This Caramel Chocolate Chip Cookie Cake is made with browned butter, chocolate chips, swirled caramel sauce, and creamy vanilla buttercream. It looks like a cake but tastes just like your favorite chocolate chip cookie.

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An easy chocolate chip cookie cake for birthdays, family celebrations, and holidays (you can easily change the look to match any celebration). It is also a great choice for kids’ parties and casual get-togethers because you can slice it into wedges and serve it just like a regular cake.

And for more cake recipes, the recipes below are worth trying:

Ingredients You’ll Need:

3/4 cup (170g) unsalted butter, browned and cooled
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1 large egg
1 egg yolk
2 teaspoons (10ml) vanilla extract
2 cups (240g) all-purpose flour
1 tablespoon (8g) cornstarch
1/2 teaspoon (3g) salt
1 teaspoon (5g) baking soda
1 cup (120g) chocolate chips
1/2 cup (120ml) caramel sauce, divided
For the Frosting
4 tablespoons (55g) unsalted butter, softened
1 1/4 cups (150g) powdered sugar
2 tablespoons (30ml) whipping cream
Pinch of salt
1/2 teaspoon (3ml) vanilla extract
Sprinkles, as desired

How to Make Caramel Chocolate Chip Cookie Cake

Caramel Chocolate Chip Cookie Cake Process Photo

Step 1: Melt the butter in a heavy-bottomed saucepan over medium heat. Swirl the pan occasionally and continue cooking until the butter turns dark brown and smells nutty. Remove it from the heat and let it cool until nearly solid.

Step 2: Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch (23cm) cake pan and line the bottom with parchment paper. A springform pan makes removing the cookie cake even easier.

In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed until creamy.

Step 3: Add the egg, egg yolk, and vanilla extract. Beat until the mixture is smooth and fluffy.

Step 4: Add the flour, cornstarch, salt, and baking soda. Mix on low speed just until combined. Be careful not to overmix the dough.

Step 5: Fold in 3/4 cup of the chocolate chips.

Step 6: Spread half of the cookie dough evenly over the bottom of the prepared pan. Drizzle 1/4 cup of caramel sauce over the dough.

Step 7: Add the remaining cookie dough in small dollops over the caramel layer. Gently spread it out to cover the caramel as much as possible.

Scatter the remaining chocolate chips over the top. Drizzle with 2 tablespoons of caramel sauce.

Step 8: Bake for 25–27 minutes, or until the center is set and the edges are golden brown. Let the cookie cake cool completely in the pan before removing it.

Step 9: Beat the softened butter in a medium bowl with a hand mixer or stand mixer until creamy.

Step 10: Add the powdered sugar, whipping cream, vanilla, and salt. Start mixing on low speed, then gradually increase the speed. Beat for about 5 minutes, or until the frosting is light and fluffy.

Step 11: Once the cookie cake has completely cooled, carefully remove it from the pan.

Step 12: Pipe the frosting around the edge of the cookie cake and add any decorative pattern you like. Drizzle the remaining caramel sauce over the top and finish with sprinkles.

Slice into wedges and serve.

Important Recipe Notes

Let the butter cool until nearly solid before making the dough. If it is too warm, the cookie can spread too much.
Don’t overmix: Mix the dry ingredients only until they are combined for a soft, chewy cookie cake.
Use a springform pan: This makes it much easier to remove the cookie cake without breaking it.
The cookie cake needs to be fully cooled before adding the frosting so the frosting does not melt.
Add the caramel in layers: Spreading caramel between the cookie dough gives you those delicious caramel swirls throughout the cookie cake.
For a birthday-style presentation, cut the cookie cake into 10–16 wedges and serve it like a traditional cake.
Customize the topping: Use colorful sprinkles for birthdays or match the sprinkles to a holiday or special occasion.

Prep Time:20

Cook Time:25

Assembly Time::10

Total Time:55

Ingredients

For the Cookie

3/4 cup 170g unsalted butter, browned and cooled
1/2 cup 100g granulated sugar
1/2 cup 100g light brown sugar
1 large egg
1 egg yolk
2 teaspoons 10ml vanilla extract
2 cups 240g all-purpose flour
1 tablespoon 8g cornstarch
1/2 teaspoon 3g salt
1 teaspoon 5g baking soda
1 cup 120g chocolate chips
1/2 cup 120ml caramel sauce, divided

For the Frosting

4 tablespoons 55g unsalted butter, softened
1 1/4 cups 150g powdered sugar
2 tablespoons 30ml whipping cream
Pinch of salt
1/2 teaspoon 3ml vanilla extract
Sprinkles as desired

Instructions

Melt the butter in a heavy-bottomed saucepan over medium heat. Swirl the pan occasionally and continue cooking until the butter turns dark brown and smells nutty. Remove it from the heat and let it cool until nearly solid.
Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch (23cm) cake pan and line the bottom with parchment paper. A springform pan makes removing the cookie cake even easier.
In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed until creamy.
Add the egg, egg yolk, and vanilla extract. Beat until the mixture is smooth and fluffy.
Add the flour, cornstarch, salt, and baking soda. Mix on low speed just until combined. Be careful not to overmix the dough.
Fold in 3/4 cup of the chocolate chips.
Spread half of the cookie dough evenly over the bottom of the prepared pan. Drizzle 1/4 cup of caramel sauce over the dough.
Add the remaining cookie dough in small dollops over the caramel layer. Gently spread it out to cover the caramel as much as possible.
Scatter the remaining chocolate chips over the top. Drizzle with 2 tablespoons of caramel sauce.
Bake for 25–27 minutes, or until the center is set and the edges are golden brown. Let the cookie cake cool completely in the pan before removing it.
Beat the softened butter in a medium bowl with a hand mixer or stand mixer until creamy.
Add the powdered sugar, whipping cream, vanilla, and salt. Start mixing on low speed, then gradually increase the speed. Beat for about 5 minutes, or until the frosting is light and fluffy.
Once the cookie cake has completely cooled, carefully remove it from the pan.
Pipe the frosting around the edge of the cookie cake and add any decorative pattern you like. Drizzle the remaining caramel sauce over the top and finish with sprinkles.
Slice into wedges and serve.