This Chocolate Chip Cookie Layer Cake is the ultimate crowd-pleasing dessert. It features two layers of chocolate chip cookie cake, with creamy peanut butter buttercream between each layer and on top. The cookies are made from a chocolate chip cookie dough that is easy to make, and The chocolate peanut butter buttercream is also easy to make and adds a delicious flavor to the cookies. This Chocolate Chip Cookie Layer Cake is perfect for chocolate lovers and will impress your friends and family.
Jump to:
- What is Chocolate Chip Cookie Layer Cake?
- Brief highlight of our Chocolate Chip Cookie Layer Cake recipe:
- Chocolate Chip Cookie Cake Ingredients
- Tools You'll Need
- How to Make Chocolate Chip Cookie Layer Cake
- How to Make Chocolate Peanut Butter Frosting
- How to Make, Assemble and Decorate
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making Chocolate Chip Cookie Layer Cake
- FAQ
- Related Recipes:
- 📋 Recipe
What is Chocolate Chip Cookie Layer Cake?
A Chocolate Chip Cookie Layer Cake is a dessert that combines layers of chocolate chip cookies with frosting or cream filling. It's like a big, delicious cake made of cookies and frosting stacked on each other. It's a sweet and indulgent treat for cookie and cake lovers.
Brief highlight of our Chocolate Chip Cookie Layer Cake recipe:
- Taste: It's delicious, with the flavors of chocolate chip cookies.
- Texture: Soft, chewy cookie layers with creamy chocolate peanut butter frosting.
- Method: You bake the cookie layers, make the frosting, and stack it together. Enjoy!
Chocolate Chip Cookie Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Chocolate Cookie Layer Cakes:
- All-purpose flour: Provides structure and thickness to the cake layers.
- Cornstarch: Helps to create a tender and soft texture in the cake layers.
- Baking soda: Acts as a leavening agent, helping the cake layers rise.
- Baking powder: Another leavening agent that contributes to the cake's rise and fluffiness.
- Kosher salt: Enhances the flavor of the cake and balances the sweetness.
- Unsalted butter: Adds moisture, richness, and flavor to the cake.
- Brown sugar: Adds sweetness and moisture to the cake while providing a caramel-like flavor.
- Granulated sugar: Adds sweetness and contributes to the texture of the cake.
- Eggs: Bind the ingredients together and provide structure.
- Pure vanilla extract: Enhances the overall flavor of the cake.
- Clear vanilla or pure vanilla extract: Adds more vanilla flavor.
- Bittersweet or dark chocolate chips: Provide the classic chocolate chip cookie flavor and texture to the cake.
For the Chocolate Peanut Butter Frosting:
- Unsalted butter: Provides a creamy texture and rich flavor to the frosting.
- Creamy peanut butter: Adds a distinct peanut flavor and creaminess to the frosting.
- Confectioners’ sugar: Sweetens and thickens the frosting.
- Unsweetened natural or Dutch-process cocoa powder: Adds a deep chocolate flavor and color to the frosting.
- Pure vanilla extract: Enhances the overall flavor of the frosting.
- Heavy cream or milk: Adjusts the consistency of the frosting, making it smoother and easier to work with.
Tools You'll Need
- Parchment paper
- (2) 9-inch pie nonstick cake pan
- Medium bowl
- Whisk
- Plastic wrap
- Small bowl
- Cooking rack
- Airtight container
- Wilton 1M tip
How to Make Chocolate Chip Cookie Layer Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Grease (2) 9-inch cake pans with nonstick cooking spray and line them with parchment paper; set aside. Whisk the flour and baking soda in a medium bowl; set aside. Beat the butter, granulated sugar, salt, and brown sugar in a bowl of a stand mixer (or a large bowl) with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and both types of vanilla until combined. Add the flour mixture and beat until just combined. Add the chocolate chips and stir with a wooden spoon or rubber spatula.
Divide cookie dough equally into the prepared pans and smooth the top. Transfer to the oven and bake for 22-25 minutes or until the cake is lightly golden brown; this could take up to 30 minutes; Depending on your oven, use a toothpick to test for doneness. Cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.
Remove from the oven and let the cookie cakes cool fully in their pans. Once cooled, use a knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer it to a serving dish; the cakes must be completely cool before frosting and assembling.
How to Make Chocolate Peanut Butter Frosting
Sift the confectioner's sugar and cocoa together into a large bowl. Set aside. With a stand mixer fitted with a paddle attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Beat in vanilla extract. Add the confectioners’ sugar mixture and beat well. Continue beating until all ingredients are combined and fluffy. 
How to Make, Assemble and Decorate
Place 1 cookie cake layer on a cake stand or serving plate. Evenly cover the top with frosting. Top with the other cookie cake layer, then pipe the remaining frosting around the edges of the cookie cake. Slice and serve. Cover leftover cake tightly and store it in the refrigerator for up to 3 days.
Substitutions
- All-purpose flour: Cake flour can be used instead of all-purpose flour, resulting in a lighter and more delicate cake.
- Brown sugar: Dark brown sugar or muscovado sugar can be used instead of light or dark brown sugar for a deeper and richer flavor.
- Granulated sugar: Cane sugar or turbinado sugar can be used instead of granulated sugar for a slightly different flavor and texture.
- Eggs: Flax or applesauce can be used instead of eggs for a vegan cake version. Remember that this will affect the texture and flavor of the cake.
- Bittersweet or dark chocolate chips: Milk or white chocolate chips can be used instead of bittersweet or dark chocolate chips for a different flavor.
Variations
- Nutella Chocolate Chip Cookie Layer Cake: Use Nutella instead of peanut butter in the frosting and fold 1 cup of chopped hazelnuts into the cookie batter and the chocolate chips.
- Salted Caramel Chocolate Chip Cookie Layer Cake: Make a salted caramel frosting by melting 1 cup of granulated sugar in a saucepan over medium heat until it turns a deep amber color whisk in ½ cup of heavy cream and ½ teaspoon of sea salt. Cool before mixing with ½ cup of unsalted butter and 3 cups of confectioners' sugar. Use this frosting in place of the peanut butter frosting.
- M&M Chocolate Chip Cookie Layer Cake: Replace the chocolate chips with M&Ms or other candy-coated chocolate candies for a fun twist on this classic recipe.
- Mint Chocolate Chip Cookie Layer Cake: Add 1 teaspoon of peppermint extract to the frosting and sprinkle crushed peppermint candies or candy canes over the top of the Chocolate Chip Cookie Layer Cake for a festive and refreshing flavor.
- Oreo Chocolate Chip Cookie Layer Cake: Crush up Oreo cookies and fold them into the cookie batter and chocolate chips. Use crushed Oreos to decorate the top of the Chocolate Chip Cookie Layer Cake instead of additional chocolate chips.
How to Serve
To serve the Chocolate Chip Cookie Layer Cake, allow it to cool completely before slicing into it. The Chocolate Chip Cookie Layer Cake can be served as is or warmed slightly in the microwave or oven. Add toppings to the cake, such as whipped cream, ice cream, or fresh fruit. This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. It can also be frozen for up to 1 month if wrapped tightly in plastic and aluminum foil.
Thaw the Chocolate Chip Cookie Layer Cake in the refrigerator before serving. This Chocolate Chip Cookie Layer Cake is perfect for special occasions, potlucks, or any time you want to indulge in a delicious and decadent dessert.
How to Store
To store The Chocolate Chip Cookie Layer Cake, allow it to cool before wrapping it in plastic wrap and storing it in a container at room temperature for up to 3 days. For extended storage, you can keep the Chocolate Chip Cookie Layer Cake in the refrigerator for up to 5 days.
Make-Ahead
The Chocolate Chip Cookie Layer Cake is a great dessert to make ahead of time for special occasions or gatherings. You can bake the cake layers up to 2 days in advance and store them in an airtight container at room temperature. You can also make the frosting up to 2 days before and store it in the refrigerator in an airtight container. Before assembling the cake, allow the frosting to come to room temperature and give it a quick whip with an electric mixer to restore its texture.
To assemble the cake, frost each layer and stack them on top. You can also add toppings, such as extra chocolate chips or whipped cream, to decorate the top of the cake. Once assembled, the cake can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. To serve, allow the cake to come to room temperature before slicing and serving.
How to Freeze
To freeze the Chocolate Chip Cookie Layer Cake, allow it to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Next, label the wrapped cake in a freezer-safe container or resealable plastic bag `with the date. The Chocolate Chip Cookie Layer Cake can be stored in the freezer for up to 1 month. To thaw the cake, remove it from the freezer and let it sit at room temperature for a few hours or overnight until completely thawed.
It's best to thaw the Chocolate Chip Cookie Layer Cake at room temperature rather than in the microwave or oven to avoid overcooking or drying out the cake. Once thawed, the cake can be served as is or warmed slightly in the microwave or oven before serving.
Tips for Making Chocolate Chip Cookie Layer Cake
- Properly measure the flour: Measure it accurately by spooning it into the measuring cup and leveling it off with a straight edge. This will help prevent the cake from becoming too dense or dry.
- Use room temperature ingredients: It's important to use room temperature butter and eggs for the cake batter. Room-temperature ingredients blend more easily, resulting in a smoother and more evenly baked cake.
- Don't overmix the batter: Mix the cake batter until the ingredients are combined. Overmixing can develop the gluten in the flour, resulting in a denser and tougher cake texture. Mix until there are no visible streaks of flour, but avoid excessive mixing.
- Line the cake pans with parchment paper: To easily remove the cake layers from the pans, line the bottoms with parchment paper. This ensures that the cakes come out cleanly without sticking.
- Cool the cookie cakes completely: Allow the baked cookie cakes to cool completely in the pans before attempting to remove them. This will prevent them from breaking apart or sticking to the pan.
- Level the cakes: If your cookie cakes have a domed top, use a sharp knife or a cake leveler. This will help the cakes stack evenly and provide a stable base for frosting.
- Frost the cake in layers: Divide the peanut butter buttercream frosting into equal portions for each layer. Apply a generous amount of frosting on each cookie cake layer and spread it evenly before stacking them. Repeat this process for each layer of the cake.
- Crumb coat the cake: To create a clean and smooth finish, consider applying a thin layer of frosting called a crumb coat. This helps seal any loose crumbs before applying the final layer of frosting. Chill the cake briefly after applying the crumb coat before adding the final frosting layer.
- Decorate with chocolate chips: Sprinkle chocolate chips on the frosted cake for added visual appeal and texture. It's a great way to enhance the chocolate chip theme.
- Chill the cake before serving: For the best texture and flavor, refrigerate the fully assembled cake for a few hours or overnight. Chilling allows the flavors to meld together and makes it easier to slice the cake cleanly.
FAQ
My cookie cake layers are too dry. How can I make them more moist?
To ensure moist cookie cake layers, be careful not to overbake them. Bake until they are lightly golden brown, and a toothpick inserted into the center comes out with a few moist crumbs attached. Overbaking can result in dry cake layers.
My cookie cake layers are too dense. How can I make them lighter?
To achieve lighter cookie cake layers, cream the butter and sugars until they are light and fluffy during the mixing process. Additionally, avoid overmixing the batter once the dry ingredients are added, as overmixing can lead to denser cake layers.
The frosting is too thick. How can I make it smoother and more spreadable?
If your frosting is too thick, gradually add more heavy cream or milk, a tablespoon, and continue to beat until you reach the desired consistency. This will make the frosting smoother and easier to spread.
The frosting is too thin. How can I thicken it up?
If your frosting is too thin, add more confectioners' sugar, a little at a time, until it reaches the desired thickness. Alternatively, refrigerate the frosting briefly to firm it up before using it.
The cookie cake layers are sticking to the pans. How can I prevent this?
To prevent the cookie cake layers from sticking to the pans, be sure to grease the pans thoroughly with nonstick cooking spray and line them with parchment paper. This will make it easier to remove the layers from the pans after baking.
My frosting doesn't taste peanut buttery enough. How can I enhance the peanut butter flavor?
If you'd like a stronger peanut butter flavor in your frosting, you can add a bit more creamy peanut butter to the mixture and mix it in until well incorporated. Taste and adjust until you reach the desired level of peanut butter flavor.
Related Recipes:
- Chocolate Chip Cookies
- Snickerdoodle Cookies
- Gingerbread Cookies
- Molasses Cookies
- Pecan Snowball Cookies
- Oatmeal Cookies
📋 Recipe
How to Make Chocolate Chip Cookie Layer Cake
Tools
Ingredients
- 3 cups (375g) all-purpose flour (spoon, leveled and sifted)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 226 g (1 cup) unsalted butter softened to room temperature
- 200 g (1 cup) packed light or dark brown sugar
- 100 g (½ cup) granulated sugar
- 2 large eggs , at room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 2 cups (11 oz) bittersweet or dark chcolate chips, plus extra for garnish
For the Chocolate Peanut Butter Frosting:
- 113 g (½ cup) unsalted butter softened to room temperature
- 130 g (½ cup) creamy peanut butter
- 226 g (2 cups) confectioners’ sugar
- 45 g (½ cup) unsweetened natural or dutch-process cocoa powder
- 1 tablespoon pure vanilla extract
- 1 to 2 tablespoons heavy cream or milk or as needed
Instructions
- How to Make Chocolate Chip Cookie Layer Cake:
- For the chocolate cookie layer cakes: Preheat the oven to 350 degrees F. Grease (2) 9-inch cake pans with nonstick cooking spray and line them with parchment paper; set aside. Whisk the flour and baking soda in a medium bowl; set aside.
- Beat the butter, granulated sugar, salt, and brown sugar in a bowl of a stand mixer (or a large bowl) with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and both types of vanilla until combined. Add the flour mixture and beat until just combined. Add the chocolate chips and stir with a wooden spoon or rubber spatula. Divide cookie dough equally into the prepared pans and smooth the top.
- Transfer to the oven and bake for 22-25 minutes or until the cake is lightly golden brown; this could take up to 30 minutes; depending on your oven, use a toothpick to test for doneness. Cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.
- Remove from the oven and let the cookie cakes cool fully in their pans. Once cooled, use a knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer it to a serving dish; the cakes must be completely cool before frosting and assembling.
- How to Make Chocolate Peanut Butter Frosting:
- Sift confectioners sugar and cocoa together into a large bowl. Set aside. With a stand mixer fitted with a paddle attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Beat in vanilla extract. Add the confectioners’ sugar mixture and beat well. Continue beating until all ingredients are combined and fluffy.
- How to Make Assemble and Decorate:
- Place 1 cookie cake layer on a cake stand or serving plate. Evenly cover the top with frosting. Top with the other cookie cake layer, then pipe the remaining frosting around the edges of the cookie cake. Slice and serve. Cover leftover cake tightly and store it in the refrigerator for up to 3 days.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
