This Chocolate Chip Cookie Cake with Buttercream Frosting is the ultimate dessert mashup, combining the gooey richness of cookies with the creamy indulgence of frosting.

Each bite delivers a perfect balance of chewy, soft, and melt-in-your-mouth textures, while the buttery vanilla frosting adds a luscious finish. Ready in just over an hour, it’s a showstopper that’s surprisingly simple to make.

Warm chocolate chips meld with a golden, slightly crisp cookie base, creating a decadent treat that’s impossible to resist.

The fluffy buttercream frosting, smooth and sweet, ties it all together for a dessert that’s as delightful to look at as it is to eat. Whether for a celebration or a cozy night in, this cake is guaranteed to bring smiles and satisfy every sweet tooth.

Ingredients for Chocolate Chip Cookie Cake with Buttercream Frosting

2 cups (16 oz/454 g) butter (4 sticks, softened)
1 ¾ cups (14 oz/385 g) granulated sugar
1 ¾ cups (10 ½ oz/298 g) dark brown sugar (not packed)
3 large eggs (at room temperature)
1 tablespoon vanilla extract
6 ½ cups (32 ½ oz/923 g) all-purpose flour
1 tablespoon baking soda
1 ½ teaspoons salt
2 ⅔ cups (16 oz/455 g) chopped dark chocolate (or chocolate chips)
M&M’s (optional, for color)
1 recipe Best Ever Vanilla Buttercream Frosting

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Butter four 9-inch (23 cm) cake pans and line each with parchment paper. Set aside.
In a stand mixer fitted with a paddle attachment (or using a handheld electric mixer and a large bowl), whip the butter, granulated sugar, and brown sugar on high for 1-2 minutes until combined.
Add the eggs and vanilla extract and mix on medium-low speed, scraping down the sides of the bowl once or twice, until fully incorporated.
In a separate large bowl, whisk together the flour, baking soda, and salt. Turn the mixer to low and gradually add the flour mixture until just combined. Fold in the chopped chocolate (or chocolate chips).
Divide the dough evenly among the prepared pans (about 21 oz/600 g per pan). Press the dough to the edges in an even layer. If using, press M&M’s slightly into the dough.
Bake for about 20 minutes, rotating the pans halfway through, until the edges are golden and the centers are just barely set. Avoid overbaking for a soft, doughy texture. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
Assemble the cake: Choose the best-looking cookie layer for the top and set aside. Place one of the remaining layers on a serving plate and spread about ¾ cup (6 oz/170 g) of frosting on top. Repeat with the remaining layers, finishing with the reserved top layer. Leave the sides and top unfrosted for a striking contrast.
Store the cake covered at room temperature for up to 2 days.

Creative Topping Ideas for Your Cookie Cake

While M&M’s add a fun pop of color, consider other toppings to make your cookie cake stand out. Try sprinkling crushed pretzels for a sweet-salty twist, or drizzle melted chocolate or caramel over the top. Fresh berries like strawberries or raspberries can add a refreshing touch, while a dusting of powdered sugar keeps it simple yet elegant.

Perfect Pairings: Serving Suggestions

This chocolate chip cookie cake is a showstopper on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. For a cozy treat, serve it with a glass of cold milk or a warm cup of coffee. It’s also a great dessert for parties—slice it into wedges and watch it disappear!

Storage Tips to Keep It Fresh

Store your cookie cake covered at room temperature for up to 2 days. If you need to keep it longer, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 5 days. To enjoy it warm, pop a slice in the microwave for 10-15 seconds before serving.

Time-Saving Hacks for Busy Bakers

Short on time? Use store-bought cookie dough for the layers and focus on making the buttercream frosting from scratch. Alternatively, bake the cookie layers a day ahead and assemble the cake the next day. If you’re skipping the M&M’s, you’ll save a few minutes of prep time too!

Equipment Tips for Smooth Baking

Using parchment paper in your cake pans ensures the cookie layers release easily. If you don’t have four pans, bake the layers in batches—just keep the dough chilled while waiting. A stand mixer makes creaming the butter and sugars a breeze, but a handheld mixer works just as well with a little extra effort.