Cookie Cake:

1¾ cups all-purpose flour (preferably King Arthur’s All-Purpose Flour)

3/4 tsp baking soda

½ tsp salt

½ cup unsalted butter, softened (preferably Land ‘O’ Lakes)

¾ cup light brown sugar

¼ cup granulated sugar

1 large eggs & 1 egg yolk (preferably brown organic eggs)

2½ tsp vanilla extract (preferably Watkin’s Pure Baking Vanilla)

1½  cup semi-sweet chocolate chips, plus more for sprinkling



6 tbsp unsalted butter, softened (preferably Land ‘O’Lakes)

1¼ cups powdered sugar, sifted

3 tbsp unsweetened cocoa powder

2 tbsp milk (2% or 2% Lactaid, or whole milk)

½ tsp vanilla extract (preferably Watkin’s Pure Baking Vanilla)





  1. Preheat the oven to 350 degrees F. Grease one 9-inch cake pan or spring form pan. You can use parchment paper if you like; just be sure to grease the pan before you place the parchment paper in the pan and then spray it again.
  2. For the Cookie Cake: Sift the flour, baking soda, and salt. In a stand mixer fitted with a paddle attachment (or use a hand mixer), beat the butter until smooth. Add sugars and beat on medium speed until smooth and well combined (about 2 minutes). Do not overbeat because this is not to be light and fluffy like a cake mix. It will make the cookie too crumbly. Add the egg and egg yolk and vanilla. Beat until well combined, scraping down the sides of the bowl as needed. While the mixer is on low speed, add the flour mixture and beat until just combined. Fold in the chocolate chips.
  3. Press the cookie dough into an even layer in the prepared cake pan. Sprinkle with more chocolate chips. Bake for 20 to 25 minutes or until the cookie is lightly browned and appears dry on the surface. Let cool completely in the pan. Remove from the pan once cooled and place on a plate or cake stand.
  4. For the Chocolate Buttercream Frosting: In a large mixing bowl, beat the butter until smooth. Add the powdered sugar, cocoa powder, milk, and vanilla. Beat on low speed until combined, about 2 minutes. Put into a piping back and using a 2D piping tip (or whatever tip you like), pipe frosting around the edge of the cookie. If you don’t have piping bag, you can make one by cutting the edge of a zip lock bag. Decorate with sprinkles. Bon appetite!



  1. If you want a double layered cookie cake, just double the ingredients for the cake batter and frosting. When it is time to frost the cake, smooth half of the frosting on the bottom layer of the cake. Then, place the other cake on top of it and proceed to frost the edges as instructed in step #4 above.
  2. If you want dark chocolate, use the unsweetened Special Dark cocoa powder.


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~This recipe is a variation of a recipe found on