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.
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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.
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 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.
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Recipe
Easy Chocolate Chip Cookie Layer Cake
Equipment
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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
