Cookie Cake For A Crowd is a colossal chocolate chip cookie frosted in three sections with cookie dough frosting, whipped chocolate buttercream, and American buttercream. The cookie itself has a soft and tender texture that is delightful on its own. Then, the frosting adds an extra layer of indulgence! It’s like three treats in one! I also have a Skillet Candy Cookie that is perfect to share.

Cookie Cake for a Crowd with Chocolate Frosting, Vanilla Frosting, and Cookie Dough Frosting.
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Ingredients & Substitutions

Flour: I used all-purpose flour in the cookie cake.

Cornstarch: Adding cornstarch to the recipe enhances the overall texture of the cookie cake, making it softer and more tender.

Butter: I recommend using unsalted butter in all of the parts of the cookie cake recipe. If using salted butter, you may want to lessen the amount of salt or omit it altogether.

Chocolate Chips: In both the cookie and the cookie dough frosting, I used semisweet chocolate chips. You could certainly use milk chocolate chips if those are what you have on hand.

Frosting: Using three different frostings on the cookie is like getting three desserts in one! I used my cookie dough frosting, American buttercream, as well as chocolate buttercream by adding cocoa powder to the American buttercream. Of course, you could choose just one or two of your favorites if preferred.

Baked Cookie Cake Cut into 12 Pieces with Vanilla, Chocolate, and COokie Dough Frosting in Piping Bags.

Can I Make This Ahead Of Time?

Sure! To save some time, you could easily whip up all three frostings in advance. Once made, they can all be stored in airtight containers in the refrigerator. They will last up to a week. When ready to use, first, let them come to room temperature. Then, whip each until nice and fluffy. You could also freeze the cookie dough for up to 3 months.

Cookie Cake for a Crowd with Chocolate Frosting, Vanilla Frosting, and Cookie Dough Frosting.

Can I Use A Different Pan?

Yes! But, stick to a round pan. Your best option would be a pizza pan with a lip. You will still get the circular shape, perfect for a party and serving a large crowd.

If you are planning to enjoy this cookie cake for a crowd within a couple of days, it can be stored at room temperature in an airtight container. For a longer shelf-life, store it in the refrigerator for up to a week.

Cookie Cake for a Crowd with Chocolate Frosting, Vanilla Frosting, and Cookie Dough Frosting.

Yes! If you want to freeze this treat, first, cut the cookie into 12 pieces. Then set the frosted cookie cake onto a sheet pan and place it in the freezer for about an hour, or until solid. Be sure to label and date, and then store it in a freezer-safe container for up to three months. When ready to enjoy, let it thaw at room temperature. Can also freeze without frosting.

One Piece of Cookie Cake for a Crowd with Vanilla Frosting, Sprinkles, and Piping Bag.
Cookie Cake for a Crowd with Chocolate Frosting, Vanilla Frosting, and Cookie Dough Frosting.

Cookie Cake For A Crowd

Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Cookie Cake For A Crowd is a colossal chocolate chip cookie frosted in three sections with cookie dough frosting, whipped chocolate buttercream, and American buttercream. It's like three treats in one!

Ingredients

Cookie Cake

  • 2 ¼ cups (281 g) all-purpose flour
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted and cooled slightly
  • 1 cup (200 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (168 g) semisweet chocolate chips

Cookie Dough Frosting

  • cup (67 g) light brown sugar, packed
  • ¼ cup (½ stick / 57 g) unsalted butter, room temperature
  • cup (42 g) all-purpose flour*
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt
  • ¼ cup whole milk
  • ¼ cup (46.5 g) semi-sweet miniature chocolate chips

American Buttercream Frosting

Chocolate Buttercream Frosting

  • ½ recipe American Buttercream Frosting, about 1 ½ cups
  • 2 tablespoons cocoa powder

Instructions

Cookie Cake

  • Preheat the oven to 350°F. Line the bottom of a 12-inch round cake pan** or oven-safe skillet with parchment paper in a criss-cross pattern.
  • In a large mixing bowl combine flour, cornstarch, baking soda, and salt. Set aside.
  • In a medium bowl combine melted butter, brown sugar, granulated sugar, eggs, and vanilla.
  • Add the sugar mixture to the flour mixture and stir until combined. Fold in ¾ cup of chocolate chips. Press dough into the prepared pan and spread the remaining chips on top.
  • Bake for 18-20 minutes, or until the edges are golden brown.
  • Let the cookie cool completely before frosting (about an hour). While the cookie is cooling, prepare the frostings.

Cookie Dough Frosting

  • To the bowl of a stand mixer with the paddle attachment, add the brown sugar and butter. Beat on medium speed until smooth and creamy.
  • Mix in flour, vanilla extract, and salt until fully combined.
  • With the mixer on low speed, add milk, 1 tablespoon at a time until fully incorporated.
  • Remove the bowl from the mixer. Fold in chocolate chips.

American Buttercream Frosting

  • To the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, salt, and vanilla extract. Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes
  • Add milk, one teaspoon at a time, until the frosting reaches your desired consistency. You will have about 3 cups of frosting.
  • Divide the frosting equally in half, placing one half in a separate bowl. You will use one-half of the frosting to make the chocolate buttercream.

Chocolate Buttercream Frosting

  • To the half amount of American buttercream, add the cocoa powder. Mix until combined.

Frosting The Cookie Cake

  • To frost, cut the cooled cookie cake into 12 equal wedges. Pipe the first frosting onto every third wedge. (I used a #32 tip) Repeat with the remaining two frostings.

Notes

*If preferred, you can bake the flour at 350°F for 10 minutes before using.
**Can I Use A Different Pan?
Yes! But, stick to a round pan. Your best option would be a pizza pan with a lip. You will still get the circular shape, perfect for a party and serving a large crowd.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

I'm typically not a fan of cookie cakes. They always seem to get too crunchy on the edges. This cake is not like that at all! Soft, chewy, and delicious all the way through. Oh, and the frosting choices! This is like a choose-your-own-adventure cake. Something for everyone! This would be a great addition to any celebration!

Elizabeth

The cookie part of this dessert is PERFECT! Soft and chewy, I would be fine if just served that. And then, to top it off, literally, you get choices of which frosting you want on your cookie cake. This would definitely be a crowd-pleaser at any gathering.

Bella

The cookie cake is delightful on its own! It has a classic chocolate chip cookie flavor along with a soft texture. Set aside your typical celebration cake and make room for this fun cookie cake! Plus, you can dress it up with some more lovely frosting.

Selena

A giant soft cookie? Yes, please! The cookie is super soft and the frosting options make this perfect for sharing with your friend. (I couldn't stop eating the cookie dough frosting one….)

This cookie cake is divine! The cookie itself is melt-in-your-mouth buttery, while the frosting options add a light fluffy note that is to die for. I loved the cookie dough frosting the most because I liked the extra doughy flavor, but the variety of options means everyone can find a cookie for their tastes.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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