This Chocolate Chip Funfetti Cookie Cake is such an easy Valentine’s Day dessert! A white and semi-sweet chocolate chip cookie cake meets a funfetti sugar cookie cake and when topped with homemade vanilla buttercream, this dessert is practically perfect.
The best part about this Chocolate Chip Funfetti Cookie Cake? The fact the center of the cake is rich and gooey and full of melty chocolate chips. Cue all the heart eyes.
In the fifth grade, we learned about balancing checkbooks. My teacher gave each of us a classroom checkbook and we could earn money in various different ways.
At the end of the year, we all brought in items for an auction and we could bid on those items using the money we had earned.
There were a ton of items that were super cool, but the one item I had my eye on was the giant cookie cake with frosting. Shocking, right? 😉
Being that we were a bunch of 10 year olds, that was a hot ticket item and I paid a pretty penny for a store bought cookie cake that I could have made at home with just a few ingredients. It’s safe to say that younger me was a little bit of a sucker.
Luckily, older me is a bit wiser and knows that making a Chocolate Chip Funfetti Cookie Cake (with frosting) is significantly better when it’s homemade (and when it’s covered in red and pink sprinkles for Valentine’s Day).
Next to coffee, chocolate is my lifeblood.
I’m not picky as to how I get it, but if push came to shove, I’d want it in any type of chocolate chip cookie form.
My top picks?
- This Chocolate Chip Cookie Cake (a double stack of cookies filled with to-die-for espresso whipped cream).
- Or these Marshmallow Peanut Butter Chocolate Chip Cookie Bars.
- And 1000% these Chocolate Chip Butterscotch Bars.
- Last, but not least, obviously this Chocolate Chip Funfetti Cookie Cake. Make it for V-Day or make it for ANY day of the year (I would and probably will). There’s always a reason or excuse to celebrate, and this cookie cake is the perfect celebratory dessert.
Let’s talk about how to make this super easy chocolate chip cookie cake recipe.
First things first, this recipe is incredibly versatile and you can use whatever chips, sprinkles, and other mix ins that you want to.
I used a mix of red and pink sprinkles, semi-sweet chocolate chips and white chocolate chips for this chocolate chip funfetti cookie cake; however, feel free to mix that up with whatever you have on hand.
Some great other mix-in ideas for this funfetti cookie cake:
- nuts (chopped pecans or walnuts would be bomb—is that even still a catch phrase?)
- toffee bits
- peanut butter chips or milk chocolate chips
Next, the texture of this cookie cake is definitely more like a giant gooey cookie rather than a cake; however, the cookie itself has a bit more flour in it to make it a bit more of a soft cake-like cookie.
Also, the center of this chocolate chip funfetti cookie cake will be a bit gooier than the edges, and once you take the cookie cake out of the oven, the center will sink slightly. This is 100% fine and normal.
If you prefer the center to be a bit more done, you can bake it a little longer. If you do, tent a piece of tin foil over the top to prevent the edges from getting overdone.
Tips & Tricks on how to make this Easy Chocolate Chip Funfetti Cookie Cake Recipe:
- You can use any pan you want to use. You can use a cake pan, a pie plate, a springform pan or even a tart shell pan. Use whatever you have on hand.
- I not only greased my pan well, I also put a piece of circular parchment paper in the bottom of the pan. This ensures the cake will remove from the pan easily.
- I made my favorite homemade vanilla buttercream frosting for this recipe. Feel free to use a chocolate frosting or skip the frosting altogether if you’re not feeling it.
- This can be stored at room temperature.
I’ll take this with a glass of milk, please and thank you.
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, large
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 Tbsp corn starch
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup sprinkles
- 1/2 cup butter, softened
- 2-3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp heavy cream
- salt, to taste
Preheat oven to 350 degrees and grease a 9” circular cake pan. Set aside.
With a mixer, beat butter until light and fluffy. Add in brown sugar and granulated sugar, and beat the mixture until well combined.
Add in the egg, and beat well until combined.
Add in baking soda, salt and vanilla extract. Mix until combined.
Add in all purpose flour and corn starch, and mix until just combined.
Lastly, add in chocolate chips, white chocolate chips and sprinkles. Mix until all are combined.
Spread the cookie dough evenly in your cake pan and bake for about 25 minutes, or until the center is set and the cookie is lightly golden brown.*
Allow to cool.
With a mixer, cream the butter until light and fluffy. Slowly add in the powdered sugar, 1/2 cup at a time, mixing after each addition, beginning with only 2 cups of powdered sugar.
Add in vanilla extract and 1 Tbsp heavy cream; mix until combined.
If the frosting is too thin, add in some more powdered sugar. If it is too thick, add in the remaining heavy cream.
Add a pinch of salt, to taste, as it off sets the sweetness of the frosting.
With a piping bag and star tip, pipe frosting onto the chocolate chip cookie cake. Add more sprinkles, if desired.
Cut into slices and serve.
*The center of the cookie will be gooier than the edges, and the center will sink a bit as it cools. However, if you want the center to be slightly more ‘done,’ you can bake it for a couple of minutes longer with a piece of foil tented over the top to prevent the edges from over baking.
Here are some other recipes for Valentine’s Day you might love: