition

Keywords: giant cookie cake, buttercream frosting, chocolate chip cookie, easy dessert, cozy dessert, cookie cake recipe, homemade cookie cake

Find it online: https://chrisfeasts.com/cozy-giant-cookie-cake-recipe-with-easy-buttercream-frosting-border/