Easy Homemade Cookie Cake

A freshly baked cookie cake brings together the best of both worlds: the chewy warmth of a cookie and the soft decadence of a cake. This recipe turns a simple dough into a golden masterpiece, perfect for celebrations, cozy weekends, or a quick dessert fix. With just a few ingredients and a single pan, you will create a bakery-style treat that is rich, buttery, and irresistibly soft at the center with perfectly crisp edges.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semisweet chocolate chips
• Optional: ½ cup chopped walnuts or colorful sprinkles for topping

Step by Step Instructions

Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9 inch round baking pan or line it with parchment paper to make removing the cake easier once baked.

Mix the Wet Ingredients

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold this mixture into the wet ingredients until a soft dough forms.

Add the Chocolate Chips

Stir in the chocolate chips evenly, reserving a small handful to sprinkle on top before baking for a beautiful finish.

Bake to Perfection

Spread the dough evenly into the prepared pan. Bake for about 20 to 25 minutes or until the edges turn golden brown and the center looks set. Avoid overbaking to maintain a soft, chewy texture.

Cool and Decorate

Allow the cookie cake to cool in the pan for at least 15 minutes before transferring it to a wire rack. You can decorate it with frosting, drizzle melted chocolate, or add sprinkles for a festive touch.

Cook Time

Total Time: 35 minutes
Preparation: 10 minutes
Baking: 20 to 25 minutes

Servings

Serves 8 to 10 generous slices.

Nutritional Information (approx. per serving)

Calories: 420
Protein: 4g
Carbohydrates: 50g
Fat: 22g
Sugar: 30g

Storage Instructions

Store leftover cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. To enjoy again, warm a slice in the microwave for 10 to 15 seconds to restore its soft texture.

Suggestions

For a gourmet touch, add a pinch of sea salt on top before baking to balance the sweetness. You can also mix in white chocolate chips, peanut butter chips, or chunks of caramel for extra indulgence. If you prefer a festive version, decorate the top with seasonal candies or a simple buttercream border.

Seasonal Relevance

This cookie cake shines all year round. It is a hit for birthdays, holidays, or casual gatherings. During the colder months, pair it with hot cocoa or coffee; in summer, serve it with a scoop of vanilla ice cream for a refreshing dessert twist.

Conclusion

An Easy Homemade Cookie Cake is the perfect blend of simplicity and indulgence. Whether baked for a celebration or a cozy family treat, its melt in your mouth texture and buttery aroma make it impossible to resist. Mastering this recipe ensures you will always have a delightful dessert ready to impress every single time.

FAQs

Q1. Can I make this cookie cake gluten free?
Yes, you can substitute all-purpose flour with a 1:1 gluten free baking blend. The texture will remain soft and chewy if the blend includes xanthan gum.

Q2. Can I bake this in a different pan size?
Absolutely. You can use a 9×9 inch square pan or smaller pans for individual portions. Just adjust the baking time accordingly, as thinner layers bake faster.

Q3. How do I prevent the cookie cake from drying out?
Do not overbake. It is best to remove it when the center is slightly undercooked. The residual heat will finish baking it, keeping the interior moist and chewy.