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Chocolate Chip Cookie Cake with Coffee Cream Frosting
Prep Time
50 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
This easy chocolate chip cookie cake is the perfect chocolate dessert recipe for any chocolate lover! My favorite chocolate chip cookie recipe is baked into two giant cookies, filled with coffee cream frosting, and topped with toffee bits, crushed espresso beans, and mini chocolate chips. Rich, chocolatey, and perfect. 
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookie Cake
Servings: 8 Servings
Author: Michelle
Chocolate Chip Cookie Cakes
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 3 1/2 tsp vanilla extract
  • 1 tsp salt
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp espresso powder, optional
  • 2 cups semi-sweet chocolate chips
Coffee Cream Frosting
  • 2 cups heavy whipping cream
  • 1 Tbsp brewed coffee (cooled)
  • 1 tsp instant coffee granules
  • 1 tsp vanilla extract
  • 12 oz whipped cream cheese
  • 3/4 cup powdered sugar
Toppings (Optional)
  • Toffee Bits
  • Crushed Espresso Beans
  • Chocolate Chips (I used minis)
  1. Preheat oven to 350 degrees and grease two 9" cake pans.
  2. Beat butter until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and beat until combined. Add in eggs (one at a time, beating well after each addition), vanilla extract, and salt. Mix.
  3. In a separate bowl, mix flour, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients.
  4. Once combined, add in the chocolate chips; mix.
  5. Divide dough evenly between the two cake pans, making sure to spread the dough in each pan in one even layer.
  6. Bake for 25-30 minutes, or until the cookies are golden brown and set in the center.
  7. (Around the 20 minute mark, I covered my pans with foil in order to keep the edges of the cookies from browning too much. It's optional and completely up to you.)
  8. Allow the cookie cakes to cool for about 10 minutes. Remove them from their pans and allow them to finish cooling on cookie racks.
  1. Dissolve 1 tsp of instant coffee granules into 1 Tbsp brewed coffee. Set aside.
  2. With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in powdered sugar and vanilla extract, and beat until soft peaks form.
  3. Add in coffee mixture and whip until incorporated.
  4. Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.
  5. Place one of the cooled cookie cakes onto a plate. Spread half of the frosting almost to the edges of the cookie. Top with remaining cookie cake. Spread the remaining frosting on top.
  6. Add toppings, if desired.
  7. Serve immediately (or within an hour or two).
  8. Enjoy!
  9. (The cake can be left at room temperature for a couple of hours; however, any leftovers should be stored in the fridge. Alternatively, if you are making this cake ahead of time, it should be stored in the fridge until the time of the party. Allow it to come to room temperature before serving, about 15 minutes).