Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake

Karina 0

"I first made this cake for my brother's birthday. He doesn't care for normal cake, and his favorite sweet is chocolate chip cookies, so he (and all the rest of the family) loved this. He has asked for it every birthday since. One time when I served it to ten people and there was leftovers, I caught my dad eating it for breakfast the next morning! All lovers of chocolate chip cookies must try it! Serve with vanilla ice cream."


1 h 45 m servings 549 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 81.9g
  • 26%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and set each round on each baking sheet.
  2. Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. Fold chocolate chips into dough.
  3. Divide dough into 3 parts; press 1 part onto each parchment round.
  4. Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from oven and cool completely.
  5. Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. Beat butter mixture into cocoa mixture until frosting is smooth and thickened.
  6. Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer. Spread 1/2 the frosting onto 1 cookie round and top with a second cookie round. Spread remaining frosting onto second cookie round and top with the third cookie round.


  • Cook's Note:
  • Be sure to let the cookies cool completely. I like to make them the day before.
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Your rating



  1. 11 Ratings


My Husband loved this very rich chocolate cookie cake. I used 3 nine inch cake pans, added parchment paper, then sprayed the pans. It was very easy to remove the cookie layers. After adding som...

I wasn't sure what to expect texture wise for this cake. I couldn't tell if it would be more like a cookie or a cake. The answer is it is a little of both. It is like a huge layered soft amazing...

This recipe is THE BOMB!!! Perfect!! My daughter turned 16 and couldnt figure out what to make her because she doesnt eat cake! This fit the bill!! I didnt use the frosting part I ended up makin...

I made this after my son asked for a cookie cake. It was a hit and super easy. I used a different icing and it was great.

So sorry, but I had a horrid time with this ... #1) It's insanely sweet. #2) and perhaps I shouldn't give it a 2 rating because I did do as others suggested and baked in cake pans - maybe that w...

The cookie/cake was fabulous. It's a cookie, no it's a cake. It's both. The icing was too sweet for my office colleagues who thought it would have been perfect without icing.

I made this cake twice now. Amazing! I always say I am better at cookie than baking, but with this everyone thinks it's done by an actual bakery! I plan on using apples in the fall with a carame...

I neeeded a birthday cake for a coworker who loves choc chip cookies so I tried this. It was really good! I did what another reviewer suggested and used 3 9in round cake pans. I just sprayed ...

This review is for the cookie cake, not the frosting. I made it for my son's 9th birthday as he doesn't like cake. Since he also doesn't like frosting, I didn't want to layer it. So I halved ...